Citrus fruit may taste like sunshine, but the colder months of the year are when the happy tasting delights are in season. You’re surely familiar with oranges, lemons, limes, and grapefruits, but what about blood oranges or Buddha’s hand? There are a ton of more interesting specimens available, and these are some of the best.
Citrus fruits, like all the orange varieties, grapefruits, lemons, and limes, truly are winter’s shining stars. With varying degrees of sweetness, tart, tang, and bitterness, these bright fruits have a knack for brightening winter’s coldest days.
Of course, you can eat them out of hand, or turn them into cocktails, vinaigrettes, and baked goods, but one of the very best ways to put that citrus to work right now is by making a sweet and tangy curd.
The most fascinating part about this is that they only discovered it fairly recently, and by accident. They were doing tests to see if a drug interacted with alcohol, and sweetened the alcohol with grapefruit juice for the subject… I guess they somehow realized it wasn’t the alcohol that had the reaction with the medicine.
If that guy preferred cranberry juice, we may still not know.
“Sound is the forgotten flavor sense,” says experimental psychologist Charles Spence. At his lab at Oxford University in England, he manipulates sound in ways that transform our experience of food and drink, making stale potato chips taste fresh, adding the sensation of cream to black coffee, or boosting the savory, peaty notes in whiskey.
The U.S. Food and Drug Administration is warning that prescription or over-the-counter medications, when taken with a vitamin, mineral, or other dietary supplement, could seriously endanger your health. Here’s what you need to know.
The FDA says that some dietary supplements can increase or decrease the effects of certain medications by changing the way they’re absorbed, metabolized, or excreted. As a result, mixing dietary supplements and medications could have dangerous, even life-threatening, consequences.
Zest is the colourful part; peel and rind are the same thing. Peel/rind is both the colour and the white pith.
Zest appears as an ingredient in recipes for adding the flavour of the fruit. When eating citrus, don’t let things go to waste – use a grater and do the whole thing. You can store the zest in airtight bags in the freezer. Being so small, thawing takes no time if you want to use zest in dressing, soup, sauce, sorbet, etc.
However there is a caveat for those of us on medications. Citrus zest has been found to have furanocoumarins, the class of chemical compound that can play havoc with your medication (known as The Grapefruit Effect).