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One fresh bergamot citrus fruit

scarmoza Mar 14, 2009 06:03 PM

I bought one fresh bergamot at the farmers market today for $5. Now, I could use some help on what to make with it. Thanks in advance for sharing your ideas!

  1. g
    generika Jan 11, 2014 02:25 PM

    macaroons

    1. d
      davide Oct 9, 2009 10:46 AM

      where do you all live to be able to buy fresh bergamot?
      i live in the northwest united states, 6000 miles and more than a few latitude clicks north of where bergamot trees thrive
      i would love to purchase four of these to make bergamotto
      once i've obtained some, i'll share the recipe
      can anyone help me here, perhaps with a purchase source on the internet?

      3 Replies
      1. re: davide
        scarmoza Oct 14, 2009 06:33 PM

        Sorry, no internet sources, davide. The ones I found come from Fresno, CA. They're only in season a few weeks in late February - mid March. If you're ever in San Francisco during that time, you can find the grower at either the Alemany or Heart of the City farmer's market.

        1. re: scarmoza
          d
          davide Oct 22, 2009 02:36 PM

          thanks for your response
          i somehow managed to find an internet source for fresh bergamot fruit:
          http://www.24hourbestbuy.com/bergamot...
          check it out, the price is less than you're paying for the fresno fruit

        2. re: davide
          j
          Jimisan82 May 26, 2011 02:40 PM

          asian markets

        3. purple goddess Mar 16, 2009 06:10 PM

          I made a bergamot and quince fool, last autumn, and it was heavenly. I used Earl Grey Tea, but you could just as easily add some fresh zest.

          1. Bryn Mar 14, 2009 10:57 PM

            marmalade? or homemade earl grey tea? or bergamont curd?

            6 Replies
            1. re: Bryn
              scarmoza Mar 15, 2009 11:13 AM

              I'm trying to figure out how to do a marmalade with just one bergamot orange. Anyone have a recipe or ratio for this?

              1. re: scarmoza
                Bryn Mar 15, 2009 05:47 PM

                It should be strong enough to hold it's own with some normal oranges.

                1. re: scarmoza
                  k
                  Karen_Schaffer Mar 15, 2009 07:39 PM

                  I tried making marmalade and found that the oil/scent didn't infuse the jelly very well. Instead, there was a big burst of bergamot flavor whenever I bit into a piece of rind. So if you do marmalade, I'd suggest cutting the peel very, very finely so it's well distributed. (I used a coarser chop, which didn't work as well.)

                  I've found that the zest goes really well with savory things, like a white bean salad. I haven't tried infusing some in vodka, but I really ought to.

                  I once made a lemon pie using bergamot oranges, since the juice is sour like lemons. But disaster! It was perfume pie, and totally inedible. So be careful, a little can go a long way.

                  I've zested the peel and stored it in the freezer for later use with good success. The flavor might get muted, but it's so strong anyhow, it's not a problem. The juice is mostly just sour but has a hint of the bergamot flavor as well.

                  I really should try more things since I have a bergamot orange bush in my yard. I gasped at the price you had to pay. Maybe I should be selling mine!

                  1. re: Karen_Schaffer
                    scarmoza Mar 16, 2009 05:25 PM

                    While searching for recipes, I saw that someone in SF last year paid $9 for one! So if you've got them and don't want to use them - there are those of out there willing to pay a pretty penny for one.

                    p.s. - I ended up making iced scones. I saved some for tea tomorrow.

                    1. re: scarmoza
                      Bryn Mar 16, 2009 06:03 PM

                      That sounds gooooooood

                2. re: Bryn
                  alixium Mar 15, 2009 06:51 PM

                  yum! i second the home-made earl grey!

                3. Pia Mar 14, 2009 08:27 PM

                  I would use the zest to infuse cream for panna cotta. A nice light-tasting, but bergamot-infused dessert, without too many other flavors going on, sounds delicious.

                  But the fruit, I have no idea... interested to hear what others know about bergamot!

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