Perk up your palate with fragrant fruits
After weeks of heavy holiday meals, it’s time to lighten the load. What better way to brighten the kitchen and your spirits than with sunny citrus fruits? Citrus fruits offer great nutritional value, are inexpensive, and keep for several days at room temperature. From salads to seafood dishes, the options are endless. Between December and April, citrus is at its peak with grapefruit, kumquats, lemons, limes, and oranges in abundance. Look for sweetly fragrant, shiny fruit that is heavy for its size.
To prepare segments from all citrus fruits,
- Cut the peel off the top and bottom of the fruit, removing all pith. Stand the fruit on a cutting board and cut the peel and pith off the sides, working from top to bottom in neat slices.
- Hold the fruit in one hand over a bowl to catch the juice and cut between the membranes to remove the segments.
- ½ cup sugar
- ¼ cup cinnamon
- ½ tsp nutmeg
- 8 Tbsp butter melted
- 8 thick slices of white bread
- 3 grapefruits peeled, pith removed, and separated into segments
- Set oven to 400°F. Combine sugar, cinnamon, and nutmeg in a small bowl, melted butter in another. Have a sheet pan ready to use. Dip one slice of bread in the melted butter, and then coat both sides with the sugar and spice mix. Place on a sheet pan. Repeat with remaining bread slices.
- Bake bread until it begins to crisp, about 15 minutes. Then flip the bread and bake for another 10 minutes. Remove the bread from the oven and preheat the broiler.
- Place the grapefruit segments in a baking dish and sprinkle with 1 tablespoon of spice mixture. Under the broiler, warm the grapefruit about 3 minutes.
- To serve, place two pieces of toast on a plate and top with a spoonful of roasted grapefruit. A fresh sprig of mint to finish adds to the presentation.
- 1 avocado peeled and sliced
- 2 blood oranges peeled, pith removed, and segmented (Clementine or naval will substitute)
- 2 heads romaine roughly chopped
- 3 heads arugula or Bibb lettuce, roughly chopped (any leafy green will work)
- ¼ cup red onion sliced
- ¼ cup goat cheese
- ¼ cup fresh lime juice (about 2-3 limes)
- ¼ cup rice vinegar
- 2 tsp sugar
- 4 cloves garlic minced
- ½ tsp kosher salt
- ¾ cup vegetable oil
- 1 cup cilantro chopped, stems removed
- In a blender or food processor, combine lime juice, vinegar, garlic, salt, and sugar. Blend until combined. With the blender running, slowly add vegetable oil. Add cilantro. Keep dressing in a glass jar in refrigerator for up to 5 days.
- In a large salad bowl, combine chopped lettuce greens, avocado, red onion, and goat cheese. Drizzle with 1–2 tablespoons cilantro lime vinaigrette and gently toss. Finish with fresh ground black pepper.