Posted: Saturday, February 1, 2014
Are you starting to get tired of the cold temperatures and icy, snowy conditions? Citrus fruits, including oranges, lemons, kumquats, tangerines, and grapefruits (among others), are a great way to return the taste of summer to your table! This sunny option is at its peak condition now. Kowalski's picks only the best citrus selections from Texas, Mexico, California and even Spain to share with you and your family.
Citrus fruits are an excellent addition to many of your favorite meals. Enjoy one of our delicious Sky Valley Heirloom Oranges out of hand with your favorite chocolate, wine or cheese; these delicious oranges are juicy, sweet and have just the right amount of tang. Use the juices or zests from our huge Persian limes to enliven your favorite rice dish, salad dressing or meal. Or try cooking with the peel, flesh and juices of stunning and delicious blood oranges to bring out their intense sweet and sour combination; try it in our recipe for Blood Orange Bruschetta. No matter how you choose to incorporate them into your menus and dishes this season, you'll appreciate the bright spot of sunshine citrus brings to our Minnesota winter.
– Johnathan Lyskett, Woodbury Produce Department
ORANGES – Oranges may have seeds or be seedless; the most popular varieties are navel, Valencia and blood oranges. They are an excellent source of vitamin C and fiber and contain some vitamin A and folate.
TANGERINES AND CLEMENTINES – Both are types of oranges, also known as Mandarin oranges. Their skin is loose andtheir segments divide with ease.
GRAPEFRUITS – Grapefruits from Florida and Texas usually arrive in October and last until June. They are sold as either white or pink and are called grapefruits because they grow in grape-like clusters. Grapefruits are a good source of vitamin C.
KUMQUATS – These grape-shaped citrus fruits contain a good amount of vitamin C and are an excellent source of fiber. The flesh is edible. Eat them whole or slice them into salads.
LEMONS – Good in sweet and savory dishes, the flesh is tart and slightly acidic. The grated zest is delicious in baked goods, salad dressings and grain dishes.
LIMES – Persian limes are the most common variety. Keylimes are smaller and more yellow. They're very popular in mixed drinks and marinades.
POMELO – Very similar to and interchangeable with grapefruit in most recipes, pomelos have a very thick, soft rind. They're high in vitamin C.
Selection and availability vary by market.
with Red Wine Syrup
Orange and Pistachio Bites
Blood Orange Bruschetta
|GOOD TO KNOW:|
To segment oranges, grapefruits, pomelos or tangerines, first peel the fruit using a sharp knife: cut about ½" from both ends of each piece, exposing the flesh. Set the fruit on one end and slice off strips of peel and white pith using a steady downward motion while following the curve of the fruit. Hold fruit over a bowl in your open palm; carefully slice between the membrane and the edge of each segment's flesh to remove the colorful fruit. Squeeze membranes over the bowl to capture the remaining juice; discard membranes.
|GOOD QUESTION: What is citrus zest?|
Many recipes call for citrus zest – but do they mean strips of the peel, or grated bits? Consider the recipe. Strips of zest are most often used for garnish only. Modern recipes that call simply for "zest" may mean either, though more typically they mean grated zest (made on a rasp-style grater). Older recipes specifying "zest" probably refer to strips of peel and will specify "grated zest" when that is called for.