Orange Leaf Information:
The orange leaf is one of the most popular fruits in Thailand. There are many different varieties with varying colors and flavors. Some types have been grown for centuries, while others were introduced only recently. They all taste very similar though, so it’s hard to tell which variety you’re eating if you don’t speak Thai or at least understand some basic words about them.
The orange peel is used in many ways, but the main ones include:
To make jam and marmalade. (It’s not just for jams anymore!)
As a substitute for sugar in desserts like cakes and pies.
For flavoring tea or coffee drinks.
In salads where other ingredients would overpower the flavor of the citrus fruit.
And lastly, it’s eaten raw as a snack!
Lemon Leaf Information:
The lemon leaf is one of the most common fruits in Thailand. There are several kinds, but they all taste pretty much alike. They’re usually greenish yellow and have a mild flavor. You’ll often see them sold in small bags labeled “lemon” or “lime.” Most people eat them fresh, either whole or sliced into wedges for use in salads or sandwiches.
You’ll also find them in many cooked dishes like curries and soups. They’re quite versatile and blend in well with other ingredients.
Green Mango Information:
The green mango is less common than either the orange or lemon fruit. It’s a lot like the “regular” mango, but not quite as sweet and without the large fiber pit. They’re often used in cooking instead of the more familiar yellow mangoes because they’re a bit more fibrous. But for the most part, they can be used in any recipe that calls for mango.
A lot of people prefer them sliced up in fruit salads.
Kaffir Lime Leaves Information:
Kaffir limes are small round green limes with a unique fragrance and flavor. They’re very spicy when eaten as is, so they’re almost always cooked in some way. The leaves are usually removed from the fruit before using and either discarded or saved for use in another dish. They can be used to flavor many types of curries, soups and some desserts.
By now you’ve probably noticed a trend in the kinds of fruit you’ll find at the Asian market. They all tend to fall into two groups — sweet fruits that are mainly eaten fresh, and stronger flavored fruits and vegetables that are used mostly for cooking. There’s also a group of herbs that are used both ways, but most of them are in one category or the other.
Eating fruit and vegetables should be a regular part of your diet. While you’re probably aware that fruits and vegetables are healthier than most foods, you may not be getting the full benefits from them unless you’re eating the right kinds. Most Americans don’t eat enough vegetables on a daily basis, so adding more to your diet can help you fill this gap. It’s always a good idea to eat a salad or some other kind of vegetable at least once a day.
But what should you look for when buying fruit and vegetables?
There are two main things to be concerned about — freshness and quality.
You want to buy fresh produce, because it just tastes better and has more of the essential nutrients your body needs. As foods sit around, they begin to lose these nutrients. In addition, they can develop an unpleasant aroma and flavor. Produce is often picked before it’s fully ripe, so it can continue to ripen after being picked.
When you buy it, make sure that it still has some “give” to the touch and that it hasn’t already started to spoil.
The other concern is quality.
Sources & references used in this article:
Evaluation of some pollutant levels in bitter orange trees: Implications for human health by SR Oliva, B Valdés, MD Mingorance – Food and chemical toxicology, 2008 – Elsevier
Lemon scented plants by KP Svoboda, RI Greenaway – International Journal of Aromatherapy, 2003 – Elsevier
Pharmacological properties of citrus and their ancient and medieval uses in the Mediterranean region by BA Arias, L Ramón-Laca – Journal of Ethnopharmacology, 2005 – Elsevier
Citrus (Rutaceae): a review of recent advances in etymology, systematics and medical applications by DJ Mabberley – Blumea-Biodiversity, Evolution and …, 2004 – ingentaconnect.com
An Expert System for Citrus Diseases Diagnosis by MI El Kahlout, SS Abu-Naser – 2019 – dstore.alazhar.edu.ps
Naturalization of plant aliens: the volunteer orange in Paraguay by DW Gade – Journal of Biogeography, 1976 – JSTOR
The biology of citrus by P Spiegel-Roy, EE Goldschmidt – 1996 – books.google.com
Kaffir lime leaf by S Wongpornchai – Handbook of herbs and spices, 2012 – Elsevier