My white grapefruit harvest this year was more than I could possibly turn into juice and candied peel. Determined not to let the last 10 pounds of organic citrus go to waste, I turned to a technique I haven’t done in a long time: fermentation. Salt cured lemons are a staple in Moroccan cuisine, but would the technique work with other citrus?
Using this phickle.com post as a guide, I can confirm the answer is a resounding yes! I love me a good science experiment, so I made a second batch of oranges for WFD show and tell. It really is this easy.
1. Slice the fruit into wedges but leave the bottom intact. Sprinkle kosher salt over the cut edges. The entire peel is edible (and delicious) after curing, so use organic fruit.
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2. Just cover the bottom of a clean glass jar with 1-2 tbsp kosher salt. Add whole spices if desired (I used a bay leaf, a whole anise pod, and a few black peppercorns.)
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Pack the fruit into the jar, pushing the layers together and sprinkling salt over each. Don’t worry if there’s not enough juice to cover everything.
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Cover and let it sit for 24 hours. The salted citrus will release its juice. Give it a few shakes, open, and push everything down again. This is the same jar a day later. I did not add any fluid but if your fruit still isn’t covered, top it off with fresh squeezed juice.
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Congratulations, the hard part is done! From here it’s just an exercise in patience. Every day or two, give the jar a good shake and smash that fruit back down until it’s submerged. As it ferments, the peel will develop a silky texture and the liquid becomes cloudy and thickened. Three weeks later:
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When it’s done is not an exact science, but three weeks is on the low end. To me the aroma more reliable than the texture — it took the grapefruit six weeks to go from vaguely pleasant to rich and intoxicating. The orange isn’t all the way there yet, but it was close enough to make some tasty hummus tonight!
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How else can it be used? Traditionally, preserved lemon is used in Moroccan tangine, but it’s incredibly versatile! Just grab a slice, rinse away the salt, mince the rind, and add to salad dressing, stir fries, grain salads, mixed drinks, or any other recipe that needs a pop of citrus. Best of all, it keeps for a year in the fridge.
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I’ll leave you with tonight’s feast at Casa Steeler. What’s for dinner at your place tonight?
Orange and Roasted Pepper Butter Bean Hummus
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15 oz can butter beans, drained
12 oz package silken tofu
1 tbsp creamy peanut butter (or tahini)
3 tbsp fresh lemon juice
2 tbsp EVOO
1 whole roasted red pepper, coarsely chopped (about 1/2 cup)
1 slice preserved orange with pulp, rinsed
1 clove garlic
1/2 tsp hot sauce (more if you like it spicy)
Salt and pepper to taste
Place all ingredients in a food processor and blend on highest setting until smooth, 1-2 minutes. Adjust seasonings. Cover and refrigerate at least an hour to allow flavors to blend before serving.