Fruits with a Future
Top chefs know that exceptional produce is where flavor begins. More produce choices equates to more chances to shine.
That’s why citrus is something to celebrate. The citrus world has several notable newcomers—specialty varieties that used to be rare are now poised for takeoff. Growers have expanded plantings of citrus that once seemed exotic, like Meyer lemons, Cara Cara oranges, and Moro oranges. And they’re devoting more acreage to the truly unusual, like Zebra™ (pink variegated) lemons and pummelos.
These up-and-coming citrus are clearly fruits with a future and chefs who embrace them have a competitive edge. A cocktail garnished with a Zebra™ lemon slice makes a cutting-edge impression; a mundane roast chicken makes a fashion statement with grilled Cara Cara oranges.
In this online course, you’ll learn how to get the most mileage from these high-impact citrus fruits. Use the chef-tested recipes to enliven your menus and the video demos to master techniques.
Cooks and consumers from India, Southeast Asia and Latin America are teaching us new uses for citrus. And the growing consumer demand for fresh bodes well for these fruits. Citrus works for chefs because of the many seasonal varieties, range of flavors, and ready availability.
In the pages that follow, you’ll discover a trove of inspired ideas for citrus. Join Chef Robert Danhi on this journey and let it unleash your own creativity.Featured recipe: Delight vegetarian diners with Sunkist® Moro Orange, Roasted Kabocha Squash and Kale Salad.