Recipe: Pomelo Lime Shrimp Salad

Pomelos are great on their own, but with their tangy, juicy citrus flavor, they are also great for fresh summer recipes like this one. This simple recipe has a touch of Asian flair, with fresh lime, cilantro, and fish sauce, and the toasted toppings add a unique crunch. This is great for a light and tasty supper or lunch.

Pomelo Lime Shrimp Salad
(Serves 4.)

Ingredients:

Pomelos. (Photo credit: Wikipedia)

2 pomelos, peeled and segments cut out
3 limes, juiced
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp chopped cilantro
1 Tbsp chopped green onion
2 lbs. small fresh shrimp, cleaned, tails removed
1 Tbsp light olive oil
dash of red pepper flakes
1 Tbsp toasted chopped peanuts
1 Tbsp toasted shredded coconut
salt and pepper to taste

Directions: 

• Preheat oven to 400 degrees.
• Put pomelo segments, lime juice, fish sauce, brown sugar, cilantro, and green onion in a large bowl and stir well. Cover and refrigerate.
• Put shrimp on baking sheet, drizzle with olive oil, sprinkle with red pepper flakes, and mix with your hands to coat well.
• Bake in preheated oven for 3 to 5 minutes, just until pink.  Remove and allow to cool on sheet.
• When cool, add shrimp to the bowl with pomelo mixture and stir to combine.
• Spoon this shrimp-pomelo mixture out into small shallow bowls, then top with the peanuts and coconut. Salt and pepper to taste.

4 Unusual Citrus Fruits You Should Try

We are all familiar with the most common varieties of citrus such as oranges, lemons, and tangerines, but there are probably a few other kinds you are not aware of. Either they are not grown close enough to your region so you have access to them, or perhaps you just never thought to seek them out. Let's take a look at four unusual citrus fruits that might be worth getting to know.

1. Pummelo or Pomelo

Pomelo fruit.  (Photo credit: Wikipedia)

The pummelo, also known as pomelo, is the largest of the citrus fruits. It is native to southeastern Asia and Malaysia and grows wild in Fiji and surrounding Islands. Dr. David Fairchild is credited with the introduction of the pummelo into the United States. He began trying to introduce the tasty citrus in 1899, but was unable to reproduce the satisfying fruit until 1926 when seeds of a cultivar in Kediri were collected and sent to the Citrus Quarantine Station in Bethesda, Maryland, and grown successfully.

Since then, the pummelo has never attained significant status. However, it is casually grown as a curiosity in private gardens in Florida and the Caribbean area. At least one fruit-grower in Florida raises pummelos on a small commercial scale. You can find them in some larger grocery stores in the winter and early spring.

2. Minneola

The minneola is a cross between a tangerine and a grapefruit and can be recognized by 'the little nose' that distinctly sticks out from the fruit. It is actually a very specific type of tangelo (a cross between a Duncan grapefruit and a Dancy tangerine) and is marketed as an easy-to-peel citrus fruit. 

Minneolas were first released as a sustainable fruit in 1931 by the USDA Horticultural Research Station in Orlando. It is named after Minneola, Florida, where it was originally developed.  It is also called the honeybell fruit by some growers in certain areas. The sweet and juicy fruit matures December through February, and is at its peak of ripeness during the month of January.

3. Leech Lime

The lime is one of the most cultivated citrus fruits in the tropics. Shaped like lemons, limes are generally smaller and more acidic. The leech lime is a bit bigger than the traditional limes we see in the grocery store and has a warty skin. Leech limes are believed to be one of the most detoxifying of all fruits. So, if you want to cleanse your body, squeeze some leech limes into your water.

In Malaysia, a bit of folklore surrounds the juice of leech limes, as it is said to scare away evil spirits.  In modern times, the leech lime is basically either juiced for drinking and cooking, and the leaves are kept either fresh or dried, and are also used to flavor soups, curries, and sauces.

Ugli Fruits (Photo credit: Wikipedia)

4. Ugli

The intriguing name is enough to entice you to try this citrus fruit.  Uglis are a specific kind of tangelo, easier to peel because of the loose skin. The skin may also have brown and green spots. The light green surface turns spotty and orange when the fruit is at its peak of ripeness.  In essence, it looks pretty ugly.  If you didn't know you were looking at an Ugli fruit, you might think you had a bad grapefruit in your hand.

The flesh is very juicy and the taste is often described as more tart than an orange but sweeter than a tangerine.  You might suspect from the flavor that the ugli fruit is a lemon-tangerine hybrid. The fruit is seasonal from December to April and peak distribution occurs in the United States between November and April.

You can fill the fruit bowl with oranges, lemons, limes, and tangerines, or you can surprise your family with a bowl of citrus they don't recognize.  Enjoy their puzzled expressions while you can, because it won't last once they dig in.  Then you'll see nothing but smiles, dripping with juicy citrus goodness!

Recipe: Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit

If you've got loads of arugula in the garden right now like we do, this is a tasty and unique salad, full of fresh summer flavors like mint and lime. Quinoa provides protein and a nice crunch, making this a complete meal for a light lunch or supper - or serve as a side-dish with Wednesday's recipe of pan-fried Balsamic Orange Salmon!

Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit
(Serves 4.)

Ingredients:

1 cup quinoa
2 cups water
1/4 tsp salt
1/2 cup fresh lime juice
1/2 cup olive oil
2 tsp honey
2 garlic cloves, minced
1 shallot, minced
salt and black pepper to taste
4 cups baby arugula leaves, cleaned and dried
1/4 cup chopped fresh mint
1/4 cup dried cranberries (optional)
1/2 grapefruit, peeled and sectioned

Directions:

• Put quinoa in a dry skillet over medium heat and toss gently until fragrant.  It should smell slightly nutty; remove from heat.
• In a large saucepan, add water and bring to a boil, then turn heat down to low.  Add salt and slowly stir in toasted quinoa. Keep heat on low, cover saucepan, and cook for 15 minutes. Fluff with a fork and dump into a bowl to cool.
• In a small bowl, whisk together the lime juice, olive oil, honey, garlic, and shallot, taste and add salt and black pepper to taste, stirring well. 
• Stir 3/4 of this dressing into the cooled quinoa, setting the remaining dressing aside.
• In a separate large bowl, toss together the arugula, mint, and cranberries (if using).
• To serve, using 4 chilled salad plates, divide the arugula mixture onto each salad plate, then top each serving with even amounts of quinoa mixture and grapefruit. Finish by drizzling each salad with equal amounts of the remaining dressing.

What You Should Know About Citrus

Everyone thinks they know a lot about citrus. After all, we eat on an average at least several servings of citrus every week. But how much do you actually know about the juicy fruit you consume? Citrus has a rich background, some amazing health benefits, and some pretty awesome facts to go right along with it. Let's examine what everyone ought to know about citrus and see how we can enjoy it even more in our summer cooking!

History

Citrus trees. (Photo credit: Wikipedia)

The various species of Citrus are all believed to be native to the subtropical and tropical regions of Asia and the Malay Archipelago, and to have spread from there to other sections of the world. Citrus has been cultivated through the ages, and in some pretty remote places.

The history of the spread of citrus reads like a romance novel. Even in very early times, the appearance of both the beautiful tree and fruit attracted the attention of travelers and received mention in their written narratives. However, no matter how loved citrus was, the spread of the citrus tree from one part of the world to another was actually quite slow.

Around 310 B.C. the first member of the citrus family was introduced to Europe. For several hundred years this was the only citrus fruit known. A tile floor mosaic found in a Roman villa near Tusculum indicates that lemons and limes were becoming known in Italy.  Another mosaic in Rome, this one designed about 330 A.D. for Constantine the Great, indicates that, at least in Italy, oranges and lemons were being grown.

It is now known that the sweet orange had been grown for many centuries in China and had apparently reached an advanced stage of cultivation before it became well known to Europeans. Han Yen-chih, wrote in 1178 A.D. and translated into English in the Monograph on the Oranges of Wên-chou, Chekiang, 1923, named and described some twenty-seven varieties of sweet, sour, and mandarin oranges. He also described citrons, kumquats, and the trifoliate orange and discussed nursery methods, grove management, and diseases.

Of course, other areas with temperate climates began to cultivate citrus as well.  Areas such as Spain and other tropical regions did their part to bring citrus to many lands, including the Americas. Through exploration and conquest, sweet juicy citrus found its way around the world.

Painting (Photo credit: Wikipedia)

Health Benefits

Citrus fruits have long been valued as part of a nutritious and tasty diet. The flavors provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for you.

It's well established that citrus and citrus products are a rich source of vitamins, minerals, and dietary fiber that are essential for normal growth and development and overall nutritional well-being. However, it is now beginning to be appreciated that these and other biologically active, non-nutrient compounds found in citrus and other plants (phytochemicals) can also help to reduce the risk of many chronic diseases.

Citrus is most commonly thought of as a good source of vitamin C. However, like most whole foods, citrus fruits also contain an impressive list of other essential nutrients, including both glycemic and non-glycemic carbohydrate, potassium, folate, calcium, thiamin, niacin, vitamin B6, phosphorus, magnesium, copper, riboflavin, pantothenic acid and a variety of phytochemicals. In addition, citrus contains no fat or sodium, and, being a plant food, no cholesterol.

Fun Fact

Moro oranges are also called blood oranges because of their deep red colored flesh. But don't worry, it isn't real blood - they're really a sweet treat. After chocolate and vanilla, orange is the world's favorite flavor. Christopher Columbus brought the first orange seeds and seedlings to the New World on his second voyage in 1493.

How to Eat

 (Photo credit: Wikipedia)

There are hundreds of ways to eat citrus. One of the most popular and easiest ways to enjoy citrus is to peel the fruit and separate it into individual segments.  Or you can just cut through the peeling and slice it into wedges and peel the juicy sections out.

You can also juice your citrus for a fun and tasty drink.  Both the juice of citrus and the zest is used in cooking to create flavorful dishes.  Also, using whole segments of citrus in salads, or even grilled, adds a bright flavor to many meals.  Citrus makes a wonderful marinade for fish, meat, and poultry, actually breaking down the fibers and tenderizing it, along with flavoring the dish. With so many ways to eat citrus fruits, there is almost no way you can go wrong, or get tired of it.

Learn more about citrus by trying new varieties and using it in new ways. That glass of orange juice you enjoy in the morning is just the beginning!

Check back later this week for some tasty ways to brighten up your summer cooking using citrus.

Recipe: Ruby Red And Emerald Green Super Salad

This week we're celebrating citrus. Citrus fruits are the perfect simple way to bring a tangy freshness to favorite summer dishes. Whether you are using the juice of a lemon to bring acidity to a fresh salad dressing, or the zest of an orange to brighten up a quick summer stir fry, you're sure to find lots of great ways to use citrus in your cooking this summer. We'll start off with a salad today.

Sweet, tangy, and delicious, this super-food-filled salad combines elements of summer and fall into a fresh, unforgettable bowl of healthy goodness:

Ruby Red And Emerald Green Super Salad
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

2  large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2  ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 sweet red bell peeper, diced
4  green onions, chopped
1  Tbsp local honey
2  tsp soy sauce
2  tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup dried cranberries
salt and pepper to taste
mixed lettuce for serving

Instructions:

1. Put the grapefruit segments, avocado pieces, bell pepper, and onions in a large glass bowl.
2. In a separate bowl, whisk together the honey, soy sauce, and olive oil until frothy, then immediately pour into bowl and toss together.
3. Add the pistachios and dried cranberries and toss lightly. Season to taste.
4. Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and service immediately.

Learn to Enjoy The Zest Of Citrus In Your Cooking

Zest is a funny word.  We can use it in many ways.  Is zest a noun or a verb?  Let's take a look at the essence of zest, what it can provide in the kitchen, and some techniques for gathering this tricky little super-flavor.

What Zest Provides

Using an orange zester to zest an orange. (Photo credit: Wikipedia)

The outermost rind of citrus is where you find zest for cooking. It is valued for the intense, fresh, and brightening flavor it imparts to food. That is thanks to an abundance of aromatic oils in the rind.
However, there is a sub-rind, also known as the pith, which is white in color and directly under the rind. This pith is very bitter and not desirable at all when it comes to cooking. The pith serves only one purpose; to help protect the fruit from predators.

Citrus zest is added in recipes to either add color, intensely strong flavor, or both. There are a number of methods and tools available to harvest the fruit’s zest. You can purchase dried zest in the spice section of the supermarket, but it doesn't hold a candle to the fresh zest you can easily make yourself.

Zesting Techniques

Before starting, be sure to scrub the fruit with a vegetable brush and warm, soapy water. This will help remove any chemicals or other contaminants which may be on the skin. Rinse very well under fresh, cold running water, then dry.

You want to remember when 'zesting' citrus, to be very careful about only zesting, or scratching off, the colorful outside layer. If you start getting into the pith, you have gone too far.

If you are using a traditional hand held zester, you will end up with long, skinny stands of zest. A traditional zester looks almost like a miniature back-scratcher. You can also use a pairing knife, but you will have to be incredibly careful only to get the colorful part of the zest and not the pith. If you don't have a zester or micro-plane grater as listed below, a better choice would be a sharp vegetable peeler - with a careful hand, you can get perfect thin peels of lovely zest. You will probably need to mince or chop them up afterward though.

A citrus zest grater (may also be used as a general purpose grater). (Photo credit: Wikipedia)

A micro-plane grater is basically a very fine hand held grater which can be used to produce finely grated zest. To use a micro-plane, simply rub the lemon or other citrus fruit against the small blades on the grater over a bowl. A micro-plane produces short pieces of zest which are ready to use without further chopping.

Of course, if you only have an old fashioned box grater, the type you know from grating cheese, you can zest citrus on that as well.  Just try the different grater levels and decide which works best for you.  There are times when you might want larger curls of zest and times when you want the zest to be tiny enough to be absorbed into a recipe.

When to Use Zest

Zest is a powerful ingredient you will want to get to know in the kitchen.  A little goes a very long way, so you have to know when to use zest.  So when should you use zest?  Your answer is easy – whenever you want to infuse a dish with incredible layers of citrus flavors.

For example, by folding a little citrus zest into ricotta cheese before making baked ziti or stuffed shells, you get a tangy note that works well with the pasta. Putting lemon or lime zest into olive oil and heating it just until it begins to sizzle will give you an incredible infused olive oil suitable for many uses. You can also mix zest with brown sugar or honey to use as a glaze.  Or, try stirring zest into cake or brownie batter for a surprising flavor 'pop' in your favorite dessert!

Zest is an incredible ingredient to lift and brighten many dishes.  Considering that we used to just throw the lemon or lime or orange rind away, this is an ingredient that is like 'found money'... or I should say 'found flavor!'  Enjoy the zest of citrus to add more zest to your meals.

Beat the Heat With Cool & Fresh Citrus Summer Beverages

Nothing says summer like a nice cold citrus drink. Maybe it's because the citrus flavors just scream “Summer's here!”  Or perhaps it's because of the clean and refreshing taste.  No matter what the reason, summer and citrus go hand-in-hand with a warm summer night. So sit back and relax with these mouthwatering drinks that feature citrus at its finest.

Refreshing Drinks for All Ages

These drinks have no spirits, but they have lots of 'spirit!'  (If you prefer the adult version, simply add alcohol of your choice - or see more recipes below.) They are easy to make, and very tasty.  With these recipes, you will never go back to processed powdered or canned drinks again.

Limeade. (Photo credit: Wikipedia)

Limeade

This is one of the all time classics when it comes to summer.  Limeade is a sweet and tart drink that not only refreshes, but makes a sunshine-drenched day even better.  If you're looking forward to making a giant batch of limeade to share with your friends and family, this is a super simple method.

Juice four to six fresh ripe limes, then combine with one liter of lemon-lime seltzer water, which can usually be found on the soda aisle of your local grocer.  Add in some superfine (castor) sugar to taste. Once you have everything mixed, throw some ice in a glass and fill it up with this over the top refreshing concoction.

Lime Sherbert Punch

Looking for something fun the kids can enjoy on a hot summer day? How about a lime sherbert punch? Not only does it taste great, the green foamy drink makes for a pretty amazing party drink when the neighborhood decides to stop by for some fun in the sun.

Grab a big bowl and combine a quart of lime sherbert, one liter of ginger ale, a can of sliced pineapples including the juice, and sliced rounds of lemon and lime. So pretty and so delicious.

Sparkling Italian Lemonade

Not your average lemonade, this drink is a basil-infused lemonade that will knock your swim-floaties off!  There are certain flavors that play off each other, and lemon and basil are two of them. You won't ever go back to a plain old lemonade once you try this.  But, before you get too far, you'll need to make the simple syrup.  Don't worry; it's simple just like the name says.  In a saucepan, put two cups of sugar, one cup of water, and a handful of washed and chopped fresh basil leaves. Over medium heat, cook this until the sugar melts and the liquid reduces just a bit. Then set aside and let the syrup cool.

To make the lemonade, take about 12 to 15 lemons and juice them.  You want about two cups of freshly squeezed lemon juice.  Put the juice into a pitcher and add in two cups of the basil infused simple syrup - or to taste. Then pour in two cups of sparkling water, add ice as desired, and serve immediately.

Refreshing Drinks for Adults

These are the 'spirited' drinks meant for adults.  The freshness of the ingredients make these adult drinks stand out from the rest.

Mimosa Punch


Citrus Punch. (Photo credit: Wikipedia)

As the dew rolls off the freshly cut grass, there is no more delightfully refreshing drink than a tall flute of mimosa punch. Mimosa punch is easy to make and even easier to drink at a brunch with your friends and family. Grab a can of orange juice concentrate, a bottle of club soda, and a bottle or two of sparkling wine or champagne.

Combine the thawed orange juice and about four cups of ice cold club soda and stir until they are well mixed. Once those two ingredients are together in a punch bowl, start adding the sparkling wine or champagne to taste, pour into flutes and serve with a fresh twist of orange and a sprig of mint.

Lemon Cucumber Gin Punch

Can you really combine something fun, something refreshing, and something healthy?  That sounds like the perfect drink for summer.  Of course gin is not considered healthy, but the lemon and cucumber are so cleansing, it's hard to not give this drink a little nod to healthy cocktail status.

Simply combine the juice of four lemons, along with the rinds, cut up a bit, into a bowl.  Add about a cup of sugar, more or less as desired. Let this 'steep' for about half hour to one hour, then strain, discarding the rinds.  Slice a large washed and unpeeled cucumber into thin rounds and put them to a pitcher.  Pour in the strained lemon juice.  Then pour in a full bottle of gin and let it steep for two hours. To serve, fill a tall glass with ice and pour punch into glass.

Whether you have a brunch planned at your house, or a pool party, or picnic, a refreshing citrus drink just fits.  Summertime is the right time to enjoy these fresh, cooling beverages.  Tweak them as you wish to suit your taste, then sip and relax!

Recipe: Asian Grapefruit Orange Enhanced Tuna Steaks

This simple and tasty recipe combines the mild meatiness of tuna with the tangy flavors of grapefruit and orange and Asian seasonings for a taste combo that will make your tastebuds sing. It's a fairly easy and quick recipe, but fancy enough that your dinner guests will think you slaved over it!

Asian Grapefruit Orange Enhanced Tuna Steaks
(Serves 4.)

Ingredients:

2 tsp red or white wine vinegar
2 tsp soy sauce
1/2 tsp grated fresh ginger
1 tbsp olive oil
1 medium grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
2 tbsp finely chopped red onion
2 tbsp chopped fresh cilantro
2 tsp olive oil 
4 fresh tuna steaks
salt and pepper to taste

Directions:

• In a small bowl, whisk together vinegar, soy sauce, ginger and 1 tbsp olive oil.
• Cut grapefruit sections and orange sections in bite size pieces and add to bowl with sauce, then add the red onion, and two tbsp cilantro; then set aside.
• Prepare fish: Heat 2 tsp olive oil in a large heavy skillet over medium-high heat. Add tuna steaks and cook quickly for about eight minutes, turning once. If you have good tuna, it doesn't need to be cooked through, but that is a personal choice.
• Sprinkle with salt and pepper to taste. 
• Serve the fish with grapefruit orange relish spooned over.