How to Prepare Citrus for Juicing
Limes and lemons are the perfect for accenting almost everything we eat. But some basic "how-tos" are rarely discussed. So I'll share some of my thoughts on citrus preparation... leaning toward juicing primarily.
How to Knife Peel Citrus
For preparation of limes, lemons, grapefruits and oranges, I cut a
small sliver from the top and bottom that shows the flesh inside. The flat surface on the ends allows the citrus fruit to sit firmly as I cut the exterior peel from top to bottom, just like peeling, but with a knife. This wastes little of the flesh and allows me to quickly prepare the citrus for juicing, segmenting sections or storing in plastic bags for use later. For the Hurom Slow Juicer, I slice limes in half to fit the feed chute.
How to Peel a Lime with a Knife
Remove ALL the White Bitter Membrane along with the Exterior
Juice and Store Citrus
Hand juicing citrus is fine for a tablespoon here or there, but juicing with the Hurom Slow Juicer yields twice as much juice and may be frozen into cubes for use when a recipe calls for just a tablespoon. If you don't have a Hurom, there are several manual citrus juicers that are good.
Slice and Squeeze Citrus for Freezing
Ice Cube Trays Make Perfect Portions for Recipes
Keep a Freezer Ziplock Bag Full of Assorted Citrus Juices