Inventory, lb : 0
This item was last sold on : 03/02/18
|Rancho Del Sol||Homepage|
Limequats are slightly larger than the size of a kumquat, with a more rounded shape. The skin will transition from a warm yellow-green to a lemon yellow with hints of green when fully mature. The peel is thin, fragrant and slightly bitter, and its flesh is juicy and tart much like a key lime. The individual segments contain a few seeds that are typically removed before consumption.
Limequats are available mid-fall into winter.
Limequats, botanically known as Citrus × floridana, are a hybrid of a West Indian lime, also known as a key lime and a kumquat. There are three named varieties of Limequats: Eustis, Lakeland, and Tavares. They are named after towns in Florida, the state where they were developed. Limequat varieties are more cold-tolerant than limes, though less cold tolerant than kumquats.
Limequats are a good source of vitamin C and folic acid.
Limequats are often eaten whole out of hand and are versatile for cooked applications. Prior to use seeds are often removed due to the bitter flavor that they may impart. They can be added raw to salads or used as an edible garnish for plates and desserts. Limequats can be made into or added to marmalades, jams and jelly and can be used as a substitute in recipes calling for lemons or key limes. They can candied whole, or cooked into syrups or glazes. Use fresh Limequat juice to bring a unique citrus flavor to specialty cocktails. Limequats can be pickled or preserved to add a flavorful salty citrus flavor to fish and chicken dishes.
The Eustis and Lakeland varieties of limequats were first developed by Walter T. Swingle of the U.S. Department of Agriculture in Florida. Walter T. Swingle not only created these varieties of limequats, but he also was credited with the development of several other citrus varieties.
Limequats were initially hybridized in Florida in 1909, and introduced in 1913. Limequats have little commercial exposure and are limited to garden and small grove production. They are most often found at farmers markets, and commonly used as decorative houseplants.
Restaurants currently purchasing this product as an ingredient for their menu.
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|The Pearl Hotel||San Diego CA||877-732-7573|
|University Club||San Diego CA||619-234-5200|
|Dija Mara||Oceanside CA||760-231-5376|
|Bleu Boheme||San Diego CA||619-255-4167|
Recipes that include Limequats. One is easiest, three is harder.
|The Winter Guest||Limequat-Whey Cheese Tart|
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