Greetings! Citrus fruits are one of the few culinary bright spots in these cold-weather months - yes, oranges, grapefruits, clementines, and the like are winter fruits - so I try to incorporate them into my meals as much as possible. One of the easiest ways to do this is by cutting citrus segments - skinless wedges of citrus fruit. (Imagine those canned mandarin orange pieces, only fresh - and a whole lot tastier.) Since the segments are free of any of those harder-to-eat, less tasty citrus parts like skin, membranes, and pith (that bitter white stuff beneath the skin), you can easily add them to any dishes you like. Some of my favorite places to use them: · In salads - orange or grapefruit segments are great with sliced avocado and romaine lettuce, topped with Dijon vinaigrette. · In fruit salads - mix your citrus segments with any other fruits you like, or make an all-citrus salad, combining segments from grapefruits, oranges, blood oranges, cara cara oranges, and so forth. The mix of colors is absolutely gorgeous. · As a topping for yogurt and other breakfast foods. · In veggie side dishes - orange segments are especially tasty with roasted carrots. (Sprinkle the orange segments over the cooked carrots just before you serve them.) · As a garnish for fish, chicken, or meat - sprinkle orange or clementine segments over the cooked food for a beautiful presentation and flavor complement. · Anywhere you like! You can even serve a bowl of citrus segments alongside your meals - they're a side dish unto themselves. Below you'll find a link to How to Cut Citrus Segments, a simple, handy, and fun knife skill. I've also included some dressing recipes and helpful guides for preparing salads, plus a step-by-step guide to cutting skinless citrus slices, which can be used the same way as the segments, but are a bit faster to prepare. Cheers! The Kitchenista www.thekitchenista.com | 
