Search results
Results from the WOW.Com Content Network
Kabosu (カボス or 臭橙; binomial name: Citrus sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae. [2] It is popular in Japan, especially Ōita Prefecture, [3] where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.
Edible, Used in cooking Long cultivated in South Asia Calamondin: Citrus reticulata × Citrus japonica: −8 °C (18 °F) Edible, Used in cooking Long cultivated in the Philippines Chinotto: Citrus x aurantium var. 'myrtifolia' −8 °C (18 °F) Edible. Used in cooking, too bitter to eat raw Long cultivated in Southern Italy, Malta and Libya
The definition of fruit for this list is a culinary fruit, defined as "Any edible and palatable part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were ...
Juice the lemon and measure 3 tablespoons juice into a small bowl. Add 1/4 cup oil, the honey mustard, and the garlic, if using, and whisk to combine. ... Flip and cook until golden brown and the ...
Make a tasty evening meal with these easy pasta recipes, like creamed spinach pasta or penne with ground turkey, all requiring less than 30 minutes of active time.
"Avocado, lime juice, chopped onion, small amount of tomatoes but only the flesh and skin — no juice and no seeds — knife-shredded romaine lettuce, sliced black olives, dab of medium salsa ...
Kabosu: Citrus sphaerocarpa: A citrus fruit of an evergreen broad-leaf tree in the family Rutaceae. It is popular in Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. Kawachi Bankan: Citrus kawachiensis
Yuzu juice can be used in place of lemon or lime juice in recipes to add a similar tangy acidity, but with a more aromatic, floral flavor.