is not used as a table fruit because of its very sharp, acidulous
flavour, similar to that of a lemon. When fully ripe however, the
sugar content and citric and malic acids that determine its pH fall,
with a consequent decline in the sensation of acidity. This is when
this fruit has the best organoleptic properties for producing a really
sophisticated sorbet, which is ideal for use during fish-based meals.
Recommended with San Crispino, Passito di Pantelleria or rum cocoa