226 FRUIT RECIPES 



The true Bergamot {Citrus bergamia) is often 

 confounded with the' Limeberry, also spoken of as 

 Bergamot, but in reaUty the Triphasia trifoliata. The 

 true Bergamot is "pear-shaped; pale yellow, with green, 

 subacid, firm, fragrant pulp, fruit and foliage distinct." 

 The famous oil known by the name of bergamot is dis- 

 tilled from its rind, and formerly citric acid was also ob- 

 tained from it. 



The Triphasia trifoliata, or Limeberry (distinct also 

 from the Citrus or Limonium trifoliata) is a gooseberry- 

 like, deep-red or wine-coloured little fruit about a half- 

 inch in diameter. This and the true Bergamot may be 

 preserved and treated in general like the orange, with 

 adaptations. Both are of the Rutaceai. 



The Kumquat (C. Japonica) has greatly come into 

 favour in America the past few years, but its comparative 

 scarcity and high price have militated against an 

 intimate acquaintance with its peculiar fascination 

 with the general public. Kumquat is a Chinese word of 

 poetical significance; meaning Gold Orange. The Japan- 

 ese equivalent is Kin Kan. Its combination of Oriental 

 spiciness of flavour and fragrance is unique in charm, this, 

 whether eaten uncooked or prepared otherwise. The 

 thin skin and suggestion of tartness make it a candidate 

 for honours in fruit salads in its natural form. 



THE KUMQUAT AU NATUREL 



The kumquat is an exceedingly pretty adjunct to fancy 

 dishes of various descriptions or cold drinks. For these 

 purposes it may be served whole or halved or quartered, 

 or, for table decorations, with the leaves not removed. 

 The kumquat may be sliced thin and served in dishes with 

 whipped cream or a meringue, or in tall slim glasses with 

 sugar and shaved ice. To add wine to this fruit is rather 



