What kind of citrus fruits would be available in 15th century Europe?
I’ve been going through medieval recipes from Britain, France, Germany and Italy and noticed that sour flavours seem to have been very popular. Recipes from around 14-15th century frequently use vinegar, verjus or both - in stews, sauces, on roasted meats. It got me thinking about citrus fruits, or lack of them. According to a quick google search, there are records of citrus fruits from that time, so they were around. What kind of citruses would be available? Were they uncommon, unpleasant or unpopular for another reason?