FW 3Gal Lime Semi Dwarf Marrakech Limetta

escription/Taste

Marrakech Limonettas are small to medium fruits with a round to slightly

flattened shape, and one side of the fruit bears a noticeable

depression containing a central and distinct, pointed apex. The skin is

thin, lightly ribbed, semi-glossy, bright yellow, and pebbled, covered

in many small oil glands that release fragrant essential oils.

Underneath the surface, the flesh is divided into 10 to 11 segments by

thin, white membranes and is soft, aqueous, and pale yellow, encasing a

few ivory seeds. Marrakech Limonettas are aromatic with a bright, floral

scent and contain high acidity, developing a sour and tart, lemon-like

taste.

Current Facts

Marrakech Limonettas, botanically classified as Citrus limetta Risso,

are a unique variety of citrus belonging to the Rutaceae family. The

sour, subtly sweet fruits are not true lemons but belong to the grouping

known as Limettas, a small category of citrus that closely resembles

each other in appearance but differs in flavor and acidity levels.

Within the Limetta grouping, Marrakech Limonettas are the sourest and

most acidic of the three varieties. Marrakech Limonettas are an

essential citrus used in North African cuisine and are primarily viewed

as a flavoring agent. The fruits are especially valued in Morocco, where

they have been cultivated for centuries and were named after the city

of Marrakech. In the modern-day, Marrakech Limonettas have been

introduced to regions outside of Africa and are also cultivated through

specialty growers in Europe and California. The fruits are known by many

different names, including Limonette de Marrakech, Boussera lemons,

Moroccan Limetta, Moroccan Limonetta, Sweet Lemon, and Sweet Lime. They

are also called Bergamots in France, but it is important to note that

they are not the same as true bergamots, which are fruits traditionally

used in perfumes.

Nutritional Value

Marrakech Limonettas are an excellent source of vitamin C, an

antioxidant that boosts the immune system, increases collagen

production, and reduces inflammation. The citrus also contains lower

amounts of calcium to strengthen bones, iron to build proteins to help

transport oxygen in the blood, and fiber to regulate the digestive

tract.

Applications

Marrakech Limonettas are best suited as a flavoring agent and provide

bitter, acidic notes to both fresh and cooked preparations. The fruits

can be juiced and incorporated into sauces, or they can be cooked into

marmalades, jellies, jams, and preserves. Marrakech Limonettas can also

be preserved in salt as this method develops a sweeter, less bitter

flavor. Once preserved, the fruits can be chopped and mixed into fish,

chicken, or rice-based dishes, smashed over avocado toast, or sliced and

mixed into salads. Preserved Marrakech Limonettas can also be blended

into spreads and dips, chopped into salsas, or tossed into soups and

stews. Marrakech Limonettas pair well with meats such as lamb, poultry,

and pork, seafood, almonds, artichokes, olives, tomatoes, spices such as

cumin, paprika, saffron, and cinnamon, chickpeas, and sesame seeds.

Whole Marrakech Limonettas will keep 1 to 2 weeks when stored at room

temperature and up to six weeks in the refrigerator.