Cooking with citrus fruits gives winter dishes a little lightness, balance and zing. Here are some tips on how to use them best.
This May 2022 photo shows a recipe for orange cake. The zest and the juice are the two main ways to incorporate citrus into your cooking.
Other fruits are in scarcer supply in the winter, which is the peak season for citrus. Plus, when most of our cooking tends to include heavier foods with deeper flavors, that’s when I think citrus has the chance to shine best. A wonderful foil to richer ingredients. Citrus fruits are often both sweet and sour because of the inherent natural combination of sugar and citric acid. They can add subtle or powerful flavor to countless savory and sweet dishes. You can include citrus in beverages, vinaigrettes, dips, marinades, meats, salads, seafood, pastas, vegetables, and desserts and baked goods of all kinds.A little gives dishes a lift — think a sprinkle of zest over chicken marsala.
The juice is acidic, to varying degrees. And a bit of acid is what makes most dishes sing, and taste “balanced.” Acidity makes rich foods sparkle a bit, and adds brightness in general. A squeeze of juice over a fish fillet or grilled vegetables can make the dish.All citrus should be firm and bright in color. It is wise to always wash and dry the fruits before using to remove the waxy outer layer often sprayed on to preserve them through shipping.
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