Embracing the Zest: 10 Delicious Citrus Recipes to Brighten Up Your Meals and Snacks
Citrus fruits are well-known for their tangy flavors, vibrant colors, and impressive nutritional value. They are an excellent source of vitamin C, which supports the immune system and promotes healthy skin and hair. Adding citrus to your meal plans can significantly elevate the overall taste and appeal of your dishes. Here, we have gathered 10 delightful citrus recipes that will brighten up any meal or snack you prepare.
Lemon Poppy Seed Pancakes
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 egg
– 3/4 cup milk
– 2 tablespoons butter, melted
– Juice of half a lemon (about 2 tablespoons)
– 2 teaspoons poppy seeds
– Zest from one lemon
Instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, mix the egg, milk, melted butter, lemon juice, poppy seeds, and zest from one lemon.
3. Combine both mixtures until just combined. Be careful not to overmix.
4. Heat a non-stick frying pan on medium heat. Pour about 1/4 cup of the batter for each pancake onto the pan. Cook for about 2 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
5. Serve warm with your choice of toppings such as honey, powdered sugar, or whipped cream.
Orange Chicken Salad
Ingredients:
– 6 cups mixed greens
– 3 oranges, segmented
– 1 cup cooked, diced chicken breast
– 1/4 cup sliced almonds, toasted
– 1/2 cup pomegranate arils (optional)
– 1/4 cup chopped fresh mint leaves
– Dressing:
– Juice of one orange (about 1/3 cup)
– Zest from one orange
– 2 tablespoons honey
– 2 tablespoons extra virgin olive oil
– Salt and pepper to taste
Instructions:
1. Prepare the dressing by whisking together the orange juice, zest, honey, olive oil, and salt and pepper in a bowl. Set aside.
2. In a large serving bowl, combine mixed greens, segmented oranges, chicken breast, almonds, pomegranate arils (if using), and mint leaves.
3. Pour the prepared dressing over the salad ingredients, and toss well to distribute evenly.
4. Serve immediately for best results.
Grapefruit-Avocado Salsa
Ingredients:
– 1 grapefruit, peeled and segmented
– 1 avocado, peeled, seeded, and diced
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro leaves
– Juice of half a lime (about 1 tablespoon)
– 1 teaspoon honey
– Salt to taste
Instructions:
1. In a mixing bowl, combine grapefruit segments, avocado, red onion, and cilantro leaves.
2. In a small bowl, mix the lime juice and honey together. Season with salt to taste.
3. Pour the lime-honey mixture over the grapefruit-avocado salsa and toss well.
4. Serve alongside your favorite seafood dishes or as a dip for tortilla chips.
Lemon Ricotta Pasta
Ingredients:
– 8 oz. dried pasta (such as spaghetti)
– 1 cup whole milk ricotta cheese
– Zest from one lemon
– Juice from half a lemon (about 2 tablespoons)
– 1/4 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil leaves
Instructions:
1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente. Drain and set aside.
2. In a separate bowl, mix the ricotta cheese with lemon zest, lemon juice, salt, pepper, and Parmesan cheese.
3. Combine the pasta with the ricotta mixture in the same pot you used for cooking the pasta, stirring gently to combine evenly.
4. Toss in chopped basil just before serving. Serve warm and enjoy.
Blood Orange Sorbet
Ingredients:
– 1 cup fresh blood orange juice (about 3 to 4 oranges)
– 3/4 cup granulated sugar
– Zest from one orange
– 1/4 teaspoon salt
– 1/4 teaspoon pure vanilla extract
Instructions:
1. Combine the blood orange juice, sugar, orange zest, and salt in a small saucepan over medium heat. Stir until sugar is dissolved.
2. Remove from heat and stir in vanilla extract. Cool completely.
3. Pour into an ice cream maker and freeze according to manufacturer’s instructions.
4. Serve immediately for soft-serve or transfer the sorbet to a container, cover with plastic wrap, and freeze for later use.
Kiwi Orange Smoothie
Ingredients:
– 1 cup frozen mango chunks
– 1 cup freshly squeezed orange juice
– 2 kiwis, peeled and sliced
– 3/4 cup plain Greek yogurt
– 1 tablespoon honey (optional)
– Handful of ice cubes
Instructions:
1. Combine all ingredients in a blender or food processor. Blend until smooth and well combined.
2. Add more ice if desired for thicker consistency.
3. Pour the smoothie into glasses and serve immediately with a straw or spoon.
Raspberry Limeade Mojitos
Ingredients:
– 1 lime, cut into wedges
– 6 mint leaves
– 2 tablespoons granulated sugar
– 3/4 cup fresh raspberries
– 1 cup crushed ice
– 2 oz. white rum (per serving)
– Club soda or ginger ale for topping up
Instructions:
1. In the bottom of two glasses, add a lime wedge and one mint leaf each. Using a muddler or wooden spoon, gently press the limes and mint leaves to release their flavors.
2. Add 1 tablespoon of sugar into each glass and stir until the sugar is dissolved.
3. Divide the raspberries between the two glasses and use a fork to lightly mash them to release more flavor.
4. Add crushed ice to the glasses, and pour in 1 oz. of rum into each serving. Top up with club soda or ginger ale. Stir gently to combine.
5. Garnish with remaining lime wedges, mint leaves, and a few raspberries for presentation. Enjoy immediately.
Banana Orange Cake
Ingredients:
– 1 1/4 cups all-purpose flour
– 3/4 cup granulated sugar
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1/4 cup vegetable oil
– 1/3 cup orange juice (from about 1 large orange)
– 1 medium ripe banana, mashed
– 1 tablespoon fresh orange zest
– For the Glaze:
– 1/2 cup powdered sugar
– Juice from half a lemon (about 1 tablespoon)
– 1 teaspoon grated orange zest
Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Set aside.
2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well combined.
3. In a separate bowl, mix together the egg, oil, orange juice, mashed banana, orange zest, and orange juice from half a lemon.
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
6. To prepare the glaze, mix powdered sugar, lemon juice, orange zest, and remaining lemon juice from the other half of the lemon in a small bowl until smooth. Pour over the cooled cake. Allow the glaze to set for about 10-15 minutes before serving.