Get a little zing for spring with fragrant citrus in pretty hues
Halfway down the fridge is a drawer where I keep the citrus fruit. Bracingly bitter marmalade oranges in winter; knobbly limes for green curries; pink grapefruits and blood oranges for their rose-tinted juice. This year they were joined by tiny clementines the size of golf balls, and yuzus, for which I paid a king’s ransom, simply for their spirit-lifting scent.
Their juices, which differ in sweetness, can be fun to blend. I particularly like the spicy marriage of orange and lime. A blend of lemon and blood orange – say, one of lemon to three of orange – is as fragrant as walking through a citrus grove on a winter’s morning. A glass of it is an uplifting start to the day, but it is also a refreshing base for dressings or for a tropical fruit salad with mango and papaya.
