Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

MISCELLANEOUS CITRUS FRUITS

88. In addition to grapefruit, lemons, and oranges, the three principal varieties of citrus fruits, this group also includes kumquats, limes, mandarins, and tangerines. These fruits are not of so much importance in the diet as the other varieties, but when they are used as foods they have a food value about equal to that of apples the same in size. They are not in such common use as the citrus fruits already discussed, but it is well for every housewife to know what they are and to what use they can be put.

89. KUMQUATS are an acid fruit resembling oranges in color but being about the size and shape of small plums. They are used principally for the making of marmalades and jams, and in this use both the skin and the pulp are included.

90. LIMES look like small lemons. They are very sour and do not contain sugar in any quantity. They are valued chiefly for their juice, which is utilized in the making of drinks, confections, etc.

91. MANDARINS and TANGERINES are really varieties of oranges and are used in much the same way. They have a very sweet flavor. Their skin does not cling so closely as the skin of oranges. For this reason they are known as glove oranges and are very easily peeled.

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