How perfect that citrus is in peak season come winter — that's when we need the immune-boosting properties of its rampant vitamin C the most! But citrus fruits have a much more fun job than just kicking colds to the curb.
In her revered cookbook Salt, Fat, Acid, Heat, chef Samin Nosrat highlighted citrus's ability to brighten and balance a dish, saying, "When you eat something that's properly acidic, it will make your mouth smack with deliciousness."
'Tis the season to experiment with how citrus can balance — and elevate! — your mains, drinks, and even desserts.
Leave It to Lemon
Lemon is the old reliable — the O.G. — it's the most universal kind of citrus that packs a punch in anything you give a squeeze. Lemon likes the simple life; it doesn't need all the fancy things to make a dish really pop. An easy drizzle of olive oil, and a few grinds of black pepper and sea salt, paired with fresh lemon will elevate any dish.
There's a reason, too, that we often see lemon mixed in with ricotta, goat cheese, and yogurt. The acid in citrus changes the mouthfeel of creamy, rich foods and gives the palate a nice break from the fat. Try it with Nature’s Best® Dairy Goat Cheese, known for its creamy texture and tangy, fresh taste.
For a sweet twist, Roma® Ricotta Cheese is the ultimate base for Lemon Ricotta Pancakes — light, fluffy, and bursting with citrus brightness. And don’t stop there: a Citrus Yogurt Dip adds zing to apps and sides, making citrus the star of every course.
Plus, when it comes to cocktails, adding anywhere between a quarter- to a half-ounce of fresh lemon juice provides balance to the sweetness of simple syrup and potential liqueurs.
Pairing Pros*
- Fruit: Raspberry, blueberry, blackberry, strawberry, apricot
- Herbs & Spices: Rosemary, thyme, basil, oregano, ginger, cardamom
- Protein: Chicken and fish
- Classic Cocktail: The French 75, Whiskey Sour (add 1/2 ounce extra simple syrup if using egg white!)
Think outside the crate: lemon and lavender bud ice cream, espresso tonic with lemon
Learn To Love Lime
Limes have similar applications as the properties of lemons — both provide acidity without adding sugar. So, you have another essential ingredient in cocktails — use that acid to balance the sweet and bitter.
The lime, though, is lemon's funkier cousin. She likes to mingle in the tropics — and is always a match made in paradise. Think bold and refreshing as part of a Lime & Mango Mezcal Margarita, where lime’s zing cuts through the smoky and the sweet. Or turn up the heat with a Chili Lime Limone Menta, a spicy-cool twist that proves lime isn’t just a garnish.
Another trendy complement to lime? Any kind of heat — think chilis, chipotle, jalapeños, or habaneros. Not only do the flavors pair nicely, but the acid in lime juice breaks down the capsaicin in hot peppers. This dynamic duo shines in dishes like Chili Lime Sea Bass or Sockeye Salmon with a Chipotle Lime Glaze. If you’re looking for authentic Latin-inspired heat to pair with citrus, consider Contigo® Adobo and Chile Pastes.
The high acidity in lime juice also makes it the go-to citrus to squeeze over the raw fish dish ceviche, as the acid breaks down the meat's proteins in the same way heat does, changing the texture to a little more firm and palatable.
Pairing Pros*
- Fruit: Avocado, pineapple, coconut, mango, pomegranate
- Herbs & Spices: Cilantro, mint, parsley, Thai basil, curry, cinnamon, and lemongrass
- Protein: Steak, ceviche, fish, and seafood
- Classic Cocktail: The original daiquiri, a mezcal margarita on the rocks
Think outside the crate: Lime pie with a macadamia nut crust.
Grab A Grapefruit
With grapefruit, we're now leaning sweeter than lemon-lime. While this citrus still provides the great complementary acidic qualities we’re looking for, grapefruit's slight sugar content makes for even a wider range of applications.
Heads up: In cocktails, you're still going to want to pair any fresh grapefruit juice with a touch of lime to cut that sugar — and Rejuv® Grapefruit Juice is the perfect way to bring consistent, vibrant flavor to every pour.
This citrus also leans bitter, so adding complementary honey, agave, or maple syrup will round out the bitterness while enhancing its natural flavor. A sprinkle of salt or crumbled feta also tones down the bitterness and creates balance.
Grapefruit is perfect for vinaigrettes or marinades, even sectioned in winter salads with shaved raw fennel and pomegranate.
Pairing Pros*
- Fruit: Strawberries, lychee, avocado
- Herbs & Spices: Mint, tarragon, dill, fennel
- Protein: Fish, pork, beans, nuts and seeds
- Classic Cocktail: Paloma with broiled grapefruit and rosemary, Gin Salty Dog
Think outside of the crate: Try a coffee spritzer on your brunch menu: cold brew over ice, fresh grapefruit juice, and seltzer water.
Orange You Glad We're Still Here
As a very sweet citrus, orange naturally lends itself to desserts, baked goods, and drinks. After all, the combo of orange and chocolate alone is a proper last meal in my book. Pair orange with honey, Magellan® Nuts, liqueurs, and even Coda Coffee® for a decadent final touch. But orange has so many opportunities to lend a hand to the savory side of your menu as well.
The reason orange goes so well with salmon, for example, goes back to the fat-slicing ways of citrus. The acid and sugar can cut right through the heaviness of the omega-3-rich fatty slab of salmon.
Pairing Pros*
- Fruit: cranberry, raspberry, blueberry
- Herbs & Spices: Cinnamon, clove, cardamom, vanilla, ginger
- Protein: Game meats, duck, chicken, salmon, pork
- Classic Cocktail: Harvey Wallbanger
Think outside of the crate: Candy your own orange peels to jump on the no-waste movement. Use them to garnish desserts and cocktails.
Playing with citrus opens a whole world of possibilities for melding flavors. With more exotic options out there like yuzu, Buddha's Hand, kumquat, and mandarin (technically not an orange! who knew?), you can give your guests a whole new experience this season and beyond.