Lemon, Lime and Orange: Lemons, limes and oranges bring brightness, acid and aroma to savory and sweet dishes alike. Both the juice and the zest are used, and each adds a different quality.
How it is used
Juice gives sourness that balances rich or salty food; zest, the colored outer peel, holds aromatic oils with no sourness. Avoid the bitter white pith. Lemon is common in Mediterranean and Middle Eastern cooking, lime in Mexican, Southeast Asian and Indian dishes, and orange in sweet baking, sauces and marinades. Preserved lemon, cured in salt, is a staple of Moroccan cooking. Roll fruit on the counter before juicing to get more juice, and add juice near the end of cooking so the flavor stays fresh.
Background
Citrus traveled from South and Southeast Asia along trade routes to the Mediterranean, and then to the Americas. Today it is used worldwide.
Buying and storing
Choose heavy, firm fruit with fragrant skin. Keep at room temperature for a few days or in the refrigerator for longer. Juice freezes well in ice cube trays.
Good to know
Bottled juice tastes different from fresh. Wash fruit before zesting. Grapefruit and some citrus can interact with certain medicines, so ask a pharmacist if you are unsure.
Recipes that use it
- Chicken Shawarma
- Classic Homemade Lemonade
- Creamy Hummus
- Easy Chicken Tacos with Fresh Salsa
- Easy Homemade Cranberry Sauce
- Fresh Guacamole
- Fresh Spring Rolls (Gỏi Cuốn)
- Hearty Red Lentil Soup
- Jamaican Jerk Chicken
- Kanda Poha (Indian Flattened Rice Breakfast)
- Lemon Rice (South Indian Chitranna)
- Mediterranean Chickpea Salad
- Moroccan Chicken Tagine with Olives and Lemon
- One-Pan Lemon Garlic Chicken Thighs
- Pad Thai
- Paleo Lemon Herb Chicken and Vegetables
- Pico de Gallo (Fresh Salsa)
- Rava Upma (South Indian Semolina Breakfast)
- Roasted Vegetable Quinoa Bowl (Lemon Tahini)
- Sheet-Pan Chicken Fajitas
- Sheet-Pan Salmon and Broccoli
- Tabbouleh (Lebanese Parsley Salad)