Panamanian "Rojo" Lemons a.k.a Seville or Bitter Oranges

I have to say that in most ways I prefer the Panamanian Lemons or sometimes called Rojos or Limon Chino. Technically, they are Seville Oranges or sometimes called Bitter Oranges.

They are amazingly juicy, very easy to squeeze and have a nice strong lemon flavor. They do not seem to have as much acid as Persian (Yellow) Lemons. I have to admit, I am a bit of a hog with them. I simply can not wait until they are in full season. They are vital in my everyday cooking as well as in homemade sauces, especially for Orange Marmalade, which is made from this type of Orange, not ordinary eating Oranges.

We also use them for drinks.
- These make a brightly colored Lemonade, as well as great Mojitos and Margaritas (see recipe below). As a morning tonic, "they" ( I can't remember who, but someone, somewhere) say that Lemon juice helps detox one's Liver, I squeeze one half into a glass of water and drink it down before the morning cuppa Joe.

My favorite use is as a quick and tasty salad dressing.


The Most Simple and Versatile Salad Dressing and/or Marinade Ever!

Ingredients:
Kosher Salt
Fresh Ground Pepper
Good and Tasty Olive Oil (or an Infused Oil for an extra kick)
1-2 Panama Lemons Sliced in half

Directions:
On a big plate arrange whatever you like best for salad fixings, sprinkle on a bit of Kosher Salt, add a couple of grinds of fresh Black Pepper, drizzle on the Olive Oil and then squeeze each half of Lemon into your other hand to catch the seeds, of course working over your salad. Enjoy.

This also works great over chicken, fish or vegetables as a marinade before grilling. It is great on pasta with Arugula and a can of Tuna! Revisit the Angel Hair Chicken Pasta Salad recipe, it uses the same concept with an herbal kick.