Beyond Zest: The Nutrition of Citrus

Sprouting yuzu seeds outside of Trenton, New Jersey led one couple down an unexpectedly fruitful path of citrus — and healing.

Citrus fruits are packed with antioxidants to combat stress and build immunity.

Gut-friendly lemon and olive oil come together as nourishing ingredients to elevate recipes.

Alice Waters’ Chez Panisse is an iconic restaurant, and she gives fruit, including citrus, the reverent treatment it deserves.

The lemon has been considered a divine fruit, but earthbound people know its juice is a healthy addition to any dish.

The iconic citrus fruit has compounds in each segment with antioxidant and anti-inflammatory properties.

Olive-sized, super-concentrated kumquats perk up any salad.

Adding indelible aroma to a wide variety of Southeast Asian soups and curries, the leaves of makrut lime are the secret to its signature scent.

Perfect to pack for lunch or grab for a quick snack, mandarin oranges are also great for in recipes for livening up hearty dishes.

Whether you use the juice in drinks, salad dressings, or just squeeze over raw and cooked vegetables, the Meyer lemon is a signature citrus.

A crisp, lemony, and energizing ferment that adds freshness to any plate. If you have Meyer lemons on hand, even better.

Pink grapefruit adds beautiful contrast to the burgundy lettuce leaves; the simple dressing keeps then citrus, nuts, and onions at the forefront.

Looking to add sublime depth of flavor to stews, roasts, and even salads? Make preserved lemons, which are remarkable easy to do.

The Meyer lemon vinaigrette really ties together the mix of beets, oranges, and grapefruit.

Nutrient-dense red rice is enlivened by ginger and lemon; add cooked veggies to make a complete meal.