Sensational Clean Eating Seasonal Citrus

Clean Eating Citrus Recipes

‘Tis the season for leafy greens and hearty root vegetables, but did you know that citrus fruits are at their peak during cooler months? From limes and lemons to grapefruits, oranges and kumquats, citrus fruits are plentiful and there are countless ways to use them in cooking. Best of all, they add a punch of flavor without extra fat or calories. When choosing fruit at the market, select those that seem heavy for their size and are free of blemishes.

Try some of these great citrus varieties that are in season now:

Satsumas- easy-to-peel, seedless, and sweet

Tangelos- tart and juicy

Blood Oranges- gorgeous ruby red flesh with a sweet taste

Meyer Lemons- sweeter than traditional lemons with a smooth skin

Kumquats- tiny and oval-shaped with a tart skin and sweet flesh

Ways to Use Citrus:

Citrus fruits are great on their own, but why not use them in everyday dishes? Citrus is the perfect match for salads, desserts, sauces and cocktails. Try substituting citrus juice for the vinegar in a salad dressing or marinade, or grate some of the flavorful rind to add a bright taste to rubs, compound butters, muffins, and vegetables.

Try these easy clean eating recipes highlighting sensational citrus:

Honey-Lime Marinade

(great for chicken or pork)

Juice and grated rind of 3 limes

3 tablespoons olive oil

2 tablespoons low-sodium soy sauce

2 tablespoons honey

3 cloves garlic, minced

2 tablespoons chopped fresh cilantro

Combine all ingredients in a small bowl. Pour marinade over meat, and refrigerate 2 hours. Cook as desired.

Meyer Lemon Vinaigrette

1 teaspoon grated Meyer lemon rind

3 tablespoons fresh Meyer lemon juice

2 tablespoons white wine vinegar

1 shallot, minced

1 teaspoon fresh thyme leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

Whisk together lemon rind and juice, vinegar, shallot, thyme, salt and pepper in a small bowl; gradually add oil, whisking to combine. Pour over favorite salad ingredients.

Orange-Rosemary Rub

(great on fish, chicken or pork)

3 tablespoons grated orange rind

2 tablespoons chopped fresh rosemary

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon freshly ground pepper

Combine orange rind, rosemary, garlic, salt and pepper in a small bowl. Rub over meat or fish, and cook as desired.

Grapefruit, Fennel and Arugula Salad

3 ruby red grapefruits, peeled

1 fennel bulb, trimmed, cut in half and thinly sliced

5 oz package baby arugula

2 teaspoons honey

1/2 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Section 2 grapefruits over a small bowl; squeeze juice from remaining grapefruit into a separate bowl to equal 2 tablespoons. Combine grapefruit sections, fennel, and arugula in a serving bowl. Whisk together grapefruit juice, honey, mustard, oil, salt and pepper until combined. Pour over salad, tossing to coat. Serve immediately.

 

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