Although my little “grove” of citrus trees isn’t large, and the trees themselves are quite small, this year we have an abundant harvest of lemons, grapefruit and yuzu — oranges and mandarins not so much.
I would prefer to harvest them gradually, on an as-needed basis so that they are always fresh, but too many were ripe at once, so I’ve been out with the secateurs and a basket.
The extra lemons I can give away, and grapefruit is appearing on the breakfast menu a lot at the moment. I could do with a good yuzu recipe or two though.
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Iโm envious of your harvest Su, my little lemon only has 3 lemons this year
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โน๏ธ do you have variable harvests? We do, especially with the oranges and grapefruit.
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It is a dwarf lemon in a pot so guess it really wonโt produce very much. It has just started flowering again
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๐ wow, blossom so early.
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Hope more set this time
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How lovely to pick your own lemons and grapefruit. I have no idea what a yuzu is! I am still rather amazed that it is warm enough to grow citrus fruit there. You must get pretty hot summers.
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I think yuzu are like bergamot. They smell a bit like citronella, and weโve spent years wondering how on earth we ended up buying not one, but two trees!! They fruit like crazy and apart from ponzu sauce Iโm a bit at sea with them.
I suppose our summers are hot, and winter is mild. Our old lemon tree bore fruit more or less constantly, but we had to take it out when we renovated. The new trees only fruit once a year, but they ate much prettier and juicer fruits.
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amazing, i’m so jealous!
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Lovely photos of your delicious looking harvest ๐
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Thanks Ruth ๐
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Beautiful photos! Enjoy your harvest
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Thank you ๐
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No yuzu recipes here and I wouldn’t know one if it fell on me. I would, however, love to take some of your extra lemons if I were close enough. Such refreshing photos. I think I got a lot of virtual vitamin C from them. ๐
janet
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I on.y found out what they are very recently, and the only thing I know to do with them is ponzu sauce! I wish you were close enough to take some of the fruit too. ๐
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Wonderful pictures of a great harvest, Su! I donยดt know the yuzu but maybe you could make marmelade out of them? Or syrup for lemonade? xxxxxx
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Thanks Sarah. I still have some marmalade left over from last year (now that the Big T and I are cutting back on sugar), but it might make a good gift ๐
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Delicious in all senses. Have tried making Yotam Ottolenghi’s preserved lemons
https://stellarspace.wordpress.com/2011/01/30/ottolenghi%E2%80%99s-preserved-lemons/
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Thanks for that link Tish. I have made preserved lemons, but struggled to actually use them. But given the price of preserved lemons here, perhaps I should try the Ottolenghi recipe and give them as gifts.
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Gifts = brilliant idea. My recent use for preserved lemons is some chopped up and added to a lemon juice and olive oil and basil dressing, and thrown over pasta. Or vegetables, especially courgettes. Also good in bulgar wheat salad, and with chopped dates to stuff breast of lamb.
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All of those sound delicious Tish! So much so in fact, that I just rummaged in the back of the fridge for last jar of my preserved lemons. They still taste fine, so I’m thinking maybe roasted courgettes with pearl couscous, mint and preserved lemon — and perhaps some feta crumbled on top. Thanks again. Now I just need to find some jars for the new batch ๐
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Oh now that sounds extra-delicious. Addition of mint just perfect.
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I made it for dinner and it was good. Thanks again for mentioning preserved lemon; that made it much tastier. Iโve found some jars too, so Ottolenghi here I come!
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Oh, to be able to pick from my own tree! Did it once at a friend’s house in California before we juiced the oranges–nothing tastes like that kind of fresh. Do you grow apricots also? Those are amazing and my current craving . . .
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๐ I love apricots, but they donโt grow well I. Auckland. Peaches on the other hand …
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Seasonal sunlight from each still life.
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Wow,such a scented post!Great harvest from your little orchard,loved your first still life photography.We grow Bergamot in our seaside orchard.We make lovely stewed sweets with all those citrus fruits as well as liqueurs ๐ xxx
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Ooh!! I hadnโt thought about making liqueurs. Perhaps some lemoncello? Thank you for the inspiration my friend xxxxx
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Love lemoncello,I buy it ready from Italy,but the home made Bergamot liqueur has a stronger and more intoxicating flavour.Glad you appreciated the idea,my dear Su ๐ xxx
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I will have to try this!!! Thank you again my friend. xxxxxx
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๐ xxx
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All I can add is that your harvest abundance created an abundantly beautiful Shoot. ๐
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Thank you so much Amanda ๐
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They all look delicious but, as with some of your other commenters, yuzu was new to me.
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As it was to me until very recently. I bought the trees because the tags said (some sort of) lime, and I assumed in my ignorance theyโd be like Tahitian limes. For years they languished and even now Iโm not doing much beyond making ponzu sauce and adding them to juice mixes. They are quite bitter.
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I read somewhere that they are quite good to add to bath water.
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Interesting! Iโll have to investigate that.
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Lovely shots Su. I have never heard of a yuzu either, but I’ve read through the comments. What did you decide to make with them?
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Iโve been looking at recipes and I just found one for chocolate-filled dumplings with yuzu and ginger sauce. How good does that sound?????
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Well now. That sounds like something I could get behind ๐๐๐๐
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Iโm writing a shopping list of the ingredients even as we speak!!
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Iโm Buying a plane ticket ๐
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Iโll let you know when Iโve perfected it, and got the guest room ready ๐
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๐๐๐
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Reblogged this on .
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