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It's a Citrus Spectacular at Eataly!

Calamondin
Calamondin
Lauren Shockey

OK, so it's not like Eataly needs more press than it already has, but a glimpse at its produce selection last night yielded an amazingly awesome assortment of citrus fruits, many of which are rarely ever seen in New York City. Of course, they come with ridiculously high price tags, but just think: If you turn these babies into marmalade, you've got yourself a value-added product. Get ready for citrus maximus!

Perhaps better known as calamansi, the calamondin, as it's called here, is a fruit used primarily in Southeast Asian cooking, notably in the Philippines. These orange beauties have a flavor that's like a cross between lime and tangerine. Drink the juice straight up, or use the juice as a flavoring in salads or to marinade meats. Eight dollars per pound.

Etrog
Etrog
Lauren Shockey

These etrog citrus fruits are usually only seen during the Jewish holiday of Sukkot, when they're revered and stored in special boxes. There's a lot of pith and so the best use for this would be to candy it, but it's not widely eaten. Eight dollars each.

Buddha's hand
Buddha's hand
Lauren Shockey

Intoxicatingly fragrant, Buddha's hand is a citrus fruit whose fruit is segmented into knobby little fingerlike sections. Make this into marmalade. Or just put it on the table and admire its aroma and beauty. Nine dollars each.

 

Pink lemon
Pink lemon
Lauren Shockey

So the flesh is actually green- and yellow-striped, but the fruit can be pinkish-hued. Apparently it's a bit tarter than a regular lemon, but use it the same way you would a normal one: lemonade! Nine dollars a pound.

Finger limes
Finger limes
Lauren Shockey

Having no idea what to do with finger limes (neither did the person manning the citrus station at Eataly), another source had to be consulted. The Los Angeles Times says that this native Australian fruit has vesicles (the little sacs of liquid) that pop in the mouth like caviar. Use the fruit sparingly as a garnish. Caviar ain't cheap, and neither is citrus caviar: You'll be paying $40 a pound for these puckers.

Sweet limes
Sweet limes
Lauren Shockey

They may look like lemons, but these babies are limes through and through, only with less acid than their normal counterparts. Use in fruit salads or anywhere you'd normally use limes. And at $3 per pound, they're actually affordable!

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.


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