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With flavours ranging from sweet to sour, citrus fruits are a great way to add fresh flavour and colour to your favourite dishes.

A little sweet, a little sour and a whole lot of delicious, citrus fruits are the perfect way to bring some sunshine to cold winter days. Whether sweet or savoury, from breakfast to dessert, every meal is a delight thanks to their fresh flavour and vibrant colours. We’ve got handy tips on selection, storage, and prep to help you make the most of these delicious winter fruits.

Get to know your citrus fruits

Lemons

Lemons are highly acidic with a refreshing flavour and bright-yellow colour. You’ll see common and Meyer lemons available, depending on the season.

Tips:

  • Sprinkle lemon zest on pasta salad or combine with ginger and salt for a chicken rub.
  • To replace 1 cup (250 mL) buttermilk, stir 1 tbsp (15 mL) lemon juice into 1 cup (250 mL) milk or cream; let stand until curdled, 5 to 10 minutes.

Try:

This speedy 30-minute recipe, featuring grilled chicken with an easy lemon-herb sauce, is bright, bold and so simple.

Limes

Small in size, but big on flavour! Limes are the most acidic of citrus varieties and are often found in Indian, Caribbean and Latin American cuisine. You’ll most often see common (Persian) or Key limes, depending on the season.

Tips:

  • Add zing to fruit salad with a squeeze of juice and a sprinkle of zest.
  • Add a wedge of lime to your sparkling water to make it even more refreshing.
  • Cook pork with oil, cumin, and lime zest and juice, then top with salsa and cilantro for a Mexican-inspired dinner.

Try:

Looking for something a little different? This Cilantro & Lime Jasmine Rice is perfect with grilled fish, chicken, or veggies.

Oranges

The sweetest member of the citrus family, oranges are the most easily found citrus fruit with the most varieties. You’ll often see varieties such as the Valencia, clementine, mandarin, tangerine, blood, navel and Cara Cara.

Tips:

  • Add segments of your favourite variety to fresh salads.
  • Add to marinades or vinaigrettes for a bright note or make into wonderful winter marmalades.

Try:

Grapefruit

From yellow to pink-hued on the inside, this citrus fruit is larger than most, tart and slightly bitter (which a sprinkling of sugar can help tame). You’ll often see white, pink or red grapfruits on shelves.

Tips:

  • Use pink or red grapefruit to liven up salads, drinks, cocktails, and desserts. Or use chopped with seafood for the ultimate poke bowl.
  • Halve, top with cinnamon sugar, then broil until brown for a sweet-tart midday snack!

Try:

How to select, store and prep citrus

  • Choose firm citrus fruits that feel heavy for their size. Unblemished skin and a strong colour are also key.
  • Keep citrus fruits refrigerated for several weeks, or at room temperature, if you’re going to eat them within a week.
  • When using citrus zest in a recipe, avoid the white pith part of the peel, which will impart a bitter flavour. Wash the fruit before using the zest.

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