There are plenty of fresh citrus in the market this season. Recently I bought a bag of organic oranges and saved the peels to add to my tea. This time of year is also when we get Meyer lemons from a friend’s tree. I also saved those peels and add them to tea.

The peels can be fresh or dried. To dry them, just leave them sun or in the oven. But make sure it’s fully dry so it doesn’t get moldy. And store them in a air tight container.

I used fresh orange peel with this cup of green tea. It gives the tea an orange tint and it’s not bitter at all. The skin actually gets soft and you can just eat them too. And if you like it sweet, add a little bit of honey.

When you are cooking with citrus peel, it’s best to use only citrus that are not sprayed with pesticides. This is because the precious citrus oils are located in the outer skin and can absorb the chemicals.

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Pomelos (sometimes refer to as pummelos) must in season this time of year, just like many other citrus fruits such as mandarins and tangerines. It’s a nice treat to find such bright orange and yellow fruits in the drab of winter. Plus the extra Vitamin C is good to have around to stay healthy.

Pomelos can easily be found at many Asian grocery stores, usually priced at $3 each.  The Chinese like to have pomelos around for their new year celebration.  It symbolizes abundance and prosperity.  Must be due to the size of this fruit!

I thought I had seen my share of giant pomelo, until I came across this one shaped like a bowling pin.

According to Purdue University horticulture department, there are many different cultivars of pomelo grown in Thailand. This one is call “Kao Phuang or Khao Phoang” meaning ‘White tassel’. This may be the only commercial cultivar of Thailand that is in great demand. As large amounts are usually exported to Hong Kong, Singapore and Malaysia. Although many are also grown in Indio, California.

The pummelo is native to southeastern Asia and all of Malaysia; grows wild on river banks in the Fiji and Friendly Islands. It may have been introduced into China around 100 B.C. It is much cultivated in southern China (Kwang-tung, Kwangsi and Fukien Provinces) and especially in southern Thailand on the banks to the Tha Chine River; also in Taiwan and southernmost Japan, southern India, Malaya, Indonesia, New Guinea and Tahiti. - Julia F. Morton, Purdue University

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I usually don’t obesses too much about body lotion, but since it is winter time I find a reason to enjoy them more. Especially the ones with an uplifting scent. I also prefer lotions that aren’t too greasy and has all natural ingredients.

Boots UK has a great lotion made with essential oils of citrus of bergamot and olive oil. Bergamot is of the citrus family and grown mainly in Southern Italy and parts of France. Essential oils are extracted from the rind of the fruit and used in soaps and lotions, as well as in aromatherapy.

Another new discovery I’ve found that is great in lotion is yuzu. It is also called Japanese grapefruit. In Japan, the fruit is very popular and has many uses. Nothing goes to waste! Yuzu is made into jams and the rinds are used to make tea. But the fragrance is most valued of them all.

Photo from The New York Times by Tony Cenicola

The fruit is rare, and highly prized. The New York Times food writer also mention that it sells for $19 per pound and the juice are good squeezed on grilled or poached fish. From the look of the picture above, you would think the fruit isn’t fully ripe yet. But I guess it can be used green or yellow and a little bit probably goes a long way. Tradeswind Fruit described the fruit as yellow to orange skinned citrus, medium in size, with highly fragrant rind and flesh. The flavor is acidic and tart. Read the rest of this entry »