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Spinner - do try the Cara Cara oranges - they are a navel variant with less acid and a more complex flavor. I like your idea of zesting the orange peel to use in other dishes. Do you ever store the zest for later use? If you do how to you store it? I have in the past froze some zest, but I found the process messy.spinner wrote:The navel oranges this winter have been outstanding, juicy, full of flavor. I read that there has been a problem with the orange crop this year (bacteria infestation causing greening) but the navels (and all the delicious other varieties) have been exceptionally yummy. My husband and I each eat one or two oranges daily. I remove the zest before peeling and use that on oatmeal, salads, sweet potatoes, whatever. Yum! And to think I used to throw it away!
Yes, that's what I did - freeze zest in a small sandwich baggie. I also tried leaving it out to dry but I found it didn't seem to taste as good.spinner wrote:I like Cara Cara but they have a somewhat grapefruit flavor which my husband finds offputting. Still, they are quite good. I do freeze the zest. I put fresh zest in a small sandwich baggie, push the air out, seal, and flatten the bag so it's easier to just break off a bit of it as needed. This time of year, fresh is wonderful.
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