The other day I was using a microplane to zest the limes that I was substituting for lemons to make
chimichurri sauce. After collecting all the zest I needed, I cut the limes in half to juice them. Two out of the three were juicy & provided lots of juice for my sauce. However, the third one was dry & pulpy with virtually no juice to offer. That stuck with me & I headed to google to figure out how I could prevent this dehydrated citrus fiasco in the future. What I found seems like it should be common sense but it wasn’t to me (at first) so I’m sharing it with you.
When shopping for citrus here are the three things you want to look for:
Is it bright in color? If it’s a lemon is it bright like the sun? if it’s lime is it really green?
Is the texture smooth & shiny? If not throw it back & look for a one that is.
Is it heavy? Bigger is not always better but heavier is. The heavier the piece of citrus fruit the more juice it’s bound to have in side.
Do you have any tips for selecting the best fruits & veggies? Please share in the comments below!
Get more of my better home cooking basics
here.
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