Citrus fruits can help add flavor to everything from salads to dressings in winter, when many other fresh fruits are not in season. Credit: Copyright 2016 Brooke Jackson
The orange trees outside the window are laden with fruit turning the colors of a sunset and pulling the branches down with their weight. The lemon tree is full of new buds awaiting a glimpse of sun before they burst open while baby lemons turn from green to yellow among the buds and last season's fruit drops on the ground.
This is the season of citrus, and just about every corner of the U.S. has grapefruits, limes, lemons, tangerines and oranges in produce bins at farmers markets and grocery stores. The versatility of the different varieties makes it easy to include them in your daily diet in exciting and delicious ways. One of the best is to add the peeled, segmented fruit to salads or recipes.
How to segment a citrus fruit
Using a sharp knife, cut off the top and bottom of the fruit so it stands flat and stable on the cutting board. Carefully cut the skin off the flesh from top to bottom, rotating the fruit as you go, until all the skin and white pith is off the flesh. Then cut each segment from the membrane. Work over a bowl to catch all the juice for use in dressings, cocktails, smoothies or just to drink.
Oranges and tangerines
Oranges and tangerines -- with names like navel, Cara Cara, clementine and Satsuma -- may be the most popular citrus fruits. For eating out of hand or squeezing for juice, these sweet, tasty citrus have no match.
Try them peeled in a smoothie for breakfast; I like to use three oranges or tangerines, a banana and a good handful of spinach, which dyes the smoothie emerald green.
Zest the skin and add a tablespoon to your favorite chocolate chip cookie recipe for a zingy blast -- there is nothing like the combo of chocolate with orange.
Add segments to raw spinach and thinly sliced red onion for a tangy salad. Toss with a quick dressing of rice vinegar, honey, a dash of sesame oil and olive oil, then top with a sprinkle of sesame seeds.
Limes are one of nature's seasonings and are absolute necessities for a well-stocked bar, in Southeast Asian cooking and as part of a gutsy margarita.
Add the juice to avocados, cilantro, salt and garlic for a creamy bowl of guacamole.
Stir coconut milk and lime juice with a good curry paste (I like Sukhi's or Patak's) then simmer briefly to make a sauce. Add cooked chicken, sliced fresh mango or peeled pears, peas and chopped sautéed onion for a quick chicken curry. Serve with steamed basmati rice and naan.
Make a marinade using the juice and zest of one lime with soy sauce, minced garlic, minced jalapeno and a drop or two of honey. Use on mild white fish, chicken, shrimp or skirt or flank steak cooked on the grill.
These somewhat unwieldy fruits are too large to take in a lunch box, require a knife to cut or peel and have a surprisingly tart/sweet flavor, but what would winter be without this juicy fruit? In salads, dressings, juices, sodas and cocktails, both pink and yellow grapefruit add a tart/sweet smack of flavor. My favorite varieties are Oro Blanco and Melo Gold.
To make a healthy winter salad, mix segments of grapefruit and slices of ripe avocado with a mix of arugula and spinach, shavings of fennel and a sprinkle of toasted pumpkin seeds over the top. Make a dressing with the grapefruit juice saved from segmenting, balsamic vinegar, a drizzle of honey and olive oil.
For a quick snack, cut a grapefruit into medium-size wedges and eat, pulling the sections off the skin. Stand over the sink or the juice will dribble down your front.
For a warming winter cocktail, shake vodka and ice with grapefruit and lime juices in a cocktail shaker. Strain into glasses and fill with pomegranate soda. Add a couple of cubes of ice and enjoy.
LemonsLemons are the most versatile of citrus fruits, used year-round and the world over. For squeezing on fish, adding the juice to marinades, dressings, curd, iced tea and cocktails, or zesting the skin into gremolata, baked goods and even pasta, every part of the lemon can be put to good use.
For a salad dressing that can be your go-to, whisk the juice of half a lemon, chopped garlic to taste, a dab of Dijon mustard, salt and pepper in a small bowl. Gradually whisk in olive oil to form an emulsion.
Pile the zest of one lemon, a handful of parsley, 1/2 teaspoon of fresh rosemary needles, 1 large clove garlic and salt and pepper on a cutting board. Finely chop all ingredients together into a paste. Mix with a little olive oil and spread on halibut, albacore tuna, chicken or pork then grill over coals or sear in a hot pan, lower heat and cook to desired doneness. It's a heavenly smell!
Combine lemon juice, a pinch of zest, honey and a knob of peeled fresh ginger in a teacup. Fill with boiling water and steep 2 minutes then sip for cough and cold relief.
Tools for citrus fruits
Pictured are must-have tools for working with citrus fruits. A handled microplane grater is perfect for zesting citrus quickly and easily. Before microplanes were born, we had the most pathetic zesting tools, now this guy makes it painless.
A small wooden reamer is what I use to juice limes and lemons, it squeezes out every drop. The large juicing reamer is good for any citrus fruit and traps the seeds as well. It also snaps onto measuring cups or bowls for easy catchment of juice.
© Thomson Reuters 2016