Go beyond a simple squeeze of lemon with these inventive dishes featuring oranges, grapefruits, and more zingy citrus varieties
Oranges and dates, a classic combination in Morocco, make a delicious and simple salad. Try it as part of a light dinner or
with morning yogurt.
Recipe: Spiced Orange and Date Salad
Oysters go down easy when topped with this refreshing grapefruit granita. A perfect appetizer for an elegant dinner.
Recipe: Oysters on the Half-Shell with Grapefruit Granita
Quickly grilled albacore steaks top a bright and citrusy bed of greens, sweet onions, and creamy avocado in an entrée that
can be prepared in 30 minutes.
Recipe: Grilled Albacore Citrus Salad
Yuzu, a kind of Japanese citrus, has an ultra-aromatic, floral flavor that makes it a knockout with seafood and mango. A soy-ginger
mayo and a sprinkle of minced kaffir lime leaves add more layers of complexity.
Recipe: Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette
This Southwestern-inspired soup hits all the right notes: solid protein from the beans, crunchiness from the cucumber, creaminess
from the avocado, a sweet hit of acidity from the citrus, and a hint of spice.
Recipe: Black Bean Soup with Avocado, Orange, and Cucumber
Sweet citrus and dates, in season throughout the west all winter long, pair beautifully with bitter radicchio. Tangelos and
blood oranges would also work well in this recipe.
Recipe: Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese
Light, fluffy, and very nutritious, quinoa—one of the "ancient grains" that have sustained the people of the Andes for centuries—thrives
in Colorado, too. It's super easy to cook (easier than rice) and makes wonderful salad.
Recipe: Quinoa Salad with Chicken, Avocado, and Oranges
Since the fava greens in this tasty salad are eaten raw, be sure they're very tender. As a tip, serve the greens raw if you
want a grassier flavor, or saute them to bring out their nuttiness.
Recipe: Fava Green, Grapefruit, and Flower Salad
This beet salad is full of bright colors and flavors, with sweet beets playing off tangy lime and orange.
Recipe: Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)
Think of these shooters as really good margaritas you can pick up with your fingers (or a spoon). Serve them at your next
party and watch your guests’ eyes light up.
Recipe: Rangpur Lime Shooters
The secret ingredients are a little roasted nut oil and cinnamon.
Recipe: Western Waldorf
Chinese orange-peel beef was the inspiration for this roast.
Recipe: Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce
Winter is prime citrus season so our lightly scented crème brulee is a perfect way to get more of it into every meal.
Recipe: Tangerine Crème Brulee
This colorful salad looks artful on the plate.
Recipe: Watercress Endive Salad with Blood Oranges and Pomegranates
Still-warm quinoa gives off just enough heat to barely wilt the spinach in this side-dish salad.
Recipe: Citrus, Spinach, and Quinoa Salad
These super-simple ribs are a home run, especially if you add a squeeze of lime at the end.
Recipe: Roasted Pork Spareribs with Citrus-Soy Sauce
The drink gets a more delicate flavor from freshly squeezed juice, but in a pinch, feel free to go for made-from-concentrate.
Recipe: Sparkling Orangeade
Sweet citrus brightens up this light dessert.
Recipe: Tangerine Olive Oil Cake
When she first tried a similar dish at Kuleto's Italian Restaurant in San Francisco, Sunset recipe editor Amy Machnak was shocked at how well this unusual flavor combination complements mussels.
Recipe: Orange and Basil Mussels
The nice thing about frisée is that it can sit for a long time without wilting--so this is a great salad to serve at a party.
If you can’t find blood oranges, use regular oranges.
Recipe: Frisée with Blood Oranges and Fennel
Pack your dressing separately from your greens and chicken and toss right before you’re ready to eat-this will prevent a soggy
Recipe: Green Salad with Chicken and Pink Grapefruit
The better your fruit, the more delicious these bright, intense popsicles will be. Lisa Brenneis of Churchill-Brenneis Orchard
uses the farm's Oroblanco grapefruit, Gold Nugget tangerines and/or Page tangelos, and Moro blood oranges for her popsicles ― but
you also can use your own favorite citrus combination.
Recipe: Triple-decker Citrus Popsicles
Try pairing this bright citrus salsa with chicken or fish as well as pork.
Recipe: Honey Lime Grilled Pork Tenderloin with Citrus Salsa
Tart grapefruit and sweet shrimp make for a refreshing pairing and hold up well against spice.
Recipe: Southeast Asian Grapefruit and Shrimp Salad
By sectioning broiled grapefruit and adding a bit of thick yogurt, it becomes a fancy dessert.
Recipe: Grapefruit Brûlée
This powerful cocktail isn't for lightweights or the citrus-shy.
Recipe: Citrus Sidecar
Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.
Recipe: Baked Ham with Sticky Meyer Lemon-Spice Glaze
The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create
a clingy texture, so you don't have to add much oil.
Recipe: Orange, Radicchio, and Oregano Salad
For an elegant look, serve in champagne or wine flutes.
Recipe: Cran-Tangerine Layered Gelatin
This tangy dish makes a great side for roast meats.
Recipe: Braised Carrots with Oranges and Capers
Reader Yvette Kaplan, of North Hollywood, CA, created this delicious and brightly colored winter salad. The honey and olive
oil in the dressing tame the bitterness of the dandelion greens, so feel free to drizzle on more if you'd like it milder.
Recipe: Dandelion and Grapefruit Salad
Every good cook needs a nice moist, dense cake in his or her repertoire. This one—loaded with orange flavor and tender flecks
of peel, and not too sweet—is perfect for brunch as well as dessert.
Recipe: Whole Orange Cake
A two-citrus filling and a toasted-coconut base make this version of the traditional lemon bar both bright and rich. For bars
with flecks of zest but no foamy top, whisk the egg mixture just enough to blend.
Recipe: Lemon-Lime Macaroon Bars
Just a few deftly chosen ingredients make for an elegant, complex-tasting salad. Serve it with warm rolls and glasses of cold,
crisp white wine (our wine editor suggests Grenache Blanc).
Recipe: Crab and Tangerine Salad
Duck breasts have thick skin, so it’s best to cook them slowly over a low flame to render the fat. Here, we used that fat
to make a decadent glaze studded with citrus segments.
Recipe: Crispy Duck Breasts with Balsamic-Glazed Tangerines
This creamy, brightly flavored dessert is delicious served with your favorite cookies, but for a more festive presentation,
alternate scoops with vanilla ice cream and pour Champagne over the top.
Recipe: Tangerine Sherbet