Editing Citrus (section)

=== Culinary ===

{{Cookbook|Citrus}}

Many citrus fruits, such as [[Orange (fruit)|orange]]s, [[tangerine]]s, [[grapefruit]]s, and [[clementine]]s, are generally eaten fresh.<ref name=janick/> They are typically peeled and can be easily split into segments.<ref name=janick/> Grapefruit is more commonly halved and eaten out of the skin with a spoon.<ref>{{cite web |url=http://www.aihd.ku.edu/foods/grapefruit.html |title=Foods Indigenous to the Western Hemisphere: Grapefruit |publisher=Aihd.ku.edu |first=Scott |last=Sheu |website=American Indian Health and Diet Project|archive-url=https://web.archive.org/web/20100818035403/http://www.aihd.ku.edu/foods/grapefruit.html|archive-date=18 August 2010|url-status=dead}}</ref> [[Lemonade]] is a popular beverage prepared by diluting the juice and adding sugar.<ref>{{cite web |url=https://dictionary.cambridge.org/dictionary/english/lemonade |title=Lemonade |website=dictionary.cambridge.org |access-date=October 25, 2018 |archive-date=October 25, 2018 |archive-url=https://web.archive.org/web/20181025190037/https://dictionary.cambridge.org/dictionary/english/lemonade |url-status=live}}</ref> Lemon juice is mixed in salad dressings<ref>{{cite web |title=Simple green salad with lemon dressing |url=https://www.jamieoliver.com/recipes/vegetables/simple-green-salad-with-lemon-dressing/ |publisher=[[Jamie Oliver]] |access-date=21 October 2024}}</ref> and squeezed over fruit salad to stop it from turning brown: its acidity suppresses [[oxidation]] by [[polyphenol oxidase]] enzymes.<ref>{{cite web |title=Fruit and vegetables: enzymic browning |date=15 May 2017 |url=https://www.ifst.org/lovefoodlovescience/resources/fruit-and-vegetables-enzymic-browning |publisher=Institute of Food Science and Technology |access-date=21 October 2024}}</ref>

A variety of flavors can be derived from different parts and treatments of citrus fruits.<ref name=janick/> The colorful outer skin of some citrus fruits, known as [[zest (ingredient)|zest]], is used as a flavoring in cooking.<ref>{{Cite book |last=Bender |first=David |author-link=David A. Bender |title=Oxford Dictionary of Food and Nutrition | publisher=Oxford University Press |year=2009 |isbn=978-0-19-923487-5 |location=New York |pages=[https://archive.org/details/dictionaryoffood00bend/page/215 215] |edition=third |url-access=registration |url=https://archive.org/details/dictionaryoffood00bend/page/215}}</ref>
The whole of the [[bitter orange]] (and sometimes other citrus fruits) including the [[peel (fruit)|peel]] with its [[essential oil]]s is cooked with sugar to make [[marmalade]].<ref>{{cite news |url=https://www.bbc.co.uk/legacies/work/scotland/perth_tayside/article_2.shtml |publisher=BBC News |title=Legacies: Keiller's: Sticky Success |access-date=20 October 2024}}</ref>

<gallery mode=packed>
File:Fried chicken legs!.JPG|Fried chicken garnished with lemon and onion
File:Calamansi (sliced) - Philippines.jpg|[[Calamansi]], ubiquitous in [[Philippine condiments]]
File:Pomeranzen.jpg|[[Bitter orange]]s (''Citrus × aurantium'') are used for [[marmalade]].
File:Bottled Sunshine.jpg|Marmalade, with orange peel
File:Lemonade 2.jpg|[[Lemonade]]
</gallery>