Citrus season is hailed by many—yet when we think of using citrus in recipes, many of us come up short. Well, we are out to set the record straight.
Citrus fruits are powerful detoxifiers and can help your liver flush out toxins in your system. They are packed with Vitamin C and considered heart healthy. They are an essential part of any healthy diet and so worth learning how to incorporate into your recipes and meals this season.
At FruitShare, we make every effort to find the best and juiciest citrus available. We also want to help you find unique ways to use it, so we have compiled some great citrus recipes for you below.
Enjoy! Get creative! And know that if one citrus is not in season you can likely sub in something else (although the Blood Orange is tough to beat!).
Minneola, Mango, Aloe Smoothie
This smoothie kinda makes us feel like we are on a beach someplace. It is a great energizing, refreshing drink.
For this smoothie, we love the Minneolas - AKA Honeybell - because they are so sweet and juicy. But feel free to substitute another citrus as available.
- 1 Organic Mango - peeled and cubed
- 1 Organic Minneola - peeled
- 1 cup Coconut Water (Trader Joe’s has a great coconut aloe water we use)
- 1 cup Ice Cubes
Combine mango, orange, coconut water and ice in a blender and blend until smooth. This should be sweet enough if the mango is ripe. However, if it is still a little tart, go ahead and sweeten with a tablespoon of local honey.
Oven Roasted Salmon with Citrus
- 1 piece of Salmon
- 1-2 Navel, Blood, or Cara Cara Oranges, or Lemons or 1 Grapefruit sliced into rounds
- Salt and Pepper
Start with a Salmon Fillet right-sized for you and your clan (we prefer Wild Caught Alaskan varieties when available).
Preheat oven to 400° (lay a piece of parchment down on pan to save on clean up).
Next, rinse and pat dry salmon, then lay skin side down on parchment pan. Salt and pepper the salmon, then top with citrus slices.
Place in the oven. Roast for 20-25 minutes depending on the thickness of fillet. Generally, the white fat and oils begin to roast the fish. Check to see if salmon flakes with pressure from a fork. Fish is cooked when the flesh is a lighter pink than the dark orange it started.
You will find with the citrus slices on top of the fish that it is difficult to overcook (because the citrus keeps the moisture in).
To serve, simply lift the salmon meat from the skin (skin will stay with the parchment), and serve over a bed of greens, or sauteed broccoli or bok choy. We like a little bit of soy sauce or coconut aminos to add to the citrus flavor.
Healthy Citrus Orange Chicken
- 1 Organic Orange
- A splash of White Wine
- ½ tsp. Ground Coriander if you have it
- Salt and Pepper
- 4 Boneless Organic Chicken Breasts
- 1 T. Maple Syrup
- Walnuts (optional)
Did you know that a little white wine and the juice of an orange can make a great marinade for chicken? This is a simple simon way to cook chicken breasts (another thing we are always looking for is a new way to cook chicken!).
First, zest a tablespoon of the orange or take a few fancy peelings for a garnish before you juice it.
Next, combine the juice of an orange or two with a slash of white wine, coriander, a pinch of salt, and pepper and set aside.
Rinse, pat dry chicken, and place in a bowl.
Next pour juice marinade over chicken, cover, and place in the fridge to marinate for 20 minutes to several hours.
Heat oil in a skillet and brown chicken breasts on high to brown quickly on each side (approx 5 minutes).
Next, brush maple syrup onto chicken, cover and turn the burner to low for the remainder of the cooking time (approx 15 minutes).
Chicken is done when the temperature reaches 165° F. If you do not have a meat thermometer, the chicken should appear light and cooked all the way through (not pink) and juices should be clear (not pink).
Serve over greens or with braised carrots and walnuts. Garnish with orange peel or sprinkle with a little orange zest.
Blood Orange Salad with Cara Cara Oranges and Ricotta Salata
We found this salad in Citrus: Sweet and Savory Sun-Kissed Recipes by Valerie Aikman-Smith, Victoria Pearson.
It is a winner and citrus is truly the star player. Oh, and did we mention it is gorgeous to boot? So it’s a great one for dinner guests or a Sunday brunch.
Because we enjoy such great citrus - both Cara Cara and Blood oranges - it seems like the perfect salad to feature our fruit at FruitShare.
- 3 Cara Cara Oranges (peeled with a knife and sliced into rounds)
- 3 Blood Oranges (peeled with a knife and sliced into rounds—and a 4th for juicing if you can spare it)
- 4 cups of Mixed Salad Greens
- ¼ cup Extra Virgin Olive Oil
- 1 T of local Honey
- Fresh Ground Pepper, Salt only if necessary
- 6 ounces of Ricotta Salata Cheese (this is made from sheep’s milk, which is easier for some people to digest than cow’s milk).
We substituted sheep milk feta cheese, which can be found at Trader Joe's or Whole Foods Markets. **Feta can also be made from cow’s milk, so be sure to check the label if you are trying to avoid traditional dairy.
Peel and slice oranges and lay them in a shallow bowl. Top oranges with salad greens and sprinkle with ricotta salata or feta cheese.
In a bowl, whisk together juice from a blood orange and oil and honey until blended, then drizzle over salad.
Sprinkle with pepper, toss gently, and serve.
With the delicate greens, it is important to dress this salad only upon serving as the lettuces will wilt if you do this too much ahead of time.
Want More Citrus Recipes?
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