Its acidity and mild aromas make it ideal for sneaking in that subtle finger lime taste into desserts by using it as a replacement for lemon.
Chefs are now coming back for chartreuse as its qualities are proving ideal for use in desserts and confectionary. Its subtle flavours are preferred in delicate dessert dishes and low levels of bitter phenolic compounds allow it to be processed for juice.
Chartreuse is a dense tree and prolific fruiter, fruit are a consistent size and quality. The caviar in the Chartreuse turn an attractive yellow when ripe and additional flowering events can extend the harvesting season for this variety.