Roasted Winter Citrus Fruits

by Pamela

Roasted Winter Citrus Fruits

What brightens up a dreary day more than a bunch of bright colors? Inside those brightly colored orbs are even bright colors, you just need to slice into those citrus fruits to just let those insane colors free. A different way to get your dose of bright and cheery is to roast those winter citrus fruits. But then what?

You could just toss these roasted circles of sunshine onto a salad or maybe roast them on top of a piece of fish or chicken instead of roasting them on a baking sheet, or you could chop them up and turn them into a fantastic salsa recipe.

Roasted winter citrus fruits combime to make a delicious citrus salsa

I loved living in California because I had access to seemingly every fruit and vegetable out there. Now that I live in Texas, I don’t have that luxury. Yes, I now understand that it was a luxury being able to have all of that at my fingertips. I have to say that my choice of citrus fruits here is pretty sad. An exotic orange here is the navel.

I put the word out, that I was looking for some citrus fruits and managed to get my hands on some honey bell oranges from a friend, some meyer lemons and organic vaniglia oranges (that are tiny and look like tangerines) from Frieda’s Produce, and some blood oranges (after some major scouring) on my own.

Roasted winter citrus fruits combime to make a delicious citrus salsa

After a bit of roasting, these juicy citrus fruits are crisp and have a more concentrated flavor. My favorite were the vaniglia oranges. When fresh, they taste a little like those St. Joseph children’s aspirin but after roasting they taste like orange Fruit Loops. I almost couldn’t stop eating them. (They’re the oranges next to the bowl of fruit salsa.)

Chopping up all these roasted citrus fruits and adding in a bit of acid, onion and fresh chunks of citrus leaves you with a salsa recipe that’s perfect on fish, chicken or beef. The first night it was spooned over grilled yellow tail. A couple of nights later it was poured over flank steak tacos. It tasted great on both. The only reason it didn’t get tortilla chips dunked into it is because I didn’t have any.

Roasted Winter Citrus Fruits
Prep time
Cook time
Total time
Roasted winter citrus fruits add a brightness to dreary winter days. These sparkling citrus fruits get chopped into a versatile salsa recipe.
Recipe type: Condiments
Cuisine: American
Serves: 1
  • 1 Blood Orange
  • 1½ Meyer Lemons
  • 1 Honey Bell Orange
  • 2 Vaniglia Oranges
  • 2 Tablespoons Meyer Lemon Juice
  • 2 Tablespoons Unseasoned Rice Wine Vinegar
  • ¼ Cup Thinly Sliced Red Onion
  • Pinch of Kosher Salt
  • Few Grinds of Black Pepper
  • 1 Red Grapefruit
  • 1 Lime
  • ¼ Cup Chopped Parsley
  1. Pre heat oven to 400 degrees Fahrenheit.
  2. Slice the blood orange, meyer lemon, honey bell and vaniglia oranges to ⅛" thick slices.
  3. Arrange citrus slices on parchment paper lined baking sheet(s).
  4. Bake for 10-15 minutes or until dark brown spots start appearing on fruit. (You want the brown spots, that means the fruit is caramelizing.)
  5. Remove from oven and let cool.
  6. While citrus fruit is roasting add the lemon juice, vinegar, onion, salt and pepper to a bowl and mix to combine. Set aside.
  7. Chop the roasted citrus into ¼"-1/2" pieces.
  8. Cut the peel and pith off of the grapefruit and lime.
  9. Cut the grapefruit and lime into sections and squeeze the remaining juice into the bowl of onions.
  10. Chop the fresh fruit into pieces and add to bowl of onions along with the chopped roasted citrus.
  11. Toss the parsley into the bowl and give everything a good stir to make sure it's all combined.
  12. Serve immediately or let sit.
  13. The longer this salsa sits the better it tastes because all the flavors combine really nicely.
You can use other types of citrus fruits for this salsa. Just make sure they have a relatively thin skin and pith. Things like tangerines work really well in this.




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Jeanette | Jeanette's Healthy Living February 26, 2015 at 5:01 am

I love the idea of roasting citrus fruits to bring out their flavor in a concentrated form. This salsa sounds delicious!

Pamela February 26, 2015 at 10:08 am

Thanks Jeanette!

Sippitysup February 25, 2015 at 3:43 pm

It’s satsuma season in Los Angeles and I got a dozen from my neighbors tree this morning. Roasting them sounds intriguing. GREG

Pamela February 25, 2015 at 4:03 pm

Greg, roasted satsuma’s are terrific roasted. Top one of your savory cocktails…or maybe just a Manhattan with one.

John@Kitchen Riffs February 25, 2015 at 9:06 am

I roast all sorts of veggies. But fruit? Not so much. Need to try this — great idea. Thanks.

Pamela February 25, 2015 at 2:15 pm

I think you and Mrs. Riffs will really like the flavors. Especially in your cocktails.

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