LCBO Food & Drink Winter 2017

SPIRITS  CITRUS IN SEASON

In winter, citrus fruits from Florida, California and around the Mediterranean are like a ray of sunshine in the produce aisle. From tiny kumquats to giant pome- los, the selection goes way beyond the usual suspects and continues to get more varied every year. Whether you want to brighten up cold-weather cooking or add a new twist to your favourite cocktail, these fabulous fruits have got you covered.

BLOOD ORANGES Once considered exotic, blood oranges have become a supermarket staple in winter and early spring. The Moro variety from California has a deep purple flesh that adds a dramatic splash of colour to a salad with shaved fennel and olives, or a sunset-like Mimosa. Keep an eye out for the Tarocco variety from Sicily, which is far less “bloody” but has sweet-sour flesh and complex flavour, making it one of the tastiest oranges on the planet.

MEYER LEMONS Thought to be a cross between a lemon and a mandarin, Meyer lem- ons are sweeter than conventional lemons with a thinner, softer rind that gives off the most intoxicating perfume. Since the whole fruit is edible, it can be sliced paper thin for smoked fish salads or chopped up into a relish paired with roast chicken. It adds a fragrant twist to any lemon-based cocktails, though recipes need to be adjusted to compensate for its sweetness.

KEY LIMES Also known as Mexican limes, key limes are one to two inches in diameter with a thin, fragrant skin and tart, seedy flesh. Sold in green mesh bags, they are more perishable than conventional limes, so use them in a timely fashion. Key limes can be substituted whenever a recipe calls for lime juice, but since they’re generally more acidic, start with less. It is the star of its namesake pie, and it’s wonderful in ceviche or fruit salad.

KUMQUATS Looking like miniature, oval oranges, kumquats have a sweet rind and sour flesh, and can be eaten whole. Look for fruits that are uniformly bright orange, and store them uncov- ered in the fridge, as moisture will make them rot. Sliced thin and seeded, they are deli- cious in hearty winter salads or muddled in a glass for a citrusy Old Fashioned. Poached in sugar syrup, they make a delicious dessert topping or cocktail sweetener.

26  FOOD & DRI NK WINTER 2017