Add a burst of brightness to your food during the winter months (or any time of year for that matter!) by taking full advantage of these juicy and colorful citrus fruits!
Whip up dessert. Peel a grapefruit and an orange, then slice into rounds. Arrange on a plate, sprinkle with brown sugar and add a big squeeze of lemon juice. Top with whipped vanilla Greek yogurt and toasted, chopped hazelnuts.
Add a little sizzle to your breakfast. Cut a grapefruit in half, then sprinkle each half with brown sugar. Lightly broil to caramelize the sugar and serve hot. Lightly cooking the grapefruit cuts its natural bitterness — and it’s so much easier to scoop!
Prep for a big batch of cocktails. Place your lemons or limes into hot water for a few minutes before squeezing, and you’ll get almost twice the amount of juice!
Make citrus salt. It couldn’t be easier. Scrub and dry your citrus fruit of choice. Zest the peel and add to kosher salt, using your fingers to blend the mixture together. (A good rule of thumb is 1 tablespoon salt to ½ – 1 cup salt.) Allow the salt to dry on a sheet pan lined with parchment paper. Use your seasoned salt on salads, pasta or meat.
Season your supper. Poach firmer fish, like salmon and snapper, in citrus juice to add depth of flavor. Try orange, or orange and lemon together, with a little white wine and a few fresh herbs to add exceptional flavor.
Whip up salad dressing. In a mason jar, combine a ¼ cup olive oil, 1 teaspoon orange peel, ¼ cup orange juice, 1 tablespoon mustard and a dash or two of freshly ground pepper. Cover and shake well.