Citrus Tips
Juicing
Start with room temperature fruit (bring it to room temperature by microwaving for 10 -15 seconds).
Roll fruit on the counter top; pressing down with the palm of your hand for about 30 seconds.
Cut fruit in half and squeeze juice by hand or use a juicer. Remember that heavier fruit will yield more juice.
Zesting
Using a microplane, gently move fruit across the bottom of the microplane, removing only the colored part of the peel. (The white part is bitter.) Use zest as a garnish for desserts, sauces, shortbread cookies, salads and ice cream.
Sectioning
Using a sharp chef's knife or serrated knife, cut between the peel and the flesh of the fruit.
Then, cut along the inside of the membrane toward the core. Remove the sections as you go. Serve in a salad, as a garnish, in a fruit sauce, or try using three or four different kinds of citrus to make a salsa for fish.
Start with room temperature fruit (bring it to room temperature by microwaving for 10 -15 seconds).
Roll fruit on the counter top; pressing down with the palm of your hand for about 30 seconds.
Cut fruit in half and squeeze juice by hand or use a juicer. Remember that heavier fruit will yield more juice.
Zesting
Using a microplane, gently move fruit across the bottom of the microplane, removing only the colored part of the peel. (The white part is bitter.) Use zest as a garnish for desserts, sauces, shortbread cookies, salads and ice cream.
Sectioning
Using a sharp chef's knife or serrated knife, cut between the peel and the flesh of the fruit.
Then, cut along the inside of the membrane toward the core. Remove the sections as you go. Serve in a salad, as a garnish, in a fruit sauce, or try using three or four different kinds of citrus to make a salsa for fish.
