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Winter Citrus in the Spotlight: A Food & Wine Round-Up

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  Published in Food and Wine on Tuesday, December 16th 2025 at 6:41 GMT by Food & Wine

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Winter Citrus in the Spotlight: A Food & Wine Round‑Up

When the first frost rolls in, the grocery aisles and farmer’s markets start to buzz with a different kind of bright, fragrant harvest: winter citrus. Food & Wine’s feature, “Winter Citrus Recipes” (published 2018, updated 2023), is a seasonal showcase that turns the humble orange, lemon, lime, grapefruit, and tangerine into the stars of hearty mains, comforting sides, indulgent desserts, and refreshing drinks. The article is organized like a culinary itinerary, moving from the simplest “grab‑and‑go” ideas to more elaborate preparations that highlight the unique textures and flavors of each fruit.

1. What Makes Winter Citrus Special?

The piece opens with a brief botanical primer that explains why winter citrus is sweeter, less acidic, and more aromatic than their late‑summer cousins. Food & Wine links to a “Citrus 101” page that outlines the science behind the fruit’s “flavor burst” – a mixture of citric acid, sugars, and volatile oils. It notes that winter citrus often contains more pectin, making it perfect for marmalades, jellies, and thickened sauces. The article also mentions the growing trend of “bitter‑citrus” varieties, such as Meyer lemons, which are prized for their low pH and mellow sweetness.

2. Salads and Starters

Citrus‑Herb Shrimp Salad
One of the first recipes is a vibrant salad that marries orange segments, fresh mint, and grilled shrimp. The dish is brightened by a simple vinaigrette made from lime juice, extra‑virgin olive oil, and a touch of honey. Food & Wine points out that the citrus “acts as a natural meat tenderizer,” making the shrimp especially juicy. The recipe link breaks down the cooking times and provides a video tutorial on how to grill shrimp without overcooking.

Grapefruit & Avocado Bruschetta
Another starter features thinly sliced grapefruit atop toasted baguette slices, topped with avocado, smoked paprika, and a sprinkle of sea salt. The article stresses the grapefruit’s bitterness as a counterpoint to the creamy avocado, and includes a “prep‑in‑5‑minutes” variation for the busy diner. The accompanying link takes readers to a full recipe page that also lists a gluten‑free bread option.

3. Main Courses: Citrus as Marinade, Glaze, and Flavoring

Orange‑Glazed Salmon
In the entrée section, the salmon recipe is a must‑try for its glossy, caramelized finish. The glaze is a mixture of fresh orange juice, brown sugar, soy sauce, and minced garlic. Food & Wine notes that the sugars in the orange juice help the fish develop a natural “sugar crust,” adding depth without overpowering the delicate flavor. The recipe’s link includes an optional “low‑sodium” version for those monitoring their salt intake.

Citrus‑Marinated Roast Chicken
A more comforting option is the citrus‑marinated roast chicken. The chicken is rubbed with a mixture of lemon zest, orange zest, rosemary, thyme, and a splash of white wine. The article explains that the acidity from the citrus helps break down muscle proteins, resulting in a tender roast. Readers can click through to a “roast‑per‑weight” guide that tells them exactly how long to cook a 4‑lb chicken.

Meyer Lemon & Rosemary Pork Tenderloin
Another main dish that stands out is a pork tenderloin marinated in Meyer lemon juice, olive oil, garlic, and fresh rosemary. The subtle, almost floral note of the Meyer lemon is highlighted as an “earth‑and‑sky” contrast to the herbaceous pork. The Food & Wine link here leads to a full cooking video that also offers a “slow‑cooker” adaptation.

4. Sides and Comfort Foods

Lemon‑Honey Roasted Carrots
A sweet‑savory side featuring carrots tossed in a lemon‑honey glaze is simple yet elegant. The article points out that the honey complements the citrus acidity, creating a balanced flavor profile. The recipe link includes a vegan variation that swaps honey for maple syrup.

Orange‑Poppy Seed Bread
A fresh, loaf‑style bread that incorporates orange zest and poppy seeds. The article praises the bread’s fragrant, citrusy aroma and offers a gluten‑free recipe variant on the linked page. It also suggests pairing the bread with a tangy cheese spread for a quick appetizer.

5. Desserts and Sweet Treats

Grapefruit Sorbet
A light, refreshing sorbet that uses grapefruit juice, sugar, and a pinch of sea salt. Food & Wine’s link provides a step‑by‑step guide, including how to adjust sweetness based on your grapefruit’s tartness. The article also mentions the sorbet’s natural “gloss” when it’s churned correctly, and suggests adding a splash of rosé wine for an adult twist.

Lemon‑Poppy Seed Cake
This moist cake combines lemon zest, poppy seeds, and a lemon‑infused buttercream. The article emphasizes how the citrus keeps the cake from feeling heavy, and includes a “quick‑bake” version that uses pre‑made batter. The link also offers a gluten‑free flour blend recommendation.

Meyer Lemon Tarts
A delicate tart that uses Meyer lemon curd and shortcrust pastry. The Food & Wine link leads to a full recipe that explains how to prevent the curd from curdling, and offers a “sugar‑free” version using stevia.

6. Beverages & Cocktails

Winter Citrus Spritz
A simple, sparkling drink that mixes club soda, orange juice, a splash of elderflower liqueur, and a sprig of mint. The article describes the spritz’s “effervescence” and suggests using fresh, locally‑grown citrus for the best flavor. A link to a full cocktail recipe, including a “mocktail” option, is provided.

Margarita with a Twist
An updated take on the classic margarita, using a blend of lime and Meyer lemon juice for a sweeter, less acidic profile. Food & Wine explains that the citrus balance allows the tequila to shine without overwhelming the palate. The recipe link includes a step‑by‑step video and a note on using frozen, not canned, lime juice.

Citrus‑Infused Mulled Wine
A warm, comforting drink that blends red wine, orange slices, lemon peel, cinnamon sticks, and star anise. The article links to a “holiday‑spice” guide that explains how to tweak the spices for personal preference.

7. Tips for Buying, Storing, and Preparing Winter Citrus

Food & Wine wraps up the article with a handy section on how to select the best winter citrus. Readers are advised to choose fruits that feel heavy for their size, with a slightly waxy skin that’s easy to peel. The article stresses the importance of storing citrus in a cool, dry place, and offers a recipe for a homemade citrus preserve that can keep the flavor for months. For those who love the scent of citrus, the article includes a link to a “citrus‑aroma diffuser” guide, demonstrating how to turn citrus peel into a natural room freshener.

8. The Bottom Line

Food & Wine’s Winter Citrus Recipes is an extensive, beautifully illustrated culinary tour that showcases how versatile citrus can be throughout the colder months. Whether you’re looking for a quick, bright salad, a comforting roasted main, or a show‑stopping dessert, the article provides recipes that highlight citrus’s natural sweetness, acidity, and aromatic oils. The inclusion of clear links to full recipes, video tutorials, and ingredient guides makes it an invaluable resource for both novice cooks and seasoned chefs who want to bring the winter citrus burst to their tables.