Spring recipes feature plenty of citrus in the limelight

The days of making smiley faces with orange peels, hopefully, are long gone. However, the days of eating oranges should not be. Citrus fruits have been advantageous for a long time. As summer approaches, these fruits are the epitome of warm, sunshiny weather due to their light and refreshing taste.

Included in the host of citrus fruits are oranges, grapefruit, lemons, limes, tangerines, mandarins, tangelos and pummelos. Consumption of citrus fruits could reduce the risk of certain cancers by up to 50 percent, and could reduce the risk of stroke by 19 percent, according to www.sunkist.com. Heart disease and birth defects may also be warded off with a daily dosage of citrus, according to www.floridajuice.com. 

Vitamin C, folic acid, fiber and potassium are high in citrus fruits.

So, before summer officially begins, it is essential to have a few citrus recipes in one’s cooking repertoire both for health and refreshment. 

 Citrus Chicken

2 tablespoons chopped onion
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon chopped
  fresh cilantro
2 skinless boneless chicken
  breast halves
2 tablespoons chicken broth
1 cup frozen grapefruit juice
2 tablespoons chopped walnuts

Saute chicken breasts in broth in a skillet until lightly
browned. Chop into bite-sized pieces and set aside. In same
skillet, lightly saute onion until transparent. Mix cornstarch and water
and add to pan. Slowly add grapefruit juice and stir constantly
until mixture starts to thicken. Stir in chicken, walnuts and
cilantro and simmer just until heated through. Enjoy over cooked
rice or pasta.

Chocolate-Orange Mousse  

1 4-serving-size package fat-free
instant chocolate pudding mix
2 tablespoons chopped
pecans, toasted
Orange peel, cut into thin
strips (optional)
1 1.3-ounce envelope whipped
dessert topping mix
1 and one-fourth cups
cold skim milk
Three-fourths cup frozen
Orange juice concentrate, thawed

Combine dessert topping mix in a medium mixing bowl
and one-half cup of the milk. Beat with a mixer on high for two
minutes. Set aside one-fourth cup of the whipped topping.  Add the
remaining milk, thawed concentrate and pudding mix to topping. Beat on
low until mixed. Beat on medium speed about two minutes more
until well mixed. Spoon the mixture into six dessert dishes. Cover and chill about
10 minutes until set. To serve, top with whipped topping, chopped pecans, orange peel strips (optional).        

Pink Grapefruit Sparkle

1 cup of water
Three-fourths cup frozen grapefruit juice concentrate,
thawed
Three-fourths cup frozen lemonade concentrate, thawed
3 tablespoons grenadine syrup
1 1-liter bottle carbonated water, chilled
Ice cubes

Combine the water, thawed concentrates and grenadine
syrup ingredients in a two-quart pitcher. Stir, then cover and
chill. Right before serving, gently stir in carbonated water and
serve over ice cubes.