It sounded like a dumb idea. A stand of chinotto trees in one of the coldest places in Victoria. Well, maybe the global warming factor is kicking in, but I’ve also seen these handsome citrus specimens stand up to minus five frosts. They don’t shiver. The fruit doesn’t drop off. The leaves don’t turn pale yellow.
The fruit never tastes any good straight off the tree, but it’s not meant to either. And while it might be a relative newcomer to the citrus family, the Italians have ensured that chinotto is an essential ingredient of several beverages, including Campari, and in Australia it’s possibly best known as an ingredient in a soft drink called Bisleri Chinotto, which is owned by Coca-Cola Amatil.
The fruit looks juicy, but ours aren’t. Still, the peel turns out to be a star if chopped into a pot of poached pears or quinces, and I’m sure we’re going to end up making the world’s best marmalade with them if we ever get around to it. But even if their culinary uses turn out to be slight, the beautiful fruit and fragrant spring blossom makes them more than welcome in our midst, especially on those dull, dormant winter days, which I’m pleased to say we still seem to get our fair share of.