Wish Upon A Dish: Citrus Salts ♥ How to get more pucker from your citrus

July 3, 2017

Citrus Salts ♥ How to get more pucker from your citrus



How many times has this happened to you.....
Sign says "limes 10 for $2"?

Wow how could you possibly pass up that deal? In the bag and the basket and then you get home.
Now, a week later you open the fridge to the realization those limes don't quite look as good as they did when you brought them home.

Answer me this. What the heck are you going to make to use them up? Yes, you can freeze the juice in ice cube trays but I am talking about the zest. A vital part of citrus, the zest can be used in a myriad of ways but my favorite is to make citrus salts.

So easy to do, especially if you are using the juice. I have heard many chefs tell us to always zest the rind before squeezing the fruits and what do I do? Yup, you got it.

Did you know that the zest has, if not more, nutrition attributes than the juice.
Yes, the rinds seem to be more nutrient dense than the flesh. Citrus peels are packed with immune-boosting vitamin C, bone-building calcium and anti-inflammatory, antioxidant bioflavonoids. They also provide potassium, which helps keep blood pressure in check, and limonene, a phytochemical that may have anti-cancer effects.

To totally understand the benefits of bioflavonoids I have included a list of the top 8 benefits or having bioflavonoids in your daily diet:
Varicose veins
Hemorrhoids
Cardiovascular health
Hepatitis
Bruises
Cold Sores
Allergies
High blood pressure

While most people under 50 will probably think they don't need to worry about half the concerns on that list, but since this house is now occupied by senior citizens as are all our family and friends, this is pretty important information especially since citrus is easy to do in fresh form.

That said, let's get back to the business of zesting. You only need two ingredients to make citrus salt.
A microplane & a lemon, lime or even an orange.
I bought a microplane that comes with a plastic sheath. They can be purchased at any restaurant supply or houseware store for at or under $12.00. The cover traps the zest, allowing the user to scrape the zest into a bowl without it falling on to the counter.

I recommend either a flake sea salt or kosher salt for the best absorption of the zest and flavor. I do not think table salt will work as well and will form clumps adhering to the zest.

Ratio of zest to salt: I like 1 tablespoon zest (a small lime or half a large lemon) to 4 tablespoons of salt. Mix it well, cover it tightly, put it in a cabinet and forget about it....for about 1 week or two.
We need that time for the salt to pull out and absorb the moisture in the zest.
I find that those square small zippy containers are perfect for individual batches.

I use mine on fish, chicken, lamb, vegetables & of course, on the rim of a cocktail glass!!
After 1 week of storage, the lemon that hits your nose is stronger than fresh and dry preserved to last 'till the very last sprinkle. The longer it is stored the better it gets.

Don't throw out any unzested citrus & Enjoy!!

 

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