Citrus Fruit

Citrus fruits—such as lemons, limes, and oranges—can be used in several forms. Their zest, the colored part of the peel, contains a large quantity of citrus oil and can be cut into wide strips and infused in liquids or grated and added directly to batters or other mixtures. Freshly squeezed juice is used as a flavoring, as well as to prevent low-acid fruit from darkening. Look for citrus fruit that is heavy for its size (indicating a high juice content), with vibrant-looking skin that is neither dried out nor moldy and with no mushy spots. Citrus may be kept at room temperature for a day or two, but in hot weather or for longer storage refrigerate in a plastic bag. Citrus fruits will yield more juice if you bring them to room temperature before juicing them. The recipes in this book use a couple of special varieties of citrus fruit.