FLAVOR OF THE MONTH - CITRUS FRUITS

[JoyfulCook]

Citrus fruit includes Oranges, Mandarines. Lemons, Limes and Grapefruit and have long been valued as part of a nutritious and tasty diet. The flavors provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for you.

USING ZEST.

Zest is appropriately named, as it adds flavor and life to all sorts of recipes. When used in cooking, the term refers to the intensely perfumed outermost colored layer of citrus peel

Obviously, citrus zest can be used in many recipes, sweet & savory, be it baked goods, stir-fry or stew.



Easy Spicy Shrimp Pasta - Low Fat
Simple and Light Grilled Salmon With Lime Zest
Buttery Lemon-Zest Salmon With Spinach Salade and Fries

Zest is the outermost rind of citrus fruits (usually lemons and oranges). It is valued for the strong citrus flavor it imparts to food


To remove the zest from the fruit, use a utensil called a zester or a sharp paring knife or vegetable peeler. Peel off only the colored portion of the rind



Ginger-Lime Marinade for Chicken
Jim's "Don't Spare the Spareribs" Ribs
Chicken Breasts with Spicy Honey Orange Glaze

USING LEMON JUICE

Keep cut fruit and vegetables like apples, pears, avocados and potatoes from turning brown by squeezing on a little bit of lemon juice. You can also perk up droopy lettuce by soaking it for an hour in a bowl of cold water and the juice of one lemon.



Spicy Lamb Marinade
Grown-Up "tuna", (Now) Crab Casserole
Chicken, Biscuits 'n' Gravy Casserole from Rachael Ray

USING ORANGE JUICE IN COOKING



Orange Marmalade Marinated Salmon, Chicken. or Pork
Glazed Orange-Hoisin Chicken
Orange Rosemary Roasted Chicken

CITRUS IN DESSERTS

Store bought cake mixes are a great way to prepare a quick dessert, but if you want to make them taste homemade, you can use orange juice. All you have to do is add orange juice in place of the water. You can also jazz up the flavor of vanilla frosting by adding a splash of Orange juice.



Light and Lemony Fruit Salad/Dessert
Orange Dessert Pancakes
Cheesecake and Fruit Dessert Pizza

Blueberry Crumb Pie
Cool & Crisp Citrus Chiffon Pie
Rosemary-Lemon Custard Cakes
Self-Saucing Citrus Pudding
Moist Plum Pudding

Citrus fruit of any kind is such a great ingredient in so many dishes so please share your recipes and your tips with us here.

[RuPei]

Using zest and juice of citrus fruit simply brings out beautiful color of it! No artificial color needed! And the aroma is soooooo good!!

Here are my two dishes made with citrus fruits.
Crispy Orange Chicken
http://www.food.com/recipe/crispy-orange-chicken-489185

Honey Glazed Lemon Chicken
http://www.food.com/recipe/honey-glazed-lemon-chicken-496514

[Dib's]

RuPei wrote:
Using zest and juice of citrus fruit simply brings out beautiful color of it! No artificial color needed! And the aroma is soooooo good!!

Here are my two dishes made with citrus fruits.
Crispy Orange Chicken
http://www.food.com/recipe/crispy-orange-chicken-489185

Honey Glazed Lemon Chicken
http://www.food.com/recipe/honey-glazed-lemon-chicken-496514

Your recipes look really, really good-thanks for the links!!!

[JoyfulCook]

Thanks for those recipes they look great

[duonyte]

This is a great way to use up citrus, The National Trust Heritage Lemon Curd: Crock Pot or Traditional . I have made a number of batches, using lemons, oranges, and clementines, and the juice of some sad-looking limes. This crockpot method is so easy.

[JoyfulCook]

duonyte wrote:
This is a great way to use up citrus, The National Trust Heritage Lemon Curd: Crock Pot or Traditional . I have made a number of batches, using lemons, oranges, and clementines, and the juice of some sad-looking limes. This crockpot method is so easy.

Oh thanks so much that looks wonderful

[chicken_feets]

I'm new here, so hello everyone.

My new tangerine tree produced only once a couple years ago. The peels were thin and tightly adhered to the flesh. I used their juice to make cranberry/apple fruit compote to eat with yogurt. The tangerine flesh was very sweet and juicy; you just couldn't peel them.

[JoyfulCook]

chicken_feets wrote:
I'm new here, so hello everyone.

My new tangerine tree produced only once a couple years ago. The peels were thin and tightly adhered to the flesh. I used their juice to make cranberry/apple fruit compote to eat with yogurt. The tangerine flesh was very sweet and juicy; you just couldn't peel them.

Welcome to Food.com its a great place to find recipes and much much more.check out talk and tips and it will show you all the forums available here.
TOTM or rather Topic Of The Month is changed at the start of each month

Love your photo - and how you used them - hope to see you here participating again!

[chicken_feets]

Thank you for the greeting. It will take me a while to get my footing around here. This is a HUGE site! I love participating in food talk and photos, so I'll do my best to hang in there. Can't wait to see the new TOTM. Thanks again!