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Citrus fruits in cooking
All our tips for using powdered citrus fruits.
In zest or powder form, Terre Exotique offers a wide collection of citrus fruits to add a fresh and tangy touch to your cuisine.
Citrus fruit powder is the result of drying and grinding the fruit peel. It is a faithful companion in the kitchen!
It captures all the flavors of the fruit and is very easy to use.
The powder is perfect for replacing citrus fruit when it is missing in the kitchen and allows for creative culinary uses that may not have been possible with fresh fruit.
Citrus fruit powders are also an ecological and economical alternative to buying fruits all year round.
Discover our range and recipe ideas to boost the vitamins in your dishes and refresh your meals in the summer!
Usage tips:
Must-haves:
Yuzu powder
A citrus fruit similar to lime, reduced to powder, that will refresh your chocolate preparations, shrimp salads, seafood tartares, and even osso buco! Yuzu, native to Japan, also known as the Japanese citron or Citrus reticulata, is the result of a cross between the wild mandarin and lemon.
This citrus fruit grows in the wild. With its powerful aromas of mandarin and grapefruit, yuzu is a surprising Japanese citrus fruit!
Grapefruit powder
Citrus paradisi is a hybrid between grapefruit and sweet orange, belonging to the Rutaceae family. This fruit with pink flesh is native to the United States.
This fruit is often confused with grapefruit, two fruits belonging to different species.
Its slightly bitter and sweet taste pairs perfectly with avocados, fruit salad, or even in a yogurt cake!
Mandarin powder
As a fruit of the mandarin tree and belonging to the Rutaceae family, the mandarin is one of the least acidic citrus fruits of all. Citrus reticulata, its botanical name, owes its denomination to the high-ranking Chinese officials of the Empire called Mandarins, who appreciated this fruit.
The aromas of mandarin are particularly sweet and mild. In powder form, you can use it in your whipped cream, macarons, as well as with marinated fish or in carpaccios.
Kaffir lime powder
Native to Indonesia, in the Sunda Islands archipelago, and also found in Madagascar, it was introduced by Pierre Poivre in the late 18th century in the Indian Ocean. It owes its name to the island of its origin: Sumbawa. The plantation from which this kaffir lime is derived enjoys exceptional conditions as it is located along a major river in Madagascar: the Manantsatrana.
Its enchanting fragrance with notes of verbena, lemongrass, ginger, and coriander is penetrating and unique. Its taste is intense and incredibly refreshing, delicious on fish, white meats, and in broths.
Bergamot powder
It is believed to be a cross between bitter orange and lime. Harvested between late November and February, and mainly grown in the warm regions of southern Italy, the fruit of the bergamot tree belongs to the Rutaceae family. Its aromas are fruity, tangy, and slightly bitter.
Widely appreciated in pastry and many other preparations, bergamot is the distinctive flavor of the famous candies from Nancy, English Lady Grey tea, and even Commercy madeleines. Bergamot is a difficult fruit to find, which is why having it in powder form will simplify your life!
Orange powder
Citrus sinensis, originating from China and dating back over 2,200 years, became popular in Europe in the 15th century. Highly prized at the royal court and the ultimate symbol of wealth, numerous orangeries were built in castles, such as the one at the Palace of Versailles, for example.
Belonging to the Rutaceae family, oranges and their sweet, slightly tangy aromas make them the second most consumed fruit in France. Very convenient in powder form, oranges can be used as a topping on desserts, in cake preparations, or even on a honey-glazed salmon fillet!
Lime powder
Like many fruits, it originated in Asia, although today the largest producers are in Mexico, India, Spain, and Iran. The lime is a cross between the citron and a Citrus micrantha, a wild citrus fruit similar to kaffir lime.
It should be noted that the lime and the yellow lemon do not belong to the same botanical species, although in Corsica, the lime turns yellow when ripe!
Its flavors, both bitter, sweet, and acidic, are a true delight. Sprinkled on a fish in parchment or in a dessert cream, lime powder will become a staple in your kitchen.
Powdered citrus fruits: ease, practicality, and originality!
Pork skewers with yuzu: For 6 skewers, add 1.5 teaspoons of powdered yuzu to your marinade along with olive oil and fresh coriander.
Mandarin daurade carpaccio: Once your carpaccio is plated, sprinkle a few pinches of powdered mandarin on top and enjoy.
Hazelnut and bergamot financiers: For a dozen financiers, add ½ teaspoon of powdered bergamot to your financier batter and mix.
Pork and kaffir lime ravioli: For about fifteen ravioli, add 1 teaspoon of powdered kaffir lime to your pork filling.
Guacamole: Add ½ teaspoon of powdered lime to 3 avocados in your guacamole and blend everything together.
Orange shortbread cookies: For about twenty cookies, add 1 teaspoon of powdered orange to your shortbread dough and knead by hand or with a mixer.
Vanilla and pomelo macarons: For 15 macarons, add 1 teaspoon of powdered pomelo to your ganache before whipping it.
Recipes to try out:
Yuzu Risotto
Ingredients:
- 250 g Carnaroli risotto rice
- 10 cl dry white wine
- 30 g freshly grated Parmesan cheese
- 80 g butter
- 1 shallot
- 1 tablespoon Terre Exotique finely chopped basil
- 1.5 teaspoons Terre Exotique yuzu powder
- 3 pinches of Terre Exotique yuzu sea salt
- 2 pinches of crushed Terre Exotique Timur berries
Almond and Mandarin Moist Cake
Ingredients:
- 4 eggs
- 200 g almond powder
- 180 g granulated sugar
- 1 teaspoon baking powder
- 1.5 teaspoons Terre Exotique mandarin powder