All posts tagged fruit preparation
The thinly cut peel of any citrus fruit provides an intense flavour and is used in sweets, pastries and meat dishes such as goulash. One of the best known dishes is crêpes Suzette.
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read moreSegmenting citrus fruit is done to remove all the peel and pith (the white strings inside the peel), leaving just the clean segment and flavour. Segments can be used in salads, e.g. fruit salad or as garnishes, e.g. pan fried veal noisette with maltese sauce.
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