Oranges, lemons, limes, and grapefruit… we walk past them in the grocery store, we may buy a lime for our tacos, a grapefruit for breakfast, or a tangerine for the kids soccer game. We know that we should drink orange juice for the Vitamin C, and not to chew on a lemon or we’ll erode the enamel on our teeth, generally we’re familiar with citrus, even if we don’t always know what to do with them. Most of us will go our whole lives with only trying maybe a couple of the hundreds of varieties and hybrids that exist, and we’re okay with that, because what are you supposed to do with those sour fruits anyhow?
Truth be told, citrus are one of a chef’s “secret weapons” especially during the winter months when they come into their prime. From basic lemons and limes to more exotic offerings such as Yuzu, Buddha’s Hand, Cara Cara and blood oranges, Etrog, Pomelos, Makrut and finger limes. We have a veritable arsenal of citrus at our disposal, each with their own uses, and nuanced flavors. In the most simple of applications we use citrus zest and juice to season a plethora of dishes, acid is essential to finding balance in flavor, and many citrus supply that acid without overpowering other subtle flavors. Are you ready to up your cooking game? Next time you find yourself walking down the aisle in your local grocery store this winter, pick something up that you haven’t used before, zest the rind, cut it open, juice a little and taste it, and then put it in everything you cook!
Chris Smith | Executive Chef
