Culinary Many<unk>  fruits, such as oranges, tangerines, grapefruits, and clementines, are generally eaten fresh. They are typically peeled and can be easily split into segments. Grapefruit is more commonly halved and eaten out of the skin with a spoon. Special spoons (grapefruit spoons) with serrated tips are designed for this purpose. Orange and grapefruit juices are also popular breakfast beverages. More acidic<unk> , such as lemons and limes, are generally not eaten on their own. Meyer lemons can be eaten out of hand with the fragrant skin; they are both sweet and sour. Lemonade or limeade are popular beverages prepared by diluting the juices of these fruits and adding sugar. Lemons and limes are also used in cooked dishes, or sliced and used as garnishes. Their juice is used as an ingredient in a variety of dishes; it can commonly be found in salad dressings and squeezed over cooked fish, meat, or vegetables. A variety of flavours can be derived from different parts and treatments of<unk>  fruits. The rind and oil of the fruit is generally bitter, especially when cooked, so is often combined with sugar. The fruit pulp can vary from sweet to extremely sour. Marmalade, a condiment derived from cooked orange and lemon, can be especially bitter, but is usually sweetened with sugar to cut the bitterness and produce a jam-like result. Lemon or lime is commonly used as a garnish for water, soft drinks, or cocktails.<unk>  juices, rinds, or slices are used in a variety of mixed drinks. The colourful outer skin of some<unk>  fruits, known as zest, is used as a flavouring in cooking; the white inner portion of the peel, the pith, is usually avoided due to its bitterness. The zest of a<unk>  fruit, typically lemon or an orange, can also be soaked in water in a coffee filter, and drunk. File:NIH<unk> .Wedges of pink grapefruit, lime, and lemon, and a half orange (clockwise from top) File:Calamansi (sliced) - Philippines.Calamansi, a ubiquitous part of traditional dipping sauces and condiments in Philippine cuisine File:Citrus aurantiifolia in Kadavoor.Citrus aurantifolia in Kerala File:Pomeranzen.Ripe bitter oranges<unk>  × aurantium) from Asprovalta Phytochemicals and research Some<unk>  species contain significant amounts of the phytochemical class called furanocoumarins, a diverse family of naturally occurring organic chemical compounds. In humans, some (not all) of these chemical compounds act as strong photosensitizers when applied topically to the skin, while other furanocoumarins interact with medications when taken orally. The latter is called the "grapefruit juice effect", a common name for a related group of grapefruit-drug interactions. Due to the photosensitizing effects of certain furanocoumarins, some<unk>  species are known to cause phytophotodermatitis, a potentially severe skin inflammation resulting from contact with a light-sensitizing botanical agent followed by exposure to ultraviolet light. In<unk>  species, the primary photosensitizing agent appears to be bergapten, a linear furanocoumarin derived from psoralen. This claim has been confirmed for lime and bergamot. In particular, bergamot essential oil has a higher concentration of bergapten (3000–3600 mg/kg) than any other<unk> -based essential oil. In general, three<unk>  ancestral species (pomelos, citrons, and papedas) synthesize relatively high quantities of furanocoumarins, whereas a fourth ancestral species (mandarins) is practically devoid of these compounds. Since the production of furanocoumarins in plants is believed to be heritable, the descendants of mandarins (such as sweet oranges, tangerines, and other small mandarin hybrids) are expected to have low quantities of furanocoumarins, whereas other hybrids (such as limes, grapefruit, and sour oranges) are expected to have relatively high quantities of these compounds. In most<unk>  species, the peel contains a greater diversity and a higher concentration of furanocoumarins than the pulp of the same fruit. An exception is bergamottin, a furanocoumarin implicated in grapefruit-drug interactions, which is more concentrated in the pulp of certain varieties of pomelo, grapefruit, and sour orange. One review of preliminary research on diets indicated that consuming<unk>  fruits was associated with a 10% reduction of risk for developing breast cancer.
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