The Washington Post

Winter citrus recipes: Key Ingredient

The abundance of winter citrus right now is something wonderful to behold. Supermarket shelves are stocked with colorful orbs of oranges, grapefruit and clementines. Mostly I just peel and eat the fruit, but this week’s inspired collection of recipes from Elinor Klivans may prompt me to be a little more adventurous. Here are a few other suggestions from our Recipe Finder:

Blood Orange and Grilled Grapefruit Salad: This colorful salad has cranberries thrown into the mix for some extra tartness.

Broiled Citrus (Michael Temchine for The Washington Post)

Carrots With Onion-Orange Marmalade: You can make the two components of this side a day in advance.

Citrus Fruits With Grand Marnier Sabayon and Citrus Sorbet: Getting enough Vitamin C won’t be a problem with this dessert.

Orange Bitters: If life hands you oranges . . . make orange bitters.

Orange Cake With Citrus Compote: Unexpected cake ingredients include cornmeal and olive oil.

Salmon With Pink Peppercorn Citrus Sauce: Pomegranate seeds add a pop of color and flavor to this attractive main course.

What are your favorite uses for winter citrus? Share in the comments below.

Becky Krystal covers food for the Going Out Guide and Weekend and Food sections. In her spare time she loves to, of course, eat and cook.
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