Escapees January-February 2024

EVANNE SCHMARDER is sure she got the wanderlust bug from her grandparents. In 2000, she and her husband, Ray, set o ff on their own adventure. Eighteen-plus years later, they’re still roaming the country, sharing interesting destinations and cooking up delicious RV kitchen recipes in their popular RV TV series, RVCookingShow.com. your taste buds. For those just starting their citrus journey, begin with the classics and gradually venture into the uncharted. A squeeze of lemon juice here or a slice of orange can be a delightful way to awaken your palate. Explore the vast world of citrus fruit, and let’s trade notes under the sunshine tree. advice: if you happen to be camping in an area frequented by wildlife (yes, Big Bend National Park, I’m looking at you), do not leave a tempting mesh bag of Ruby Reds hanging outside your RV door. Concentrates Convenient and fl avorful, orange juice from concentrate has graced the lips of almost every American at some point. But what exactly is it? Concentrated orange juice is produced by extracting the water and pulp from the juice, leaving a concentrated substance behind. During packaging, manufacturers introduce a “ fl avor pack,” which contains orange oils and fl avorings, to restore the taste to that of freshly squeezed juice when reconstituted. Some manu facturers may also fortify the juice with ascorbic acid, a synthetic form of Vitamin C. However, it’s worth noting that without the pulpy fi ber that hinders sugar absorption and the natural, health-promoting nutrients that are lost in the process, drinking a glass of OJ from concentrate is akin to sipping on a can of soda. If you’re a fan of that morning glass of orange juice, consider investing in an affordable electric juicer and making space for it on your kitchen counter. They’re user friendly and easy to clean. Tantalize Your Taste Buds Citrus fruits are like a burst of sunshine, brimming with fl avor and health-promoting fl avonoids. If you’re well-versed in the world of citrus, seek out new varieties to tantalize

super-tart, I fi nd that when I need some key lime juice, I turn to Nellie & Joe’s Key West Lime Juice, available at stores everywhere (including Walmart). For a unique twist, seek out Australian fi nger limes, pinky fi nger sized fruits containing pulp beads, earning them the moniker “the caviar of citrus.” And no citrus list would be complete without mentioning yuzu, the Japanese citrus fruit. It’s neither a lemon nor a lime but boasts a small, bumpy exterior, extreme sourness and a unique, fragrant fl avor. You can incorporate yuzu into drinks, sauces and desserts for a distinct zing. Choosing and Using Citrus Fruit When shopping for citrus, remember that these fruits ripen on the tree. Unless you’re fortunate enough to visit a farm market or live in a citrus-producing region, your citrus is likely shipped to your location. Don’t judge citrus by its color alone. Often, citrus fresh from the tree isn’t as vibrant and maybearti fi cially dyed to meet consumer expectations. Look for fruits that feel heavy for their size, fi rm but not rock-hard, and free from blemishes or signs of aging. If you plan to use your citrus within a couple of days, leaving it on the counter is fi ne. For more extended storage, remove the fruit from the plastic bag (if you used one) and keep it in the refrigerator for up to three weeks. And here’s a piece of

Citrus Zest: Aromatic Alchemy Zest is the fragrant, colorful outer peel of citrus fruit, and it’s the process of carefully removing this outermost layer of the fruit’s peel. To maximize the concentrated citrus fl avor, always zest your fruit fi rst, then proceed with cutting and squeezing. You can use a microplane, citrus zester, cheese grater, vegetable peeler or paring knife. Avoid zesting the bitter pith, the white part of the fruit just beneath the peel. As a reference, a medium-sized lemon yields about a tablespoon of zest, while an average orange provides about two tablespoons. You can incorporate zest into baked goods, mix it into yogurt and honey, use it as a garnish for seafood, pasta, tacos and more, or rub it into sugar or salt. A little zest goes a long way, so be careful not to overdo it. Zest freezes beautifully!

42

ESCAPEES Magazine January/February 2024