38 ways with citrus

Go beyond a simple squeeze of lemon with these inventive dishes featuring oranges, grapefruits, and more zingy citrus varieties

Spiced Orange and Date Salad

Photo by Jennifer Martine

Spiced Orange and Date Salad

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 on the Half-Shell with Grapefruit Granita

Lisa Romerein; Valerie Aikman-Smith

Oysters on the Half-Shell with Grapefruit Granita

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 

Grilled Ahi Citrus Salad

Thomas J. Story; Styling: Karen Shinto

Grilled Albacore Citrus Salad

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

Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

Thomas J. Story

Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

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 

Black Bean Soup with Avocado, Orange, and Cucumber

Photo by Annabelle Breakey

Black Bean Soup with Avocado, Orange, and Cucumber

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

Clementine Sorbetto

Lisa Romerein

Clementine Sorbetto

Clementines create a pure, intense sorbetto (sorbet) that practically explodes with flavor. Serve with chocolate biscotti for a little decadence.

View recipe: Clementine Sorbetto

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Annabelle Breakey

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

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

Quinoa Salad with Chicken, Avocado, and Oranges

Photo by Annabelle Breakey; written by Margo True

Quinoa Salad with Chicken, Avocado, and Oranges

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

Fava Green, Grapefruit, and Flower Salad

Photo by Iain Bagwell; written by Elaine Johnson

Fava Green, Grapefruit, and Flower Salad

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

Roasted Beet Salad with Oranges and Queso Fresco (Enselada de Betabel)

Roasted Beet Salad with Oranges and Queso Fresco (Enselada de Betabel)

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)

Rangpur Lime Shooters

Thomas J. Story

Rangpur Lime Shooters

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

Western Waldorf

Photo by Annabelle Breakey; written by Amy Machnak

Western Waldorf

The secret ingredients are a little roasted nut oil and cinnamon.

Recipe: Western Waldorf

Spicy Beef Cross-rib Roast with Caramelized Clementine Sauce

Photo by Iain Bagwell

Spicy Beef Cross-rib Roast with Caramelized Clementine Sauce

Chinese orange-peel beef was the inspiration for this roast.

Recipe: Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce

Tangerine Crème Brulee

Photo by Iain Bagwell; written by Amy Machnak

Tangerine Crème Brulee

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

 

 

Watercress Endive Salad with Blood Oranges and Pomegranates

Photo by Lisa Romerein

Watercress Endive Salad with Blood Oranges and Pomegranates

This colorful salad looks artful on the plate.

Recipe: Watercress Endive Salad with Blood Oranges and Pomegranates

 

Citrus, Spinach, and Quinoa Salad

Photo by Thomas J. Story

Citrus, Spinach, and Quinoa Salad

Still-warm quinoa gives off just enough heat to barely wilt the spinach in this side-dish salad.

Recipe: Citrus, Spinach, and Quinoa Salad 

 

 

Roasted Pork Spareribs with Citrus-Soy Sauce

Photo by Iain Bagwell

Roasted Pork Spareribs with Citrus-Soy Sauce

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 

 

 

Sparkling Orangeade

Photo by Leigh Beisch; styling by George Dolese

Sparkling Orangeade

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

Tangerine Olive Oil Cake

Photo by Annabelle Breakey

Tangerine Olive Oil Cake

Sweet citrus brightens up this light dessert.

Recipe: Tangerine Olive Oil Cake

Orange and Basil Mussels

Photo by Iain Bagwell

Orange and Basil Mussels

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

Frisee with Blood Oranges and Fennel

Photo by Thayer Allyson Gowdy, food styling by Robyn Valarik

Frisee with Blood Oranges and Fennel

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

 

Green Salad with Chicken and Pink Grapefruit

Photo by Annabelle Breakey; edited by Stephanie Dean

Green Salad with Chicken and Pink Grapefruit

Pack your dressing separately from your greens and chicken and toss right before you’re ready to eat-this will prevent a soggy salad.

Recipe:  Green Salad with Chicken and Pink Grapefruit

Triple-decker Citrus Popsicles

Victoria Pearson; Styling: Rori Trovato

Triple-decker Citrus Popsicles

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

Honey Lime Grilled Pork Tenderloin with Citrus Salsa

Photo by Iain Bagwell

Honey Lime Grilled Pork Tenderloin with Citrus Salsa

Try pairing this bright citrus salsa with chicken or fish as well as pork.

Recipe: Honey Lime Grilled Pork Tenderloin with Citrus Salsa

 

 

Southeast Asian Grapefruit and Shrimp Salad

Photo by Annabelle Breakey; written by Amy Machnak

Southeast Asian Grapefruit and Shrimp Salad

Tart grapefruit and sweet shrimp make for a refreshing pairing and hold up well against spice.

Recipe: Southeast Asian Grapefruit and Shrimp Salad

Orange Hot Cross Buns

Photo by Annabelle Breakey

Orange Hot Cross Buns

You’ll need to plan ahead to find or make candied orange peel (try our recipe for Candied Citrus Peel or buy from gourmet food stores or Market Hall Foods)―it’s worth it.

Recipe:  Orange Hot Cross Buns

 

 

Grapefruit Brûlée

Annabelle Breakey

Grapefruit Brûlée

By sectioning broiled grapefruit and adding a bit of thick yogurt, it becomes a fancy dessert.

Recipe: Grapefruit Brûlée

Citrus Sidecar

Photo by Andrea Gómez Romero

Citrus Sidecar

This powerful cocktail isn't for lightweights or the citrus-shy.

Recipe: Citrus Sidecar 

 

 

Easter citrus glazed ham

Photo by Annabelle Breakey

Baked Ham with Sticky Meyer Lemon-Spice Glaze

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

Orange, Radicchio, and Oregano Salad

Photo by Iain Bagwell

Orange, Radicchio, and Oregano Salad

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 

 

 

Cran-Tangerine Layered Gelatin

Photo by Iain Bagwell

Cran-Tangerine Layered Gelatin

For an elegant look, serve in champagne or wine flutes.

Recipe: Cran-Tangerine Layered Gelatin 

 

 

Braised Carrots with Oranges and Capers

Photo by Dan Goldberg

Braised Carrots with Oranges and Capers

This tangy dish makes a great side for roast meats.

Recipe: Braised Carrots with Oranges and Capers

Dandelion and Grapefruit Salad

Photo by Annabelle Breakey

Dandelion and Grapefruit Salad

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

Whole Orange Cake

Photo by Annabelle Breakey; written by Elaine Johnson, Amy Machnak, and Stephanie Spencer

Whole Orange Cake

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

Lemon-Lime Macaroon Bars

Photo by Annabelle Breakey

Lemon-Lime Macaroon Bars

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

Crab and Tangerine Salad

Annabelle Breakey

Crab and Tangerine Salad

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

Crispy Duck Breasts with Balsamic-Glazed Tangerines

Annabelle Breakey

Crispy Duck Breasts with Balsamic-Glazed Tangerines

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

Tangerine Sherbet

Annabelle Breakey

Tangerine Sherbet

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

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/citrus-recipes-00418000078734/