Cuisinart SM-CJ Instruction/Recipe Booklet page 5

• If a recipe calls for citrus zest,
remove zest prior to juicing.
• Freeze leftover juice in measured
"juice cubes," using ice cube trays.
Thaw to use.
• Choose oranges, lemons and limes
with smooth, brightly colored skin.
The best are firm, plump and
heavy for their size. Small brown
areas on the skin ("scald" spots)
will not affect flavor or juiciness.
Avoid lemons/limes with hard or
shriveled skin.
• Lemon and lime juice can be used
interchangeably in most recipes
(margaritas are an exception).
• Grapefruit should have thin,
finely textured, brightly colored
skin, firm yet springy when
pressed. The thinner the skin,
the more juice.
• Hollow skins that remain from
juicing citrus fruit are attractive
containers for desserts such
as sorbets.
• Sweet oranges make the best
juice, but you can make orange
juice from any type of orange.
Sweet oranges include both juice
oranges and navel oranges. Navel
oranges are identifiable by their
prominent "navel," their thick skins
are much easier to peel, and are
generally seedless. Juice oranges
have thinner skins, and often are
chock-full of seeds.
• Juice from pink grapefruit contains
more vitamin A than from white
grapefruit.
Yields
• Grapefruit – 1 medium grapefruit
is approximately 1 pound and will
yield about 1 cup of juice.
• Lemons – 1 pound is approximately
4 to 6 lemons and will yield about
1 cup of lemon juice. One lemon
yields about 3 tablespoons juice
and 2 to 3 teaspoons zest.
• Limes – 1 pound is approximately
6 to 8 medium limes and will yield
about 2 ⁄ to 3 ⁄ cup juice.
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• Oranges – 1 pound is approximately
2 to 4 oranges and will yield about 1
cup of juice, 1 to 2 tablespoons zest.
Benefits
• Citrus juice is an excellent source
of vitamin C, but the juice begins
to lose its vitamin power soon after
squeezing. Fresh citrus juice
loses 20% of its vitamin C potency
within 24 hours. The best juice is
"just squeezed."
• There is no comparison in the flavor
of fresh lemon and lime juices and
their purchased refrigerated or
frozen counterparts. Fresh juice has
significantly more flavor than the
purchased juices and will make
your finished recipes more flavorful.
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