— NEWS  

Agrumi d’italia

Italy, the country of the best pasta, olives, cheese, wine and… citrus! The Mediterranean coastline and mild climate provide ideal conditions for growing citrus fruits, earning Italy an iconic place on the map of citrus-producing countries. Italian citrus is known for its quality and taste. Italian citrus fruits have not only found their way into local cuisine, but also to the rest of the world.

— CITRUS

Bergamot

Bergamot is also known under the name ‘’lucky fruit’’. It is a crossing between a lemon and a bitter orange. The pulp of this citrus fruit has a calming and uplifting effect. It is therefore not surprising that this Italian citrus fruit is often used in perfumes, but also in the well-known Earl Gray tea. The citrus fruit gets its name from the place where it comes from: the Italian city of Bergamo.

Now available

Bergamot
Amalfi lemon

— CITRUS

Limoncello lemon

Limoncello lemons have a number of valuable characteristics. In addition to its tasty juice and slightly acidic pulp, the lemon is very popular because of its edible peel, which is due to the absence of chemical treatment. These lemons are harvested with a small part of the branch, which keeps the fruit extra fresh. Due to its intense aroma and abundance of essential oils and terpenes, this lemon is very suitable for making Limoncello liqueur.

Now available

— CITRUS

Etrog

This gigantic lemon is very special! Etrog lemons are sometimes 5 times larger than normal lemons, as Wanja shows below. The distinctive thick skin is yellow and fragrant with a thick white mesocarp underneath and the flesh is light green.

Now available

Etrog Wanja
Bitter orange

— CITRUS

Bitter orange

This orange bitter variety is similar to the sweet variety but with a complete different taste. The pulp of the orange is like the name already suggests very bitter. Fun fact: essential oils are extracted from the blossom of bitter orange that are used in perfumes, cola and liqueur.

Expected: Week 50

Arance & mandarini rosse di Sicilia

In the Mediterranean Sea lies the Italian island of Sicily, a beautiful island with sun-drenched hills, valleys and the Etna volcano. Where the sun-drenched volcanic soil and Mediterranean climate work together to create unique citrus varieties. The fruits thrive in the fertile soil of Sicily, where they find the perfect balance between sweet and slightly sour.

The red color of blood oranges is caused by the presence of anthocyanins, natural pigments that develop in cold temperatures. Frost has a positive effect on the color intensity of blood oranges, because the cold stimulates the formation of anthocyanins. Because the temperature in Sicily is still too high at the moment, the blood oranges are available later than normal this year. The expectation is currently the end of December.

— CITRUS

Moro blood orange

These beautiful oranges have a nice red blush and the flesh has a beautiful red colour. The most delicious blood oranges come from Sicily and are also called Moros. They only grow there on the fertile slopes of the Etna volcano.

Expected: end of December

Moro blood orange
Tarocco bloedsinaasappel

— CITRUS

Tarocco blood orange

The Tarocco blood orange is a beautiful orange with delicious juicy sweet flesh inside which is slightly red-colored. They are practically seedless and the thin skin makes them easy to peel. The pulp of the Tarocco has less red pigment compared to its brother Moro and is therefore also referred to as half-blood. These blood oranges grow on the fertile soil on the edge of the Etna volcano in Sicily. Tarocco is one of the most popular blood oranges and loved for its delicious fresh-sweet taste.

Expected: end of December

— CITRUS

Mandared

Mandared is a special citrus fruit with soft, sweet-sour and red-tinted flesh. The skin has a beautiful orange-red colour. The more the fruit ripens on the tree, the more the red glow emerges!

 

Expected: +/- February

Mandared

— RECOMMENDED

Bergamot Iced Tea

This simple, yet flavorful iced tea balances the citrusy notes of bergamot with the earthy flavor of rosemary and the subtle sweetness of honey.

To the recipe