Zero-Waste Ideas for Using an Entire Citrus Fruit

Zero-Waste Ideas, for Using an Entire Citrus Fruit.
'The Guardian' recently offered readers
some zero-waste tips for using
an entire citrus fruit, rind and all. .
Here are some things
the experts suggest:.
Claudia Roden recommends her zero-waste, orange and almond cake, This wonderfully moist cake uses two whole oranges. .
In her book, 'Med,' Roden also uses
whole lemons to roast savory chicken thighs. .
Georgina Hayden, author of 'Nistisima,' suggests a classic
Greek dessert called portokalopita, which
is a cake made from a whole orange. .
Georgina Hayden, author of 'Nistisima,' suggests a classic
Greek dessert called portokalopita, which
is a cake made from a whole orange. .
Hayden calls this recipe her , “all-time favorite way of using
whole citrus – skin, pith and all.".
Douglas McMaster is the chef-owner
of Silo, a zero-waste restaurant in London. .
McMaster recommends making a lemon pith sauce that pairs brilliantly with seafood or radicchio. .
McMaster recommends making a lemon pith sauce that pairs brilliantly with seafood or radicchio. .
We blanch them to death
in water – about six or seven times –
to take away the tannic bitterness,
then blend with sugar, Douglas McMaster, chef-owner
of Silo, via 'The Guardian'.
We blanch them to death
in water – about six or seven times –
to take away the tannic bitterness,
then blend with sugar, Douglas McMaster, chef-owner
of Silo, via 'The Guardian'.
Martyn Lyons, head chef at Toklas
in London, suggests turning leftover
lemon juice or zest into curd , “for use in tarts, ice-creams
or to dunk shortbread into.”.
Shaun Hurrell, chef-owner of Barrio Comida, uses whole limes to make coconut-stuffed limes. .
Shaun Hurrell, chef-owner of Barrio Comida, uses whole limes to make coconut-stuffed limes. .
Boil limes in sugar syrup,
scoop out the insides, then
return the shells to the pan. , Douglas McMaster, chef-owner
of Silo, via 'The Guardian'.
The candied shells
are then stuffed with
softened, shredded coconut