What to do with excess citrus?
There was a mix up with grocery delivery, and I now have 4lbs each of lemons and limes…. Looking for on what I can do with them outside of just juicing?
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7 Comments
Miss_KarenMarch 5, 2025
https://theviewfromgreatisland.com/how-to-make-lemon-sugar-recipe/
Miss_KarenMarch 5, 2025
I do a LOT of baking. So, I would grate the zest and then blitz it with granulated sugar. Keep the sugar(s) in a jar. Then, if you make sugar cookies etc the dough can be rolled in the citrus sugar. Freeze the juice in icecube trays.
louisezFebruary 28, 2025
Marmalade
Great recipe that accommodates a variety of citrus types in Steven Satterfield's Root to Leaf cookbook
Also a bunch of recipes online, including from Food in Jars
Great recipe that accommodates a variety of citrus types in Steven Satterfield's Root to Leaf cookbook
Also a bunch of recipes online, including from Food in Jars
louisezFebruary 28, 2025
Marmalade
(There are bunches of recipes online)
(There are bunches of recipes online)
702551February 27, 2025
Invariably I would try to give some away to family, friends, neighbors.
As Nancy mentions, preserved lemons is a good way to use up those. Preservation techniques like this are a classic way to deal with a bountiful harvest.
For me, juicing the limes would make the most sense. Use within a few days or freeze for longer conservation.
I would consume the oranges as table fruit. You can candy the peels if that sort of thing interests you. Homemade candied citrus peels are typically way better than the commercial stuff anyhow and you're just using stuff you'd normally toss in the compost bin.
Again candied citrus peel is a good method for long-term conservation. The candied peel will probably last a year if stored in a cool place in an airtight container.
As Nancy mentions, preserved lemons is a good way to use up those. Preservation techniques like this are a classic way to deal with a bountiful harvest.
For me, juicing the limes would make the most sense. Use within a few days or freeze for longer conservation.
I would consume the oranges as table fruit. You can candy the peels if that sort of thing interests you. Homemade candied citrus peels are typically way better than the commercial stuff anyhow and you're just using stuff you'd normally toss in the compost bin.
Again candied citrus peel is a good method for long-term conservation. The candied peel will probably last a year if stored in a cool place in an airtight container.
NancyFebruary 27, 2025
A few ideas (there are tons out there in the web).
• preserved lemons. A lemon that is puckled in salt rather than vinegar or brine. Comes from the Middle East. I like recipes by Joan Nathan and Paula Wolfert. The lemons can be used on hot or cold dishes, roast meat. Sandwiches, salads.
• lemonade or limeade using the whole fruit. Basically you cut them in large chunks. Blend with some ice water and sugar. Has a richer spicier taste than plain juice.
• juice some of the fruit and freeze in an ice cube tray for later use.
• preserved lemons. A lemon that is puckled in salt rather than vinegar or brine. Comes from the Middle East. I like recipes by Joan Nathan and Paula Wolfert. The lemons can be used on hot or cold dishes, roast meat. Sandwiches, salads.
• lemonade or limeade using the whole fruit. Basically you cut them in large chunks. Blend with some ice water and sugar. Has a richer spicier taste than plain juice.
• juice some of the fruit and freeze in an ice cube tray for later use.
NancyFebruary 27, 2025
That should read pickled, not puckled or puckered.
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