Celebrate Citrus
Celebrate Citrus
Posted Feb 22, 2011
Tangy citrus fruits pack a punch.
The bright flavors of oranges, lemons, limes, mandarins and grapefruit deliver a refreshing zing to drinks, baked goods and savory main dishes.
The compounds in their wonderfully intense aromas and colors contain key nutrients including vitamin C, dietary fiber, beta-carotene and folic acid. The antioxidants in these nutrition-packed powerhouses are known to enhance immune system function.
Citrus is the third most commonly cultivated fruit family in the world (just behind the apple/pear family and the banana/plantain family), according to "The Science of Good Food," by David Joachim and Andrew Schloss (Robert Rose, $37.95).
It's easy to see why. Citrus trees are some of the easiest fruit trees to grow in back yards. They are ornamental yet productive, and their fragrant blooms are an added plus.
This time of year, trees are heavy with fruit, the bright orange and lemon colors a handsome contrast against shiny green leaves. And because home-grown citrus has no waxy coating to prevent moisture loss, the fruit is more perishable and the flavors more intense. That flavor explosion as the peel is pulled back assaults the senses and makes the mouth salivate before the juicy pulp even reaches the mouth with its tongue-tightening sensation of sweet, tart, sunny goodness.
When choosing citrus fruits, opt for those that are unblemished and firm. And because citrus fruits don't ripen further after picking, choose the heaviest fruit, as they tend to be the juiciest and least dried out.
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Copyright © 2011, The Modesto Bee, Calif.