 Salt-preserved fruits are a centuries-old tradition in many parts of the world, including Japan, India and North Africa, used to add complexity to local fare. In Morocco perfumed local lemons are salt-cured for use in their traditional tagines, or clay pot cookery, and in the classic chicken with olives.
I use these salt-preserved citrus anywhere I’d add salt and want a zesty citrus punch-–in marinades, on vegetables, in dips, soups, salads, rice or grain dishes. Everything in the jar is usable--pith, peel, fruit and brine. Chop the fruit fine or use a garlic press to mash the fruit.
For a basic seasoning, add 1 teaspoon to 1/4 cup olive oil, with 1/2 garlic clove and 1/4 teaspoon balsamic vinegar. Puree or combine in mortar and pestle. Use as a marinade for steak, chicken fish, drizzle on bread or sauteed greens, on soups or salads.
Download Salt-preserved Citrus recipes:
Salt Preserved Citrus (Salt_Preserved.pdf 103k)
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