Citrus varieties so rare they're almost mythical: Spain's hidden gem.
A trip to the east coast of Spain was where chef Matthew Slotover stumbled upon the "Garden of Eden" - an organic farm that boasts over 500 varieties of citrus fruits, including some he had never heard of. The Todolí Citrus Foundation is not only a haven for nature lovers but also holds the key to understanding how citrus groves can survive in the face of climate change.
Slotover, who owns the popular London restaurant Toklas, recently partnered with other chefs to bring some of these exotic varieties to his menu. Finger limes, or "caviar limes," which burst in the mouth releasing a fragrant sweet-and-sour flavor, are just one example of the unusual fruits Slotover's restaurant is now offering.
The farm's owner, Vincente Todolí, initially saw no commercial value in their vast collection of citrus fruits. However, when chefs from Toklas approached him with interest in using some of these varieties, he began to see the potential benefits for both his farm and the culinary world.
The foundation operates under a unique business model that prioritizes sustainability over profit. Their use of ancient irrigation methods, such as ditches and ponds, not only helps conserve water but also creates a haven for songbirds that have been linked to citrus groves in Valencia - which were previously wiped out by chemicals.
Todolí's collection is considered a treasure trove of genetic diversity when it comes to citrus fruits. With over 500 varieties at his disposal, the foundation offers an unparalleled opportunity for scientists to study and develop new methods for growing these crops in the face of climate change.
One of Slotover's favorite varieties to grow is the trifoliate orange - a small, sharp fruit often used in jams or as a substitute for lemon zest. What makes this citrus unique is its ability to shed its leaves in winter, making it resistant to cold temperatures. This genetic trait could potentially be used by scientists to help other citrus varieties survive in colder climates.
The farm's diverse collection of citrus fruits includes not only rare Japanese varieties but also the Valentine pomelo from California and the calamansi from the Philippines - a small, sour fruit prized for its unique flavor profile.
A trip to the east coast of Spain was where chef Matthew Slotover stumbled upon the "Garden of Eden" - an organic farm that boasts over 500 varieties of citrus fruits, including some he had never heard of. The Todolí Citrus Foundation is not only a haven for nature lovers but also holds the key to understanding how citrus groves can survive in the face of climate change.
Slotover, who owns the popular London restaurant Toklas, recently partnered with other chefs to bring some of these exotic varieties to his menu. Finger limes, or "caviar limes," which burst in the mouth releasing a fragrant sweet-and-sour flavor, are just one example of the unusual fruits Slotover's restaurant is now offering.
The farm's owner, Vincente Todolí, initially saw no commercial value in their vast collection of citrus fruits. However, when chefs from Toklas approached him with interest in using some of these varieties, he began to see the potential benefits for both his farm and the culinary world.
The foundation operates under a unique business model that prioritizes sustainability over profit. Their use of ancient irrigation methods, such as ditches and ponds, not only helps conserve water but also creates a haven for songbirds that have been linked to citrus groves in Valencia - which were previously wiped out by chemicals.
Todolí's collection is considered a treasure trove of genetic diversity when it comes to citrus fruits. With over 500 varieties at his disposal, the foundation offers an unparalleled opportunity for scientists to study and develop new methods for growing these crops in the face of climate change.
One of Slotover's favorite varieties to grow is the trifoliate orange - a small, sharp fruit often used in jams or as a substitute for lemon zest. What makes this citrus unique is its ability to shed its leaves in winter, making it resistant to cold temperatures. This genetic trait could potentially be used by scientists to help other citrus varieties survive in colder climates.
The farm's diverse collection of citrus fruits includes not only rare Japanese varieties but also the Valentine pomelo from California and the calamansi from the Philippines - a small, sour fruit prized for its unique flavor profile.
. Finger-lickin' good! 
They're like little bursts of citrusy magic on your tongue. Now I'm obsessed with trifoliate oranges too - who knew they could shed leaves? 
Genius, right? 
. Like, who needs that many options when you've got lemons and oranges to get the job done? These farms should just stick to producing one or two main types of citrus and leave the rest alone. All this experimentation with new recipes is just gonna confuse people's taste buds and mess up the whole culinary scene.
. Who needs to make a profit when you've got chefs scrambling for exotic fruits? It's like they're trying to create some kind of citrus hipster movement or something... and I'm totally not buying it 
.
I'm fascinated by this "Garden of Eden" in Spain... 500+ types of citrus fruits is just mind-blowing 
I mean can you even imagine having 500+ types of citrus fruits to play with?! Finger limes are like, whoa! They're like nature's caviar and it sounds insane that they have them on the menu at Toklas. But what really gets me is that farm is all about sustainability and conservation. I'm talking ancient irrigation methods and creating habitats for songbirds... it's like, total game changer. And the genetic diversity of citrus fruits? Mind blown! Trifoliate orange shedding its leaves in winter to survive cold temps? Scientists are gonna be like, "Yaaas, let's study this!" And can we talk about the Japanese varieties?! So exotic and rare... I need to try some ASAP 
. But seriously, this Spanish farmer has got some amazing citrus varieties and I'm low-key jealous of the food options at Toklas now 
But what really gets me is the fact that the farm's owner, Vincente Todolí, was all like "meh" to his collection until chefs from Toklas came along. It's a great reminder that sustainability and nature lovers can make some pretty cool cash 
And I'm low-key obsessed with the idea of using ancient irrigation methods to conserve water 
This just goes to show that sometimes you gotta look outside your own backyard (or in this case, the Mediterranean coast) to find some real treasures 
those citrus varieties are insane! Finger limes are like caviar or something, and trifoliate orange is so cool how it sheds leaves in winter 
I love that chefs are partnering with farmers to create new menu items, it's a win-win for the environment too 
This whole thing with the Todolí Citrus Foundation feels too good to be true. I mean, 500 varieties of citrus fruits just lying around? It's like they're hiding something. What if this is just a front for some big agro corporation to test out new genetically modified crops? 
I'm telling you, there's more to this story than meets the eye... 
! Finger limes are literally the coolest thing since sliced bread 
. I mean, who knew there was such a thing as caviar limes? I need to get my hands on those ASAP 
.
This farm is like, totally on it 
. Using ancient irrigation methods and prioritizing water conservation... it's like, the future of farming, fam! 
. Like, we need all the help we can get, right? And the fact that they have these rare Japanese varieties and Calamansi from the Philippines... it's like a whole new world of flavors waiting to happen 
. I'm particularly intrigued by the trifoliate orange's ability to shed its leaves in winter, which could hold key to helping other citrus varieties adapt to colder climates 
. It's wonderful to see how this farm is becoming a hub for scientific research and culinary innovation 
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. Finger limes are my fave, who knew they had caviar-like flavor? 
I love how chefs are getting involved and helping the farm see the value in their collection. It's all about sustainability and preserving genetic diversity, which is so cool!