Citrus offers tart, sweet, and unbeatable flavor in cooking. Learn about the different ways you can use this acid as you cook!
Citrus = Sunshine
There are a handful of ingredients that can transform a dish, elevating its taste and providing that missing layer of flavor. Oftentimes, citrus is overlooked as a critical component in the pursuit of well-rounded dishes.
It’s amazing what fresh lime juice can do for a bowl of guacamole, what lemon zest does to roasted potatoes, or how powerful a strip of grapefruit zest can be in perfuming a cocktail.
The juice of citrus is most commonly used, but don’t overlook the peel! Strips, curls, or grated citrus zest does wonders in the flavor and scent department. It imparts bright flavor without the pucker, meaning you can double down on infusing your recipes.
Below I outline the citrus I most commonly use in my kitchen, and share a few other options out there that you should consider experimenting with.
Using Citrus To Cook
Grapefruit
Semi-sweet and slightly bitter, grapefruit offers a distinct flavor in the recipes it graces. It easily can take on both sweet or savory profiles, pairing nicely with both sugar or salt.
Its segmented flesh is a delightfully fresh addition to salads (don’t forget the herbs!), and the juice and zest make delicious glazes for quick breads and muffins alike. The majority of my recipes on this site that includes grapefruit are cocktails. I’ll drink to that!
Blood Orange
While blood oranges can be found for just a short time in supermarkets here in Minnesota, I tend to purchase as many of them as I can when I find them! Their jewel-hue and candy-like tartness make them an excellent option to simply eat raw, although there are many other ways to enjoy this beautiful citrus.
I find that its zest doesn’t grate very well, so if I intend to use the zest in any way, I’ll peel it in strips. More times than not, I’m using the gorgeous and richly colored juice. It takes homemade vinaigrettes to the next level, keeping them not too sweet, but not too tart. The juice makes absolutely mouthwatering cocktails and mocktails alike, like this gorgeous Blood Orange and Grapefruit Cocktail, or this Feeling Fresh Mocktail.
Lime
A non-negotiable in any kitchen, limes bring puckering tartness and well-rounded acidity to so many dishes. Its flavor compliments dishes from Mexican, Thai, and Carribbean cuisines, to name only a few.
The zest serves as a vibrant and aromatic confetti when sprinkled over rice. The juice provides sharp acidity, whether used to thin a spicy dipping sauce or squeezed over raw vegetables. Serving fresh slices of lime as a garnish can both serve as an indication of which ingredients were used in a dish, and also extend the invitation to add a squeeze before that first bite.
Lemon
The universal pleaser, the ways to use lemons are countless. Their distinct sunshiney flavor is used in beverages, sweet treats, sauces, marinades, dips…I could go on and on! I always purchase a large bag of lemons when I grocery shop, since I go through them so quickly.
They’re a favorite of mine for basic vinaigrettes and sauces, beverages, and serve centerstage in my unbelievably delicious Italian Lemon Cake. If I sample a sauce, spread, stir-fry, or soup that tastes flat, lemon is always the answer. Absolute edible sunshine!
Navel Orange
Your standard navel orange doesn’t get the credit it deserves, in my opinion. Its sweet flesh and lightly acerbic zest can be used in a variety of ways, much like the rest of its aforementioned pals. Unlike the others, it’s sweeter as opposed to tart or bitter.
Nothing beats a glass of freshly squeezed orange juice, which I like to reserve for special occasions (juicing a 10-pound bag of oranges is not a daily occurrence around here!). The juice also is wonderful in vinaigrettes, marinades, or Asian style sauces that need an acidic sweetness.
Other Citrus To Consider
There are other citrus varietals that I like to use from time to time, though they aren’t staples in my kitchen like the above are.
Meyer Lemon
A cross between a lemon and a mandarin orange, Meyer lemons are much smaller than standard lemons, traditionally darker in color in both zest and flesh. Their flavor is much sweeter than regular lemons, making them an excellent option for any recipe where you intend to eat the lemon whole (which you’re able to do with Meyer lemons!). Great in Chicken Picata, sliced thinly and tossed with roasted vegetables, or used in a lemon bar recipe.
Clementine
A favorite for snacking, this handheld and easy-peel citrus can flex a lot harder than just being eaten raw. They make a fabulous base for homemade marmalade, a topping for yogurt with pistachios, or shaken into my Clementine Rickey.
Pomelo
Similar in shape, size, and flavor to a grapefruit, the pomelo is a fun citrus to work with. However, where grapefruit tends to have a reputation as being more bitter than sweet, pomelos have a delicate and sweet balance of flavor. They’re excellent in sauces, salsas, fresh in salads, and juices (and of course, cocktails such as my Pomelo Paloma!).
Key Lime
Getting their name from the Florida Keys, these teeny tiny little limes are well-known for their use in desserts. Key Lime Pie is a traditional recipe well-loved by locals and tourists alike in Southern Florida (and all over the world!). While most recipes out there including Key Limes will be desserts, don’t shy away from trying this slightly floral citrus as you would in any other recipes where regular limes are used.
Storing and Cleaning Citrus
The key to keeping your citrus fresh is moisture: not too much, not too little.
Anyone else ever grab a lemon from a bowl on your countertop to find it moldy on the bottom? Reach for a jar at the back of your refrigerator, and come up with a shriveled up, rock-hard lime? This has happened more times than I care to admit to.
But, the storage method varies based on the type of citrus you’re working with. Read on for a few tips for how to store your citrus.
Grapefruit
Grapefruit does best stored on your countertop at room temperature. If you plan on keeping grapefruit longer than a week, store in a mesh bag in your crisper drawer.
Oranges
Oranges are best stored in the refrigerator and, like grapefruit, stored in a mesh bag. This allows for proper ventilation, deterring mold growth.
Lemons
Lemons, interestingly enough, are best stored in a zip-top plastic bag in the refrigerator. This allows for the moisture to be retained, prolonging their freshness and juiciness. Keep an eye on them though: if you spot visible moisture, dry the lemons off and continue storing.
Limes
Limes do very well on the countertop, often lasting weeks until their quality starts to deteriorate. You may also store them the same way as you would lemons, in a zip-top bag in the refrigerator.
Cleaning Citrus
Just like any other fresh fruit or vegetable, washing your citrus is an important step in keeping yourself and your kitchen safe. Especially considering that much of the citrus we purchase is displayed in supermarkets individually, meaning anyone could have handled the lemon, lime, or grapefruit you just brought home.
I like using an actual vegetable wash or spray to clean my produce. A simple homemade vegetable spray can be made by adding a 1 to 4 ratio of vinegar to water in a spray bottle. Use this to spray your produce before you use, scrub lightly, and rinse with water.
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