At its peak during the colder months, citrus fruit plays a huge part in our daily lives, from an exhilarating glass of freshly squeezed orange juice for breakfast to a squeeze of lemon in the salad dressing at dinner. Citrus fruit is also a major crop in Australia, and more than half of the oranges farmed are used exclusively for juice.
Oranges
Navel and Valencia oranges are the most commonly grown varieties in Australia, while Blood and Seville oranges are available in smaller quantities. Between them, oranges are generally available all year round. The winter Navel orange is seedless, easy to peel and juicy, making it a great eating orange. The summer Valencia has more seeds and its skin can be tinged green due to being ripened in warmer weather; it's a good juicing orange. Blood oranges are a rare treat (available in late winter to early spring), with their sweet, rich flavour. The bitter Sevilles, available in late winter, make great marmalade.
Lemons
These are available most of the year, but are at their peak during winter. The main varieties are Eureka, which has a thick skin, and Lisbon, with a thinner, smoother skin. Lemons are especially popular with seafood, but are versatile in both savoury and sweet dishes.
Grapefruit
Most grapefruit are quite large, and can be anything from bitter to slightly sweet in taste. They can be white (actually yellow-skinned with white flesh) or ruby red (red-blushed yellow skin and pink flesh) and seeded or seedless.
CHOOSING
Unlike some other fruit, citrus fruit doesn't continue to ripen or get sweeter after being picked. So buy ripe fruit that feels heavy for its size, without any soft or bruised patches. The skin should be evenly coloured and intact.
STORAGE
هذه القصة مأخوذة من طبعة Issue 80 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 80 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.