March 1st is National Sunkist Citrus Day, and we spent it charring lemons and oranges.
Why?
To accent various foods and drinks, of course. But there’s a bonus benefit: Charring citrus fills the house with fragrance.
It’s far better than aroma of baking cookies for fragrance, a trick recommended by realtors when potential buyers come to view your home.
Be it lemon, lime, grapefruit, or orange, there’s plenty you can do with charred citrus.
Below:
> Why char citrus fruits?
> The recipe to char citrus.
> Uses for charred citrus.
> The year’s 45+ citrus fruit holidays.
> More smoky foods.
Elsewhere on The Nibble:
> The year’s 40+ citrus holidays.
> The history of grapefruits.
> The history of lemons.
> The history of limes.
> The history of oranges.
> The history of mandarins.
> The difference between mandarins and oranges.
> The different types of lemons: a photo glossary.
> The different types of limes: a photo glossary.
> Albedo? Columella? Exocarp? Beyond the rind and the juice sacs, check out the different parts of a citrus fruit.
WHY CHAR CITRUS FRUITS?
Charring any citrus fruit gives it more depth and complexity: the sweet notes are sweeter, the acidity is somehow brighter, and then the smoky aroma and flavor is a treat for lovers of smoky foods. See more of them below.
Charred lemons, limes, oranges, and other citrus fruits develop a smoky, caramelized flavor that adds depth and brightness to both savory and sweet dishes. There are numerous uses for them below.
Charred Vs. Grilled Citrus
In culinary terms, grilling is a controlled enhancement to a food, while charring is a deliberate transformation of it.
A grilled lemon is still fundamentally a lemon; a but a charred lemon is something more intense.
Grilled citrus is placed cut side down on a moderately hot grill, long enough to caramelize the surface sugars and warm the juice.
The heat mellows the sharpness of the acid and brings out a slightly sweeter, more rounded citrus flavor. The juice flows more freely when squeezed.
It’s a refinement of the fresh fruit: still recognizably bright and citrusy, but softer and more complex.
Charred citrus takes the flavor a step further, by exposing it to intense direct heat until the surface is blackened.
The sugars don’t just caramelize—they partially combust, introducing a distinctly smoky element with a tinge of bitterness.
The flavor is more aggressive and complex than the grilled version.
RECIPE: CHARRED LEMONS, LIMES, & ORANGES
Ingredients
12 lemons or limes, or other citrus fruits (as they’re larger, you’ll require fewer grapefruits and oranges)
Preparation
1. PREHEAT the broiler. Slice the ends off the citrus fruits, and then slice them in half.
2. PLACE the citrus on a cast iron griddle or a baking sheet with the cut side up. Broil on the very top rack, or as close as you can get, for 10 to 15 minutes or until charred.
3. COOL the citrus before using.
|
|
[1] It’s easy to char fresh citrus. Here’s a video (Chat GPT Photo).
[2] Slice ‘em and char ‘em (photo © Monika Stawowy | Wesual | Unsplash).
[3] Squeeze the juice of the charred lemon or lime for a charred lemonade or limeade with mezcal. Here’s the recipe. You can omit the mezcal for non-drinkers (photos © Gelson’s Market).
[4] Grilled salmon with charred lemon and orange slices. Here’s the recipe (photo © Wild Alaskan Company).
|
[5] How about a charred lime Margarita (Abacus Photo)?
USES FOR CHARRED LEMONS, LIMES, & ORANGES
Charred lemons in particular have been having a moment in restaurant kitchens over the past several years, showing up in everything from cocktails to vinaigrettes to finishing sauces. The technique is simple enough for home cooks but adds a sophisticated touch.
All charred citrus fruits develop a smoky, caramelized flavor that adds depth and brightness to both savory and sweet dishes. Here are some popular and creative uses for them:
Breakfast: Mix into oatmeal or yogurt. Top avocado toast with bits of charred grapefruit and chili flakes.
Cocktails: Use the juice or slices of the fruit in drinks. We especially like charred lime Margaritas, smoky lemonade, and smoky Bourbon sours. Use charred grapefruit in Palomas and Whiskey Sours, and charred oranges in Old Fashioneds. Muddle lime wedges in a Gin & Tonic.
Compound Butter: Mix the zest and juice into softened butter with herbs. Use on grilled corn, steak, or as a bread/toast spread.
Desserts: Drizzle charred orange juice over pound cake or ice cream. Use charred grapefruit zest in baked goods or custards. Add to ice cream with a drizzle of honey or balsamic glaze. Use the juice in curds, sorbets, or even to flavor buttercream.
Garnish: Thinly slice and garnish cocktails, charcuterie boards, or roasted meats.
Glazes & Marinades: Mix with soy sauce, honey, or vinegar for grilled proteins or tofu.
Grilled Meats & Seafood: As a finishing element, squeeze over grilled chicken, fish, lamb, or shrimp.
Mocktails & Soft Drinks: Add the juice to sparkling water or soda. Add a touch of honey or rosemary syrup for a smoky spritz. Add some char to cola and lemon-lime sodas
Roasted Vegetables: Toss thin charred citrus slices with roasted broccoli, Brussels sprouts, or carrots.
Salad Dressing: Add the charred juice to vinaigrettes for a smoky, complex acidity; replace all or half of the vinegar with the charred juice, and add optional minced shallot. For a sweet variation, add Dijon, honey, and herbs. Add to homemade mayonnaise/aïoli. Both the vinaigrette aïoli works beautifully on grilled fish or vegetables.
Salads: Use thin slices in citrus-forward salads with avocado, or beets, or fennel. Add charred grapefruit to salads with arugula, avocado, and goat cheese/pistachios.
Salsa: Mix chopped charred grapefruit or lime with cilantro, jalapeño, and red onion to pair with grilled chicken or fish.
While not a citrus fruit, we want to give a shout out to charred tomatoes. Use them in:
Breakfast: Serve with eggs, shakshuka, or as a side to grits or hash. Chop and stir into Greek yogurt.
Bruschetta & Toast: Spread charred tomato onto crusty bread with olive oil and garlic.
Pasta & Grain Bowls: Mix into farro, rice, or pasta with fresh herbs. Top with burrata or feta cheese.
Salsas & Sauces: Blend into smoky tomato salsas, romesco, or arrabbiata sauce.
Soups & Stews: Add depth to tomato soups, chili, or gumbo bases.
MORE SMOKY FOODS
If you like smoky flavors, there’s world of smoked foods in the U.S. that goes way beyond the usual brisket, ribs, smoked salmon, and Lapsang Souchong tea. Here are more smoked foods to buy or make:
Smoked cheeses: it’s easy to find smoked Cheddar, smoked Gouda, and smoked mozzarella. Use them for grilled cheese, mac and cheese, and cheese boards.
Smoked eggs: hard-boiled then cold-smoked, these make delicious deviled eggs, egg salad, or on ramen.
Smoked vegetables: If you have a smoker, add veggies! Smoked broccoli, Brussels sprouts, carrots, corn on the cob, and sweet potatoes are delish.
Smoked seasonings: smoked paprika and smoked salt are familiar, but have you checked out smoked black pepper? You can also find smoked cumin, smoked curry powder, smoked garlic powder, and smoked onion powder; and chipotle seasoning is already smoked (chipotle is a smoked jalapeno). Liquid smoke can be quite handy. Each of these adds smoky flavors without needing to smoke the food.
|
THE YEAR’S 45+ CITRUS FRUIT HOLIDAYS
|
|
|
GENERAL HOLIDAYS
January is National Citrus Month
January, 3rd Sunday: National Fresh Squeezed Juice Week begins
March 1: National Sunkist Citrus Day
April 4: Vitamin C Day
October 25: Sourest Day
GRAPEFRUIT HOLIDAYS
February is National Grapefruit Month
May 22: World Paloma Day
LEMON HOLIDAYS
March, 3rd Thursday: National Oranges and Lemons Day
March 29: Lemon Chiffon Cake Day
May, 1st Sunday: National Lemonade Day
May 17: Plant a Lemon Tree Day
June: National Lemon Month
June 6: National Long Island Iced Tea Day
June 22: National Limoncello Day
July 23: National Lemon Day
August 15: National Lemon Meringue Pie Day
August 25: National Whiskey Sour Day
August 29 National Lemon Juice Day
October 15: National Lemon Bar Day
November 29: National Lemon Cream Pie Day
December 15: National Lemon Cupcake Day
|
LIME HOLIDAYS
February, 1st Saturday: National Pisco Sour Day
February 22: National Margarita Day
March 10: International/National Lime Day
May 7: National Cosmopolitan Day
June 9: International Dark ‘n Stormy Day
June 27: National Singapore Sling Day
July 11: National Mohito Day
July 19: National Daiquiri Day
August 30: National Mai Tai Day
September 13: National Caipirinha Day
September 26: National Key Lime Day
ORANGES & MANDARINS HOLIDAYS
February 15: National Clementine Day
March 20: National Mandarin Orange Day
March 31: National Oranges and Lemons Day
(or is it the 3rd Thurssday?)
May 4: National Candied Orange Peel Day
May 4 National Orange Juice Day
May 16: National Mimosa Day
June 21: National Tequila Sunrise Day
June 27: National Orange Blossom Day
July 14: National Grand Marnier Day
July 15: National Orange Chicken Day
August 14: National Creamsicle Day
November 8: National Harvey Wallbanger Day
December 14: National Screwdriver Day
|
CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
|
