Limewhat? Our Flagler Beach backyard gardener has a limequat tree in her garden. I’m not familiar with this fruit so I did a little research…
Limequat is a citrus tree that resulted from the cross of key limes & kumquats. I found it interesting that there are three different cultivars of limequats: Eustis (most common), Tavares & Lakeland. All named after Florida cities! U.S. limequats are grown in Florida, California & Texas. They are typically in season in the fall & winter.
The fruit is small, oval, greenish yellow & contains seeds. It has sweet tasting skin & a bitter sweet pulp that makes it similar to limes. Limequats can be eaten whole or for juice. Their rind is also great for flavoring dishes & drinks! Here’s a yummy recipe Anna uses when her limequats are ripe & ready for harvest:
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
1 1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
3/4 cup butter or margarine, softened (I used Earth Balance)
1 3/4 cups white sugar
6 tablespoons all-purpose flour
1 cup limequat juice
3 drops yellow food coloring
1/3 cup confectioners’ sugar for decoration
1. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking pan.
2. Combine the flour, 2/3 cup confectioners’ sugar, and butter. Pat dough into prepared pan.
3. Bake for 15 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, yellow food coloring, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
4. Return to the preheated oven for an additional 20 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners’ sugar. Cut into squares.