citrus

Citrus Craze

Citrus Craze

Farmers markets are brimming with citrus of almost every variety and color. It’s hard to not be mesmerized by the gorgeous baskets and stalls filled to the brim with vibrant citrus. We have a pretty good inventory of citrus in our backyard already, but it doesn’t mean that we get tired of looking at them.

And of course, we never tire of photographing. You can never have too many meyer lemons!»

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Buddhas hand for a friend

Buddhas hand for a friend

Our buddhas hand tree is doing well this year, much better than last year. The roots are finally settling in and we’re expecting to have at least 10 fruits!»

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Lemon tree for Container Gardening

Lemon tree for Container Gardening

Update: Visit our latest citrus joy: Kishu Mandarin Tree !

After a visit to Sorrento Italy in April of 2000, we were immediately smitten with all the wonderful lemon trees adorning the Italian coastline. All throughout Amalfi and Sorrento we saw gorgeous scenes of Sorrento lemon trees in terra cotta pots adorning house fronts, store fronts and cobblestone alley ways.

We knew right there and then we wanted something equally picturesque in our backyard. So, we planted a lemon tree in a container!

We really »

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Kabosu Citrus – Japanese lemons

Kabosu Citrus – Japanese lemons

Reiko, our lovely Japanese friend, brought over a huge bag of Japanese lemons and obviously, we were thrilled to get so many precious Japanese lemon fruits!!

She called them Yuzu’s, a Japanese variety of lemon/citron. But after a closer look, taste, and examination, they look more like Japanese Kabosu. Kabosu and Yuzu are both very similar, with slight differences in flavor and texture.

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Yuzu Citrus – Japanese Citron Lemon

Yuzu Citrus – Japanese Citron Lemon

Yuzu is a Japanese citrus lemon that is valued for it’s highly aromatic rind. Because the yuzu is considered a citron, the juice is very minimal, thus often expensive.  Outside of a few Asian cuisines and particularly in Japanese cultural circles, yuzu is seldom grown or used because it’s rather rare.

Used in both green and more ripe, yellow forms, Yuzu is one of the few citrus in the world that is able to maintain it’s tart/sourness at high cooking temperatures.

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