Recipes with grapefruit and other citrus fruits 

With autumn nearly over and winter fast approaching, citrus fruits are at their optimal time of harvesting. This season becomes the perfect moment to liven up any recipe with that acidic and unique touch.

Juice is the most common and popular way of consuming citrus fruits, but it's a shame to only use it for that. Enjoying whole and natural oranges, mandarins, grapefruit, limes or lemons provides multiple health benefits. 

Citrus fruits are a notable source of flavonoids (naringenin, hesperidin or limonene), vitamin C and folates, nutrients which together look after cardiovascular health through different biological action mechanisms. With their folic acid content, they also help to prevent anaemia and to keep the skin healthy. They also boost iron absorption. Getting the most out of them in sweet or savoury recipes is an alternative to take advantage of these seasonal fruits, getting through the coldest months of the year with added nutritional benefits.

Among these foods that combine well with citrus fruits, nuts can form incredible combinations thanks to the sharp contrast of textures and flavour. Starting with aperitifs and snacks, citrus fruits help to add an acidic touch to some dips or cooked prawns, for marinating a ceviche of cockles, or to complete the flavour of toasted sandwiches with chicken and lime.

Simple vegetable or pulse dishes, such as stir fried mushrooms and green beans with lemon, or a carpaccio of courgette with orange, perfectly complement the taste on the palate. With fish, meat or on desserts, taking great delight in citrus fruits is an undisputed obligation at this time of year. Below we give you some suggestions.

SWEET POTATO SKEWERS WITH ORANGE

Ingredients (4 people)

- 240 g sweet potato

- 120 g oranges

- 20 g honey

- 2 g of chive

- 1 g of ground cinnamon

- 20 ml extra virgin olive oil

- 5 ml white miso 

- 5 ml soy sauce

- 2 ml Worcestershire sauce

- 2 ml sherry vinegar

- Ground black pepper

- Salt

Method

1.  Peel the sweet potatoes and cut them into slices that are no more than a finger width thick. Place them in a microwavable dish or in a basket for steam cooking and cook for 4-5 minutes, until you can threat a skewer through them and they are still firm. Leave them to cool.

2.  Grate a little (washed) orange zest into a bowl and then squeeze the juice. Add the cinnamon, honey, miso, soy sauce, olive oil, Worcestershire sauce and vinegar. Whisk well so it emulsifies a little and add the sweet potato, mixing everything together thoroughly.

3.  Grease some wooden skewers, or use metal ones. Thread the pieces of sweet potato, draining the marinade and setting it aside, aiming for them to be more or less equal in size. Heat a grill pan or griddle on a high heat and lightly brush with olive oil. Cook the skewers on both sides until they turn golden and caramelize, and the sweet potato is cooked. Brush them again with the marinade.

4.  Season before serving with chopped chives.

CHICKEN TAGINE WITH QUINCE AND LEMON

Ingredients (4 people)

- 800 g chicken cut into eighths

- 240 g onions

- 240 g quince, pitted and cut into segments

- 240 g lemons

- 80 g extra virgin olive oil

- 3 g of sweet paprika

- 2 g powdered cinnamon

- 2 g fresh ginger, peeled and grated

- 1 g saffron powder

- 1 g freshly ground black pepper

- 6 cloves garlic

- A pinch of saffron strands, scalded in boiling water for 30 minutes.

- 2 pieces cinnamon stick

- 10 cardamom pods, lightly chopped

Method

1. Place the powdered saffron, ginger, sweet paprika, pepper and cinnamon powder in a bowl and mix thoroughly. Rub the mixture onto the chicken, place it in a bowl, cover it with cling film and leave to marinate for at least 30 minutes. If you can prepare it the day before and keep it in the fridge, that’s even better.

2. Heat the olive oil in a saucepan. Add the chicken and fry until it turns golden. Add the onion and then add the strands of saffron and the liquid it has been marinating in. Next, add the garlic, cinnamon stick, cloves and cardamom pods. Pour in 125 ml of water and bring it to the boil. Cover and simmer on a low heat for 45 minutes. Add it all to the tagine.

3. Peel the quince segments and add them to the tagine, in addition to the lemon quarters. Continue cooking for 30 minutes or until the chicken is cooked.  Serve with a garnish of coriander leaves.

Ingredients (12 people)

Base: 

- 25 g chocolate biscuits

- 100 g butter

Filling: 

- 800 g de mandarins (6 units)

- 450 g spreadable cheese

- 80 g icing of sugar

- 25 g powdered gelatine

- 100 ml cream

- 4 eggs

Method:

1.  Place the butter in a saucepan and melt it on a low heat. Next, add the crumbled biscuits while you continue to stir. Pour the mixture into a mould, press down evenly on the base and leave to cool for 30 minutes. Finely grate the zest of the 2 mandarins and set aside. Squeeze 4 mandarins and pour the juice into a saucepan. Sprinkle the gelatine and leave it to absorb for 10 minutes. Remove the pulp from the segments of the remaining mandarins and chop into thick chunks. Set them aside with the zest.

2.  Place the cheese in a big bowl and, using a wooden spoon, beat it until there are no lumps. Add the yolks, icing sugar and cream and beat it. Heat the gelatine on a low heat until it dissolves. Next, pour the previous mixture in while you continue stirring and add the zest and chunks of mandarin that you had set aside.

3.  In a clean bowl, place the egg whites and beat them with a whisk until they are firm. Then, gradually fold them to the cheese mixture. Spread the mixture over the biscuit base and cook for 45 minutes at 180ºC. Leave it to cool and serve cold.