Florida Citrus Fruit
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Citrus Tips and Recipes
Removing Peel and Sectioning Citrus Fruit
When serving citrus as an added ingredient of a salad, by itself or as part of a special recipe, it is always best when free of peel and the membrane that separates the sections. It’s quite easy to do and you will find yourself serving it this way often, once you discover this for yourself.
3 Easy Steps
| 1. Use any sharp knife to cut off the two ends of Orange or Grapefruit (stem end first, then the end exactly opposite). |
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| 2. Put fruit on one flat end and cut the peel away, top to bottom. Let the knife follow along the curvature of the fruit. You’ll miss cutting off some of the peel at first but it’s easy to trim off and you’ll be much better with the 2nd piece of fruit. |
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| 3. Carefully cut along the bottom membrane of a section, then the top membrane of that section and push the section out with the knife. It’s so easy. Remove the other sections and enjoy citrus even more. |
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Citrus Salad with Variations
Small and simple to complex and large, Flo offers this guide to creating a salad that fits the occasion and group but that always offers the excitement of citrus.
1 Head Romaine Lettuce, torn
or
2 Cups of young Spinach leaves
1 Ruby Red Grapefruit, peeled and sectioned (see easy instructions above)
½ Mild white onion, sliced
or
¼ Red onion, sliced
or
1 Bulb of Shallot, diced
Possible Additions to Salad Ingredients
1 Large Florida Navel Orange, peeled and sectioned (see easy instructions above)
3-4 Medium Zucchini or Summer Squash or combination of both , cut into matchstick size pieces
1 Florida Avocado, peeled, pit removed and chunked
¼ cup toasted Pine Nuts or chopped toasted Walnuts or Pecans
Raspberry Vinaigrette Dressing
The wonderful marriage of dark green leaf vegetables such as spinach or Romaine with citrus
is “dressed to kill” with a tangy, fruity combination such as this.
2 Tablespoons Dijon Mustard
½ teaspoon Sea or Kosher Salt
Pepper to taste
1/3 Cup Raspberry preserves such as Smuckers Simply Fruit.
1/3 Cup Rice (or other mild) Vinegar
Whisk the above thoroughly.
2/3 Cup Extra Virgin Olive Oil
Whisk the oil as a stream into the first ingredients till completely combined.
For a special occasion or anytime you want to take the salad to a higher level, add ½ Cup of Frozen Red Raspberries as you dress. You can use the raspberries remaining for future salads or to add to a smoothie.
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