Citrus Fusion: Vibrant Recipes Bursting with Extra Zing

The sweet tangy and tart flavour profile of citrus fruits is still a relatively unexplored arena. We have often limited citrus fruits like lemons and oranges to juices and lemonades. 

Undoubtedly, citrusy flavours are great as refreshing drinks but the flavours are even used to prepare some delectable recipes. 

This is also a great way to use citrusy fruits while they are in season as they are sweetest and most delicious around that time. 

This season, dive beyond the conventional citrusy juices and try some unique citrus recipes. They are delicious, comforting and refreshingly different. 

Mojito Bites 

Most of us know the drink mojito, but creating bite-sized goodies with the flavour profile is unheard of. Try this recipe when you have guests and you’ll surely impress one and all. 

Serves: 24 servings (depending on size of bites)
Total Time: 1 hour 45 minutes 

Ingredients: 

• 4 tbsp chopped fresh mint leaves 
• ¾ cup unsalted softened butter 
• ½ cup powdered sugar 
• 2 cups maida (divided into 2 parts) 
• 4 eggs 
• 1 ½ cup very fine sugar 
• ¼ tsp salt 
• 2 tsp lemon zest
• ½ cup fresh lemon 
• 2 tbsp full-fat milk
• 2-3 drop green colouring (optional) 

Method: 

1. Preheat the oven to 350°C. Take a baking tray lightly grease it and keep it ready while other preparations are on. 
2. Take ½ cup of the fine sugar, mix the mint leaves with a few drops of water and create a mint concentrate. Keep the cup aside to allow the mint flavours to infuse into the sugar syrup. 
3. In a large mixing bowl, add the softened butter and whip it or use a whisking machine for about 30 seconds to make it light and airy. Now add the powdered sugar and whisk once again until everything is well combined. 
4. Slowly add 1.5 cups of maida and mix everything well. Transfer this mixture to the baking tray and press it lightly, to form a flat surface. Bake this in the oven for about 20 minutes or so. 
5. While the base is baking, take another mixing bowl and crack the eggs in it. Whisk the eggs well along with the fine sugar. 
6. To this mixture add the remaining quantity of maida and combine everything well. 
7. Now add the lemon zest, lemon juice and milk and mix well. You can add some food colour at this point. But that is optional.
8. Strain the mint-infused sugar syrup prepared earlier. And the mint-infused concentrate into the sugar and egg mix. The mix now has a sweet minty and lemony flavour. 
9. Once the base is baked, allow it to cool then pour the lemon mint mixture over it. Transfer once again into the oven and bake for 20-25 minutes or until the centre of the tray appears well baked. 
10. Remove from the oven, let it cool and then cut into bite-size pieces. Enjoy it anytime. 

Lemon Poppy Seed Cake/Muffin 

We often have seen delicious lemon cakes in expensive cafes and often hesitated to relish them, simply because of the prices. This is your chance to make a delicious, citrusy, moist lemon and poppy seed cake at home. It is an easy recipe with assured results! 

Serves: 10 servings (depending on the size of each serving)
Total Time: 1 hour 

Ingredients:

• 1.5 cups of Maida 
• 1 ½ tsp baking powder 
• 1 tbsp lemon zest 
• ½ tsp salt 
• ½ cup softened butter 
• 1 cup fine sugar 
• 2 whole eggs
• 1 tsp vanilla extract 
• 2 tbsp juice of fresh lemon 
• ½ cup buttermilk (devoid of any spice or seasoning) 
• ¼ cup lightly toasted poppy seeds 

For Lemon Syrup 

• ¼ cup lemon juice 
• 3 tbsp powdered sugar 

For Lemon icing 

• 1 cup sifted powdered sugar 
• 1.5 tbsp lemon juice 
• 1 tbsp milk 

Method: 

1. Being a cake recipe, naturally, the first step will be to set the oven to preheat to about 350°F. Along with that grease your cake mould of choice. 
2. Take a medium-sized mixing bowl, add the sifted flour along with baking powder, salt, and lemon zest, mix everything well and set aside. 
3. To whisk the butter and sugar, you can use an electric whisker or even do it by hand. Take a mixing jar, and whisk the butter and sugar together till they are light and fluffy. Once they are well combined, add the eggs one by one, whisking each one in. Once the eggs are whisked in, add the lemon juice and vanilla extract. Whisk until everything is nicely combined and form a uniform mixture. 
4. Now very slowly add half the quantity of the flour mix and whisk that. Now add about half the amount of buttermilk. 
5. Repeat the flour mix and then buttermilk until everything is well incorporated. You can even add some poppy seeds inside the batter for added nutty flavour to the cake. Transfer the batter to the baking tin, sprinkle the poppy seeds over it and place it in the oven. Bake for about 45-55 minutes or until fully baked. 
6. To check if the cake is baked properly, insert a clean toothpick in the centre of the cake, if it comes out clean and dry, it means the cake is perfectly baked. 
7. Once the cake is ready, let it cool for a while, and prepare the lemon syrup in the meantime. Take the sugar powder and lemon juice and mix them together. Now while the cake is cooler to handle, but still warm, invert the cake from the tray, and brush the cake with the lemon and sugar syrup. 
8. The cake can be enjoyed as it is, but adding icing elevates the cake. Add the ingredients of the icing, with 1 tsp lemon, milk, and icing sugar. Mix everything well to make a white thick paste. Pour this icing over the cake, allow it to cool for a few minutes and then cut into pieces and enjoy. 

Fish Tacos with Chili Lime and Orange Sauce 

Fish tacos have established supremacy over all other kinds of tacos. And when they are paired with a delicious tangy, citrusy and spicy sauce, the tacos become heavenly. 

Serves: 5-6 servings
Total Time: 30 minutes 

Ingredients: 

For Chili Lime Orange Fish 

• 3 tbsp melted butter 
• Juice of 1 lime
• 1 tsp chilli powder 
• ½ tsp garlic powder 
• Salt to taste 
• 3-4 fillets of any boneless fish of choice 

For Salsa

• 1/2 peach chopped
• ½ orange deseeded and chopped 
• ½ cup fresh chopped coriander 
• ½ cup finely chopped onions
• ½ green chilli very finely chopped 
• 1 tsp lemon juice
• Salt to taste 
• 5-6 Ready Taco shells 
• ¼ cup mayonnaise for quick sauce
• Mixed toppings (avocado, lime etc.)

Method: 

1. If you are using a frozen fish fillet, defrost it, and put the oven to preheat at 400°C. 
2. Whisk together, butter, lemon juice, and chilli powder. Garlic powder and salt and get a smooth mixture. 
3. Place the fish in a bake-friendly dish. Pour the spice mixture prepared earlier. And ensure the fish is well coated with the seasonings. 
4. Place the dish in the oven. Bake the fish for about 15 minutes. Once the fish is baked, remove from the oven and using a fork, gently flake it into smaller pieces. 
5. Add whatever remaining butter spice mix that remained on the plate on the small pieces again. Bake once again for another 5 minutes. So that the flavours are infused into the fish. 
6. To make the salsa, mix all the ingredients of the salsa. 
7. To assemble the tacos, layer each taco shell with the fish and chilli lime filling, then the orange salsa. Top with a bit of mayonnaise and some avocado, lime juice etc. 
8. Repeat for all taco shells. Enjoy immediately. 

Coconut Lemon Chicken Soup 

This is a warm hearty chicken soup inspired by Thai cuisine. It is quick, easy, creamy and refreshing all at the same time! 

Serves: 4
Total Time: 25 minutes (Additional 20 minutes if chicken needs to be prepared)

Ingredients: 

• 1 portion of pre-prepared roasted or grilled chicken (if you need to prepare the chicken simply season the chicken breasts with salt, pepper, and Italian seasoning and rub it over the meat. Use some olive oil and grill it till it is done) 
• 1 can of unsweetened coconut milk 
• 2 cups chicken broth (or just water) 
• ¼ cup lemon juice 
• 1 cup thinly sliced mixed vegetables (carrots, zucchini, mushrooms, spring onions etc) 
• 1 tsp soy sauce 
• 2 tbsp Thai Red Curry Paste 
• Salt to taste 
• Pepper to taste
• ¼ cup freshly chopped coriander 
• 2 Wedges of lime 
• 2 tsp oil

Method: 

1. Take the ready chicken pieces, and shred them to form thinner and smaller pieces more suitable for soup. 
2. In a large saucepan, add the oil, and quickly toss the shredded chicken in it, now add the chicken broth and bring it to a boil. Once the broth boils, add the sliced vegetables, coconut milk and Thai Red curry paste along with soy sauce and adjust the salt. 
3. Once the soup has thickened and boiled well, check if the vegetables are steamed and softened. Now add the lemon juice. 
4. After adding the lemon juice, remove from the flame. Add some fresh coriander and transfer into the serving bowl with a wedge of lime. 
5. You can even make this soup into a whole meal, by adding some glass noodles to it.