Citrus fruits dot the markets around Port-au-Prince, and we have been trying our hand at cooking with some of the varieties less commonly found in North America. We've loved getting to know the slightly sweet notes of key lime, the bitter tang of sour orange and the pungent flavor of local grapefruits. Spotting some beautiful grapefruit at the market last week, we decided to try our hand at a citrus salt. Citrus salt is an easy way to add bright flavors to any dish and we use this lovely yellow hued grapefruit salt with fish, on popcorn, in omelets, on brownies and in salad dressing.
- 1/2 cup, or 1 part grapefruit zest
- 1 cup, or 2 parts kosher salt
- Thoroughly wash and dry the grapefruit.
- Zest with an implement of your choice. We highly recommend use of a microplane for ease and speed, but feel free to use another grating device such as box grater (smallest holes) or citrus zester. When zesting, you will be looking to apply moderate pressure and only remove the thin colored skin of the fruit. Try not to zest down to the white pith that is underneath the skin, as this will be bitter.
- In a bowl, combine the zest and salt.
- With clean, dry hands, rub the salt and citrus zest together between your fingers until they are well mixed, about 1 minute. This step is important as the zest may spoil if not thoroughly combined with the salt.
- Store the mixed grapefruit salt at room temperature uncovered overnight, or up to 1 day to dry out.
- Keep dry and covered until use. Can be stored at room temperature for up to 1 month.
- We also like to add woody herbs such as rosemary, oregano or thyme to our citrus salts.
- If you don't have a great quantity of any particular citrus fruit hanging around your kitchen, feel free to mix a few different types of citrus together.