Citrus Recipes

Known for their fragrance and sharp flavor, citrus fruits are one of the treasures of winter. Whether you like lemons, limes, oranges, or grapefruit, these citrus recipes are sure to put a smile on your face.

First up is our Grapefruit, Apple, and Pomegranate Salad. This quick fruit salad gives you 133% of your daily recommended intake of vitamin C. It’s also superfun to eat: The pearls of grapefruit pulp and delicate flakes of sea salt pop on the tongue.

This recipe gives you dinner party elegance in a 20-minute dish. We rely on sea bass, a tender, mild-flavored fish with a lovely buttery quality. There are several sustainable options to choose from (Atlantic black sea bass, for one), so ask questions at the fish counter to ensure you're making a responsible choice. You can also use cod, sablefish (also called black cod), striped bass, or barramundi with great results.

Serve this simple dessert to wow dinner guests—present it in a gratin dish, and serve individually at the table.

You'll make more rosemary syrup than you need, but it's great to have extra on hand. It keeps well in the refrigerator, where it will last for 2 to 3 weeks. Molly suggests stirring some into club soda to make a rosemary soda, and mix with vodka or gin for a cocktail. Or, she suggests, "If you have a clean yard with freshly fallen snow, you can put some in a cup and drizzle the syrup over it" for a homemade snow cone. "That's really, really tasty," she says. You can also share the syrup with someone on your holiday gift list; attach a card with suggestions for how to use it.

Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

Radishes become tender and blushing pink when sautéed, a lovely addition to the quinoa. Move over, spuds and rice. Quick-cooking quinoa is a protein-packed whole grain that's the new everyday starch in your pantry. Red onion is pungent enough to hold its own, sturdy enough to add great crunch, and pretty enough to showcase.

The best way to use fresh market or garden produce is often in its simplest, purest form. This dish highlights the color of oranges for an elegant presentation. You can peel and slice the oranges ahead, if you like, arranging the slices on a plate and covering with plastic wrap. You can prep the other components ahead, too. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing with the arugula.

Classic lemon squares can contain up to 36 grams of sugar per piece. By putting a tangy cheesecake spin on ours, we’ve cut the sugar down to only 6 grams per pop. Your sweet tooth will agree that these bars are good enough to enjoy year-round.

Round and ring-shaped cakes are most common for New Year’s celebrations, a wish for a fulfilling, complete year. The Bundt is about as decorative a ring as you’re likely to find, and the perfect way to end your feast. Fresh ginger, ginger ale, and tart candied kumquats have the zing that will put a spring in your first step of the New Year. And malty, sweet golden cane syrup in the cake batter continues the prosperity theme.

This bright and refreshing salad could not be easier to toss together and makes a fantastic side dish for taco night. Crisp jicama and juicy-sweet oranges make for quite the dream-team.

Nothing compares to the flavor of fresh oranges in their prime—just think how juicy wedges enhance a green salad. Indulge in our seasonal dishes that captures the pure essence of oranges.

Blood oranges are a little bit tart; navels are sweeter—try a mix of the two for a colorful, tasty combo.

You'll wow friends and family with this simple side that will be a guaranteed hit. A vibrant citrus dressing brightens fresh-cut vegetables for a Thanksgiving side you'll come back to again and again. Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from master recipe, then follow remaining steps.

Citrus zest perfumes the chicken while it marinates. A fresh salsa of citrus segments and herbs doubles down on fruit flavor. The natural sugar from the citrus in the marinade creates a caramelized glaze on the roasted chicken while the serrano chiles add a layer of heat. Buying a whole chicken that still has the skin on and bones-ins will add a depth of flavor that skinless and boneless chicken breasts lack. Even though the chicken will be roasted in the oven, the citrus and herbs keep this dish very light and fresh. Pair with a fresh orzo or quinoa salad to let this zesty, roasted chicken shine as the main dish.

Per serving, chickpeas have three times more folate than kale and triple the iron of a 3-ounce chicken breast. Instead of playing their typical supporting role, in this recipe, chickpeas take center plate.

This easy punch recipe is great for holiday entertaining and made by adding orange juice and lemonade concentrate to tea steeped with cinnamon and cloves. You can prepare this punch up to one day ahead.

Lemons are such an integral part of so many recipes, but this is one that truly frames its freshness, fair and square. Pine nuts in the sweet cookie crust balance the boldness of the lemon filling.

Perfect to pair with pizza or a springtime pasta dish, this fresh salad is bursting with flavor, color, and the best ingredients of the season.

Chipotle chile powder adds smoky heat to the table in no time!

Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.

Plain low-fat yogurt is added into the batter to keep the cake moist. Serve the citrus compote over the cake and enjoy.

This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It’s a dramatic, holiday-worthy plate and a welcome course for vegetarians.

Ditch the greasy fried chicken fingers in favor of these sweet glazed chicken bites. They're the perfect size for popping into your mouth or serving on skewers. This dish is prepared with boneless, skinless chicken thighs but feel free to use chicken breasts if you have them on hand.

Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt.

Blood oranges are a little bit tart; navels are sweeter—try a mix of the two for a colorful, tasty combo. The acidic, citrus flavor is complemented by the sweetness of the honey, creating a balanced, healthy salad that is simple to prepare. Crunchy texture, added by pistachios and jicama, makes it a satisfying side.

The meringues and curd can be made up to a day ahead for convenience. Store meringues at room temperature in an airtight container, and keep curd chilled with plastic wrap directly on the surface so it doesn't form a skin.

Add a sweet, citrusy twist to traditional stew with luscious, fresh orange slices. If you prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking.

Simplify the liquor shopping list: Skip setting up a full bar and instead offer a signature cocktail featuring just one or two types of spirits or wine. Make this punch up to 4 hours ahead, but wait to add the cava until just before serving.

This versatile marinade works well with several types of dishes, especially flaky, white fish like tilapia. Round out the meal with a cool side of green beans tossed with cilantro and lime.

Fennel's licorice-y sweetness is a great match for juicy citrus and salty feta. But if it's not your favorite, swap the fennel out in favor of thinly sliced red onion.

The best part of this dinner? Leftovers, of course. Make a tasty wrap with remaining quinoa: Spread hummus over a whole-grain flatbread. Top with spinach, sliced bell pepper, quinoa, and feta; roll up.

Lemonade Layer Cake, developed by Ann Taylor Pittman as a recipe makeover, has been loved by readers since it debuted in April 2002. When we retested it for this story, we felt we could make big improvements in the texture and flavor. Instead of using a lemonade product, we've made a concentrated fresh lemonade syrup that adds zippy citrus hits to the more-tender cake.

Ready in just 26 minutes, this strip steak topped with avocado-lime salsa is an ideal way to add a unique twist to a weeknight steak dinner.

Grapefruit adds a perfect sweet-tart zing to this salad. Hearts of palm have a semifirm texture and nutty flavor similar to that of artichoke hearts, which you could sub in a pinch.

This delightful pick-me-up makes mornings just a little more sweeter thanks to its orange and chocolate toppings. Perfect for a sleep-in-late kind of Sunday morning, or maybe a late night treat, this zesty combination is one that can combat even your worst sweet-tooth cravings.

Traditional Shaker lemon pie uses the whole lemon, pith and all. This version uses only the rind and the meaty-juicy lemon part, leaving the pith for those hearty Shakers. Macerating the rinds in sugar for 24 hours tenderizes them and reduces bitterness. There's rich caramel flavor in the golden cane syrup; light-colored corn syrup will work fine, too, but the flavor won't be quite as rich.

Robust Japanese buckwheat noodles and seared scallops get coated with a marinade that has been reduced to a glaze. Serve with still-crunchy snow peas or sugar snap peas. You can toss them right in with the noodles.

Bitter meets sweet in this warm salad. Leeks gain caramelized sweetness when given a subtle char, and citrus spiked with a touch of honey counters the radicchio's bite. It's important to let the vegetables sit for a bit after they're grilled to allow them to steam and become supple.

A mix of fruity and meaty olives works well in this treatment. Serve with pre-dinner cocktails.

Gooey provolone, white bread with a crunch, and refreshing citrus aioli—all in a turkey and watercress panini—make a mouth-watering combination. This hearty sandwich will not leave you with hunger pains, but it might just leave you wishing for one more bite.

This recipe blossoms from the floral essence of grated grapefruit rind, while fresh grapefruit juice packs refreshing flavor to the powdered sugar glaze which is drizzled over this moist pound cake.

This is a fresh, bright, zero-effort side, thanks to precooked beets and precut fresh citrus. It makes a fine accompaniment to grilled salmon, pork, or chicken.

With the combination of orange, macadamia nuts, maple syrup, and coconut, you’ll savor every last bite of this sweet, zesty waffle.

This fruit combo is refreshing by itself, and a serving offers about a day's worth of vitamin C. It can also top waffles or pound cake. Garnish with thinly sliced lime rind, if desired.

Take this Chinese classic to the next level with an irresistible kick of zest. 

This cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for more intense lemon flavor.

A three-minute dip into a pungent cilantro-lime marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.

Tart marmalade is delicious on scones or breakfast breads. This recipe produces classic British-style bitter marmalade. If you prefer less bitterness, use only half the grapefruit rind called for in the recipe. Keep in mind that the mixture will thicken as it cools.