In Season

It’s hard to imagine life without citrus, which is the most widely produced fruit in the world. As an avid cook you can’t go past the balance a squeeze of lemon juice can bring to so many dishes. It's almost as essential as a pinch of salt.

I am currently loving NZ mandarins and looking forward to NZ oranges coming into season in late June. While limes never look their best in winter, this is when they are at their juiciest. These, along with grapefruit, tangelos and even blood oranges, are citrus us Kiwis are familiar with, so let me introduce you to a few new varieties to keep an eye out for.

BUDDAH’S HAND

This unusually shaped citron variety has finger-like sections, resembling those seen on representations of the Buddha. Though it looks like a lemon gone wild, the Buddha's Hand is actually a distinct fruit in the citron family. It has a sweet, lemon blossom aroma but no juice or pulp, meaning its uses are relegated to how you would lemon peel. The mild-tasting pith is not bitter, so the fruit can be zested or used whole. Slice thinly for a sweet-smelling garnish over fish or Moroccan-style dishes. Preserve like you would lemons, infuse in vodka or create a syrup for cocktails.

FINGER LIMES

Nicknamed the caviar of citrus fruit, the Finger Lime is a native of Australia, but we won’t hold that against them. Their caviarlike ‘beads’ burst with a classic lime flavour with a touch of lemon tartness. While there are now a couple of commercial growers having success with Finger Limes in New Zealand, their scarcity does reflect in their price and short season.

YUZU

Prized in Japan the Yuzu is a highly aromatic citrus lemon which originated in China. Yuzu look a bit like a cross between a lime and a mandarin, with knobbly skin. Their scant juice is puckeringly sour, but its rind is gently sweet and rich in aromatic oils. In Japan Yuzu is one of the nation’s essential aromas and flavours. It’s a key ingredient in ponzu sauce, the tangy blend of Yuzu juice and soy sauce that often accompanies cold noodles or fried pork cutlets. It also lends zing to highballs, seasons potato chips and is a favourite flavour for candy.

Gus Tissink

Gus is our resident vegie guy. Like most of our best chefs in the region, when we need beautiful produce, Gus and his team at Bidfresh Hamilton are where we turn.