The peel of citrus fruits brings an intense aroma to dishes.

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Refine savory dishes with citrus fruits : ragouts made from glazed vegetables such as fennel, pumpkin or salsify go well with oranges or mandarins. Asparagus with lemon or cabbage with lemon zest also add freshness to classic winter dishes.
Salads and legumes : Citrus fruits such as oranges are ideal accompaniments to legumes such as lentils or beans. A salad of white beans, red belize phone data onions, pickled sardines and orange fillets is a quick, healthy winter dish.
Acid as a salt substitute : Lime juice can replace some of the salt in many dishes - ideal for a low-salt kitchen. Carrot vegetables, soups and stews benefit from this fresh alternative.
Citrus fruits in desserts : Fillets or slices of citrus fruits are ideal for desserts such as orange risotto or as a fruity note in panna cotta and creams.
The best is in the shell


Whether as zest over pasta, in cakes or in dressings - the essential oils provide a distinctive taste experience. It is important to only use the peel of untreated fruit, preferably organic quality. Unused zest can be easily frozen and used later.


Citrus fruits should be added at the end of the preparation to preserve their fresh texture and aroma. Sharp tools such as graters or knives are essential to avoid losing the essential oils.


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