Citrus fruits like lemons, limes, oranges, grapefruits, and mandarins are highlighted for their ability to bring vibrant flavors to meals beyond just salt and pepper. Renowned chef Mārtiņš Sirmais emphasizes the importance of understanding when and how to incorporate these fruits into dishes, given their historic status as exotic items in Latvia due to geopolitical factors like the Iron Curtain.

Chef Sirmais points out that while many Latvians are well-versed in cooking potatoes in various ways, their knowledge of how to incorporate citrus is lacking, reflecting a historical gap in access to these fruits. He encourages locals to pay attention to the specific seasons for each type of citrus fruit to ensure maximum flavor. For example, lemons are incredibly versatile, pairing excellently with fish and vegetables and serving as a base for sauces, and are in season from October to April.

As grocery store shelves are now stocked with a variety of citrus fruits, this overview prompts a cultural shift in how Latvians view and use citrus in their cooking. With this newfound availability, residents are urged to explore diverse culinary possibilities that citrus fruits offer, enhancing traditional dishes and potentially revitalizing their culinary heritage. By understanding seasonal availability and pairings, they can elevate their cooking and embrace the lively flavors that citrus fruits bring.