Whenever I make candied orange (or other citrus) peel, it always takes longer than recipe-writers seem to expect for the peel to become translucent, and some never becomes translucent at all. (a) What gives? (b) Is the not-translucent peel cool to store and eat? [more inside]
posted by kenko on Nov 17, 2012 - 13 answers

I love citrus generally, but I was just thinking about how I really, really love satsumas - but haven't seen them in the local Whole Foods in a while. I'm in NYC - where can I go now, and generally, to get some delicious satsumas? [more inside]
posted by Ash3000 on Dec 16, 2010 - 19 answers

When life gives you lemons, what else do you make? [more inside]
posted by deludingmyself on Nov 14, 2010 - 55 answers

'Tis the season for Meyer lemons and blood oranges. Yum! But seasons, alas, are fleeting. What's the best way to preserve something of the deliciousness all year long? [more inside]
posted by Rosie M. Banks on Feb 5, 2010 - 16 answers

Is pineapple citrus? Why or why not?
posted by Rash on May 3, 2009 - 14 answers

What can I do with a couple hundred pounds of sour oranges? [more inside]
posted by Optimus Chyme on Apr 30, 2006 - 14 answers

What should I do with 3 plump, gorgeous, almost radiant lemons? [more inside]
posted by dh65 on Jan 4, 2006 - 25 answers