What Citrus Should I Add to My Dish?

In the Kitchen

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We’ve talked about layering flavors.  The top layer includes adding fresh citrus to a dish.

Well, today, we're diving headfirst into the bright, vibrant world of citrus that can help transform ordinary dishes into extraordinary experiences.

Citrus fruits, with their unique blend of sweetness and acidity, elevate everything from savory stews to decadent desserts. But how do you navigate the vast citrus landscape? Let's explore the best ways to incorporate these gems into your cooking.

Just a note: there are a lot of tips here, so you may want to bookmark this page for reference later on…I’m just saying.

A Citrus Spectrum: Knowing Your Fruits

Before we delve into specific pairings, let's get acquainted with the stars of the citrus show:

• Lemons: The quintessential citrus. Lemons offer a bright, acidic punch. Perfect for balancing rich dishes and adding a refreshing zing.

• Limes: Sharper and more aromatic than lemons, limes are essential for Latin American and Southeast Asian cuisines.

• Oranges: Sweet and juicy, oranges bring a burst of sunshine to both sweet and savory dishes.

• Grapefruits: A bittersweet delight, grapefruits add a unique tanginess that complements both sweet and savory flavors.

• Mandarins/Tangerines: Sweet and easy to peel, these are perfect for quick snacks and adding a delicate citrus note to dishes. I actually prefer to use mandarins or tangerines in place of oranges where it makes sense because I think they add a more intense flavor.

• Yuzu: A Japanese citrus prized for its aromatic zest and complex flavor, a cross between a mandarin and a lemon.  I can’t find Yuzu fruit in stores near me, but you can get the juice on Amazon, and I did find a Yuzu Hot Sauce at Trader Joe’s which is a lemony spicy sauce, but I haven’t seen it lately.

  
  

What Citrus Should I Add to My Dish?

Now, let's explore some winning citrus pairings:

• Seafood: Lemon and lime are the classic partners for seafood. Their acidity cuts through the richness of fish and shellfish, enhancing their delicate flavors. Think ceviche, grilled fish with lemon butter, or shrimp scampi with a squeeze of lemon or even lime for a different twist.

• Poultry: Oranges and lemons add a bright, flavorful dimension to chicken and duck. This recipe from Food & Wine for roast chicken with lemon couldn’t be easier.  You could even add some herbs to elevate the flavor.  Or, you could try Julia Child’s duck à l'orange recipe.  Here’s the video from her original television show (I love watching these old videos 🧡).

• Pork: Citrus helps to balance the richness of pork. Try adding orange zest to pork marinades, delicious, or serving pork chops with a grapefruit salsa.  Here’s an interesting recipe that I’m dying to try - Grapefruit marinated pork with a grapefruit salsa that has obviously grapefruit, lime, roasted red peppers, and jalapeños.  I just love that idea of a combination.

• Vegetables: Citrus can elevate the flavors of vegetables, especially leafy greens, root vegetables, and avocados. A simple lemon vinaigrette can transform a salad, while roasted carrots with orange glaze are a delightful side dish.

• Desserts: From lemon meringue pie to orange-infused cakes, citrus is a star in the dessert world. Lime zest in a key lime pie or candied grapefruit peel are excellent uses.

• Drinks: From lemonade and lime margaritas to orange mimosas, citrus is the life of the party in beverages.

Tips for Buying and Using Citrus

1. Seasonality: Citrus fruits are generally in season during the winter months, although some varieties are available year-round. 

Look for fruits that are heavy for their size, with smooth, firm skin.  I try to avoid buying citrus in bags because you can get overripe or even past their prime fruit.  I know that tangerines and mandarin oranges usually only come in a bag, so make sure you take a good look at the fruit inside before buying them.

2. Zest is Best: Don't underestimate the power of zest! The zest contains the essential oils that impart the most intense citrus flavor. 
   

Use a microplane grater to remove just the colored part of the peel, avoiding the bitter white pith.  I try to buy organic fruit if I’m using the zest.  If you don’t have organic fruit, make sure to wash it thoroughly before using the zest.

3. Juicing: Roll citrus fruits on a counter before juicing to release more juice. You can also microwave them on high for 10 seconds. 

Here are some tips for maximum juice extraction. I love this tip that I saw years ago from Sara Moulton: squeeze the fruit between tongs. It works and gives the tongs another job. You can also use a manual juicer or reamer. I personally don’t find juice squeezers very helpful. I had one for years and found there was more fruit left in the squeezer than the other methods.

4. Balance is Key: Citrus is acidic, so use it sparingly to avoid overpowering other flavors. Taste as you go and adjust accordingly.  Recently, I was making a soup and added too much lemon.  I then had to keep adjusting by adding a bit of sugar and diluting it.  It wasn’t as good as it could have been

5. Storage: Store citrus fruits at room temperature for a few days or in the refrigerator for up to a week.  If you don’t use it, slice it and put it in the freezer.  It will keep for months and come out perfect!

Beyond the Basics:

• Experiment with different citrus combinations. Grapefruit and lime, or orange and lemon, can create exciting flavor profiles.

• Use citrus in marinades to tenderize meat and add flavor.

• Add a splash of citrus juice to soups and stews for a bright, refreshing touch.

• Use candied citrus peel as a garnish, or to add to baked goods.  Candied citrus peel on top of a cake or cupcake is a special treat.

Citrus fruits are a versatile and vibrant addition to any kitchen. By understanding their unique characteristics and pairings, you can unlock a world of flavor and elevate your culinary creations. 

So, grab a lemon, lime, or orange, and let the citrus magic begin!

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Jen Vondenbrink is a cooking, food, and lifestyle blogger at Appetite for Life since 2020.  Jen Vondenbrink has over 35 years of professional cooking experience apprenticing with local pastry and artisan bread makers, working for culinary innovator J. Bildner & Sons in Boston, as well as Starbucks Coffee Company in Seattle, Washington. Jen Vondenbrink has published cookbooks such as Thanksgiving Recipes From Home, Fun Summer Recipes, and the Cozy Soup Cookbook.  Jen Vondenbrink also hosts the Appetite for Life Cooking Club, where members get insights to enhance their cooking.  Jen Vondenbrink offers cooking classes and cooking coaching, working one-on-one with people to strengthen their cooking knowledge and skills.