Find Everything on Asif Archives about Citrus

Glass jar with citrus peel and kombucha — Photo by Matan Choufan

Citrus Kombucha

The fermented drink kombucha is surprisingly simple to make at home — though you’ll need to secure a SCOBY before you start.

Citrus, Zero Food Waste

A pantry of jars of citrus preserves at Rutenberg restaurant — The Citrus Pantry. Photo by Dan Perez

Peeling Back the Rind: Exploring the History of Citrus in the Middle East

Citrus is an inseparable part of the cuisines of the Middle East. Hila and Yizhar Sahar, chefs and owners of Rutenberg restaurant take us on a historical tour of the region’s citrus pantry

Citrus

Orange juice bundt cake on a silver platter atop a colorful red tablecloth — Photography: Dan Peretz, Styling: Nurit Kariv

Orange Bundt Cake

Inexpensive ingredients and easy access to oranges made simple one-bowl citrus cake recipes like this one popular locally before the founding of the State of Israel and in the country’s early years

Citrus, Dessert, Fruit

Orange and Coriander Seed Fruit Leather

This is a versatile ingredient that can be used as a bitter-citrus seasoning for appetizers, main dishes, desserts, and even for cocktails

Citrus, Dessert, Preserving, Vegan

Citrus Leaf Powder

This pantry item elevates the strength of a dish’s aroma not flavor. Try it as a finishing garnish on seafood dishes or desserts.

Citrus, Fruit, Preserving, Vegan, Vegetarian, Winter

Kumquat jam in a glass canning jar — Photography: Matan Choufan

Julius’ Kumquat and Marc de Galilee Jam

Jam is probably the most common method of preservation. Here an Eau de Vie is added to the kumquat jam to deepen its range of flavors.

Citrus, Preserving, Winter

Candied citrus peel in a teal ceramic bowl on a floral tablecloth — Photography: Matan Choufan

Spicy Candied Citrus Peel

Chef Izhar Sa’ar of Rutenberg restaurant adds heat to one of the most nostalgic and beloved sweets in Israel — candied citrus peel.

Citrus, Preserving, Vegan, Vegetarian, Winter

Fermented clementines in a glass jar — Photography: Matan Choufan

Fermented Clementines With Fennel Seeds

These fermented clementines and fennel seeds are wonderfully fragrant and slightly bitter. Use them to make a vinaigrette.

Citrus, Fruit, Preserving, Vegan, Vegetarian, Winter

Burnt Lemon Spread

You can use this as a spread on toast or as a condiment alongside a meat dish or blue cheese, or alternatively in a marinade for baked white fish.

Citrus, Fruit, Preserving, Shavuot, Vegan, Vegetarian, Winter

Lime Curd

Sweet and sour, this curd is perfect as a tart filling. The recipe is easily adaptable to other varieties of citrus.

Citrus, Fruit, Preserving, Shavuot, Vegetarian, Winter

Preserved orange blossoms in vinegar in a glass jar — Photography: Matan Choufan

Wine Vinegar with Bitter Orange Blossoms

Gently pour this simple vinegar over fish or roasted chicken — it’s even delicious sprinkled lightly over vanilla ice cream.

Citrus, Preserving, Vegan

Orange bavarian dessert in a glass baking dish atop a yellow and orange tablecloth — Photography: Dan Peretz, Styling: Nurit Kariv

Orange Bavarian Cream with Jam

This dairy Bavarian cream recipe is best served with a homemade orange peel jam, which is one of the best ways of preserving the fruit

Citrus, Dairy, Dessert, Fruit, Shavuot, Winter

Orange jam in a blue and white ceramic bowl — Photography: Dan Peretz, Styling: Nurit Kariv

Nechama’s Orange Jam

This jam is quick and easier to make than most orange jams since it includes some of the peel and a little sugar

Citrus, Dessert, Fruit, Winter