Bergamots

Origins and history

Bergamots are believed to have originated in Southeast Asia and were later introduced to Europe, particularly Italy. They are named after the Italian city of Bergamo, where they were first cultivated. Bergamots have a long history of use in traditional medicine and perfumery. Today, they are primarily grown in Italy, specifically in the Calabria region, which has the ideal climate and soil conditions for their cultivation.

Nutritional information

Bergamots are a good source of vitamin C and contain antioxidants that help protect the body against oxidative stress. They also provide small amounts of potassium and fiber. However, their nutritional content is not as significant as their aromatic and flavor properties.

Allergens

Bergamots are not known to be allergenic.

How to select

When selecting bergamots, look for fruits that are firm, heavy for their size, and have a smooth, unblemished skin. Avoid any fruits with soft spots or signs of mold. The skin should be vibrant yellow and free from wrinkles or discoloration. Additionally, choose bergamots that feel slightly soft when gently squeezed, as this indicates juiciness.

Storage recommendations

To prolong the freshness of bergamots, store them in a cool, dry place away from direct sunlight. They can be kept at room temperature for a few days, but for longer storage, refrigeration is recommended. Wrap individual fruits in paper towels or place them in a perforated plastic bag to prevent moisture buildup and extend their shelf life.

How to produce

Bergamots are typically grown on trees and require a warm, subtropical climate to thrive. They can be challenging to grow outside of their native regions, but if you live in a suitable climate, you can try cultivating them in a well-draining soil with plenty of sunlight. Regular watering and fertilization may be necessary to ensure healthy growth.

Preparation tips

Bergamots are commonly used to flavor Earl Grey tea, giving it a distinct citrusy and floral note. They are also used in the production of essential oils, perfumes, and cosmetics. In culinary applications, bergamots can be used to add a unique twist to desserts, such as cakes, tarts, and sorbets. The zest can be used to infuse flavor into sauces, dressings, and marinades.

Availability

Italy, specifically the Calabria region, is the primary producer of bergamots. They are also cultivated in other Mediterranean countries, such as France and Greece, but on a smaller scale.