Oranges, tangerines, lemons, limes, grapefruit, and all of their varieties are included in the citrus family of fruit.
Citrus trees grow in climates that don’t freeze. Different fruits are ready to eat through the cold months in the late fall, winter, and early spring. Their acidity gets the opportunity to balance out the rich, heavy foods in the cold months and give us a boost of vitamin C when we need it most.
Their thick skin makes them perfect for storage and shipping throughout the year. You can find them year-round on grocery store shelves. If you live where they grow, you will find that many people are always looking for hungry eaters as the fruit starts to fall from the tree.
Using citrus in your cooking
Citrus fruit is high in acid. As cooks, we can take advantage of this and use it to counter-balance the fat in your dish. The acid also helps us to absorb nutrients from the other food in the meal. Our bodies have optimized this function by allowing our tastebuds to be sensitive to and crave acidic foods. The bright flavors from the acid enhance dishes and let the citrus complement the food we cook in the cold-weather.
The Simplest Recipes
I’m a strong proponent of fresh-squeezed citrus juice. Once you enjoy it fresh, it is hard to go back to a shelf-stable product. This is why, if you find yourself with too many fruits to eat fresh, these are the best ways to eat up the harvest.
Orange Sorbet
You can use this recipe with tangerines and grapefruit juice too. For lemons and limes, dilute the juice with water and sugar until you have lemonade or limeade, then add the extra sugar to freeze. I didn’t say this is healthy, eat in moderation.
- 3 cups of orange juice
- 1 cup of sugar
- 1 tablespoon vodka
Combine the orange juice, sugar, and vodka and stir until the sugar is dissolved. Add the mixture to the freezer bowl of an ice cream maker and process for 20–25 minutes until frozen. Eat at the slushie stage or freeze the sorbet until solid.
Making marmalade with the whole fruit
Citrus has pectin in the rinds of the fruit. You can take advantage of this and make marmalade with the entire fruit, with the following recipe. This recipe is not traditional, probably because blenders have only been around for a short time, but it works.
I am not a marmalade connoisseur, but I have made this several times and use it myself to make a home version of Orange Chicken.
Easy Orange Marmalade
- 3 oranges
- 1 & ½ cup sugar
Trim off the stem end of the orange and any other rough blemishes. Cut the oranges into quarters and remove any seeds. Place the oranges, rind, and flesh, and the sugar in a blender and blend until thoroughly mixed, you can add a few tablespoons of water if you need to get the blender started. Pour the mixture into a saucepan and cook over medium heat until thickened, 7–10 minutes. Pour into jars and seal, store in the refrigerator and use within a month. For extended storage, process sealed jars in a water bath canner following the USDA Home Canning Guidelines.
Vin de Citrus
- 8–10 pieces of citrus fruit, lemons, oranges, grapefruit
- 1 vanilla bean
- 1 and ½ cups of sugar
- 2 bottles (1.5 liters) dry white wine
- 1 and ½ cups of vodka
Slice the citrus fruit and place in a large bowl with the vanilla bean, sprinkle with the sugar, and pound slightly with a muddler or wooden spoon to release the juice. Cover and let it sit overnight. In a 2–3-quart container with a secure lid, combine the citrus fruit with the wine and vodka. Mix gently and let the mixture sit in a cool dark location for 4–6 weeks. Reserving the liquid, drain the fruit and discard. Bottle the wine and store it in a cool spot again. Enjoy over ice, mix with seltzer water for a refreshing cocktail. It will store for about 6–12 months.
Gremolata
Once you remove the zest from the lemons, juice them, store the juice in the fridge and use it within a week.
- 1 bunch parsley
- 2 cloves garlic
- 2 lemons
Pick the parsley leaves from the large stems. Make sure they are as dry as possible and chop finely. Using a fine grater, like a Microplane, grate the garlic entirely and then grate the zest of the two lemons removing only the yellow layer. On your cutting board, combine the parsley, garlic, and lemon zest by chopping all together. Use the gremolata as a topping for soup, beans, rice, roasted vegetables, or meat.
Storing Extra Citrus
Their thick skin makes them perfect for storage and shipping throughout the year. You can find them year-round on grocery store shelves. If you live where they grow, you will find that many people are always looking for hungry eaters as the fruit starts to fall from the tree.
If you have access to a tree, pick the fruit when it is dry and store citrus fruit in bags in the refrigerator or a cold garage or cellar. Moisture from a recent rain will cause the fruit to break down sooner.
It will last from a few weeks to a few months at cold temperatures depending on the variety. The thinner the rind, the shorter the storage time.
Keep an eye on your store, and as you notice loss from mold, start to juice the fruit. You can freeze the juice to use later.
Enjoy the harvest
Citrus is a versatile and vital fruit that creates balance in your cooking. Use it as a component for any dish, so that you taste the food and enhance the absorption of nutrients. Savor the freshness that it brings to your meal in the cold winter months.