Lemon Caviar SUN-ROJO

SUNROJO is Microcitrus, so a lemon caviar that produces large oval fruits.
His skin is green to brown.

A little history of the SUNROJO

Because of its rarity, lemon caviar is a citrus very difficult to find. Its culture is also complex, making it highly sought after and therefore "fashionable".
The aborigines of Australia are the first historical consumers. The climate offered by the humid forests is ideal for the well-being of this thorny bush of the Rutaceae family.
It is in the vicinity the most easterly city of the continent, Bayron Bay, which is located in the Australian lands of Queensland, that it is cultivated. It is necessary to leave the coast and to enter the hinterland, more precisely, in the Australian bush. Against all odds, the landscape is extremely green and humid, the countryside very rich and hilly.
"Finger lime" is the nickname that caviar lemons owe to their original shape that looks like a gherkin, or, a chubby finger.
That is, since the time, new varieties have emerged, and it is sometimes far from its long aspect, oblong and round initial.
The texture of his skin can be in some cases smooth, in others rough. Its color can be yellow, red, orange, brown, purple, black or green. It depends on the varieties.
But what makes this citrus so specific is above all the unique structure of its pulp. It is a multitude of small green marbles, pink, yellow, beige or red, with smooth and pure aspects.

And how do we use the SUNROJO ?

These balls, or pearls, explode in the mouth when crunched, releasing their flavor whose intensity of acidity differs according to the varieties.
In some cases, the most attentive will identify a slight note of spice before the acidity comes to take over.
The colors of caviar lemons give a visual indication of the nature of their flavor: those with pink flesh are reminiscent of grapefruit, while those with green flesh tend towards a cooler acidity.
Another interesting, and not least: thanks to its solid nature, lemon caviar is deposited in the plate. This allows the cook (or pastry chef) to sublimate his dishes, and the consumer, or gourmet, to rediscover certain dishes by popping the tart beads at the same time the professional will, to take it wherever he wants .

And then what is this variety SUNROJO?

SUNROJO is Microcitrus, so a lemon caviar that produces large oval fruits.
His skin is green to brown.
Its pulp is made of big "pearls" red, according to the degree of maturity.
The diameter of the balls is big.
Its interest is multiple: its aromatic power is strong, with a moderate and manageable acidity.
Its zest has a cedar aroma.
The fruit is of a good conservation in the expenses.
It has a long fruiting period.