A walk past the fruit stalls in December is in itself a celebration of winter fruit– it’s bursting with colors and scents of citrus.Fresh citrus bursts with flavor and is incredibly versatile in the kitchen. Wondering what can be done with ripe citrus besides peel and eat it? Let me help. Use the:
zest for dressings, marinades, or custards
as a centerpiece when decorating a table or side tablesI’m pretty sure you’ve got the gist of the greatness of citrus. Winter citrus is not only tasty but it’s also versatile and waiting to be utilized in your kitchen.
I propose using the citrus in such a way that showcases the best elements of each variety AND creates a stunning showpiece. I give you the winter citrus salad.Slice the selected varieties of citrus, arrange in a pattern and drizzle with a homemade of dressing that combines the tartness of fresh lime juice with the sweetness of lemon zest and the stickiness of organic raw honey. Stir in organic mint leaves and serve.
Winter Citrus Salad
pomelos (if available)
honey lime dressing (recipe below)
- Slice each citrus to your preferred thickness. Arrange on a platter and drizzle with honey lime dressing.
- Serve chilled or at room temperature.
for the Honey Lime Dressing
2 tablespoons honey
juice of 1/2 a lime
zest of 1 lemon
2 tablespoons fresh mint leaves, finely chopped
- Place all ingredients into a small bowl. Whisk well to combine. Serve chilled or at room temperature.