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an abundance of citrus (but no lemons)

I just received a lovely box of tangerines, oranges and grapefruit. I can only eat so much out of hand and would love to use them either in main dishes or desserts.

I don't eat much meat and do not like chocolate and fruit together. What are you best suggestions given these parameters? TIA

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  1. Well you can certainly make some mighty fine cirtus curds with them for tarts or just eating on toast. Nothing wrong with a Mimosa or a Screwdriver made with freshly squeezed juice, tangerine or orange,

    1. marmalade seems an obivious choice!

      or you can candy them (boil rounds in simple syrum and coat with confectioners sugar), or juice them.

      i love peeled segments of blood orange in salads, grapefruit would work great too.

      1. In salads would be great. Here are some of my favorite combos:

        oranges, blanched asparagus, roasted beets, hazelnuts
        tangerines, butter lettuce, avocado, hazelnuts
        oranges, jicama, radish, cucumber
        Southeast Asian one from Hot Sour Salty Sweet...grapefruit, romaine, peanuts, cucumber, fresh mint, coconut

        My in-laws just gave me some grapefruit from Costco and they were great...very juicy and sweet. A simple and light dessert is fresh grapefruit segments dressed w/ prunes hydrated in a red wine reduction syrup (add sugar to reduction to taste). You can also make the Persian dessert of oranges w/ orange blossom water.

        Below is a photo of some grapefruit that I served for breakfast this weekend w/ some popovers. Plumped up the currants w/ the grapefruit juice over heat w/ some sugar before pouring over fresh grapefruit segments...

        1. You can put whole cloves in the oranges to make a lovely scented potpurri type thing.

          Or you could share the fruit with co-workers, friends or neighbors.

          1. Grapefruit makes a very refreshing sorbet or granita.

            1. Honestly, I find that there's nothing better in the morning than fresh-squeezed orange/tangerine juice. My mouth waters just thinking about it.

              You can use them to make a granita. I think that grapefruit/champagne granita would be yummy.

              I've also heard of baking grapefruit with brown sugar, cinnamon and butter, but have never tried it myself.

              I would think that oranges would make a good companion to roasted beets. Maybe a reduced orange sauce with beets? Or a salad made from fennel and beets topped with an orange vinaigrette and some goat cheese? Add some toasted almonds in there?

              1. I really like a simple citrus salad, cut the fruit into wedges without any white skin or membranes, and combine with chiffonaded basil. Squeeze any remaining juice in as well.
                Such a nice healthy dessert. And the basil really makes it.


                1 Reply
                1. re: daily_unadventures

                  Those citrus supremes go great with tender greens, too, for a savory salad. Add candied nuts, a drizzle of a simple juice-oil dressing, and you're good to go.

                2. I don't love grapefruit so I'd marinate scallops in the juice.

                  1 Reply
                  1. re: luniz

                    First of all, citrus in the fridge keeps for months. Last June I finished the last of some Christmas oranges and they were still good.

                    The only exception is very fragile thin-skinned citrus. Those will only keep about 2 weeks at most.

                    Fresh orange jello is simple and great ... 2 cups juice ... 1 pkg gelatin ... sprinkle gelatin over 1 cup of juice ... bring the other cup to a boil ... add to gelatin mixture and stir ... add sugar to taste if desired ... chill ... jello.

                    Here's a topic about grapefruit cake

                    Another topic with some grapefruit ideas

                    Last year the clementine cake was the rage on chowhound. Other citrus can be substituted. One of many threads about clementine cake.

                    From Chow - Orange & jicama salad

                  2. Sponge cake is something that nicely highlights good fresh citrus flavors--the one I make is not too sweet, and calls for a combination of juice and rind that really comes through nicely against the subtle backdrop of the cake. (Cheesecake is similar--recently made a really nice tangerine cheesecake with some rind and a little bit of the juice)

                    Also, not sure if you include fish with meat or not, but sliced up citrus broiled with fish and herbs can make for endless easy, quick, impromptu combinations!