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4
votes
0answers
58 views

What to do with grapefruit seeds?

I have several grapefruit trees and get tons of grapefruits almost year round. When I eat the grapefruits, which is fairly regular, I typically eat a good amount of the seeds with the fruit for ...
0
votes
3answers
63 views

What wines pair well with spicy, citrus chicken?

I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, ...
11
votes
5answers
10k views

Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?

A number of (chiefly British) recipes specify unwaxed lemons for zesting. Unwaxed citrus fruit are not widely available here in Sweden, so I have to make do by attempting to remove the wax before ...
2
votes
1answer
1k views

Are ripe meyer lemons supposed to be soft?

At the grocery store they were selling meyer lemons in mesh bags, they all seemed to be much softer than an ordinary lemon. Are meyer lemons supposed to be a very soft fruit? just touching them ...
2
votes
2answers
101 views

How can I concentrate citrus juice at home?

I used to make no-bake pies as a kid that consisted of whipped topping, condensed sweetened milk, and frozen lemon- or lime-aid concentrate (thawed) mixed together and poured into a graham cracker pie ...
2
votes
1answer
102 views

Flavors in Fresca

I was trying to reproduce the flavors in Fresca without very much success. Supposedly it is a grapefruit-flavored drink, but in all honesty it doesn't taste like grapefruit to me, and when I make ...
2
votes
1answer
204 views

Baking or Cooking - why orange and not other sweet citrus fruit?

In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute like mandarin, grapefruit, etc. Is there a ...
7
votes
2answers
169 views

Can citrus be squeezed too much?

I've seen bartenders stack squeezed lime halves and resqueeze them all together. I think that squeezing the peel would yield very bitter juice, but am I wrong?
5
votes
3answers
4k views

What's the black thing at the bottom of navel oranges?

Sometimes I'll cut into a navel orange and notice something black inside which originates at the bottom of the orange, where the navel is. What is it? I have seen it get pretty far into the fruit ...
2
votes
1answer
56 views

Preserved lime is browning and fading inside the brine

I read a lot about preserved lemons (TLDR: quarter them, and keep them in a mix of lemon juice and salted/brined water for 10-30 days), and I'm trying it with limes. But... Two things concern me ...
9
votes
5answers
27k views

How do I remove bitter flavor from lime rind in soup?

I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the ...
5
votes
1answer
423 views

How to keep lemons, oranges and grapefruits fresh longer?

I like adding a few drops of citrus juice into my drinks, but they don't usually stay fresh for long in unsqueezed form (if I only cut a small piece and use that) and in juice form (with or without ...
3
votes
1answer
427 views

Cooking oranges to put in a cake

I found some recipes like this one for orange cake where the oranges are cooked in whole for 45 minutes up to two hours before they get pureed. What does cooking oranges do to them - does it remove ...
-1
votes
1answer
131 views

What makes certain fruits work well in savory dishes? [closed]

Lime and lemon zest / juice are probably the most common example I can think of, but there are others. Pineapple, for example, can be found grilled, on Hawaiian pizza, or with kebabs. What specific ...
9
votes
5answers
2k views

What's the most efficient way to juice halved lemons and limes?

Between squeezers, reamers, and juicers, what's the fastest way to juice small citruses? Limes are cheap in my area, so I'm willing to sacrifice juice per fruit if I can get the same volume faster ...
9
votes
2answers
13k views

How can I tell when the wax has been removed from citrus fruit?

This evening I tried different ways (taken from other cooking forums) of removing the wax coating from lemons. Pouring boiling water over In a bowl with (initially) boiling water for five minutes ...
6
votes
7answers
7k views

What's the least messy way to prepare grapefruit?

I usually cut it in half (through the equator) and eat it with a spoon but the juices tend to spray everywhere. Is there a better way?
5
votes
2answers
380 views

What is “Zest” - In particular: lime/lemon zest?

I saw a recipe that asked for Lime Zest and was wondering what it was?
1
vote
3answers
717 views

What should I do with candied citron?

My inlaws just gave me a gift of candied whole citron (not just the peel) that they picked up from southern Italy. It was very thoughtful and just in time for Sukkot! However, I'm just not sure ...
6
votes
3answers
1k views

What's an efficient way of removing seeds from citrus fruits?

My application is for juicing but I guess it would apply to fruit salads as well. I have an auger-style crushing juicer and roughly remove seeds I see before ramming the orange/lemon/... pieces down ...
0
votes
2answers
1k views

What nutrients are concentrated in citrus peels (not juice)?

I just bought my first juicer today and I'm having a blast experimenting with the different favors. I'm looking at all these juice recipes and they all say to peel the rind off of the citrus fruits ...
2
votes
3answers
931 views

Can you preserve zest?

If a recipe asks for zest, I always use fresh fruit. I'm wondering if you can preserve it nicely. I put some in the fridge, but there was some mold after quite a while. I wanted to get rid of the ...
4
votes
8answers
2k views

How can I add a strong orange flavor to my dishes?

I love the taste of oranges, and I'm looking for ways to introduce that flavor into some of my cooking. I've tried adding orange juice and pieces of orange when frying or baking, but I find that ...
13
votes
4answers
2k views

What is seeping out of my key lime pie?

For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio of ...
6
votes
1answer
1k views

What are the fundamental differences between citrus fruits that necessitate different cooking techniques?

I used to cook pastries and tarts quite a bit, and one thing that always intrigued me was how recipes vary in their treatment of citrus. For instance, if you make a lemon tart, you can generally do ...
4
votes
1answer
174 views

How to make a sauce using sugared citrus rinds?

I finally separated the citrus rinds (orange and lemon) from the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauce to go on top of my brownies and was ...
1
vote
2answers
103 views

Is there a use for the rind after making Citrus Sugar?

I have made Citrus Sugar and am now separating the lemon (and/or orange) rind from the sugar. Now I am wondering is there any use for the leftover citrus rind?
18
votes
1answer
3k views

How do I ripen unripe oranges and grapefruits?

Sometimes when I buy oranges or grapefruits I find out that they are rather unripe when I get them home. How do I ripen them?