Citrus vegetables are a category of vegetables that provide multiple health benefits, along with imparting a zest of acidity in the foods. Among many such veggies, those more or less like those of the family in which orange, lemon, or any citrus is included are usually found more prominently in India, which make for a prime item in the current as well as traditional cookeries due to rich vitamin, antioxidants, and minerals.
This article discusses types of citrus vegetables, with a focus on those that are popular in India, as well as their uses in cooking and nutritional advantages. It also covers some common FAQs about citrus vegetables.
What are citrus vegetables?
Citrus vegetables are an interesting category in culinary terms, although they are not “citrus” in the botanical sense. The vegetables are distinguished by their unique acidic and tangy flavour characteristics, which are like those of citrus fruits.
The natural occurrence of citric acid and related compounds in these plants gives them their unique sourness. Although the flavours of these vegetables are as similar to those of citrus fruits like lemons and limes, they belong to different plant families.
10 Types of Citrus Vegetables
Tomatoes
Tomatoes are technically fruits, for they bear seeds, but for cooking purposes, they belong to the world of citrus vegetables, as their savoury flavour profile accompanies savoury foods and preparations so beautifully. The strong sweetness and tanginess present in tomatoes made them a must in Indian cuisines and brought depth and richness to several dishes.
Nutritional benefits: Tomatoes contain antioxidants, potassium, lycopene, and vitamin C and are excellent for maintaining your heart health and skin health and boosting immunity.
Cooking uses:
- Curries: Tomatoes make a wide range of Indian curries, butter curries, to name a few.
- Chutneys: Tomato chutney provides food with zesty flavour bursts.
- Salads: Raitas and salads frequently feature raw tomatoes.
Tamarind
The tropical leguminous tree Tamarind, scientifically known as Tamarindus indica, has edible fruits used in a wide variety of cuisines all over the world. The fruit contains delicious, acidic content inside its firm, brown shell. The sour taste of tamarind comes from its pulp, which contains a high percentage of tartaric acid.
Nutritional benefits: Tamarind is high in dietary fibre, vitamin C, and tartaric acid. It strengthens the immune system and also helps in digestion.
Culinary uses:
- Sambar: The sour taste of sambar in South Indian cuisine is due to the pulp of tamarind.
- Chutneys: Tamarind chutney is a very common accompaniment with snacks like pakoras and samosas.
- Puliogare: This is a rice preparation made using tamarind.
Lemon
Lemon stands out in the cooking world with a sharp, sour flavour, making it widespread in recognition. Due to its high content of citric acid, this tartness gives an unmistakable zest that gives a variety of foods a bright, reviving note. Lemons come into wide use in all sorts of dishes and are essential in improving their flavour
Nutritional benefits: Rich in antioxidants, flavonoids, and vitamin C, lemons help with digestion and immunity and give you bright skin.
Cooking uses:
- Nimbu Pani: A cool lemonade that’s popular in the summer.
- Pickles: In India, homemade lemon pickles are a common favourite due to their vibrant, tangy flavour.
- Garnish: To improve the flavour of foods like dal and biryani, squeeze some lemon over them.
Gongura
Gongura, sometimes called sorrel leaves, is a bright green leafy citrus vegetable that gives food a tart taste. It comes from the hibiscus species Hibiscus sabdariffa. This plant’s leaves can be identified by their deeply lobed shape and mildly sour flavour.
Nutritional benefits: Rich in calcium, iron, and vitamins A and C, gongura strengthens your bones and also boosts immunity.
Cooking uses:
- Gongura Pachadi: Gungura leaves are used to make this fiery chutney.
- Dal Gongura: An easy and savoury variation of popular dal recipes.
- Pickles: Gongura is often pickled with spices.
Amaranth Leaves
Amaranthus plant-derived amaranth leaves have a specific flavour profile with a hint of tanginess and an earthy undertone. Such a flavour goes well in any dish. Being a multipurpose plant, it produces edible grains and seeds, but its flavour makes its leaves more valuable. They are essential components of many traditional cuisines, where their distinct flavour gives food more nuance and complexity.
Nutritional benefits: Rich in essential minerals such as calcium and iron, dietary fiber, and vitamins A and C.
Cooking uses:
- Saag: Saag is prepared in North India by cooking amaranth leaves.
- Stir-fries: a staple of South Indian cuisine.
- Soups: Often included in soups to enhance their tangy flavour.
Raw Mango
The raw mango is often called a citrus vegetable, even though it is a fruit. The raw mango has a bright, sharp flavour that makes food tangy, unlike the sweetness of the ripe mango. Due to its tanginess, which resembles citrus fruits, it can be used to produce a variety of flavours in cuisine, from slight sourness to harsh, acidic flavours.
Nutritional benefits: Raw mangoes are an excellent source of vitamin C, dietary fibre, and pectin, which aid in immunity and digestion.
Cooking uses:
- Aam Panna: Raw mango pulp is used to make this refreshing summer drink.
- Pickles: Raw mango pickles are a staple in most Indian homes.
- Chutneys: Added to food to give it a tangy flavour.
Ridge Gourd
Luffa acutangula or ridge gourd has a very distinct flavour that sets it apart. As it cooks, this citrus vegetable develops a subtle citrus flavour. Because of its unique flavour, it can be used in a wide variety of dishes and is a versatile accompaniment to many different recipes. Ridge gourd adds a crisp, slightly sour taste that enhances any dish.
Nutritional benefits: Ridge gourd is rich in fibre and low in calories. It aids in digestion and weight management
Cooking uses:
- Curries: A simple but tasty recipe is ridge gourd curry.
- Dal: Often served with lentils for a filling supper.
- Stir-fries: Often used in recipes requiring dry vegetables.
Indian Gooseberry
Indian gooseberry, also known as amla, is considered a fruit, but it is used for purposes other than cooking. Its acidic, pungent flavour blurs the line between fruit and vegetable and works very well in savoury meals. Amla adds a unique tanginess that goes well with a variety of flavours and can be used in a variety of savoury recipes.
Nutritional benefits: Rich in vitamin C, antioxidants, and dietary fibre, amla promotes healthy hair, digestion, and immunity.
Cooking uses:
- Chutneys: Amla chutney is delicious and tangy.
- Pickles: Amla pickles are enjoyed all over the world.
- Juices: Often mixed with other ingredients to make a sour drink.
Kokum
Garcinia indica, also known as kokum or simply vera, is a tropical evergreen tree mainly found in the Western Ghats of India. Though it belongs to the family of drupes, its fruit is commonly consumed in coastal areas of India, specifically Konkan and Goa, as a citrus vegetable. The rind is a rich reddish-purple colour, with a taste that is distinctly tangy and sour.
Nutritional benefits: Rich in citric acid and antioxidants, kokum helps with healthy skin and digestion.
Cooking uses:
- Sol Kadhi: It is a cool drink made of coconut milk and kokum.
- Curries: Kokum imparts tartness to fish curries.
- Pickles: an acid food that is often pickled with flavouring.
Drumsticks
The long, narrow, fibrous, green pods are called drumsticks, scientifically known as Moringa oleifera; they are widely used in Indian cooking. They give a unique, slightly acidic taste when cooked. And are a useful ingredient in cooking because of their characteristic taste, which is often used to enhance different curries and dishes.
Nutritional benefits: rich in minerals like potassium and magnesium, vitamins A and C, and antioxidants. The drumsticks support heart health, boost immunity, and reduce inflammation.
Cooking uses:
- Sambar: Often used in the lentil meal of South India.
- Soups: Added to soups to give them a subtle, tangy taste.
FAQs
Are citrus vegetables and fruit similar?
Citrus fruits are not botanically citrus veggies. They only resemble citrus fruits’ acidic, sour taste.
Do citrus vegetables have side effects if taken in excess?
Due to its high content of citric acid, excess consumption may cause acidity or discomfort in the stomach.
How can I keep the freshness of citrus vegetables in storage?
Store them in sealed containers in the refrigerator or in a cool, dry place.
Which citrus vegetables help most in losing weight?
For losing weight, the best low-calorie foods include ridge gourd, tomatoes, and amaranth leaves.
Do citrus vegetables fit into every diet?
Absolutely, as they are highly adaptable and will work well in vegetarian, vegan, and gluten-free diets.
Conclusion
You can get a wide variety of flavours and priceless nutritional benefits from the different types of citrus vegetables. From the juicy tanginess of the tomatoes to the slightly acidic taste of drumsticks, these flavourful types of citrus vegetables are not only improving the flavour of food, but they also have a major positive impact on general health.
These citrus vegetables could have a path toward a healthy and lively balanced existence through inclusion in your diet.