133 citru recipes

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Orange wakame salad with cucumber, radishes, scallions, and toasted sesame seeds. A Japanese-inspired seaweed salad that pairs ocean-sweet wakame with bright citrus and crisp vegetables in 15 minutes.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Three-layer Kona coffee torte with ground walnuts in the batter, orange-mocha buttercream filling, and mocha frosting. A Hawaiian-inspired cake where coffee, chocolate, and citrus meet.

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

Israeli honey orange muffins made with wheat germ, fresh orange zest, and real honey. A lightly sweet, nutty quick bread with bright citrus flavor.

Bread machine cranberry bread with orange marmalade and dried cranberries. Tangy cranberry juice and citrus create a sweet-tart loaf perfect for breakfast or holidays.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Light lemon bundt cake with fresh lemon zest and juice gets soaked in citrus glaze while warm, then served with fresh berries for summer picnics or potlucks.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.