Winter produce: Citrus
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From tiny kumquats to heavy, sweet and juicy ClemenGolds, the many species and hybrids of citrus fruit offer a welcome burst of summer in the midst of winter. Prized for their fruit, juice, and the aromatic oils contained within the peel, the many varieties run the gamut of flavor, color, texture, and shape.
From tiny kumquats to heavy, sweet and juicy ClemenGolds, the many species and hybrids of citrus fruit offer a welcome burst of summer in the midst of winter. Prized for their fruit, juice, and the aromatic oils contained within the peel, the many varieties run the gamut of flavor, color, texture, and shape.
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HOW TO PREPARE CITRUS
Rinse and scrub the rind, making sure to remove wax if present. When peeling, be sure to remove the pith (the white material between the rind and fruit) as it has an acrid, bitter taste in most varieties. Peel and separate into segments.
HOW TO STORE CITRUS
Most citrus fruits keep at room temperature for around three to five days. Keeping them in the crisper drawer of the fridge may extend their freshness for a few days, but can dim their flavor.
HOW TO BUY CITRUS
Choose specimens that feel firm and heavy in the hand, with no soft spots or bruises. If zesting or candying the rind, pick fruits with unblemished skin. Bright color can be a good indicator of taste.