Calorie content and chemical composition of exotic citrus bizzaria. Useful properties, harm and contraindications to the use of the fruit, its taste and aroma. How bizzaria is eaten, recipes with chimerical fruit. Absolute contraindications for the use of Bizzaria:
- Taking medication … People who use beta blockers should avoid citrus fruits. These fruits increase potassium levels, which becomes a serious problem for kidney patients who are unable to excrete increased amounts of micronutrients. For healthy people, the harm of Bizzaria will turn into a benefit, since potassium is a vital substance for the body.
- Allergy … Relatively few people are allergic to citrus fruits, including bizzaria. Be careful and careful when tasting this fruit.
How is Bizzaria eaten?
Almost all parts of the fruit are edible, but not all are equally useful. The most controversial is the culinary use of citrus peel, which has a pleasant and refreshing aroma. The thick skin of the bizzaria is not poisonous, but it should be washed well as the fruit can be treated with pest-fighting chemicals. It should be remembered that there is much more fiber in the peel, which is poorly digested by the body.
How to eat Bizzaria? In addition to the obvious uses - eating raw, in the form of juices and filling for baking, the fruit is made into oil, and its rind is dried or candied.
It is not advisable to use the fruit pits, since they contain toxic substances. Of course, if you accidentally swallow one of them, then nothing terrible will follow. However, you do not need to deliberately get carried away with such a product.
Recipes for food and drinks with bizzaria
Since chimeric citrus is an unusual plant, we tried to collect the most interesting recipes, among which everyone will find a dish to their liking:
- Bizzaria slices with olives and spices … Such an appetizer is prepared quickly, looks impressive, fresh and unusual. Its sweet, salty, pungent and spicy flavors will instantly transport guests to the Mediterranean coast. Take 3 small bizzaria, 2 tablespoons of chopped green olives, 1.5 teaspoons of lemon juice, the same amount of olive oil, a tablespoon of chopped fresh mint, a pinch of sea salt, a pinch of hot red pepper. Remove the crust and white fibrous rind from the bizzaria, and cut it in four in a crisscross pattern. The pieces should be thick enough. Top with a slice of olives, sprinkle with lemon juice and olive oil, sprinkle with salt, pepper and mint.
- "Velvet" muffin with bizzaria … A combination of carefully selected ingredients will give this cake a soft, fluffy and buttery texture. Take an incomplete glass of unsalted butter, a rounded cup of white flour, an incomplete cup of barley flour, 1.5 teaspoons baking powder, 1.5 teaspoons coarse salt, 1 bizzaria fruit, 1.5 cups granulated sugar, 120 g cream cheese, a teaspoon vanilla extract, 3 large eggs, 1 cup powdered sugar, 1 teaspoon orange liqueur. Preheat the oven to 180 degrees, place the rack in the lower third of the space. Put butter, flour, baking powder and salt in a saucepan. Peel the bizzaria, squeeze out and store about 2 teaspoons of juice. Grind the peel of the half of the fruit and grind it with sugar. Combine butter and cheese. Add sugar and peel to the cream, beat with a mixer for about 5 minutes. Add eggs and vanilla, beat again. Fill in the flour mixture and knead well. Pour the dough into a baking dish and place in the oven. Bake the cake until golden brown for about an hour. After that, cool for 30 minutes without removing it from the mold. It will take about 2 hours until it is completely cooled - then you can cover the cake with icing. For her, beat the icing sugar, liquor and juice in a bowl, then pour on top, sprinkling with finely grated sugared peel.
- Vegetable soup with ginger and tarragon … For this bizzaria recipe, prepare a tablespoon of unsalted butter, a large onion, salt and pepper for dressing, 1 large parsnip root (diced), 1 rutabagus (peeled and cut), a small celery root (chopped), 2 thyme sprigs, 450 ml chicken broth, 2 bizzaria fruit, a teaspoon of freshly grated peeled ginger, fresh tarragon leaves to taste. Melt butter in a large saucepan over medium heat. Add the onion and salt and fry until the ingredients are tender (about 6 minutes, not brown). Add parsnips, rutabagas, celery root, thyme, and broth. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender (15 to 20 minutes). Remove the thyme and puree the soup with a blender. Finely grate the rind of half of the Bizzaria fruit to get a half teaspoon of "extract". Separate the flesh from the connecting scales, mix with the grated peel and add to the puree soup. Garnish with black pepper and tarragon leaves before serving.
- Brussels sprouts with bizzaria and bacon … Take a third of a glass of olive oil, 2 small bizzaria, salt, 3-4 strips of bacon, a kilogram of Brussels sprouts (cut in half or quarters). Preheat the oven to 200 degrees, pour the oil onto a baking sheet. Spread a layer of orange slices, sprinkle with salt and sprinkle with oil. We bake for 15 minutes, then spread the bacon and achieve a crispy crust. Combine Brussels sprouts with 2 more tablespoons of oil, put on top of the finished "casserole". Fry until the cabbage is soft (the citrus should be strongly caramelized).
Citrus-flavored cocktails and refreshments are great uses for an exotic fruit:
- Jasmine tea with juice … To prepare a drink according to this recipe with bizzaria, take 2 teaspoons of green tea leaves and a pinch of jasmine petals, 2 cups of fresh citrus juice, and fruit slices for decoration. Brew 2 cups of tea with boiled water, let stand for 4 minutes, then strain to remove the opened leaves. Let cool completely, then combine the juice and tea in one jug. Chill and serve over ice, garnished with bizzaria slices or mint leaves.
- Shandy cocktail … For mixing you will need: 1.5 liters of wheat beer, 1 glass of freshly squeezed bizzaria juice, a quarter teaspoon of almond extract, thinly sliced slices of any citrus fruits. Combine beer, juice and almond extract in a pitcher. Stir and serve with fruit slices.
- Cocktail with champagne "Granita" … Take 4, 5 glasses of fresh bizzaria juice, an incomplete glass of powdered sugar, a little Saint-Germain liqueur, 2 bottles of champagne (750 ml each) Mix citrus juice and sugar until completely dissolved, then pour into a baking dish and freeze. Stir the contents every 30 minutes until they turn into small, even pieces of ice. Cover with plastic wrap and store in the freezer. For a cocktail, mix half a cup of ice "granita", half a tablespoon of liqueur and top up the glass with champagne.
Interesting facts about Bizzaria
In medicine, the essential oil of the fruit is widely used to treat various ailments of the stomach, skin care, remove constipation and bloating. The fruit peel extract has a disinfecting effect. Flavonoids in the composition of the fetus have antihypertensive and anti-inflammatory effects, reduce blood pressure and heal the heart.
Marinades and sweets based on the peel of bizzaria, as well as other citrus fruits, are popular in the countries of the East and Asia.
Rare medieval books let contemporaries understand that at the end of the seventeenth century, the cultivation of Tuscan citrus was very popular, and its results were amazingly diverse. This "flourishing" of selection was made possible by the gardeners of the princes of the Medici family, as well as other Italian patricians, who were delighted with the opportunity to manipulate nature itself. The unusualness of the forms here was elevated to the absolute and encouraged in every possible way.
The fruits of bizzaria first saw the light in the garden of the Panziatti house, outside Florence, in a place called Torre dagli Agli. In 1644, a gardener described them as a mixture of lemon, cedar and orange, which caused the "chimera" to spread throughout Italy. Pietro Nati, a physician and naturalist who worked at the same time in the Botanical Garden of Pisa, considered the possibility of the appearance of the species due to spontaneous hybridization.
Bizzaria is an amazing fruit that appeared thanks to human efforts long before the official birth of selection. Its fruits combine the characteristics of the parent plants, which literally lay on top of each other in chaotic pieces. Due to this, the skin of the fruit is covered with yellow, orange, green stripes of varying intensity. The fruit has a typical citrus flavor with bitterness, is full of vitamins and nutrients. Its flesh and rind are edible, but the latter should only be used in limited quantities to enhance the flavor of foods and drinks.