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Charring

If you thought it was just a trendy way to prepare citrus, oh boy are your taste buds in for a treat. Charring takes the bright, fresh taste of citrus and richens it with deep, smoky flavors. It’s the perfect way to add savory notes to any of your favorite dishes. And it just takes a little heat. Michelin stars: incoming.

Here’s what you’re going to need:
A little oil and something that gets hot. You can grill it, broil it, roast it, put it on a skillet or simply warm it. Then citrus, of course. It works on just about every variety so maybe start with your seasonal favorite. But hey, who are we to tell you what to do? Knock your socks off.

Here’s how it’s done:
Cut the citrus into halves, slices, or wedges (whatever you’re into) and place onto a hot grill or grill pan, flesh side down, until char marks appear on the fruit. Should take roughly 4 minutes. And if you don’t have a grill, don’t sweat it. Citrus can also be charred in a conventional oven (sigh, so versatile). Just crank the heat up to ‘broil’, place your citrus cut-side up on a baking sheet, and cook for 10-15 minutes.

P.S. For added caramelization (not the candy), you can dip the flesh of the citrus into a little bit of sugar before heating. We can hear the “Mmm’s” now.

P.P.S. Did you know charring is great for drinks and desserts, too? Yup, you can easily add a smoky flavor to margaritas, lemonades, and more. And if you’re feeling really fancy, give dessert a touch of brulee with charred garnishes sprinkled in brown sugar.