Sweet Citrus

Citrus Adds a Splash of Sunshine

It is hard to believe that just 50 years ago, if you lived outside the states of Florida, Texas, and California, oranges were scarce. Although citrus fruits were then, as they are now, at their peak of freshness in cooler months, production was local and they were not readily available nationwide. That has all changed; oranges, grapefruits, limes and lemons can now be enjoyed in all markets year round.

The two most popular oranges --and most often available-- are navel oranges and Valencia oranges. Navel oranges are seedless and considered the best peel and eat oranges. Valencia oranges have a thinner skin and fewer seeds; they are more difficult to peel, but are the “king” of juicing oranges.

Temple oranges, a true Florida-bred classic, have deep orange color and are extremely aromatic; they are sweet and tangy with rich, concentrated flavor. Juice them for mixing in cocktails, punches, and smoothies to bring out pronounced orange flavor.

Tangelos are a hybrid cross between a tangerine and grapefruit; they have a uniquely sweet-tart taste. The fruit is easy to peel and section like tangerines, or you can cut tangelos in half and eat the halved sections with a spoon, like a grapefruit.

There are several grapefruit varieties, but the most popular are Golden grapefruit (honey-colored inside with yellow skin) and Ruby grapefruit (pink inside and blush-colored skin).

Limes fall into two main categories: Persian limes and key limes. The most common variety is the larger Persian with thin, bright green skin. Key limes are smaller and more acidic; they have thinner skin and are yellow-green when they are ripe.

All citrus fruits boast copious amounts of Vitamin C, fiber, and folate. Although you will get some fiber in a glass of juice, the walls that divide the sections contain the most fiber in the fruit.

How to Buy and Store

For best taste, select fruits that have firm, not hard, flawless skins and are heavy for their size. Color is not an indication of ripeness in oranges; some are simply never bright orange on the outside. The color at market is the same as the color when it was picked, and they are only picked when they are fully ripe. Some Valencia oranges even start to turn green again, while they are on the tree.

The skin’s thickness depends on climate; it is nature’s way to protect the fruit from extreme temperatures, heavy winds, and excess rain. Thicker skin on oranges and grapefruits do not affect the amount of juice the fruit yields. As a general rule, however, lemons with thinner skins that yield to pressure contain more juice.

Store all citrus fruits in a cool, dry spot, with room between them for air to circulate. Refrigeration is best; when they are left more than a couple of days at room temperature, mold and mildew can be introduced. However, remember to do not let them touch each other, even if you store them in the refrigerator.

Zesting and Juicing

The colored peel, or the skin, contains essential oils that contribute to each fruit’s inherent citrus aroma and flavor. To add a powerful, undiluted punch of citrus flavor to a recipe, grate the peel, removing only the colored portion and avoiding the bitter, white pith. Using the tiny holes of a grater, scrape the whole, washed fruit, in quick, downward strokes, turning the fruit constantly to grate just the peel. One medium orange yields 3 to 4 teaspoons of zest.

To get the most juice from your fruit, let it come to room temperature first. Then use the palm of your hand to roll the fruit, with some pressure, on the countertop. There’s a science behind the method: rolling bruises and softens the tissues of the protective rind that covers the fruit, while it breaks up the membranes of the juice sacs.

Squeeze navel oranges at the last minute; the juice looses sweet flavor as it stands and can taste bitter. Likewise, lemons seem to mellow in flavor over time. Valencia oranges and grapefruits, however, can be squeezed, covered, and refrigerated overnight, and neither flavor nor vitamin C will be lost.

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