Citrus - Cooking Tips

view article online: https://www.recipetips.com/kitchen-tips/t--723/citrus.asp

The definition of seasoning is to enhance flavor with herbs, spice, & citrus

Citrus Citrus Fruit is the fruit of various evergreen, usually spiny shrubs or trees, of the genus Citrus, native to southern and southeast Asia, having leathery, aromatic, unifoliolate compound leaves and cultivated for their juicy edible fruits that have a leathery aromatic rind. Citrus Fruits are a family of fruits all with different flavors and appearance. Common traits may include: Shiny outer skins, aromatic, with a juicy and acidic flesh such as the grapefruit, lemon, lime, or orange.
Grapefruit	A tropical citrus fruit that is characterized by its slightly bitter taste. Grapefruit is usually about the size of a softball or larger, has a skin that is usually yellow in color and flesh that ranges in color from yellowish-white to deep ruby red. Like other citrus fruits, grapefruit is an excellent source of vitamin C.
Lemon	An oval shaped, yellow citrus fruit. When the lemon's flesh or juice is added to a dish, it adds a mild tart flavor. The fruit most often used in the European cooking, and is also used as a garnish, in the form of a slice or wedge added to the plate. Lemon zest (the yellow part of the peel) is also often used to add flavor when cooking and baking. Lemons are available throughout the year. Lemon zest strips can be made by using a paring knife or vegetable peeler to slice off thin pieces of the yellow peel. When slicing off the pieces, care should be taken to not remove any of the bitter white pith. To grate the lemon zest, rub the lemon against a metal grater, making sure to turn the fruit so that you are taking off the yellow part of the peel and not the white pith. A citrus zester can also be used to remove the zest from the lemon. The zester removes the zest in fine threads, which can be minced as an alternative to grating. A Meyer Lemon is a variety of lemon that is known for having a sweeter flavor, tasting mildly like a tangerine. It is often used as a seasoning for fish, providing a fresh aroma and a sweeter flavor than the standard lemon.
Lime	A small green citrus fruit whose juice or peel is added to dishes to add tart flavoring. Its flavor is stronger and more tart than a lemon, but it can be substituted in most cases in place of a lemon. Lime zest (the green part of the peel) is also used to add flavor when cooking and baking. Limes are available throughout the year. Lime zest strips can be made by using a paring knife or vegetable peeler to slice off thin pieces of the green peel. When slicing off the pieces, care should be taken to not remove any of the bitter white pith. To grate the lime zest, rub the lime against a metal grater, making sure to turn the fruit so that you are taking off the green part of the peel and not the white pith. A citrus zester can also be used to remove the zest from the lime. The zester removes the zest in fine threads, which can be minced as an alternative to grating.
Orange	A baseball-sized citrus fruit with a tough orange skin and flesh that is segmented and juicy. It may have a sweet to slightly bitter taste, depending on the variety. They are grown in regions with a subtropical or Mediterranean climate. Some of the common varieties include Ambersweet, Blood, Hamlin, Naval, Red Naval, Pineapple, and Valencia oranges. Oranges are a good source of vitamins, such as vitamin C and four B vitamins and are also a good source of many important minerals.