Spotlight on citrus fruit

June 19, 2023

As Winter approaches and the weather starts to change, so to do the fruits on offer. This season, we are most excited about the arrival of juicy, sweet and tangy citrus fruits.

These fragrant fruits come in a range of colours and flavours and can be used in so many delicious ways.

Ways to enjoy citrus fruits:

Peeled and segmented perfect for Crunch&Sip®
Juiced
As a flavouring in desserts
In savoury sauces and marinades
Added to a salad

Tell me the good stuff!

Citrus fruits include oranges, lemons, limes, grapefruits and mandarins. These are an excellent source of vitamin C, potassium, magnesium and B vitamins. These nutrients help our body perform at its best by strengthening our immune system and reducing inflammation, not to mention being good for skin and bone health.

How do I choose the best citrus?

Look for citrus fruits that feel firm with tight skin and minimal bruising. The heavier and fuller the fruit feels, the juicer it is. The colour of citrus doesn’t always determine how ripe it is. The best way to tell if citrus is ripe is by smell, and ultimately by taste. To find the best citrus fruits off the shelf, try a sample if you can. Most fresh fruit markets will give you the option of trying before you buy.

What to cook with your citrus?

There are so many great recipes that call on juicy citrus fruits to add flavour, whether sweet or savoury. Try our Spicy orange chicken with baked vegie parcels recipe below. It could become your new family favourite.

Spicy Orange Chicken with Baked Vegie Parcels

Ingredients

8 chicken lovely legs (800g) or skinless drumsticks, trimmed of fat
juice of 2 oranges
4 cloves garlic, crushed
1 tbs ground cumin
pepper, to taste
1 tbs honey
grated rind of 1 orange
700 g pumpkin, peeled and cut into 1cm cubes
500 g sweet potato, peeled and cut into 1cm cubes
1 red onion, sliced into wedges
1 x 400g can no-added-salt chickpeas, drained and rinsed

Method

Preheat oven to 200°C (180°C fan forced).
Divide orange juice, garlic, cumin and pepper evenly between two cups, stir to combine.
Add honey and rind to one cup for chicken marinade.
Place chicken in a medium sized baking dish, pour marinade over and toss to coat chicken.
To make vegetable parcels, cut four 50cm lengths of both baking paper and foil. Place foil on a flat surface, top with baking paper. Divide the pumpkin, sweet potato, onion, and chickpeas amongst the parcels. Pour ¼ marinade on each parcel. Fold the long sides of baking paper and foil over filling to enclose, tuck short sides under to seal. Place parcels on a tray and bake with chicken, uncovered, for 15 minutes.
Turn legs over and cook for a further 15 minutes until chicken is browned and cooked through, and vegetables are tender.

Divide chicken between plates, spoon over any pan juices. Add a vegetable parcel to be opened at the table, or spoon vegetables and sauce onto plates. Serve immediately.