Ideas & Inspiration

6 Ways to Use Citrus All Year

3 Ways to Use Citrus
Citrus slices with spices

1. Ripen: Ripen lemons that are not quite yellow at room temperature for a few days. For short-term storage, move them to the refrigerator when they change color.

2. Freeze: Cut lemons or limes into wedges. Separate mandarins and tangerines into segments. Freeze the pieces on a parchment-lined cookie sheet until hard, then store in freezer-safe containers. Use frozen pieces in drinks, smoothies and cooking.

3. Dry: Remove lemon and orange rinds using a peeler or a citrus zester. Avoid taking off too much of the bitter white part. Line a baking sheet with parchment paper and scatter rinds without overlapping. Dry rinds in a warm, well-ventilated place for a couple of days until they curl at the edges. Or bake at 170 degrees Fahrenheit for 4 hours or until the rinds curl. Dried rinds are good for 6 months and are great in punches and on desserts.

3 More Ways to Use Citrus
Jars of lemon and orange preserves

4. Juice: Save juice from any citrus fruit, from lemons to grapefruit. Use within a week or freeze for long-term storage. Lemon and lime juice are usually used in small amounts, so divide juice in ice cube trays, freeze, then place frozen cubes in freezer-safe containers. Include finely grated rind in the cubes for more punch.

5. Eat: Try new recipes for marmalade, citrus syrup or tangy orange or lemon curd to spread on scones. Extra lemon curd can be frozen.

6. Burn: Citrus rinds can be dried in the sun to use as fire starters in your indoor or outdoor fireplace.

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