Every year, DH's boss (who lives in Florida) sends a big box of a couple dozen oranges and a dozen and a half grapefruit to each employee on all of his farms and ranches. And all of us, except the guys on the Texas farm, are in northern climates.
It's occurred to me it's a bit of a joke, too.
Anyway, we usually end up with over half of it going bad since we simply don't eat it fast enough! I hate seeing it all go to waste.
Is there such a thing as grapefruit marmalade?
You can juice it and freeze it in ice cube trays. Once frozen pop them out and into a freezer bag to use. But what I usually do wit extra citrus is throw it whole into freezer bags and freeze. When I need some lemon juice or orange juice for a recipe I just that in a bowl of water and squeeze like normal. They aren't much for eating this way, but when you need a little bit of orange juice or lime juice for a recipe it works great.
You can also can the juice if short on freezer space. My lemon tree reacted to being fertilized and protected from frost last winter, by producing bushels of lemons this fall. I started with freezing cubes, but quickly moved on to canning. I have 3 gallons of canned lemon juice (mostly destined for making panir cheese) in the cupboard now, and only a couple more 2 gallon pails of lemons to deal with this weekend.
I can't imagine having too much fresh citrus either!
Oh, it's easy; just be in the climate they like and have a couple trees in the back yard! We have a navel tree and a valencia tree and they usually produce more fruit than we can deal with. This thread has given me some GREAT ideas!
You can also candy the rinds. I plan on doing that this year. Hopefully next year our lemon tree will start producing and I can candy the lemon peel as well.
I have small trees, not big producers yet, but everyone else around here is giving fruit away because there is so much. I have been given grapefruit twice this week, oranges last week, and I am picking up lemons and kumquats today.
Most of the suggestions already made are what I do, we drink fresh squeezed juice, make jelly/marmalade and freeze some in cubes for drinks. I haven't canned any yet but I know people who do with great success. I dehydrate the peel and save it for cooking. I also dehydrate the slices and every kid I have ever given them to went crazy for them and they like the candied peel. I also make a frozen sherbet my kids love and slushies . I have a recipe for grapefruit pie that sounds nasty but is very good and I have made it with oranges too.
Don't forget to use that juice for cranberry orange bread or muffins and oranges are a delicious ingredient in cranberry relish.
One of the many things I miss about living in FL was my orange tree in the backyard -- There is nothing like going out pulling an orange from your tree and peeling and eating it, or making fresh OJ from oranges you picked 2 minutes previously
I used to freeze 50-60 quarts of OJ every year- and that was all just for me. I LOVE fresh OJ.
Right now I am testing recipes from the Sonoma Diet book (EXCELLENT cook book, btw) and I have been using a lemon almost every day.
We have a small lemon tree in our greenhouse. The first year we had it (2 years ago) we got two lemons from it. Last year we got three lemons. This year we got eight lemons, but, they are small. Maybe because there were so many on the tree, or maybe I just didn't fertilize it enough. Anyway, I think I will get a couple more trees the next time I go to Florida. We also have a key lime tree but it has never produced. It got frosted on the way home, in the van no less, so it might never produce. But I cannot imagine cooking without fresh lemons. I also want to get a valencia orange tree for juice/cooking. And maybe a navel orange- but I'm afraid our greenhouse might not be big enough for all of them