Citrus – The juice and the pickled, preserved, fresh, or dried rind of many members of the Citrus genus give an unmistakable citrus flavor and aroma to any dish they touch. Whole lemons are preserved in salt so the pickled rind can be used in chicken, lamb, and couscous dishes. While in the Middle East, uses whole dried limes are added to stews and pilaffs with great effect. The Japanese have a dried rind of yuzu, with a flavour is a cross between a lemon and a lime. Its used in soups, simmered dishes, condiments, and sweets. In the West we use the juice, rinds, and zest.
These amazing pieces are used to flavour baked goods, desserts, and candies. It’s juices are used in innumerable marinades, ceviches, and mojos in the Caribbean and Latin America. Let’s not forget all the beverages that these fruits have contributed their juice to all over the world. Candied and dried rinds will keep indefinitely.

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