What to do with not quite ripe citrus?

The ground is strewn with not quite ripe grapefruit and not quite ripe tangelos after a big storm hit on Tuesday.
The fruit is a little tart to eat (well, maybe more than a little tart).
Any suggestions? Copious amounts of marmalade - or what?

%^)

Other than marmalade, what about candied peel ?

Went to the recipe page on my website and you might think about/experiment with -

"Citrus" chutney
Preserved "citrus"
"Citrus" salsa
"Citrus" fritters

Might be interesting to see how the flavor differential between lemons and tart (unripe) tangelos and/or grapefruit works or doesn't work ...

Just my $0.02 ...

Clink !

%^)

Thanks Bill, Your $0.02 is far more valuable than the amount would have one believe.

%^)

Should you try some experimenting by substituting your unripe citrus for lemons, please post a report or send me a PM ...

Inquiring minds and all that ...

Good luck and have fun !

Clink !

%^)

I probably won't have time to do anything until the weekend. Depends if when I cut the fruit open, it has formed enough juice within. At the moment all that I've done is gathered them off the ground.

Fruit also fell off the orange tree - but that is deliciously ripe.
Had two for breakfast this morning. One on its own, one on my meusli and yoghurt. Yum!
Unfortunately, a limb fell off the orange tree as well.

%^)

I'm looking at my calendar and methinks it is the same time of the season there as it would be mid January here ... the tangelos are most likely juicy and closer to being ripe than the grapefruit ... the grapefruit are also most likely juicy but because that variety requires heat in order to sugar, it is probably the tartest ... my guess is that both varieties would be useable ...

BTW - the tree with the broken branch ... make sure you go just below where the branch broke off and saw it through to make a clean cut ... then spray or brush a little paint of any kind on the cut ... that way no errant "bad" spores of any kind will be able to invade the tree and start some kind of disease ...

Clink !

%^)

BTW - the tree with the broken branch ... make sure you go just below where the branch broke off and saw it through to make a clean cut ... then spray or brush a little paint of any kind on the cut ... that way no errant "bad" spores of any kind will be able to invade the tree and start some kind of disease ...

Clink !

%^)

Thanks for the tip - I'll make sure Neil gets on to this ASAP.

Vin de Pamplemousse!!!!

This is more or less the recipe in the Alice Waters "Fruit" cookbook, I believe. I think you could easily modify it to use your fruit and to adjust the sweetness level.

3 1/2 ruby grapefruit
3 lemons
2 blood oranges
6 bottles white wine
3 c. vodka
1 3/4 c. sugar
1 x 2" split piece of vanilla bean

Slice the unpeeled fruit into pieces 1/2" - 1" thick. Place them in a large vessel and dump in the wine, sugar, vodka, and vanilla bean. Cover and place in a cool dark locations for about 30 days. Strain into bottles. There may be a bit of haze left that you'll need to stain out through a coffee filter or fine with an egg white. (If you care to do so - I usually don't.) Serve over ice as an aperitif.

I've made different versions of this several times and it always comes out very nicely. There's a really nice sweet-bitter-tart complexity to it that's a little like Campari or maybe Lillet. Great stuff on a hot day!

Try making some tarts, mousse, or tossing it in a salad. Just my $39.95

rwj

Vin de Pamplemousse!!!!

.....

Great stuff on a hot day!

Wow, sounds rather heady! Don't know when I'll get a hot day, though. Mid winter where I am. Guess I could throw some in the mulled wine.

Cheers,
Sue

PS what white wine do you recommend for this recipe?

PS what white wine do you recommend for this recipe?

%^)

Hate to be a butt-inski as I'm sure Mike will have his own suggestion but ...

From the Chez Panisse Fruitt cookbook - "This invigorating but light apertif was popularized at Chez Panisse by one of the Cafe cooks, who started making it at home in near commercial quantities to meet the demand of her colleagues."

" ... 4.5 liters (6 750 ml bottles) crisp white wine (such as Sauvignon Blanc)"

Now YOU wouldn't know anything about THAT kind of wine, would you now, Sue ?

Clink !

%^)

Vin de Pamplemousse!!!!

.....

Great stuff on a hot day!

Wow, sounds rather heady! Don't know when I'll get a hot day, though. Mid winter where I am. Guess I could throw some in the mulled wine.

Cheers,
Sue

PS what white wine do you recommend for this recipe?

Yeah, I didn't think about that northern/southern hemisphere thing. I think if you kept it in a cool place, it would probably last until summer, though.

The first time I made this, I used Bonny Doon's Big House White, but I've since devolved into using box wine. I think any reasonably crisp white wine would work.

Mike