What is meant by Citrus from Sicily?
Citrus Fruits from Sicily
The word Citrus refers to the acidulous or sour taste, its maturation takes place from the month of November until spring. Citrus fruits are oranges, lemons, clementines, grapefruits and tangerines.
The plants are always green and have very fragrant flowers, which are called orange blossoms. They are generally white, but can also have yellowish shades for some citrus fruits (orange), purplish for others (lemon).
Although citrus fruits are mainly composed of water, they are important for the presence of vitamins inside them.
Only the Best
Oranges
The orange is a frequent presence on Italian tables, and is also one of the symbols of Sicily, where according to some sources it has been cultivated since the first century AD. The Mediterranean climate and the land made fertile by past eruptions of Etna have made oranges the main product of our Company.
Did you know that orange is the most cultivated citrus fruit in the world?
Oranges are highly appreciated for being a real concentrate of well-being thanks to the large content of Vitamin C, just consume 2 Oranges a day to cover the daily requirement of this important Vitamin!
“What is the Difference Between Squeezed Oranges and Table Oranges?”
There is no difference in variety between Oranges for Squeeze and Oranges for Table, what changes is the Caliber! The smaller oranges are more suitable for a nice squeeze, while the bigger ones can be eaten at the table. {Powerful antioxidants} Thanks to the anthocyanins, the blood oranges of Sicily are placed at the top of the classification of healthy fruits and healthy eating
BLONDE ORANGES AND BLOOD ORANGES
A Blonde orange is a fruit with a typical orange colour, with a sweeter taste than blood oranges, very juicy and completely seedless! The blood oranges are instead the famous IGP red oranges of Sicily, 100% organic. The latter are characterized by being juicy and rich in vitamin C and are also rich in anthocyanins, powerful antioxidants.
BITTER ORANGES
A citrus fruit now forgotten but which is now being re-evaluated and appreciated so much in the kitchen! Our customers make excellent homemade and 100% organic jams. Citrus fruit is characterized by the following properties:
- therapeutics (anti-inflammatory and anticancer)
- relaxing;
- they are rich in vitamin C
- slimming thanks to the content of a substance that burns fat.
TANGERINES
The pulp of this citrus fruit has a light orange colour, the peel is perfumed, it is eaten fresh but it is also excellent in the form of candied fruit. Tangerines are very rich in:
- vitamin C
- Fiber and carotene
- Vitamins B and A,
- Iron, Magnesium and Folic Acid.
GRAPEFRUIT
There are two varieties: yellow and pink, they have a sour taste even if the pink one is sweeter, it contains a substance called bergamottine which is able to significantly alter the absorption of some medicines. In the kitchen it is used for salads, cocktails and squeezed to obtain a refreshing drink.
YELLOW LEMONS AND VERDELLI
Lemon in the kitchen is used both as juice and as a condiment that enriches our dishes of both meat and fish. It prevents the growth of bacteria in food through citric acid and the presence of vitamin C helps strengthen the immune system. It can also be used against colds, flu, gastritis and stress. The Verdello lemon is recognized by its green color, juicy pulp and compared to the yellow one it has a sweetish taste. Limoncello is made by infusing verdello peels in alcohol.
