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.
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.
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.
- 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
- Pre heat oven to 400 degrees Fahrenheit.
- Slice the blood orange, meyer lemon, honey bell and vaniglia oranges to ⅛" thick slices.
- Arrange citrus slices on parchment paper lined baking sheet(s).
- 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.)
- Remove from oven and let cool.
- While citrus fruit is roasting add the lemon juice, vinegar, onion, salt and pepper to a bowl and mix to combine. Set aside.
- Chop the roasted citrus into ¼"-1/2" pieces.
- Cut the peel and pith off of the grapefruit and lime.
- Cut the grapefruit and lime into sections and squeeze the remaining juice into the bowl of onions.
- Chop the fresh fruit into pieces and add to bowl of onions along with the chopped roasted citrus.
- Toss the parsley into the bowl and give everything a good stir to make sure it's all combined.
- Serve immediately or let sit.
- The longer this salsa sits the better it tastes because all the flavors combine really nicely.
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