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By HELEN W. SMITH ■ — Extension Acent, Home Economics t Citrus fruits, with their unique ^roma and tart flavor, have always been a favorite winter food. When Sheeting citrus, look for smooth
ns, free of blemishes and soft
its. Lift, don’t squeeze the fruit; it icfluld been firm and heavy.
Citrus kept at room temperature
S stay fresh for 10 days; when it’s fefrigerated or stored in a cool place, ^ will keep for three to four weeks. # Before grating the rind, wash fmd dry the fruit. Grate only the colored portion of the rind, avoiding the White pitl) which is bitter.
Citrus will yield more juice if it’s at‘room temperature. It helps to roll the fruit on the countertop, pressing with the palm of your hand.
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Nutritional Value
The main reason for eating fresh qjfjus fruits this time of year is because they are an excellent source of vitamin C. Since January and February are the cold and flu season, evaiyone needs to eat a health dietincluding at lease one serving of a fruit or vegetable rich in vitamin Cdaily. A serving of citrus fruit can be Hhlf a grapefruit, one orange or tangerine, or one cup grapefruit or orange juice.
A frequently asked question if if i cut a piece of citrus fruit in half and s{ore one-half in plastic wrap, for later use will it lose its vitamin C? Thfe apswer is “No.” Vitamin C is
87.7%