[:en]Nothing beats a glass of freshly squeezed handpicked citrus juice in the morning. There’s no denying it. That juice is even better when you have the luxury of selecting your fruit right from the source just minutes before extracting its sweet and sometimes tangy juice. I know this from experience.
But have you ever stopped to wonder what else you could do with those fruits? Is it really efficient to toss out the peel afterwards when it is actually edible? Sadly, that’s what most people do. I, myself, am guilty of that.
Yet, there are so many recipes that take advantage of every layer of a citrus. Below is my current short list of favorites, along with links to the recipes.
Make some candied fruit peels
Peel your fruit, but don’t discard the white and spongy layer. You will use it for one of the recipe ideas below.
These candied peels are easy to prepare. You will only need water and sugar. If you’re like me, you could add some sweet spices to the mix. But, remember to take them out before the liquid thickens or else…well, you’ll end up with candied sweet spices. Not sure you’ll be a fan. You will find the recipe below this article.
Squeeze the juice out for a glass of juice, an orange cake or some citrus curd
Once you have peeled the fruit, slice it in half. Press the juices out. Preserve the inner sponge.
At this point, you can enjoy a glass of freshly squeezed juice or have fun with it. Your options include:
An orange cake
Not into cake? Worry not, I have just the recipe for you:
A bright curd
You can use it as a filling for a citrus pie. I of course happen have the perfect pie recipe here. But you could also use this bitter curd recipe as a cracker topping. It’s the perfect treat for late night snacking 😉
I have recently become a fan of bitter orange curd because it is both sweet and tart, but don’t let that stop you. You should totally make this recipe your own, and substitute your favorite citrus for the bitter orange juice.
Prepare a jam with the spongy white layer
Rid the inner spongy white layer of all the pulp and use it to make my new favorite citrus jam recipe which you can find in my potpourri pie recipe.
Traditionally, we use shaddocks for that jam in Haiti. But I have recently acquired a taste for any citrus jam prepared that way. So, much like with the curd recipe, make this one your own. Use your favorite citrus.
And voila, the more than one way to enjoy your citrus with no waste.
Candied citrus fruit peels
- 3 medium sized citruses orange, grapefruit or shaddock
- ¾ cups of sugar plus more for dusting
- 1 cup of water
- Sweet spices optional
- Wash the fruits
- Thinly peel them while make sure to avoid as many of the white spongy layer as possible. I use a vegetable peeler; it makes this task easier
- Cut the peels into smaller portions
Removing the bitterness
- Fill a pot with water and add the peels
- Bring to a boil, let simmer for about 20-30 minutes
- Discard the water
- Fill the pot once more with water and add the peels
- Repeat the process of boiling and simmering
- Drain and discard the water
Preparing the candied peels
- In the same pot, combine the sugar, 1 cup of water and sweet spices (optional)
- Add the fruit peels and bring to a boil
- Let simmer at low heat until the liquid is almost fully absorbed, and you’re left with syrupy peels (about 20 to 30 minutes)
- If you added sweet spices, remember to take them out promptly
- Line a baking sheet with parchment paper
- Sprinkle generously with sugar
- Using tongs, extract the fruit peels from the pot one at a time
- Layer them on the lined baking sheet
- Sprinkle with sugar to coat
- Let cool
- Enjoy or preserve in a glass jar