Stave off wintertime scurvy with these 8 citrus recipes

Stave off wintertime scurvy with these 8 citrus recipes

Load up on Vitamin C and take advantage of the produce section's colorful array.

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Pile of sliced citrus fruits including grapefruits and oranges
Photo: Sean Gallup (Getty Images)

As blizzards blanket the Midwest and nor’easters rain hell on the Northeast, nothing’s better than a heavy stew or a meaty braise. Don’t get us wrong—we’re firmly in favor of both stews and braises. But it’s also our duty to remind you that, even as you languish by the space heater, it’s the most magical time of the year at your local supermarket: citrus season. Right now, the produce section is stocked with the year’s best grapefruits, oranges, lemons, and limes, and it’s time to take advantage of the bounty. Our favorite citrus recipes will brighten up the dog days of winter, give you a much-needed burst of Vitamin C, and change up your cooking routine.

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Stunning citrus terrine

Stunning citrus terrine

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Photo: Stacey Ballis

This citrus terrine is stunningly simple to make. Plus, it has serious showstopper wow appeal on the plate, and can be served as everything from a brunch dish to a palate cleanser at a super fancy dinner party. It can also be garnished in all sorts of ways, and you can experiment with the citrus combinations you like best. Get the recipe here.

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Earl grey orangeade

Earl grey orangeade

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Photo: Allison Robicelli, Graphic: Natalie Peeples

You might think of orangeade as a strictly summery beverage, but it’s also a great way to use the season’s citrus bounty while packing in the Vitamin C. The best part? It’s totally versatile. You can swap out the orange juice for other tart juices like grapefruit or lime, and the sweetener possibilities are endless. Get the recipe here.

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Lemon pickled garlic

Lemon pickled garlic

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Photo: Allison Robicelli

This pungent pickled garlic takes maybe five minutes to make, dirties very few dishes, and stays good in the fridge for up to four months. It’s a bold condiment that turns a hunk of cheese and a loaf of bread into a meal and brightens up even the heaviest winter entree. Get the recipe here.

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Portuguese egg tarts

Portuguese egg tarts

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Photo: Allison Robicelli

Even if you’re not a baker, do yourself a favor and attempt to make these tarts on a snowy day. They’re indulgent enough to soothe your wintry soul, but they also boast a touch of lemon to brighten things up a bit. Get the recipe here.

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Lemon cream tart

Lemon cream tart

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Photo: Stacey Ballis

Heavy winter desserts have their place, but if you’re in the mood for something light, bright, perky, and acidic, you’ll want to take a crack at this elegant tart. The crust is barely sweet, and the filling is super tart with just enough sugar for balance. It’s a great way to remind yourself that spring is, indeed, on its way. Get the recipe here.

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Panko-crusted fish with Key lime butter

Panko-crusted fish with Key lime butter

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Photo: Kevin Pang

Can’t skip town for a beach vacation? This is the next-best thing. The fish’s crispy coating and vibrant butter sauce will remind you of sipping piña coladas and getting caught in the rain. Plus, if you can’t find Key limes in the produce section, bottled Key lime juice is readily available. Get the recipe here.

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Preserved clementines

Preserved clementines

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Photo: Allison Robicelli

If you need a way to use up the rest of your jumbo bag of clementines, this is it. Pickled clementines can turn even the laziest of dinners into a four-star experience, offering brightness and bite that complements everything from cheese to brisket. Just remember that, if you make these preserved clementines today (which you should), it will be four long weeks before you can enjoy them. We promise they’re worth the wait. Get the recipe here.

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Endive salad

Endive salad

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Photo: Allison Robicelli

If your body is screaming for vitamins amid the midwinter chill, this is the dish for you. It comes together in about 15 minutes; plus, this is one of those salads that manages to get even better when it sits around for a while. Get the recipe here.

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