I hate throwing away food!
It seemed like I was always tossing old limes, lemons, and oranges into the trash before I discovered this tip. I have to admit, I was skeptical. But decided to give it a try. The worst thing that could happen is that it wouldn’t work and I’d have to plan a little better.
How to freeze limes (lemons and oranges, too):
- Start by washing the skin of the citrus to remove the wax coating or any residual chemicals.
- Dry the skins off and leave them on the counter to continue to air dry for at least 30 minutes.
- Next, decide if you are freezing the whole fruit or if you are slicing it. I personally prefer to freeze the whole fruit.
- If slicing, you’ll want to slice them at least 1/4 inch thick then freeze the slices individually on a baking sheet covered in wax paper or parchment. Wedges don’t freeze as well as slices for me but give it a shot. Once frozen, you can seal them in an airtight bag and stick them back in the freezer.
- If leaving whole, just toss them in an airtight container and freeze.
How to reconstitute frozen citrus:
Let them come to room temperature then squeeze, slice or wedge as usual.
Or you can pop the whole fruit in the microwave for 10-15 seconds. Depending on the size of the fruit, you may need more time. Just check between each interval. You don’t want it too mushy, just soft to the touch. The center might be a little bit cold or slightly frozen but by the time you need to use it, it will be perfect.
I recommend cutting a small slit through the frozen citrus like you do when you stab a potato before baking it in the microwave. This keeps the fruit from exploding.
Then squeeze, slice or wedge as desired.
Need zest? You don’t even need to defrost the citrus! Just grab the grater and zest away.