Salt, Fat, Acid, Heat by Nosrat Samin;

Author:Nosrat, Samin;
Language: eng
Format: epub
Publisher: Simon & Schuster
Published: 2017-04-25T00:00:00+00:00

Citrus

Use 2 to 3 citrus fruits of any variety, including grapefruits, pomelos, oranges, blood or Cara Cara oranges, even mandarins. Combine a couple different varieties of citrus to enhance the flavor and aesthetics of the dish.

Cut off the tops and bottoms of the fruits. Place on a cutting board, then remove the peel and the pith in strips with a sharp knife. Carefully slice oranges and mandarins crosswise, about 1/4-inch thick, removing seeds as you encounter them. To supreme—or segment—grapefruits and pomelos, hold the peeled fruit over a bowl in one hand. Carefully use a knife with a sharp, thin blade to cut along the membrane down to the center of the orange. Continue cutting along both sides of each membrane to release every segment. When you’re done, squeeze all of the remaining juice from the fruit into a separate bowl and use it to make Citrus Vinaigrette, Granita, or just drink it! Season the slices or segments lightly with salt as you place them on the platter.

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