Citrus fruits

Lemon differs from other citrus fruit due to its greater sensitivity to low temperatures, surpassed only by that of lime and cedar. This has led citrus cultivators to cultivate it in particularly mild environments, where there are no frosts, so in Italy it is found in coastal areas with a milder climate present in Sicily and Calabria. Today in Italy, the main varieties of lemons in cultivation are native: Femminello Zagara bianca, Femminello Siracusano, Monachello, Interdonato, etc.

The Femminello Siracusano and the Monachello (typical Etna lemon) with their three blooms, with its three blooms: the primofiore (from November to April), the bianchetto and the verdello (from May to September).

The nutritional importance of oranges was already known at the end of the 18th century, when important quantities of these fruits were embarked on ships for the prevention of scurvy, a disease caused by the lack of ascorbic acid (vitamin C). In the Italian adult population a daily intake level of 60 mg ascorbic acid is recommended, therefore considering that on average orange and lemon contain 50 mg / 100 g it is possible to assert that a daily consumption of citrus fruit allows the almost total coverage of the daily requirement of C vitamin.

Clementine is a citrus fruit, born from the intersection between mandarin and bitter orange, for this reason it is also known as mandarancio. Characterized by a characteristic scent and a very sweet taste, it is consumed as fresh fruit, like all citrus fruits it has all the typical properties including the high content of Vitamin C.

The peel of the product is not treated with any chemical product, which is why it is totally edible.

Citrus fruit excellent to be consumed as fresh fruit or for the production of preparations such as jams, juices and sorbets.