Try to imagine a kitchen without citrus fruit? Citrus fruits are fruits that grow on trees or shrubs of the genus "citrus" and cultivation has resulted in thousands of species. Every one of them add freshness, aroma and sometimes, a bit of bitterness to dishes. A citrus fruit consists of three parts: the peel with many essential oils, the white part of the peel, which contains a lot of pectin and bitters, and the inner part with the pulp, which consists of thousands of vesicles or sacs full of juice. In the professional kitchen the most commonly used are: lemon, lime, tangerine and orange. Here we take a look at the possibilities of other citrus fruits such as yuzu, grapefruit, pomelo, kalamansi and buddha's hand.
Basic techniques: pressing, slicing, grilling, preserving, baking, smoking, grating, roasting, making ice-cream and sorbet, gelling.
Flavour combinations: smoked fish, chicken, shellfish, oyster, lamb, anise, almond, artichoke, asparagus, chili pepper, chocolate, goat cheese, mint, tomato, thyme, orange, saffron, parsley, rose, olive, coriander seed, rosemary, chocolate, etcetera.