Keeping it Fresh with Winter Citrus

From marinades and salad dressings to desserts and cocktails, citrus is an easy and healthy way to impart big flavors to any dish. Although some citrus is available year round, winter is the peak season for consumption, and a great time to try a new variety.

When it comes to selecting and using citrus there are some general guidelines:

• Skin can be smooth or pebbly, depending on the type, but there should be no brown spots
• Fruit should feel heavy for its size (a good indication that it’s juicy).
• To remove the peel, called zest, in fine shreds, use a sharp rasp, such as a microplane. Hold the fruit steady in one hand and pull the rasp in long strokes against the fruit.
• To flavor soup, rice or tea, peel long strips of zest with a vegetable peeler and then trim off any white pith.
• To maximize the juice from your citrus, let the citrus sit out of the refrigerator for a few minutes or heat in the microwave for a few seconds. Then, roll the fruit with the palm of your hand against the counter a few times, slice, and squeeze.

With so many citrus varieties available into the spring, and with each one having a unique aroma and flavor, now is the perfect time to pick up a new assortment of citrus fruit and transform your favorite dishes into new and exciting flavor combinations.

Meyer Lemons: Meyer lemons are believed to be a hybrid of a lemon and a mandarin orange. They are more round than a traditional lemon with a smooth, thin skin that ranges in color from bright yellow to yellow-orange. Both the zest and juice are less tart than a lemon and have a lightly perfumed aroma, making them perfect for sweet and savory dishes. Try adding some to your next batch of ceviche to brighten up the dish.

Cara Cara Oranges: These sweet treats were originally discovered in Venezuela. Although their orangey skin and round shape resemble a classic navel orange, the fruit has a distinctive pink hue that sets it apart. Very sweet with a pleasantly sharp tang, use the juice with some fresh berries to blend up a refreshing sangria.

Pomelos: There is no mistaking this giant of the citrus world. Pomelos can range in color from yellow to green on the outside and white to deep pink on the inside with a thick soft white pith separating the skin and the fruit. Although pomelos resemble grapefruits, they are not as tart and have a slightly floral complex flavor. Mix some of this peeled chopped fruit into your favorite avocado salad for a sweet and savory side.

Minneola Tangelo: It is easy to spot a Minneola tangelo thanks to its distinctive knob at the stem end of the fruit. Tangelos are a cross between a grapefruit and a tangerine and the result is entirely unique. The deep orange-red skin is thin and easy to peel. It has few seeds and a sweet yet tart flavor. Use the zest and juice with herbs and garlic for a marinade for chicken or pork.

Kumquats:  About the size of an olive, kumquats are the ultimate sweet and sour treat. The whole fruit is edible with just a few seeds. Kumquats have a sweet orange rind followed by tart juices that blast your taste buds. They can be addictive to eat out of hand and also make delicious jam. Thinly slice and cook them in sugar and water until tender for a sauce pretty enough to double as a garnish over poundcake or pancakes.