Oranges, lemons and limes

Citrus fruits that add zest to Italian dishes this summer

Colourful, nutritious and delicious, citrus fruits are the standard fare for the upcoming spring and summer seasons. Citrus fruits are loaded with vitamin C and antioxidants, and freshly squeezed citrus juices are a good way to start off your morning.
Oranges, lemons, and limes are some of the most popular in Italian cuisine. The ancestors of citrus fruits got their start more than 8,000 years ago in India. Columbus discovered that these fruits were a great way to prevent scurvy so he took the seeds to the New World and they soon spread throughout the Caribbean.
Italian orange varieties consist of bionde, the sanguigne (blood oranges) and sanguinelle, whose skins are red. The orange has been cultivated for over a thousand years and it is believed to have originated in southern China.
Oranges are popular in many Italian desserts, such as Ciambella All'Arancia (Orange Rind) and Arance Ripiene, another Sicilian-orange delicacy. To make, you'll need six large, ripe oranges, 3/4 cup and 2 tablespoons of powdered sugar, 1/2 cup and 2 tablespoons peeled blanched almonds, 1 cup whipped cream, 2/3 tablespoon Grand Marnier, and a pastry bag or syringe. The finished product is a wonderful dessert for a party.
For a salad bursting with flavour and colour, try the Sicilian classic known as 'Nzalata D'Aranci, which calls for a variety of oranges called melaranci or pattallu. If you can't find these varieties look for oranges that aren't overly ripe. The oranges are combined with minced parsley, olive oil, and freshly ground pepper. For a second-course meal that will add elegance to the table, try your hand at Filettini all'Arancia, a mouth-watering main course meal that showcases cutlets in an orange sauce.
The lemon is the king of citrus fruits in Italy. Filled with high amounts of vitamin C, lemons are a good way to boost your immune system, which is why lemons are a must for fighting off the common cold. If you want a pick-me-up throughout the day, forego the coffee for an energizing drink made from freshly squeezed lemons, hot or cold water, and a little sugar to taste. With their sharp, tart taste, lemons are welcome addition to many Italian dishes.
Forget about the usual salad with the usual dressing and think of Nzalata ri lumia, a Sicilian lemon salad with a kick. Peel one large, thick-skinned lemon taking off only the yellow skin, but leaving the white pith. Cut the lemon lengthwise, and slice each quarter paper-thin. Place in a bowl and add 1/2 teaspoon of salt and mix well. Add 1/4 cup extra-virgin olive oil and red pepper flakes mix again. Let stand for at least 15 minutes before serving.
If you're fretting about what to cook for an approaching spring dinner party, try a linguine pasta flavoured with lemon juice. To make, grate the rind of one lemon, remove the white pitch and cut the pulp into cubes. Squeeze the juice from the second lemon and put aside. Combine the lemon cubes, double cream, and some grappa into a pan and heat gently. Simmer until you get a thick sauce. Remove the sauce from the oven burner and add the lemon juice. Cook for one more minute while stirring. Add two teaspoons of the grated lemon rind, stir well and pour over the drained linguine. Mix the sauce into the pasta and garnish with a few strands of lemon rind.
For a second course, there is Chicken with Lemon, a Venetian classic. Here, skinned and boned chicken thighs are simmered in a sauce made from the juice of lemons and apples.
For dessert there's Sorbetto al limone, a traditional lemon sorbet enjoyed throughout Italy. It's made with sugar, lemons, water and grappa. You can serve sorbet at the end of a lunch or a dinner.
Then there is the lime. This small green fruit packs quite a punch. Just a little bit of its juice will add a tangy flavour to any dish that needs a little something extra. Lime juice is also an excellent ingredient in a variety of meat and fish marinades that will come in handy for BBQ season. The acid in limes breaks down the meat tissues and act as Mother Nature's flavourful tenderizer.
For the optimum citrus fruits, choose small and heavy. The smaller and denser fruits will have a more intense taste than their larger counterparts.

Publication Date: 2004-05-16
Story Location: http://tandemnews.com/viewstory.php?storyid=3963