3 Citrus Hacks That Add Flavor, Not Calories

Monday, April 3, 2017

Header citrus photo

By Toby Amidor, MS, RD

This post was sponsored by the Sunkist. Photos courtesy of Sunkist. All thoughts are my own.

Did you know that citrus fruit are in season all year long? Luckily, many of these unheard of varieties (hello, pomelo!) are now available at your local grocery stores. Not sure which varieties to look for? This fabulous seasonality chart is a great resource to keep on hand. Filling your shopping cart with new, delicious varieties gives you more opportunities to experiment at home. Although many folks like to peel and eat most citrus fruit, these babies can also be used to add mouthwatering bursts of flavor to your food for few calories. Here are my top 5 favorite ways to do so.

Zest

Using a microplane to zest your lemon isn’t new, but here are some ideas on how to use that zest. First, try Meyer lemons that are subtly sweet, with lower acidity and refreshing herbal scent. A Meyer lemon’s rind can vary from bright yellow to rich yellow-orange and has a soft, smooth feel. It is available almost all year round.

Sunkist_meyer_lemon zest

 

Zest a Meyer lemon and use in my Lemon Meringue Yogurt Snack:

-3 vanilla wafers, crushed
-¾ cup nonfat plain Greek yogurt
-Zest of 1 Meyer lemon
-2 tablespoons dry-roasted chopped pecans

Place crushed wafers in a small bowl. Top with Greek yogurt and lemon zest and sprinkle with pecans.

To use the Meyer lemon juice, try it on my Israeli-Style Salad.

Peel
How about peeling and playing with the Gold Nugget, a variety of mandarin, named for its beautiful, bright and bumpy rind. Their bright, sparkling orange interior is exceptionally sweet. This baby is available mid-March through June.

GoldNugget_Peeled

So what do I love to do with Gold Nuggets? Dip them in dark chocolate, of course! Both the rind (cut into bite-size pieces) and the mandarin segments can be dipped in melted dark chocolate (60-70% cocoa), placed on a baking sheet lined with parchment paper, and then immediately placed in the refrigerator to harden for about 10-15 minutes.

Mandarine dipped in melting dark chocolate

Photo courtesy of istockphoto.com

The dark chocolate provides a boatload of antioxidants, while the Gold Nugget provides 20% the recommended daily amount of vitamin C, along with small amounts of numerous B-vitamins.

Juice
The juice of minneola tangelos has a bold, tangy flavor. The fruit is a cross between a grapefruit and tangerine. Minneola tangelos are usually identified by their knob-like formation at the stem and a deep red-orange exterior. They’re available mid-December through April.

Minneola Tangelos

Minneola juice can be combined with juiced pear and ginger for a yummy bevie.

Minneola Tangelo Pear Ginger Juice-1

However, I prefer replacing it for orange juice in a Screwdriver to get more flavor-depth in my cocktail. Either way, you’ll reap the nutritional benefits of this fruit which contains 100% of the recommended amount of vitamin C and 80% the recommended amount of folate per each fruit.

Filed under Healthy Eating, Recipes, Tips  |  Comments: more


3 Comments on “3 Citrus Hacks That Add Flavor, Not Calories



Nuzest Good Green Stuff Says:

Citrus and oranges are major source of vitamin c but green chilies contains 6 times more vitamin c as compare to oranges.



Larry Lewis Says:

From making lemonade to soothing sore throats, to helping your skin, hair and health, and dare I mention making a Whisky Sour, what a fantastic powerhouse of a fruit.



maryjane Says:

nice.




Leave a Comment





*

Home
Get Toby’s 10 Surprising Uses For Greek Yogurt!
Plus, get the Greek Yogurt Substitution Chart, which outlines how to substitute nonfat or low-fat plain Greek yogurt in recipes!