Citrus has always been the ultimate peel-and-eat convenience food. But because it fits current nutritional guidelines -- lower fat, salt, and cholesterol and high
fiber -- citrus has become a star on the food scene.
The tang of citrus brings a bright contrast to every course -- from salads to salmon to souffle. It's the perfect ingredient to replace flavor lost when you trim fat and sugar from favorite dishes.
Savvy cooks who take advantage of citrus will have no trouble converting dull dinners into memorable meals.
Lime and Tangerine Chicken Breasts You'll love this summery chicken flavored with fresh herbs and citrus.
Caribbean Salad The shrimp, blood oranges, and papaya in this salad are a tropical trio that's hard to resist. If your supermarket doesn't carry blood oranges, any variety will do.
Moroccan Blood Orange Salad Make this fruit and olive salad in minutes, then let it stand to blend flavors while you finish the rest of the meal.
Fresh Lemon Sorbet Keep this refreshing dessert on hand for a cooling treat.
Mediterranean Stew with Olives and Oranges This hearty beef stew boasts the flavors of Greece with added citrus.
Pummelo, Tangelo, and Banana Salad A citrus dressing is just the thing for a citrus-banana salad.
Citrus Vinegar Try this homemade vinegar in a dressing for a fruit-and-greens salad.
Fresh Orange Sorbet The lightests, freshest-tasting dessert ever! Try all the fruit options, too.
Tangelo Ambrosia Toasting the coconut enhances the flavor so you can use less.
Citrus fruits steal the spotlight away from flowers in this easy and fragrant table decoration.
1. Fill the basket with fruit, clustering the kumquats to best bring out the vibrant orange. 2. Randomly halve several of each fruit. Try slicing lemons and limes lengthwise; different shapes are more interesting. 3. Insert salal or citrus leaves throughout. 4. Tuck stephanotis in and around the basket. Note: Wait until the basket is at its final destination to complete this step.
1. Wrap citrus leaves around the candleholder, and secure with a rubber band. 2. Trim the bottom of the leaves flush with bottom of the candleholder. 3. Cut wire-edge ribbon and wrap around the candleholder, twisting it securely into place. 4. Finish off the ribbon ends by cutting an inward V. 5. Snip and remove the rubber band.
To section an orange or grapefruit, remove the peel and white membrane from the whole fruit. Use a sharp paring knife to cut the fruit section away from the membrane on each side.
Citrus is a great source of vitamin C. What you may not realize is that only 25 percent of the fruit's vitamin C is in the juice. The rest is in the peel and the albedo, the white layer under the skin. Citrus' soluble fiber, also found in the albedo, helps lower blood cholesterol. The peel is high in pectin, which is why it's added to jellies and jams to help them set. The tiny oil sacs in the colored outer peel hold intense fruit flavor. A tablespoon of grated peel gives more zing to a recipe than a cup of juice.