Citrus Season: How to Choose and Pair Them Correctly? 0 12

Orange

Oranges are considered the fruits of the gods. According to one myth, Hercules stole the apples of the Hesperides that grew in the garden of Atlas. There is a version that these "apples" were actually oranges. However, it is unlikely that the ancient Greek hero significantly damaged the harvest, so there would have been enough fruit for everyone.

The orange is a versatile fruit: it can be sliced and served on a fruit platter or used to garnish a festive cocktail with an orange wedge. This citrus pairs wonderfully with roasted poultry, adding juiciness and tenderness to duck or chicken meat.

Oranges can also be used in desserts such as pies and cakes. And, of course, it is easy to squeeze juice from this fruit — sweet, with a slight tartness, which is a great way to invigorate on a cold winter morning!

Grapefruit

Depending on the color of the flesh, the bitterness of grapefruit can vary from less to more intense.

White grapefruit is considered less sweet than its red counterpart, but it also has less bitterness. This fruit can be eaten raw or used in cooking: white fruits pair well with fish, seafood, and chicken. As with oranges, it is easy to squeeze juice from grapefruit, as it consists of 92% juice.

The main rule for choosing grapefruit is simple: the fruit should be heavy — this indicates its juiciness. It is good if the skin has a slight blush: such a fruit is definitely ripe and sweet. In the refrigerator, grapefruit can be stored for up to three weeks, but its flavor is better when at room temperature, so it is best to take it out in advance before consumption.

lemon

The smell of a ripe lemon can be sensed even through the skin.

Another versatile citrus: lemons are added not only to tea, water, and other beverages but also to a variety of dishes — from salads and hot meals to soups and desserts. Just a few drops of lemon juice can enhance the flavor of food or a favorite cocktail. Usually, lemon fruits are small, but the largest specimen in the world (recorded in the Guinness Book of Records) weighed 5 kg 265 g. To choose a juicy and not too sour lemon, smell it: the aroma should be detectable even through the skin. By the way, do not be afraid to buy a green lemon — it is also ripe and ready to eat.

Lime

This citrus has a more intense, slightly bitter taste that adds a special zest to dishes and drinks.

Limes are used to garnish cocktails and baked goods, and they can be used for marinades. In the Mexican state of Yucatan, lime is even used to make soup — this is considered a national dish. When choosing limes, pay attention to the skin: it should be smooth and firm, and the color should range from dark green to greenish-yellow.

Tangerine

A true symbol of the New Year and one of the most beloved winter fruits. The scent of tangerines evokes pleasant childhood memories, and their bright color can brighten even the grayest day.

There are about 200 varieties of tangerines in the world. The fruits can differ not only in shape and size but also in taste. The main variety that is supplied during this period from Turkey is "Satsuma," and from Morocco — "Clementines."

Tangerines feel great at temperatures of +3…+6 °C. Don’t forget to periodically check their condition: if the fruit starts to spoil, feel free to throw it away, as it can "infect" the other fruits.

Pomelo

A true giant among citrus fruits! The average weight of pomelo is 1–2 kg. In Southeast Asia, where pomelo originates, the fruit can weigh up to 10 kg. Usually, the flesh is peeled from the inner membranes and served on a plate with a teaspoon. In Malaysia, the Philippines, and China, pomelo is actively used in cooking: this citrus is often found in salads and sauces. Desserts and candied fruits are also made from it. When choosing pomelo, focus on the weight of the fruit: the heavier it is, the juicier it will be. It is best to store this exotic fruit at room temperature.