Citrus Menu Planning and Seasonality Guide
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It's easy to keep citrus on the menu year-round with all the flavor nuances offered in the plethora of varieties. But for spring and early summer, take advantage of the abundance of Valencia oranges, grapefruit, lemons and limes readily available.
Oranges – As the Navel orange season winds down in April, it gives way to the Valencia variety, which is popular for its sweetness and juiciness and is readily available February through November, though its peak season is May through July.
Valencia oranges are small to medium in size and have a thinner, pebblier rind than Navel oranges. Valencias contain a few seeds and are ideal for juicing as well as eating out of hand. It's normal for them to develop a green tint during warmer months as the skin reabsorbs chlorophyll. The greenness doesn't mean they aren't ripe!
Flavor Notes – Dubbed the "King of Juice Oranges," Valencias are juicy bursting with a sweet/tart flavor, which makes them ideal for juicing and for use in salads.
Quick Valencia Orange Menu Inspirations:
Orange Smoothies – Start with a half cup freshly squeezed orange juice and Valencia orange segments in the blender. Add a peeled banana, some frozen berries and yogurt. Blend until smooth and creamy.
Grapefruit – Sometimes referred to as "the forbidden fruit," some experts believe the grapefruit is a cross between a sweet orange and a pummelo.
Select among white, pink and red varieties, all with full flavor. The deep red varieties are Star Ruby, Rio Red and Rio Star. They are available year-round.
Flavor Notes – The flesh of Ruby and Rio varieties is sweet and juicy with a sour cherry aroma. The tart, ripe grape flavor has a pleasant lychee-like aftertaste.
Quick Grapefruit Menu Inspirations:
Grapefruit Mushroom Salad – Combine peeled and sectioned grapefruit with sliced mushrooms, red onion slices, dark raisins and Romaine lettuce leaves. Top with a citrus honey dressing made of vegetable oil, orange juice, lemon zest and juice, honey, salt and pepper.
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Lemons – The most popular citrus fruit used in cooking, common lemons are the Lisbon and Eureka varieties with a taste so similar, they are indistinguishable from each other. They are firm and juicy with very few seeds and are available year-round.
Flavor Notes – Lemons have a bright floral aroma with a tart flavor like sour berries, crabapples and citron peels. Lemons act as a flavor catalyst preparing the taste buds for the next flavor.
Quick Lemon Menu Inspirations:
Sautéed Lemon Calamari – In a large skillet, heat butter with garlic salt and sauté calamari for a few minutes on each side. Add lemon peel and juice along with green onion and parsley. Sautee briefly and garnish with lemon cartwheel slices.
Limes – While they are available year-round, the peak season for limes is May through August. They are the most acidic of the citrus fruits and are a staple in Latin American, Southeast Asian, Indian and African cuisines.
Limes have thin skin, few seeds and may vary in color from bright green to pale yellow. They are a natural flavor enhancer in everything from marinades to soups and beverages.
Flavor Notes – Limes are stronger and more tart than lemons. They are distinctive for their piney and floral flavor and spicy aroma.
Quick Lime Menu Inspirations:
Minted Citrus Cooler – Combine lime, lemon, orange and pineapple juices with sugar and mint leaves and stir to dissolve the sugar. Cover and chill for at least 4 hours. Remove the mint leaves. To serve, pour in a large container and add chilled ginger ale, club soda and ice cubes. Garnish with half-cartwheel lime slices.
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