Monday, December 27, 2010
We have an abundance of citrus fruits ready here in Arizona. Go to the Farmer's market and get some. It is so important for food diversity and security of our food supply (as well as taking in a wider range of nutrients on a regular basis) that we try and eat more unusual plant foods. Many of the more unusual species are better suited to growing in your own local environment. Kumquats are a tiny little orange citrus fruit that are eaten whole (skin and all). Limequats are similar except they are yellow, larger and delicious! Unlike larger conventional citrus fruits the "quats" are actually eaten especially for the skin. It is the inside flesh that is the sour part.
I have encountered so many people who don't know what to do with these little citrus fruits even though they have a tree full of them! Aside from eating them whole you can use the zest to make delicious sauces. Using zest in recipes is lightening fast if you get yourself one of these cheap microplaners from the hardware store (see picture). Here is a ghee, parsley, limequat sauce that we had on grilled salmon for our Christmas dinner.
2/3c ghee (clarified butter)
1/4c finely minced fresh flat leaf Italian parsley
zest of 4 limequats
Let everything sit at room temperature for a couple hours so the flavors meld.