42 Ways with Citrus
Go beyond a simple squeeze of lemon with these inventive dishes featuring oranges, grapefruits, and more zingy citrus varieties
Thomas J. Story
1 of 42 Thomas J. Story
Citrus Salad with Spiced Vanilla Syrup
This easy fruit salad looks especially striking made with multiple varieties and colors of blood oranges and grapefruit, but it’s just as delicious with a single kind of each. You’ll have enough syrup left over for flavoring sparkling water or lattes.
Recipe: Citrus Salad with Spiced Vanilla Syrup
Advertisement
Photo by Annabelle Breakey; written by Elaine Johnson, Amy Machnak, and Stephanie Spencer
2 of 42 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
Advertisement
Ngoc Minh Ngo
3 of 42 Ngoc Minh Ngo
Crab Pasta with Prosecco and Meyer Lemon Sauce
Talk about a celebration-worthy dish. Meyer lemon’s gentle tang and floral quality couldn’t be a better partner for sweet Dungeness crab, and the sparkling wine brings it all together.
Recipe: Crab Pasta with Prosecco and Meyer Lemon Sauce
Advertisement
4 of 42
Candied Orange Walnut Ice Cream Pie
Ice cream pies make ideal desserts for big holiday dinners, because you can make them days in advance and just haul them out of the freezer right before serving. Plus, they’re easy to make.
Recipe: Candied Orange Walnut Ice Cream Pie
Advertisement
Thomas J. Story
5 of 42 Thomas J. Story
Spicy Blood Orange and Lemongrass Chicken
Attention, citrus lovers: This dish includes zest in the lemongrass-chile rub, juice in the refreshing dressing, and peeled segments in the crunchy cucumber and shallot topping.
Recipe: Spicy Blood Orange and Lemongrass Chicken
Advertisement
Erin Kunkel
6 of 42 Erin Kunkel
Brussels Sprout Salad with Pecorino and Tangerine
If you’ve never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.
Recipe: Brussels Sprout Salad with Pecorino and Tangerine
Advertisement
Photo by Annabelle Breakey
7 of 42 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
Advertisement
Ngoc Minh Ngo
8 of 42 Ngoc Minh Ngo
Scrambled Eggs with Meyer Lemon Salsa Verde
Our Test Kitchen tasters declared this might be their favorite scrambled egg recipe ever, thanks to the flavorful combination of three robust cheeses and a vibrant sauce, along with the smart cooking techniques for keeping the eggs moist.
Recipe: Scrambled Eggs with Meyer Lemon Salsa Verde
Advertisement
Ngoc Minh Ngo
9 of 42 Ngoc Minh Ngo
Meyer Lemon Salsa Verde
This recipe goes with the Scrambled Eggs with Meyer Lemon Salsa Verde, but we love it with everything from sandwiches to steaks.
Recipe: Meyer Lemon Salsa Verde
Advertisement
Thomas J. Story
10 of 42 Thomas J. Story
Blood Orange and Bittersweet Chocolate Sorbet
The marvelous merger of orange and chocolate gets even better when you pair blood oranges’ raspberry nuances with dark chocolate and a little Campari for complexity. The herbal, slightly bitter liqueur also helps keep the sorbet from getting icy.
Recipe: Blood Orange and Bittersweet Chocolate Sorbet
Advertisement
Ngoc Minh Ngo
11 of 42 Ngoc Minh Ngo
Chicken with Preserved Meyer Lemon and Olives
It’s worth it to make your own preserved lemons or track them down from the store so you can add their salty-tangy complexity to this Moroccan braised dish.
Recipes:
Chicken with Preserved Meyer Lemon and Olives
Advertisement
Photo by Iain Bagwell; written by Elaine Johnson
12 of 42 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
Advertisement
Annabelle Breakey
13 of 42 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
Advertisement
Ngoc Minh Ngo
14 of 42 Ngoc Minh Ngo
Meyer Lemon Cornmeal Upside-Down Cake
Update the classic dense, buttery upside-down cake with a bright, sweet-tart candied lemon topping and the fine crunch of cornmeal.
Recipe: Meyer Lemon Cornmeal Upside-Down Cake
Advertisement
Ngoc Minh Ngo
15 of 42 Ngoc Minh Ngo
Lettuce Snap Pea Salad with Meyer Lemon Cream
Meyer lemons get used twice in this early spring salad, squeezed for the silky dressing and sliced paper-thin to tuck into the greens.
Recipes:
Lettuce Snap Pea Salad with Meyer Lemon Cream
Meyer Lemon Cream Salad Dressing
Advertisement
Annabelle Breakey
16 of 42 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
Advertisement
Annabelle Breakey
17 of 42 Annabelle Breakey
Tangerine Sherbet
This creamy, brightly flavored dessert is delicious served with your favorite cookie recipes, but for a more festive presentation, alternate scoops with vanilla ice cream and pour Champagne over the top.
Recipe: Tangerine Sherbet
Advertisement
Photo by Annabelle Breakey
18 of 42 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
Advertisement
Thomas J. Story; Styling: Karen Shinto
19 of 42 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
Advertisement
Thomas J. Story
20 of 42 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
Advertisement
Annabelle Breakey
21 of 42 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
Advertisement
Photo by Annabelle Breakey; written by Margo True
22 of 42 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
Advertisement
Thomas J. Story
23 of 42 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
Advertisement
Photo by Annabelle Breakey; written by Amy Machnak
24 of 42 Photo by Annabelle Breakey; written by Amy Machnak
Western Waldorf
The secret ingredients are a little roasted nut oil and cinnamon.
Recipe: Western Waldorf
Advertisement
Photo by Iain Bagwell
25 of 42 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
Advertisement
Photo by Iain Bagwell; written by Amy Machnak
26 of 42 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
Advertisement
Photo by Thomas J. Story
27 of 42 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
Advertisement
28 of 42
Fall Greens and Orange Salad
This salad shot with burts of citrus adds brightness to your Thanksgiving table.
Recipe: Fall Greens and Orange Salad
Advertisement
Photo by Iain Bagwell
29 of 42 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
Advertisement
Photo by Annabelle Breakey
30 of 42 Photo by Annabelle Breakey
Tangerine Olive Oil Cake
Sweet citrus brightens up this light dessert.
Recipe: Tangerine Olive Oil Cake
Advertisement
Photo by Iain Bagwell
31 of 42 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
Advertisement
Photo by Thayer Allyson Gowdy, food styling by Robyn Valarik
32 of 42 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
Advertisement
Photo by Annabelle Breakey; edited by Stephanie Dean
33 of 42 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
Advertisement
Photo by Iain Bagwell
34 of 42 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
Advertisement
Photo by Annabelle Breakey; written by Amy Machnak
35 of 42 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
Advertisement
Photo by Annabelle Breakey
36 of 42 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
Advertisement
Annabelle Breakey
37 of 42 Annabelle Breakey
Grapefruit Brûlée
By sectioning broiled grapefruit and adding a bit of thick yogurt, it becomes a fancy dessert.
Recipe: Grapefruit Brûlée
Advertisement
Photo by Andrea Gómez Romero
38 of 42 Photo by Andrea Gómez Romero
Citrus Sidecar
This powerful cocktail isn't for lightweights or the citrus-shy.
Recipe: Citrus Sidecar
Advertisement
Photo by Annabelle Breakey
39 of 42 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
Advertisement
Photo by Iain Bagwell
40 of 42 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
Advertisement
Photo by Iain Bagwell
41 of 42 Photo by Iain Bagwell
Cran-Tangerine Layered Gelatin
For an elegant look, serve in champagne or wine flutes.
Recipe: Cran-Tangerine Layered Gelatin
Advertisement
Photo by Annabelle Breakey
42 of 42 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
Advertisement