Our Lemon Caviar AUSTRAL-ICE a unique fragrance

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AUSTRAL-ICE, lemon caviar variety: fingerlime, Appellation: AUSTRAL-ICE, The lemon caviar with green and rosé balls crunchy and tart, The culture is

And what is this variety AUSTRAL-ICE?

AUSTRAL-ICE, lemon caviar variety: fingerlime, Appellation: AUSTRAL-ICE, The lemon caviar with green and rosé balls crunchy and tart, The culture is difficult, The famous lemon caviar, our chefs use it for salads and meats, desserts and shellfish. His skin is brown.
Its pulp is made of light green "pearls", rosé.
the diameter of the balls is small.
Its interest is multiple: its aromatic power is strong, with a moderate and manageable acidity.
His zest is not used. The fruit is of medium conservation in the cool.

A little history for this variety AUSTRAL-ICE

The Microcitrus or lemon caviar is an upscale citrus, little cultivated so difficult to find, with high demand.
This very thorny bushy bush of the family Rutaceae whose species-type is native to the Australian rainforests, gives a citrus consumed by the aborigines.

It is grown in Australia, to Bayron Bay, in the Australian regions of Queensland, the most easterly city on the continent. To find it, you have to venture into the Australian bush, green, wet, and even in the forests.

And yes, this fruit looks like a chubby finger, hence its nickname "finger lime".
Its appearance (long, round, oblong) with multiple varieties has changed over time.
Its skin can be brown, purple, yellow, orange, red, black or green, depending on the variety.
The true specificity of this citrus is in the structure of its pulp: a multitude of green or pinkish marbles, yellow or beige and even red.

And how does it use the AUSTRAL-ICE?

These amazing "pearls" or "balls" or "vesicles" roll in the mouth before bursting, releasing an acidic and fragrant juice according to the varieties.
In addition to the acidity, we can perceive the powerful aroma even a spicy note depending on the variety.
Green-fleshed caviar lemons are frankly lemony while pink-fleshed lemons are more like grapefruit.
The interest is also that using Lemon Caviar, we do not flood lemon juice dish (as with a normal citrus juice), but it is while eating that the gourmet will burst the "pearls of juice ", thus releasing the desired aromatic acidity.

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