By Karen Ansel and Charity Ferreira
Published 2012
Includes oranges, tangerines, kumquats, grapefruits, lemons, limes
Buying Choose firm and blemish-free fruit that’s heavy for its size and yields to gentle pressure. Opt for organic citrus fruits if you plan to use the zest.
Storing Refrigerate in a plastic bag for up to 3 weeks, or store in a single layer at cool room temperature for up to 1 week (citrus fruits can rot if crowded together).
Quick tip If you have some leftover citrus juice, pour it into ice-cube trays and freeze for later use.
Using Add citrus-fruit slices to salads; use the zest to brighten the flavors of many dishes; use the juice in drinks, dressings, and marinades.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement