British chefs and home cooks are increasingly exploring a diversity of citrus varieties, with supermarkets seeing a rise in sales of specialty fruits. Retailers like M&S and Waitrose report growing consumer interest in unique options, such as kumquats and yellows flavors like Tacle mandarins and Ruby Valencias. This trend has sparked increased searches for recipes utilizing these fruits, while chefs incorporate them creatively into both sweet and savory dishes. The versatility and surprising flavors of these citrus varieties are making them a staple in modern kitchens.
These citrus varieties bring a whole new vocabulary of taste, said chef Mauro Colagreco, whose restaurant at the OWO in Raffles hotel, London, recently gained a Michelin star. Bergamot and makrut (commonly known as kaffir) lime are used to flavour broths, and the zest of Buddha's hand (a variety with finger-like segments) and yuzu are grated over everything from raw fish to meringue-based desserts.
When consumers see that, they want to try it. Emilie Wolfman, trend innovation manager at Waitrose, said unusual types of citrus were seeing a boom in popularity and the supermarket has seen an increase in recipe searches for premium fruits like Sorrento lemons, blood oranges and red grapefruit.
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