Support the news
Here & Now resident chef Kathy Gunst says citrus fruits are a great way to perk up a winter menu. She goes through several seasonal varieties with Here & Now's Robin Young, and shares three recipes that use them.
When shopping for citrus, look for fruit that is firm, shiny, and avoid soft and spongy citrus. Always look for fruit that feels heavy in your hand. Most citrus will keep at room temperature or can be refrigerated for about 10 days.
This colorful, sweet salad has a bit of an identity crisis: it can’t decide if it’s a sweet, savory salad or a savory, sweet salad. It takes 5 minutes to put together and will wow any meal, or can be served as a first course or light lunch with warm bread.
The vinaigrette can be made several days ahead of time, but the salad should be put together at the last minute.
To toast the walnuts, place on a cookie sheet in a preheated 350-degree oven. Bake for about 8 minutes or until your kitchen smells nutty. Remove and cool.
Fancy name, but this dish couldn’t be easier. It takes about 30 minutes from start to finish and is ideal for a weeknight dinner.
You’ve seen them in fancy shops — beautiful strips of citrus peel coated in sugar, sold for exorbitant prices. But why not make your own? I never realized just how easy it is to make candied citrus peel until I tried. It takes about an hour or so, because the peel needs to boil in water three separate times and is then cooked in a simple sugar-orange syrup.
Use a variety of citrus for a really dramatic effect: grapefruit, tangerines, oranges, blood oranges and more. You can eat the candied peel as is served with tea or coffee, or dip half of it in melted dark chocolate, use it to decorate a cake or sprinkle it into yogurt or ice cream.
These candied citrus peels would make a great Valentine's Day gift. The candied peel will last, in an airtight bag or tin, for at least a week. If you have a lot of citrus you can easily double or triple the recipe.
This story aired on February 7, 2017.
Support the news