It's a Citrus Spectacular at Eataly!
Lauren Shockey Calamondin
OK, so it's not like Eataly needs more press than it already has, but a glimpse at its produce selection last night yielded an amazingly awesome assortment of citrus fruits, many of which are rarely ever seen in New York City. Of course, they come with ridiculously high price tags, but just think: If you turn these babies into marmalade, you've got yourself a value-added product. Get ready for citrus maximus!
Perhaps better known as calamansi, the calamondin, as it's called here, is a fruit used primarily in Southeast Asian cooking, notably in the Philippines. These orange beauties have a flavor that's like a cross between lime and tangerine. Drink the juice straight up, or use the juice as a flavoring in salads or to marinade meats. Eight dollars per pound.
Lauren Shockey Etrog
These etrog citrus fruits are usually only seen during the Jewish holiday of Sukkot, when they're revered and stored in special boxes. There's a lot of pith and so the best use for this would be to candy it, but it's not widely eaten. Eight dollars each.
Lauren Shockey Buddha's hand
Intoxicatingly fragrant, Buddha's hand is a citrus fruit whose fruit is segmented into knobby little fingerlike sections. Make this into marmalade. Or just put it on the table and admire its aroma and beauty. Nine dollars each.