Juicy Citrus Bits

>Always rinse citrus under running water before peeling or cutting for food safety.

>Store citrus in the refrigerator or at room temperature.

> Get more juice by pricking the skin in several places with fork; microwave on HIGH for 10 to 20 seconds depending on size. Let stand 2 minutes before rolling the fruit between you palm and the countertop. Cut open and squeeze out juice.

>Zest refers to the outer colored portion of the citrus peel. The white pith is bitter and should be avoided. Freshly grated zest packs a flavor wallop. Zest can be frozen for up to 6 months.

>Peeling oranges or grapefruit for a salad? Immerse whole fruit in boiling hot water & let stand for 4 minutes. Remove from water and allow to cool. It will be easy to peel and the pith comes with it to produce “clean” fruit to make into sections.

>Hollowed out orange halves make small, colorful individual serving dishes for sherbet.

>Navel oranges have little “belly buttons.”

>Valencia oranges are very juicy so not as easy to eat for a snack.

>Tangelos are a combination of grapefruit and tangerines.

>Clementines are the smallest, sweetest, easiest to peel.