From Oranges to Lemons—the Many Uses of Citrus Fruits

They have three seasons, these citrus fruit in varying forms, and colors and sizes that flood store shelves every winter.

Oranges, lemons, limes, pomelos, grapefruit, tangerines, clementines—the variety is overwhelming.

These fruits come from many places around the Mediterranean, from Africa and Brazil. Their origins are in India, South China and Indonesia. Portuguese sailors brought them to Europe for the first time in the 17th Century.

All citrus fruits have one thing in common: a high concentration of vitamin C—most of all the oranges and tangerines. That is one reason medicine considers them a perfect medium to prevent winter colds. Judged by the consumption of citrus fruit, the consumers should experience scant colds.

But vitamin C is not the only valuable nutrient in citrus fruit, which also contain a healthy portion of B-vitamins (important for blood building and metabolism) as well as calcium potassium. Potassium lowers blood sugar and promotes cell growth; calcium assures strong bones and teeth. The ascorbic acid contained in the fruit stimulates calcium absorption. Besides assuaging hunger with fewer calories and fat, the fruits encourage good digestion.

Unfortunately, modern science has added negative substances to the fruit, mostly preservatives to assure the fruits' top-notch condition at delivery to the markets. The most notorious of these substances is thiabendazole (E233), used to prevent molding.

Recommendations by health care professionals suggest avoiding ingesting this residue on the fruit's skins, and to wash the fruit thoroughly in warm water and hold them with the aid of a kitchen towel before peeling or squeezing into juice. Some traces could end up being consumed anyway, but fruit so treated has to be labeled accordingly.

Non-treated fruit is more expensive and likely to rot more quickly, but one can use the skins without having any concerns [such as grated in baked goods, or candied, or added as a flavoring agent in summer drinks or sauces and puddings].

I will introduce you to two simple recipes using oranges—one a savory one and the other a sweet.

White Fish in Orange Sauce

Ingredient:

• 4 small filets of a good, firm white fish, about 1/2 lb
• 2 Tbsp. olive oil, salt and pepper, to taste
• lemon juice, to taste
• 2 stalks green onion (scallions)
• grated orange rind

For the Sauce

• 1/2 of a natural orange
  
• 1 Tbsp. fresh rosemary leaves ("needles)
  
• 4 Tbsp. olive oil
  
• 1–2 Tbsp. lemon juice
  
• chopped parsley, as garnish

Method

Salt and pepper the filets and rub them gently with olive oil. Place them on an oiled plate, sprinkled with finely chopped green onions and orange rind zest.

Place the plate into a pot OVER gently boiling water and steam for about eight minutes. Remove the plate, cover it with foil and let it sit another five minutes before serving.

A wok is an ideal pot for this process!

While the fish is steaming, make the sauce:

Cut the orange with skin into pieces, remove the pips and discard. Puree the pieces with the remainder of the sauce ingredients in a blender or food processor, until creamy.

Warm the mixture gently in the microwave oven, or serve it cold with the steamed fish filets.

If you desire to use the warm mixture, drain the accumulated juice from the steaming process and add this to the sauce.

Delicious! Best served with crusty French baguette slices, a tossed green salad, and a dry white wine.

Serves four

Cottage Cheese Orange Mousse

Ingredients