Weighing in between two and four pounds, the yellow-green pomelo is one of the giants of the citrus world. Sporting a thick rind and pink flesh, the pomelo tastes rather like a lightly sweet grapefruit. Try it in this refreshing Pomelo-Mint Mojito or in place of the grapefruit in this Grapefruit and Escarole Salad.
Cut into a bergamot and you will immediately smell the essential oil often used to give Earl Grey and Lady Grey teas their distinctive floral scents. A kind of bitter orange, a bergamot is too sour to eat, but its unique aroma adds character to marmalades, curds and a variety of baked goods. Make a memorable curd by swapping bergamot for some or all of the lemons in Andrew Zimmern’s lemon curd. Add a tea-like flavor to Emily Farris’s lemon shortbread cookies by using bergamot zest in place of lemon zest.
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Available from late July through January, tiny finger limes have a lot to offer, both in flavor and aesthetic appeal. The slender fruit can be bright green, but don’t be turned off by finger limes that are dark brown or purple in color. (The dark color indicates that the fruit grew in a cooler climate.) You can use the zest as you would lime zest, but the inside of the fruit is the real treat. Halve the limes lengthwise, and pop out the citrus pearls. The pearls, looking very much like pale pink caviar, have a pleasant crunch and a bright, acidic flavor. An elegant garnish for raw oysters or the perfect addition to your avocado toast!