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Friday Favorite: Maximizing

March 22nd, 2013

I’m definitely an efficient person, always analyzing how to get the most out of everything, whether it be my time, or my garden. Before eating a blood orange the other morning, I grated off the outer layer of peel to try for my pantry. When I eat a grapefruit, the peels are thrown in my vinegar jar to produce citrus vinegar for cleaning.
grapefruit vinegar
lemon zest (1)
The beauty of citrus, is that the zest can be mixed with salt or sugar as well to preserve it. By doing this, you will not only maximize the money you spent on the citrus, but you’ll have a wonderful staple for your pantry. Lemon or orange salt is perfect when cooking, a dash of citrus will often brighten all the flavors in the dish. Citrus sugar is also heavenly in scones or other deserts.
lemon zest
If you plan on saving the peel, make sure you’re buying organic fruit and wash it with a non-toxic soap before zesting. You should never throw out a lemon/orange/grapefruit peel with the zest still on it. Might as well maximize your grocery dollars in any way you can!

What’s your favorite type of citrus?

9 Comments to “Friday Favorite: Maximizing”
  1. whit on March 22, 2013 at 6:22 am

    Love these ideas for citrus peels! Does the sugar combo need refrigeration?

    We usually bury our citrus waste (after juicing) near acid loving plants like blueberries or blue hydrangeas.

    Reply to whit's comment

    • Susy on March 22, 2013 at 7:06 am

      No refrigeration necessary, the sugar will preserve the zest. I store mine in a jar in the pantry.

      Reply to Susy's comment

  2. Robin on March 22, 2013 at 6:31 am

    Oranges! I love a fresh orange, right off the tree, first thing in the morning while it’s cool. It’s a rare treat.

    I simmer the peels on the wood stove, put zest in sugar for sugar cookies, or steep in vinegar for cleaning. What’s left goes to the compost pile.

    Reply to Robin's comment

  3. Adriana on March 22, 2013 at 7:19 am

    Try making limoncello, or better yet, crema di limoncello!

    Reply to Adriana's comment

    • Susy on March 22, 2013 at 11:41 am

      That’s on my list of things to make!

      Reply to Susy's comment

  4. DebbieB on March 22, 2013 at 9:08 am

    I love satsumas. I never thought to save the zest or use the peels in vinegar for cleaning! Thanks for the tips – I’ll definitely enjoy the extra value from my satsumas now.

    Reply to DebbieB's comment

  5. Chris on March 22, 2013 at 4:13 pm

    I love all three but probably use lemons more than the others!
    I use the zest for all kinds of things, as well! Cleaning, cooking, baking, deodorizing…sometimes I’ll take a half squeezed out lemon and rub on all my wood cutting boards, butcher blocks, etc. to clean. Any zest or peel I don’t use go to the goats or compost and for any of you with garbage disposals out there….down they go with a handful of ice cubes for instant clean and deodorizing! Or heat in microwave to remove any unpleasant odors.
    The goodness of zest list goes on and on! :) Good post today!!

    Reply to Chris's comment

  6. KimH on March 22, 2013 at 5:26 pm

    Oranges… and more specifically Texas oranges.. but I’ll eat just about any citrus,,

    Reply to KimH's comment

  7. Maybelline on March 23, 2013 at 12:34 am

    Grapefruit. My Rio Red has produced an abundance of fruit this winter. I have a half each day with more than a dozen still hanging on the tree.

    Reply to Maybelline's comment


This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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