Salt-Cured Backyard Citrus Creamsicle

Backyard fruit trees around Southern California are testaments to the golden age of the citrus industry—but much of the ripe fruit goes to waste, which is why Food Forward orchestrates over 400 backyard tree orchard harvests every year! We sliced up a bright and juicy haul of backyard citrus—oranges, lemons, grapefruits, and limes—and leave them covered in salt for at least three days. This breaks down any bitterness and brings out a pure citrus essence, the perfect base of a sweet and salty marmalade that we fold into vanilla ice cream.