In salad as a vinaigrette, confit in a tajine, with fish or fruits of sea ... The lemon is probably thecitrus the most used in cooking! Although its flavor, its color, its acidity or sugar content vary according to the varieties, the terroirs, the climates, the maturity ... the lemon, pulp, zest or juice, is generally used for its acidity.
Orange, blood orange, grapefruit
Very rich in vitamin C, the oranges and blood oranges with the tangy taste marries it as well with the meats like the duck, the chicken ... that the fish: salmon, cod, sole ...
According to the recipes, recover the juice of oranges or cut them in supremes it will be more enjoyable to taste.
Very sweet, this exotic fruit is extremely rich in carotene and almost as orange or grapefruit vitamin C. Sauteed or stewed, the mango will accompany with much greed a meat or a fish. Raw, it will enhance your salads salty.
The fruit of passion
This exotic fruit with a thousand flavors is a source of vitamins, minerals and trace elements. It helps refuel with carotene, magnesium, iron, zinc, potassium, magnesium, iron, vitamin C and B. Processed in sauce or marinade it will awaken your meat and fish.
High in potassium, carotene, and fiber, melon is a form and dietary ally. Its sweet freshness will match particularly well with port, with country ham, parma, hadock, fruits sea ... in your salads.