How to Garnish

Brightly colored fruit garnishes add a sense of freshness and fun to foods. They're so naturally beautiful it doesn't take much effort to make them look spectacular. Look for citrus fruits that are evenly shaped, blemish-free, and at the right stage of ripeness.

Try It!Here are some recipes from our collection to use with garnishes: Sweet and Sour Pork Lemony Cabbage Slaw with Curry

In general, the firmer the fruit, the easier it is to work with and the longer the finished garnish will stay fresh and attractive. Any kind of citrus works: use lemons, oranges, or limes to start garnishing.

Candied Citrus Peel

Tiny strips of candied citrus peel are the perfect topping for everything from espresso to cakes.

To candy citrus peel garnishes:

1. Wash fruit; dry thoroughly. Cut strips of peel from fruit with vegetable peeler.
   

   ©2006 Publications International, Ltd. Cut strips with a vegetable peeler.

2. Place the strips of peel on cutting board. If necessary, scrape cut side of peel with paring knife to remove white membrane.
   

   ©2006 Publications International, Ltd. Remove white membrane by scraping cut side of peel.

3. Cut peel into very thin strips.
   

   ©2006 Publications International, Ltd. Cut into thin strips.

4. Combine equal amounts of sugar and water in small saucepan. Bring to a boil over medium heat, stirring constantly with wooden spoon. Boil 3 minutes. You will need about 1-1/2 cups each of granulated sugar and water for each piece of whole fruit.
   
   
5. Carefully add strips of peel to boiling mixture.
   

   ©2006 Publications International, Ltd. Add peel strips to boiling mixture.

6. Reduce heat to low. Simmer 10 to 12 minutes or until peel turns completely translucent.
   

   ©2006 Publications International, Ltd. Simmer until translucent.

7. Place wire strainer or sieve over bowl. Spoon strips of peel into strainer or sieve; drain thoroughly.
   

   ©2006 Publications International, Ltd. Spoon peel strips into sieve.

8. Add additional sugar to a re-sealable plastic food storage bag. Add strips of peel; seal bag. Shake until strips are evenly coated with sugar. Remove strips from bag; place on waxed paper to dry thoroughly.
   

   ©2006 Publications International, Ltd. Place strips on waxed paper.

9. Garnish as desired.
   

   ©2006 Publications International, Ltd. Garnish with Candied Citrus Peels.

Citrus Knots

Place a citrus knot on top of a lemon meringue, orange cream, or key lime pie to give a hint of what's inside.

To tie citrus knot garnishes:

1. Wash citrus fruit; dry thoroughly. Cut strips of peel from fruit with vegetable peeler.
   

   ©2006 Publications International, Ltd. Cut peel from fruit.

2. Place the strips of peel on cutting board. If necessary, scrape cut side of peel with paring knife to remove white membrane.
   

   ©2006 Publications International, Ltd. Scrape peel to remove membrane.

3. Cut strips into 3-1/2 X 1/8-inch pieces.
   

   ©2006 Publications International, Ltd. Cut strips carefully.

4. Tie each piece into a knot.
   

   ©2006 Publications International, Ltd. Tie into a knot.

5. Garnish as desired.

   ©2006 Publications International, Ltd. Garnish with finished Citrus Knots.

Citrus Loops

At your next dinner party, garnish the edge of each water glass with a citrus loop. This also works well on the edge of salads placed in beautiful bowls.

To make citrus loop garnishes:

1. Wash citrus fruit; dry thoroughly. Place fruit on cutting board; cut crosswise into thin slices with utility knife.
   

   ©2006 Publications International, Ltd. Cut citrus lengthwise into slices.

2. Cut each slice in half crosswise.
    
3. Carefully cut each half slice between peel and fruit with paring knife to loosen peel from fruit, cutting about three-fourths around the inside of the peel. (Fruit should remain attached to about one-fourth of the length of the peel.)
   

   ©2006 Publications International, Ltd. Leave a part of the peel attached to the fruit.

4. Holding free end of peel, carefully curl it under, tucking it up against attached part of peel.
   

   ©2006 Publications International, Ltd. Curl peel under itself.

5. Garnish as desired.
   

   ©2006 Publications International, Ltd. Garnish with Citrus Loops.

Scored Citrus Slices

Pair scored citrus slices with fresh herbs and garnish on pork or fish dishes.

To score citrus slice garnishes:

1. Wash citrus fruit; dry thoroughly. Cut a shallow groove into the peel with citrus stripper or tip of grapefruit spoon, cutting lengthwise from stem end to other end.
   

   ©2006 Publications International, Ltd. Cut a shallow groove into peel.

2. Continue to cut grooves about 1/4 inch apart until completely around fruit.
   

   ©2006 Publications International, Ltd. Cut grooves around the entire fruit.

3. Place fruit on cutting board; thinly slice crosswise with paring knife.
   

   ©2006 Publications International, Ltd. Slice crosswise.

4. Garnish as desired.
   

   ©2006 Publications International, Ltd. Garnish with Scored Citrus Slices.

These simple garnish techniques will tempt the taste buds. Use your creativity to create butterfly garnishes in the next section.