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