THE BLOG - Citrus Enthusiasts
Salutations, fellow citrus connoisseurs. This edition of THE BLOG will contain a critical evaluation of the citrus fruits and will justly verify the best of this fruit group, using a very reliable and definite method of comparison. We shall begin by assessing the individual tastes of the fruits (this list is especially useful if you are indecisive about the taste of different citrus fruits, possibly due to their similarity)
Lemon - A lemon has a pH of 2.2, the juice is about 5 to 6 percent citric acid, giving it a distinctively wincing sour taste, which allows it to star as the key ingredient in lemonade, a soft drink. Lemons are, in my opinion, a perfect example of a citrus fruit, and can be used in meals like: pancakes (must be with sugar), lemon meringue pie and much more.
Orange - An orange has a pH between 3 and 4, it can also be peeled and eaten fresh. An orange has a slightly sweet but sour taste. Oranges are instrumental in marmalade, orange beef, salad (specifically winter related salads) and more.
Lime - Do you wish lemons had that hint of sweetness? Do you want a tart acidic taste? Look no further than a lime! With a pH of 1.8, limes deliver a mouth-puckering sour experience that you will probably not enjoy! Despite my relatively negative evaluation, skilled citrus connoisseurs can use lime to their advantage in cold drinks, giving them a good citrus flavouring, or it can even work well in water!
The comparison showcases the different sour tastes of specific citrus fruit, allowing you to adjudicate the right one to add to your evening meal. However, citrus fruits - even the enjoyable ones, can leave a disappointing, mouth-puckeringly sour taste in your mouth, and can even be hard to eat, much like the time I put lime on my pancake. Although their flavour can be disgustingly sour, citrus fruits can reward you in even the slightest improvement to certain meals and drinks, that leave you with the perfect blend of citrus flavour!