A Lemon Mustard Vinaigrette & How to Select Citrus Fruit
It’s that time of year, when lemons, limes, Meyer lemons, and grapefruit are at their peak. They give your meals a bright, warm, and fresh taste. But have you ever bought a lime that had hardly any juice or grapefruit that was squishy? It happens. Here are a few tips for choosing citrus that will be juicy and tasty as a stand-alone fruit or a great ingredient.
How to select citrus:
- Weigh them in your hands and compare: The heavier they are, the more juice content.
- Look for smooth skin: If the skin of the lemon, lime, or grapefruit is thick, dimpled, and/or bumpy, it’s probably drier on the inside.
- Check for soft spots: If there are tender spots or it’s wrinkled in places, it may be overripe.
Here’s a quick vinaigrette that is a great substitute that uses citrus instead of vinegar and is light and refreshing!
Lemon Mustard Vinaigrette
- 1/4 c lemon juice
- 1 teaspoon yellow or dijon mustard
- 1 clove garlic, minced or pressed
- 1/3 cup olive oil
- 1/2 teaspoon fresh thyme and/or rosemary, chopped
- Salt and pepper to taste
Mix all ingredients together. Season to taste. Enjoy!
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