share in My Recipes on December 18, 2017 that if you still consider the rinds on your lemons, oranges, limes, and grapefruits garbage, it’s high time you step into the light.
Lemons, grapefruits, limes, pomelos, tangerines, and an exceptional array of oranges are at their peak this time of year, and you might as well put the whole fruit to work. In addition to the obvious pleasures of citrus fruit in seasonal baked goods, salads, savory dishes, cocktails, and mocktails, those rinds are permeated with fragrant oil that can be showcased in plenty of unexpected ways.
If you possibly can, opt for organic and unsprayed fruit, or give it a thorough scrub to get rid of any possible pesticides and other contaminants. For each of these uses, assume unless otherwise specified, that you should be removing the outermost layer of the rind in broad strips with a vegetable peeler or a very sharp knife, picking up as little of the spongy white pith as you can. This is most easily accomplished while the fruit is still whole, but if life hands you a hull, you’ll cope. Just drape it over a sturdy, upended glass and do your best.