Citrus

Citrus refers to a family of aromatic, tart-sweet fruits prized for their bright juice and intensely fragrant zest. Common members include lemon, lime, orange, and grapefruit, each balancing acidity, sweetness, and subtle bitterness in different ways. The colored outer peel (zest) holds essential oils that deliver vivid aroma, while the white pith beneath is more bitter, and the flesh provides juice rich in vitamin C.

In the kitchen, citrus adds lift to both savory and sweet dishes: a squeeze to finish grilled fish or roasted vegetables, zest to perfume dressings and batters, and segments to add freshness to salads and salsas. Heat can soften brightness but can also concentrate flavors and caramelize sugars in peels and juices. For best results, roll fruit to loosen juice, zest before cutting, and avoid the bitter pith when grating.