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Citrus Salt

The process is simple: no measuring or grinding, cooking or dehydrating.


Zest whatever citrus fruit before you use it and toss it with a little salt. Be sure to mix the zest well with salt right after zesting so it does not have time to develop mold. Then let it sit until you use it in a recipe or add more to the bowl. Citrus salts will brighten up any dish: sprinkle on cookies, scones and muffins; toss it in soups, stews and curries; or use a generous handful to salt a chicken or pork loin before roasting.

Citrus zest (preferably from organic or unsprayed fruit)
Salt (flaky kosher or sea salt)


  1. Scrub and dry your citrus fruit of choice.
  2. Remove all zest, a Microplane zester or the fine holes on a box grater works great.
  3. In a small bowl, combine zest with a roughly equal amount of salt. Rub between your fingers a few times, to coat all of the zest in salt, until it feels like slightly damp sand.
  4. Allow to dry in open air, adding more zest and salt as you use additional fruit.
  5. Prior to long-term storage, you may want to rub citrus salt between your palms, over a large bowl, for a more homogeneous texture.

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