Adding flavor without the fat - citrus

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Citrus fruits not only add distinctive flavor to seafoods, but their vibrant colors of yellow, green and orange gibe them double duty as eye-catching garnishes. Slices, twists, knots, fine zest curls or strips add a splash of color quickly and easily.

The easiest way to grate citrus zest is to use the nubby pointed side of a box grater. Cover that side of the grater generously with a piece of plastic wrap or waxed paper. Rub the fruit over the grater, in a circular motion rather than just up and down. When fished, peel away the plastic wrap and most of the zest will come with it.

The Acid Test: ~ Oranges: juices generally sweet, zest tart and good for many uses. ~ Grapefruit: vary in sweetness, ruby variety generally sweeter than white grapefruit; juice very good, zest quite bitter, use sparingly. ~ Lemon: very acidic juice, zest very flavorful and tart. ~ Lime: very acidic juice, zest more bitter than the lemon.

Measurements: ~ 1 large lemon ( 7 oz) = 1 tbs. grated zest, cup juice ~ 1 large lime ( 5 oz) = 2 tsp. grated zest, 3 tbs. juice ~ 1 medium orange (10 oz) = 4 tsp. grated zest, ⅔ cup juice ~ 1 medium grapefruit ( 1 lb) = 2 tbs. grated zest, ¾ cup juice The peel and the zest of citrus fruits are often thought to be the same thing, but they are not. The zest is the part of the peel that is brightly colored, the thin outer layer of the peel. The remainder of the peel, the white portion, is called the albedo; it doesn't have the aromatic flavor of the zest and is quite bitter. When a recipe calls for citrus zest, use only the outer colored portion of the peel.

Simply Seafood Spring 1995

Submitted By DIANE LAZARUS On 06-18-95

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