Very cool ideas in this post!

As I mentioned last week, I’ve been building up quite a supply of grapefruit peels of late. Though I will buy lemons and limes throughout the year, for use in jams & preserves, savory dishes and cocktails, I wait for citrus season to roll around each winter to buy citrus for eating and preserving: grapefruits, oranges, exotic varieties. Typically, if I am using a lemon or a lime in a recipe, I’ll use both the zest and flesh or juice; if not, I am in the habit of stripping the zest from the fruit and freezing it for another use. But during citrus season, I build up a lot of citrus peels. And while I love recipes that use the entire fruit (check out this nice roundup, along with a recipe for homemade lemon marshmallows, from Autumn Makes & Does), I eat plenty of fruit out of hand…

View original post 1,260 more words

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s