Roast Low-Quality Citrus Fruits
As we approach the end of the citrus season, some of my clementines, oranges and hybrid beauties are starting to look a little dull. Of course, I can still buy a cheap five-pound bag of clementines, but by the end of winter their quality had dropped noticeably. Some small citrus fruits are bright and juicy, but some are too hard, too dry, or just not very aromatic. Obviously, this is a very frustrating situation, but if you feel like you want to throw the leftover low-quality segments into the compost, pause – pack yourself – and then drop them into a baking dish.
The fried soft, watery product gives it a flavor. This is true for unseasonal tomatoes as well as for almost unseasonal clementines. Roasting the citrus segments in the oven concentrates the aromas present and adds new aromas by browning. The fruit becomes slightly candied, slightly juicy, and much easier to snack on.
You don’t really need a recipe, although you can certainly find a few if you do a quick search. Ruth Reichl pan- fries her clementines, but I prefer the slower approach without using the oven. All you have to do is separate the segments, remove the white fibrous pieces, and stir in enough olive oil to coat in an oven-safe dish. You can also add 1 / 4-1 / 2 teaspoon honey or maple syrup to the whole fruit for extra sweetness, some chili flakes for warmth, or some herbs for complexity. Sprinkle everything with sea salt, then put in the oven at 400 ℉ for 35-45 minutes, until the fruit starts bubbling and browns around the edges.
Let cool, then spoon into yogurt, ricotta toast, or salad. Grilled citrus fruits are also a great addition to a cheese platter, or a great addition to salted, grilled, or stewed meats, but don’t be surprised if you find yourself eating them like candy.