Cooking with citrus fruits: tips and recipes

Cooking with citrus fruits: tips and recipes

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Here comes the time of citrus fruits, excellent for filling up on oranges and tangerines, and even grapefruits if we don't consider them too bitter, but that's not enough. It is also possible cooking with citrus fruits, using them to make our dishes tastier. It is not trivial, because they have very particular characteristics and cannot be randomly included in a recipe, but it is also not impossible to learn how to dose and introduce them in order to add a magical, and a little bit winter, touch to our dishes.

Cooking with citrus fruits: tips

Before discovering our special citrus-based menu, let's find out some tricks to avoid making messes in the kitchen and to handle them easily. Be careful to associate them with dairy products. When we are preparing a sauce, for example, and it contains a little cream, an exaggerated amount of citrus juiceit can get me into trouble and the sauce turns into a kind of cheese.

  1. Never add juice to cooking dishes: lemon juice it should be used fresh and also that of lime.
    Be daring and also use the whole fruit. In fact, we often limit ourselves to inserting peel or citrus juice, never or almost never the pulp. If we manage to eliminate the seeds, we can safely introduce it in our recipes thus putting real ones slices of lime, grapefruit or orange for example in a pan with fish to be cooked in the oven, or together with a chicken to be roasted, introducing them in some cavity.
  2. Fresh zest only. To cook in a faster and more organized way, it may happen to prepare all the ingredients first. We cannot do this with peels that we want to add to our dishes. It is a question of conservation and deterioration. If we leave the peels to wait in the air, the aromatic oils evaporate quickly making them dry. This means they will have less scent and less taste.
  3. Try to combine citrus fruits with other acids. There are no particular vetoes when it comes to mixing citrus juice with other equally acidic liquids. Here are some examples of a successful blend. There are marinades and the classic citronnette (olive oil, lemon juice, salt, pepper) with the courageous addition of rice vinegar or apple vinegar which have an underlying sweetness suitable for balancing the sour taste of lemon

Cooking with citrus fruits: recipes

Let's start with a good first course that opens the all citrus menu that we recommend in all seasons. The lemon and mint fettuccine they are both a summer and winter dish, very fragrant and not too difficult to prepare.


  • 2 untreated lemons
  • 350 g of fettuccine
  • 10 mint leaves
  • Extra virgin olive oil q.s.
  • Pepper as needed.
  • Salt to taste.

After washing carefully i lemons, partly grate the zest and partly cut it into very thin strips. One of the two lemons should also be squeezed because we will need the juice. Let's take a tureen and put the lemon zest and juice inside, adding some mint leaves chopped and two tablespoons of extra virgin olive oil. We go up and put some pepper, if you like.

Now let's take the fettuccine and boil them in salted water but drain them in time so that they are still al dente. Let's put them in the tureen where we left the dressing of lemon and mint and we mix deeply. Then we can serve. To avoid that the taste is too bitter, we are very careful when cutting the lemon zest so that the white part is excluded from the dish. Those who prefer the high-calorie version of this recipe can use butter instead of oil and also season with Parmesan or Grana grated.

Let's continue with a second, with a second of fish: Sea bream with orange

  • 4 sea bream fillets
  • 1 large orange
  • White flour type "00" to taste
  • Extra virgin olive oil q.s.
  • Pepper as needed.
  • Salt to taste.

Wash the sea bream fillets well, flour them and let them brown on both sides in a non-stick pan with extra virgin olive oil. Then we season with salt and pepper. Towards the end of cooking, we can add orange juice and then we finish the preparation. To avoid that annoying orange residues remain in the fish, it is better to filter the citrus juice before using them for seasoning. Those who love this type of flavors, combined with fish, can also try different types of fish (sea bass, sole, plaice) and starting with grapefruit!different types of citrus fruits,

We finish with a very tasty dessert, made with chocolate and orange. The chocolate and orange pudding.

  • 1 large untreated orange
  • 500 ml of milk
  • 1 tablespoon of flour 00
  • 1 tablespoon of orange liqueur
  • 1 tablespoon of sugar
  • 1 egg yolk
  • 3 tablespoons of unsweetened cocoa powder

We wash the orange and cut the peel to obtain strips, without including the white part which would be bitter. The orange peel they must be placed in a high saucepan with the milk, letting it come to a boil and only when it comes back warm can we remove the orange peel. We have orange flavored milk to which to obtain the pudding we have to add the cocoa, flour, sugar and egg yolk, stirring. Then we let it boil for three or four minutes. Take a pudding mold and sprinkle it with the orange liqueur, then add the mixture and let it cool in the fridge.

Beyond the presence of orange and our ability to cook with citrus fruits, to obtain a citrus-free pudding, always mix in the same direction. To complete the dessert and serve it, we can also prepare one hot orange sauce dissolving the orange juice with 1 tablespoon of sugar over low heat, adding 1 tablespoon of apricot jam and 1 of peaches. After two minutes of cooking it is ready.

Video: Sunkist Citrus Tips with Kimberly Schlegel Whitman: Fruit Snack Recipe (May 2022).