Juicy, colorful citrus is an unexpected winter treat. I mean, it's about 11 degrees outside right now and spring is 70 days away (but who's counting) - things are looking grim! It always seems surprising to me that these cheerful fruits hit their peak right when the season gets most drab. But there they are, bursting with summery flavor and shining like a bright jewel against a cold grey backdrop.
My husband eats grapefruits this time of year like a ravenous beast - he slices them like an orange and slurps each wedge practically whole. I prefer mine sliced in half and drizzled with honey. Marisa likes to be a fancy pants and brûlée hers. And grapefruits are just one player in an all-star team. Clementines are my favorite snack this time of year, so adorable and easy to pack. Oranges and tangerines make great snacks as well, or add punchy flavor to recipes both sweet and savory (I'd love to try these Seared Scallops with Orange and Vermouth, from Food and Wine). And just a squeeze of lime uplifts any drink to summer cocktail status.
Simple Citrus Salad (from Freutcake)
- Chose a variety of citrus types - shown here are 1 tangerine, 1 orange, and 1 grapefruit (cara cara and blood oranges would be great choices, too). Cut the peels off and thinly slice the fruit. Arrange on a plate, removing seeds. Top with a drizzle with olive oil and honey and a sprinkle of sea salt to taste.
(all photos, jamie grill photography)