Okay, I Have a quick tip for you Now that I Expect will as This is: you can freeze citrus. Say what? If you are agreeing to the magic that occurs when you cook with fresh citrus, but despise paying a buck or more for only one lemon, this suggestion might just change your own game. If you are sitting here thinking,”Why on earth would I wish to suspend whole citrus fruit??” Continue reading and let me clarify…
How to Freeze Whole CitrusWhy Cook with Fresh Citrus?
Between bottled juice and freeze dried citrus scents, there are a whole lot of approaches to add citrus taste to your food, but none compare to fresh juice and zest. It’s only a whole different beast when new. Match changer and will take up any meal about ten notches. Sure, I will occasionally still use bottled juice if it is a more secondary ingredient, or simply needed to serve as an acid in a chemical reaction, but once I’m creating a recipe where lime or lemon is the star of this series, refreshing is an absolute must.
The Problem is that purchasing one lemon or lime can be super costly. They’re quite a little less expensive once you buy them from the bag, but I could never appear to experience an entire bag before they shrivel and die. Use a couple of now, stash the rest in your freezer, and use them as needed.
Frozen lemons and limes are nearly simpler to zest, and Once thawed they will release their juice more easily because, much like any fruit or vegetable, freezing and thawing weakens the walls. You can thaw the fruit fast using a brief 15-20 minutes from your microwave, or by running under warm water for a couple of seconds. Always zest until you thaw because when the fruit is tender post-thawing, zesting can be difficult.
Nope, It’s possible to completely cut or slice the citrus fruit prior to freezing, or perhaps just suspend your unused leftover peels by themselves, but I like to freeze the fruit whole. Why? Since I usually use a mixture of the juice and the zest in my recipes to get additional citrusy flavor, and they’re a lot easier to zest when complete (and frozen solid). Additionally, keeping them whole protects the insides from drying out as quickly. Natural protection!
Wash and dry your own fruit to remove any waxy coating. While the waxy coating will really help protect them in the freezer, you do not need to think about the waxes later in the event you intend on zesting your fruit right from the freezer.
Place the entire citrus fruit in a heavy duty freezer bag and seal it up tight. Air vulnerability is the enemy when it comes to freezing food as it sucks moisture out and deadens flavors. There’s absolutely no specific cut off date for how long the citrus will last in your freezer. Rather, they will just slowly dry with time. Over quite a long time. Like months. If and when the peel begins to dry out, the zest might not be as yummy, but the juice inside will still be quite useable. That being said, I usually try to use my frozen foods in just three months to ensure optimum quality.
To use the frozen fruit, remove it from the freezer bag and zest the fruit while suspended solid. After zested, thaw the fruit by microwaving for 15-20 seconds, or running it under warm water. The juice should flow from the citrus very readily.
And Possible in the future, without needing to pay a premium. 🙂