The bright, sunshiny, refreshing juice of citrus fruits screams, "Summer!" But citrus fruits generally reach their peak season during the winter months. What luck for us, since what could be better during the cold, stuck-inside season than a reminder of the sunny days to come.
Citrus fruits are prized for their acidity, distinctive aroma, and fresh, bright flavor— either as an accent or as the centerpiece of a recipe.
The zest is the thin outer layer of the rind, which contains the natural oils and the bright color of the fruit. Between the rind and fruit lies the white pith, which is bitter and unpleasant.
Purchase citrus fruits that feel firm and heavy for their size, indicating freshness due to high moisture content. The fruit’s exterior should have a shiny, almost oily, bright rind color with no signs of mold. Green hues or rough brown spots generally do not affect the flavor or texture of the fruit. Seasonal availability varies according to the type of citrus, but generally, the quality of these fruits improves significantly in the winter months.
Citrus can be stored at room temperature for a short time but should be refrigerated if being held for an extended period. Citrus juice is available canned, bottled, frozen, and as frozen concentrate.
A few of our most-used citrus fruits and the best ways to use them can be found below, but this is by no means a comprehensive list. Keep your eyes out for ultra-sweet and easy-to-peel Sumo mandarins, tiny and tangy kumquats, and the fragrant, floral yuzu. Experiment with new fruits in favorite recipes to see how the flavors change. There is no right or wrong when it comes to substitutions.
Look for new-to-you varieties at international markets or even online from farms in citrus hot-spots, like California or Florida.
If you need to satisfy a citrus craving, here are a few of our favorite recipes:
Fennel Salad with Blood Orange Vinaigrette
Mojo Chicken with Sweet Potato and Plantains
Spit-Roasted Garlic and Lime Chicken