Citrus are amazing seasonal fruits, rich in Vitamin C and many benefits for our body functions. We’ve gathered below our top tips for cooking with citrus fruits and taking the most out of all the great benefits these fruits can provide.
Cooking with citrus
- A squeeze of fresh citrus is often just what you need to bring a sauce to life, but be careful to only add a little to cream-based sauces: squeeze in too much and the dairy will curdle.
- Zesting citrus fruit can be a lot of work, but don’t be tempted to do it in advance. The longer grated zest sits out, the less fragrant and flavourful it will become as the oils release into the air.
- To get the most juice out of your citrus fruits, microwave them for 20 seconds before squeezing.
- Citrus fruit will last longer if stored in the fridge.
Reap the benefits
- Just one medium orange has all the vitamin C you need in a day. Vitamin C is necessary for the growth, development and repair of all body tissues, and plays a role in many other body functions, including collagen formation, boosting the immune system, healing wounds and the maintenance of cartilage, bones and teeth. It also plays a crucial role in helping our bodies to absorb iron
- Citrus fruits are good sources of soluble fibre, which helps lower cholesterol and aids digestion
- Eating citrus fruits may help lower the risk of kidney stones by raising citrate levels in urine
- Many compounds in citrus fruits benefit heart health by improving cholesterol levels and lowering blood pressure.
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