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Many great recipes using citrus can be found here: www.5aday.co.nz/recipes.aspx

Citrus Salsa

  • 1 orange
  • 1 grapefruit
  • 1 cup diced fresh pineapple
  • 1 fresh jalapeno pepper
  • red onion
  • 1 tablespoon fresh coriander

Peel and dice the orange and the grapefruit, and then de-seed and finely chop the jalapeno pepper.  Slice the red onion into paper-thin strips and roughly cut the coriander.  Mix everything in a large bowl and add a little salt, then cover and leave in the fridge for three to four hours for the flavours to develop.

Serve with barbecued fish.

Orange and Honey Baked Pork Chops

  • 6 pork chops
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • teaspoon freshly ground pepper
  • 3 oranges, peeled and sliced
  • cup fresh orange juice
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • teaspoon cinnamon
  • teaspoon ginger
  • 1 teaspoon sugar

Brown the pork chops chops in a dash of oilive oil, and then season them with salt and pepper and transfer them to an overproof dish.  Combine two of the sliced oranges, orange juice, lemon juice, honey, cinnamon, ginger, and sugar, and pour this over the chops. Cover the dish and cook at 200 degrees Celcius for 30-40 minutes until the chops are cooked through and tender.

Serve on rice with the final sliced orange to garnish.

Grapefruit Chutney Chicken

  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon ginger
  • teaspoon salt
  • 4 chicken breasts
  • 4 grapefruit
  • 1 cup chutney
  • 1 teaspoon lemon juice
  • cup white wine
  • teaspoon freshly ground pepper

Heat the oil in a pan and cook the curry powder and ginger until fragrant.  Add the chicken and brown, then sprinkle with salt.  Transfer the chicken to an overproof dish and bake at 200 degrees Celcius for 20 minutes, turn the chicken, and bake fur a further 20 to 30 minutes until tender.

Heat the chutney in a frying pan until the chutney starts to simmer. Cut the grapefruit into quarters, leaving the skin on, and add them to the chutney and glaze each side for around two minutes.  Arrange the glazed grapefruit on a plate alongside rice or couscous, and place the chicken breasts on top.  Add the lemon juice and white wine to the pan and simmer for 30 seconds, then pour this over the chicken.  Sprinkle with the pepper and serve.

Chicken Citrus Salad with Blue Cheese Dressing

  • cup crumbled blue cheese
  • cup grapefruit juice
  • cup extra virgin olive oil
  • freshly ground black pepper
  • 4 cups baby spinach
  • 2 grapefruit
  • 1 orange
  • cup orange juice
  • 4 grilled chicken breasts

In a small bowl combine the blue cheese, grapefruit juice, olive oil, and pepper, and mix well.  Peel and slice the grapefruit and oranges, and mix these with the spinach in a large salad bowl.  Thinly slice the chicken breasts and arrange these on top of the spinach and citrus slices, then pour over the dressing and serve.

If you have a citrus recipe that you would like to share, please email us.