Most of us don’t think about having citrus fruits in the winter as eating seasonally, but the fact is that somewhere from November to February (late fall thru the winter) juicy lemons, limes, grapefruit and oranges are in season–in warm places throughout the world such as Florida, California and even some parts of Arizona.
To extract the juices there are a variety of presses you can use to collect the liquid and strain the seeds and pulp. They’re also eco-friendly and easy to clean.
This large above one is great for grapefruits, large navel oranges or blood oranges. It collects the seeds and pulp at the top and the juice at the bottom, which is glass. I like it because you can pour the juice into your glasss right from the press.
Above is a lime juicer I found at a local Mexican store. Cut a lime in half and place the fruit face down on the end with holes, then press tightly. It’s the best way to extract the most juice, and you don’t have to worry about cleaning up any pulp or small seeds. Simply genius!
This orange juicer above works exactly like the lime juicer, except it’s suitable for the size of a typical orange. They also make them for lemons, which is great. Whole Foods sells them, but you can also find them at some ethnic markets.
This glass juicer above is one of the first I ever bought. You can often find them in vintage shops or tag sales and they sometimes come in really interesting colors. I love it because it’s perfect for squeezing lemon halves, but the downside is that the seeds have to be removed from the juicer before you pour the juice out.
If you want to save the citrus peel to dry and use later in cooking or baking, be sure to do it before you start pressing, as the rind will get wet and slippery and lose its shape, which makes it pretty hard to peel or grate.
What are your favorite ways to use the juices from citrus fruits?