Lavon and Miss NiNi talk about the changing cookie scene and using citrus fruits.
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.
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