Sentences with phrase «of white pith»

Next, scrape out as much of the white pith as you can and discard.

Stand the orange upright and slice away the peel from the sides in wide strips, cutting downward, following the contour of the fruit, and removing all of the white pith.

Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.

To segment your citrus: Cut away the peel as close to the edge as you can get and then cut your citrus into segments - removing as much of the white pith as you want

Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh.

Carefully peel the orange with a knife, removing all of the white pith and outer membrane.

Use a small knife to remove a 1» piece of peel, including some of the white pith.

Meyer lemons are wonderful preserved because of their thin skin and small amount of white pith, but regular lemons are great too.

I love using Meyer lemons because they have thin skin with small amount of white pith that's perfect for preserving.

Using a paring knife, slice off the peel in long strips, working from top to bottom and removing all of the white pith.

If you can't find thin - skinned lemons, it's best to remove most of the white pith.

DO NOT include any of the white pith; it is bitter.

Using a vegetable peeler, remove two 2» - long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel.

Not exact matches

The seeds will sink to the bottom of the bowl while the white pith will float.

As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white «pith.»

Unlike lemons, limes and bigger cousin orange, clementine do not have the white pith separating fruit from skin to let you know when to stop your Microplane and move on to the next section of skin.

Directions: Using a carrot peeler, remove the peel from one orange, taking off as little of the bitter white pith as possible.

Make sure not to remove too much of the peel as the white pith underneath is bitter and should not be used.

Remove the zest from the lemons using a vegetable peeler, taking care to use only the yellow part of the peel, not the white pith.

Remove just the thin yellow layer of rind, not the white pith below.

The subsequent attempt to remove the white pith from the lemons was an exercise in frustration, to say nothing of the fact that I nearly sliced my hand open.

Only zest the orange part of the fruit, not the white pith underneath.

Fresh red currant, orange pith and floral scents, lifted by a spicy hint of white pepper.

Cut off all peel and white pith, following contour of fruit.

Malta zest is the outer peel (without the white pith) of the fruit grated finely.

Using a small serrated knife, remove a 1» strip of peel from lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent.

Using a small serrated knife, remove a 1» strip of peel from the orange (some white pith is okay); it should be stiff enough to provide some resistance when bent.

3 cups chopped seedless watermelon 1 teaspoon finely grated lemon zest 1 lemon, peeled (white pith removed) + chopped 1 1/2 teaspoons finely chopped fresh rosemary 1/2 cup frozen pineapple 1/4 cup frozen strawberries (about 4 - 5 whole berries) 5 drops liquid stevia or other sweetener of choice (optional)

Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh.

Using a small knife, remove a 1» piece of peel from lemon; it should be stiff enough to provide some resistance (a little white pith is okay).

If you're adding the lemon zest, use a peeler or zester to remove a portion of the outer skin of one of lemons you juice (avoid the white pith).

By only using the colorful part (the zest) of the peel instead of the white bitter part (the pith), an intense citrus flavor will be added instead of bitterness.

The birth date of this white pine, 1695, is marked in pen at the pith, the tree's central stem.

This Cooking Light video shows you how to remove the outer rind of a lemon, which is filled with tasty, aromatic oils, while avoiding the bitter, white pith underneath.

Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith.

Peel away the green of a lime, avoiding the bitter white pith, and mince (or use a zester) to make 1 tsp of zest (part of one lime), set aside.

Peel 2 - to 3 - inch strips of orange skin with a vegetable peeler from one orange avoiding the white pith underneath.

The white pith of the lemon has been shown to contain the highest content of limonene.

«The pith of the orange — the white part between the skin and fruit — can be sour or bitter but actually contains just as much vitamin C as the fruit itself, with a good deal of fiber,» Flores said.

Half of a large red, pink or white grapefruit with pith provides about 50 calories and 1.8 grams of fiber.

Interestingly, the pith (the white part between the peel and the flesh) is a high source of fiber.

Do not be quick to discard the white pith of the orange either.

We're taught to zest our lemons carefully, to shear off just the thin yellow top coat that holds the citrusy perfume — as if some of the bitter, spongy white pith might sneak in and ruin everything.

Try to scrape just the outer layer, the white layer of pith is bitter.

You can use a citrus zesting tool, a microplane, or the smallest holes of a cheese grater; you can also use a vegetable peeler or even a knife, just be sure to avoid the white pith which can be bitter.