“We make orange soup from orange and grapefruit segments. Also grapefruit crisps or lace-y tuile cookies with honey ice cream on top. Oranges, grapefruits, even limes can be made into candied peels by submerging them in water and sugar and bringing them to a boil. Then you add a little bit more sugar to it every day for 5-6 days. Over time, the sugar replaces all the water in the citrus peel. Once the peels become saturated with sugar, you can store them in the refrigerator until the end of time.” (Chef Jacquy Pfeiffer, French Pastry School, Chicago)
Ice-cube the juice fromsoftening lemons and limes
"If lemons or limes are getting soft. I’ll squeeze the juice and freeze it in an ice cube tray.” (Bobbi Marstellar, recipe developer, Chicago)
Stained glass ornaments from citrus fruit slices
"Around the holidays, I dehydrated orange, lemon and lime slices so I could use them for decorating the Christmas tree, and they came out looking like stained glass! I strung them around the garlands on our tree and positioned them directly in front of the Xmas lights. I cut them about ¼” thick which is pretty thin. Citrus slices are another food that dries really beautifully – it takes about 12 hours in the dehydrator.
I stored the dehydrated citrus slices in food storage bags with some of those desiccant bags you get in packaging to eliminate humidity. I just checked on them - five months later- and they still look great." (Brook Hurst Stephens of Learn to Preserve, Washington State)
