TIPS - Recipes





Salted Preserved Lemons
Candied Citrus Peel
Citrus Mousse
Citrus Marmalade
Candied Clementines
Kumquat Jam
Candied Kumquat
Spiced Kumquats


Vanilla Avocado
Avocado Milkshake


  Hazelnut biscuits
Les recettes d'Alimea - Citrons biologiques - Alimea  

Ingrédients : The juice of 4 or 5 lemons for 1 l of water, sugar

• Squeeze the lemons.

• Add the water and the sugar according to taste.

Lemonade is refreshing, vitalizing and appetizing.

Keeps for 2 to 3 days in a cool place.



Les recettes d'Alimea - CITRONS CONFITS AU SEL  

Ingrédients : 1 kg of thick skinned organic lemons - 100g sea salt - ½ l of olive oil

• Wash, dry and cut a cross into the lemons lengthwise almost to the base but so that the segments stay together.

• Rub them with the sea salt. Close and shape them into their original form.

• Pack the lemons into an airtight jar. Pour the olive oil over to cover and eventually add lemon juice. Close the jar.

• Leave at room temperature in a dark place during at least 15 days or better still, for 1 or 2 months.

Pickled lemon keep for a few months and can be used with mixed or green salads, and fish baked « en papillote » or in the oven.

Use the olive oil from the preserve to season fish, pasta, rice or salads.



Les recettes d'Alimea - ÉCORCES CONFITES  

Don't throw your peels away ! Before you squeeze a fruit, grate the zest and dry it to preserve it. Later you can use it to season sauces, pastries…
Do this exclusively with organic fruit as common citrus fruit are sprayed before harvests then dipped in a wax and fungicide mixture before packaging.

Ingrédients :Equal quantities of sugar and peels

• You can make them yourself :

• Make a syrup using no more than 1 glass of water per kg of sugar. Bring the syrup to the boil then dip the peels and cook over low heat. Check that they don't become hard or caramelize : If necessary stop the heat before complete absorption of the syrup.

It is possible to prepare a certain amount in advance : After they have cooked in the syrup, place the diced peels into small glass pots that you sterilize 30mn using the pressure-cooker basket. Open one of the small pots when needed for baking cakes, sorbets…



Les recettes d'Alimea - MOUSSE D'AGRUMES  

Ingrédients :

1/4l of freshly squeezed juice* (about 500gr of fruit) - 10gr of gelatin (about 4 sheets) - 25cl of cream – grated zest or candied peels - 50gr of sugar - 2 egg whites

*The recipe is the same for any citrus fruit. You can thus vary according to the season with oranges, lemons or even clementines, manderins…

• Soften the gelatin in cold water then melt au bain-marie.

• Add the sugar, the liquid gelatin and the zest into the juice. Place in the refrigerator.

• Meanwhile, whisk the cream, it should be very cold.

• When the juice starts to thicken, add the whisked cream and mix well.

• Whipe up the egg-whites and add to the creamy mousse.

• Leave in the refrigerator for 2 hours before serving.




Ingrédients : 1 kg (2.2lb) of sugar for 2 kg of whole fruits – ginger or cinnamon (optional)

• Squeeze the citrus fruit, keep the juice and pips apart.

• Blanch the peels during 20mn. If they are too thick, after cooking remove some of the white with a spoon to remove any bitter taste (optional).

• Cut the peels into thin strips.

• Add the right amount of sugar to proportion, 500gr per kg of the juice and peel mixture, the pips in a gauze bag, add a hint of spice according to the chosen citrus (ginger and/or cinnamon with clementine and orange).

• Cook over low heat to the consistency you like.

Tip :

Flavours for each season of the year :

  • JANUARY/FEBRUARY : clementine, mandarins, orange, lemon, kumquat
  • MARCH : sweet orange, mandarins, kumquat
  • APRIL TO SEPTEMBER : grapefruit
  • AUGUST TO OCTOBER : lime, green citron
  • NOVEMBER : clementine, lemon, yellow or green citron
  • DECEMBER : clementine, lemon, bitter orange, citron

Like berries, citrus fruit go well together. Here are some delicious combinations :

  • 3 kg of clementines, 2 kg of lemons, 1 kg of bitter oranges
  • 4 kg of sweet oranges, 1 kg of bitter oranges + cinnamon
  • 2 kg of lemons, 2 kg of citrons (+ ginger optional)
  • 3 kg of clementines or mandarins, 2 kg of oranges

Lemon and citron jams don't set easily. Extending cooking time only caramelizes the fruit. In order to reduce cooking time and get a good jam consistency with a nice fruit colour, simply add natural pectin.



Les recettes d'Alimea - Clémentines confites  

Ingrédients : 1.75 kg of sugar for 1.5 kg of clementines

In general the smaller the fruit, the easier and quicker it is to candy. So choose the smallest sizes of clementines available. You should systematically avoid choosing bigger sized fruit.

For candied fruit and jam, even more so than for fresh fruit, it is essential for your health that you choose organic clementines, as common citrus fruit are sprayed during cultivation then dipped in a wax and fungicide mixture to extend their preservation. It is best to choose clementines with leaves from Corsica as they have just been picked.

• 1st day : Remove any stalks from clementines, rinse, prick with a knitting needle, place into a saucepan and cover with water. Bring to the boil and cook for 10 minutes.

• Drain the clementines. Keep 1 litter of the boiled water for 1.5 kg of fruit. Make a syrup from this water and the sugar 500 g per litre. Cover the clementines and place in a large bowl with the syrup. PLace the fruits into the syrup using some heavy weight so that they are totally immersed and leave to brew for 24h.

• 2nd day : drain the syrup, add 200 g of sugar and cook the syrup again before covering the fruit with it again. Let it brew for another 24h, the fruit should always be covered completely with the syrup.

• 3rd and 4th day : Repeat previous day.

• 5th day : Let it brew, do not do anything.

• 6th day : Remove the fruit. Filter, add 250 g of sugar, bring to the boil. Add the fruits and let it boil for 5 minutes. Place back into the bowl and let it brew for another 4 days.

• 10th day : Drain the clementines on an oven shelf, then bake in the oven at 120°C until they no longer feel sticky.

• Boil 200 g of sugar in 50 ml of water. Make sure you have a container full of boiling water nearby, place the fruits 10 minutes into the water then into the syrup. Let them dry.

• Place the dried clementines in boxes by separating each level with oily paper.

Enjoy !



Les recettes d'Alimea - CONFITURE DE KUMQUATS  

Ingrédients : 750 g of suger per kg of kumquats – hint of cinnamon or ginger (optional)

• Remove any stalks from the kumquats, rince before you blanch them 5 minutes in boiling water.

• Keep 1/2 litre of the cooking water per kg of fruit. Drain the kumquats and let them cool down before cutting them in halves and removing seeds.

• Add the sugar to the cooked juice and bring to the boil. Dip the kumquats and finishing cooking on low heat.



Les recettes d'Alimea - KUMQUATS CONFITS  

Ingrédients : 1.5 kg of sugar for 1.5 kg of kumquats

Candied kumquats are easy to make, you just need to take into account that the preparation needs a few days.

• 1st day : Remove any stalks from the kumquats, rince, pierce using a knitting needle before you blanch them 5 minutes in boiling water (no more)

• Drain the kumquats. Keep 1 litre of the cooking water for 1,5 kg of fruit. Prepare a syrup with this water and 500 g of sugar. Stop when boiling and dip the kumquats. Let it brew for 24 h.

• 2nd day : Thicken the syrup : remove the fruit, add 250 g of sugar and cook again. Stop the heat before you add the fruit and let it brew another time.

• 3rd and 4th day : Repeat previous day's procedure.

• 5th day : repeat the procedure again but cook for another 10 minutes after you add the fruit. Let it brew for 4 days.

• 9th day : Drain the candied kumquats by placing them on an oven shelf at very low temperature and let them dry.



Les recettes d'Alimea - KUMQUATS PIQUANTS   

Ingrédients :

1 kg of kumquats - 1 clove per kumquat, 1 piece of fresh ginger, 1 cinnamon stick, 1 small piece of mace, 5 peppercorns – 7.5 dl of white vinegar - gauze

• Pierce the kumquats with a knitting needle. Place a clove in each fruit.

• Prepare a gauze bag with all the other spices. Add it to the vinegar and bring to the boil before adding the fruit. Let it cook for 10 minutes.

• Remove the kumquats and press them down in an airtight jar.

• Cook the vinegar again till it reduces down to a quarter.

• Remove the spice bag, cover the kumquats.

• Let it cool down before you close the jars.

• Wait 2 months before serving.




Les recettes d'Alimea - GUACAMOLE  

Ingrédients (pour 6 personnes) : 2 big creamy avocados - 1 lemon - 1 small fresh onion - seasoning : salt + chilli or curry, fresh coriander, fresh crushed garlic, etc...

• Chop the fresh onion and the coriander leaves.

• Mash the avocado, add the thinly chopped onion, coriander and lemon juice.

• Season to your liking.

• Mix into a smooth paste.



Les recettes d'Alimea - Avocats à la vanille  

Ingrédients : One ripe avocado – powdered sugar – one vanilla bean

• Mash the avocado

• Add the powdered sugar (to your liking) and the seeds of half a vanilla bean.

• Mix well. It's ready !

Variant : Avocados are eaten sweet with a dash of lemon juice…



Les recettes d'Alimea - Milk shake à l'avocat  

Ingrédients : One ripe avocado – powdered sugar – cold milk – vanilla sugar – almond powder

• Peel, stone the avocado and cut in pieces.

• Blend with the sugar and almond powder.

• Add the milk and blend to a smooth texture.

Variant : It is also made with lemon and/or other fruits, according to your tastes… Milk can be replaced by plain yogurt, condensed milk or soya milk.




Ingrédients : 100 g (3.5oz) of flour – 100 g of hazelnuts – 100 g of butter – 50 g of sugar

• Grate or grind the shelled nuts (personally I use my grandmother's mill cheese grater and it works very well… and doesn't use electricity).

• Mix all the dry ingredients together. Add the butter cut into small pieces and cream it until you get a smooth paste, texture is quite dry (don't add water).

• Spread onto an oven tray, previously buttered. Cut the paste into squares of 3 to 4 cm (1.5in) that you can detach from each other after baking. Bake in a 180°C (350°F) oven.

• Remove from the oven before cookies start to brown (bake for 15mn)
Go over separating lines with a knife to remove cookies from the tra




Ingrédients (for 8 people) : 250 g (8.8oz) of flour – 210 g (7.4oz) of butter – 150 g (5.3oz) of sugar – 150 g of almond powder - 5 hard-boiled egg yolks - 7 cl of rum - 1 pot of raspberry jam - 1/2 teaspoon of cinnamon – 1 pinch of salt

• Pre-heat the oven at 200°C (thermostat 6-7, 390°F).

• Knead the flour with the diced butter then progressively add the almond powder, the sugar, the mashed yolks, cinnamon, salt and rum.

• Spread the dough 1 cm thick and place in a tart dish. Keep the dough scraps.

• Spread the jam over the paste and decorate with diamond shaped dough scraps.

Oven bake for 30 minutes.



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