Winter is the time for citrus. Mandarins are cheap, lemons and oranges are in abundance. But going by the 2867 tonnes of citrus that New Zealanders are sending to the landfill each year, we don’t realise just how versatile citrus can be.
The good thing about citrus is that if you keep them in the fridge, they should last for a couple of weeks. If that’s not enough time to eat through them all, we’ve got some ideas on how else you can make the most of them.
USE EVERY PART OF THE FRUIT
• Zest and peel: The zest of citrus fruits contains concentrated flavour and scent. Use a microplane zester or a fine grater to collect the zest before juicing or peeling the fruit. Citrus zest can be added to baked goods, marinades, salad dressings, and even pasta dishes to provide a burst of fresh flavour. Don’t discard the peels; they can be candied or dried to make home-made potpourri.
• Juice and pulp: Juicing is the most common way to use citrus fruits, but don’t stop there. After juicing, the pulp can be added to smoothies for extra fibre or used in baking to add moisture and texture to cakes and muffins. Freeze any excess juice in ice cube trays to use later in recipes or drinks.
• Whole fruit: The whole fruit can be made into delicious cakes, muffins, jams. By simmering the fruit whole this removes the bitterness from the pith and makes it perfect for blending up and turning into a cake, muffin, loaf, or try out this whole mandarin pancake recipe from our friends, Misfit Garden. Roasting the fruit whole or cut and sprinkled with some sugar is also a great way to revive old citrus and bring out the flavours — best for turning into jams and sauces.
CREATIVE COOKING
• Preserves and marmalades: Making home-made marmalade is a fantastic way to use up excess citrus fruits. The process of cooking the fruit with sugar not only extends its shelf life but also enhances its flavour, providing a delightful spread for toast or an ingredient for various recipes.
• Flavoured salts and sugars: Citrus zest can be mixed with salt or sugar to create flavoured seasonings. These can be used to rim cocktail glasses, enhance baked goods, or sprinkle on savoury dishes for an added zing.
• Citrus butter: Blend softened butter with citrus zest and a bit of juice to create a flavourful butter. This can be used on toast, over steamed vegetables, or grilled meats for a delicious citrusy twist.
CITRUS LEFTOVERS
• Cleaning solutions: Citrus peels are also excellent for making natural cleaning products. Fill a jar with peels and cover them with white vinegar. Let the mixture sit for a few weeks, then strain out the peels. The resulting citrus-infused vinegar can be used as a multipurpose cleaner.
• Infused water and oils: Add citrus slices or peels to water for a refreshing drink. You can also infuse oils with citrus zest for a fragrant addition to your cooking.
FREEZE IT
Citrus can be frozen for later use. You can freeze the fruit whole, then just grate the zest as you need it. Defrost the fruit to squeeze it when you need the juice, then compost the fruit once you are done. Zest can also be grated and frozen in small portions for when you need it.
If you want lemon slices for your summer drinks, cut them and freeze them on a tray in the freezer. Once they are frozen, bag them and they’ll be ready the next time a G&T is calling.
Next time you grab an orange or lemon, remember these tips and squeeze out every last drop of goodness!
For more tips and recipe ideas visit www.lovefoodhatewaste.co.nz or check out @lovefoodhatewastenz on Facebook and Instagram.
Mandarin pancakes with maple syrup
Ingredients
4 medium-sized mandarins
1 cup milk
80g butter, melted
1 egg
1 ½ cups all-purpose flour
3 ½ tsp baking powder
1 Tbsp white sugar
a pinch of salt
toppings: extra butter, maple syrup or honey and mandarins
Method
1. Boil your mandarins in a small saucepan for about 10 to 15 mins. When soft (you can easily stick a knife through it), remove from the water and let them cool a little. Take the stem out and blitz in blender until they become a puree.
2. Place sugar and egg in a separate bowl and whisk until very well combined (this step will make your pancakes fluffier). Then add the mandarin puree, milk and butter. Mix well.
3. In a large bowl, sift flour and baking powder and add a pinch of salt. Mix.
4. Combine the wet ingredients with the dry, mixing well and making sure there are no flour pockets left.
5. Heat a frying pan over medium heat, add a bit of butter or oil and pour a scoop of the batter. Cook until it starts to bubble (about 2 to 3 minutes) then flip and cook for another 2 to 3 minutes, until golden brown. Repeat.
6. Serve warm with butter, maple syrup or honey and extra mandarin wedges. Enjoy!
Cooking tips
The mandarins can be simmered, cooled and kept in a container in the fridge for about a day or two. You can also freeze the boiled mandarins whole, or puree the fruit then freeze in a reusable sealed bag.
