Citrus

To sterilise jars, wash jars in hot soapy water, rinse well and place upside-down on a wire rack to dry. Preheat oven to 160°C/140°C fan forced; heat clean jars in oven for 30 minutes. Carefully remove from oven; use immediately. Note

You could use a combination of orange and lemon juice for this cake. The cake is cooked when a skewer inserted into the centre comes out clean and dry. Note

To scald milk, heat until it’s just about to boil, remove from heat. It’s important to beat your egg whites just before folding into the mixture; bake immediately. Note

This marmalade is great use of those winter citrus fruits! Orange, grapefruit, lemon, lime and mandarin combine in a simple recipe by Woman's Day to create a deliciously sweet-yet-bitter marmalade.

These comforting souffl�s look great, taste amazing and are easier to make than you might think. Refresh your guests with this citrus souffl� at dessert time.

Refresh your guests with this delicious citrus souffl� at dessert time. These beautiful souffl�s are comforting and taste amazing and are easier to make than you may think.

Test by spooning 1 teaspoon of marmalade onto a cold plate. Push with your fingertip and if it wrinkles it is ready. If not, continue boiling until setting point is reached. Alternatively, if setting is taking too long, it may be that the fruit is slightly over or under- ripe, affecting the amount of pectin […]

Use a lime in place of the lemon, if you prefer. Tip: Whip the egg-whites and fold through the custard mixture just before you bake. Never leave the mixture sitting around with the egg-whites folded through. Note

Be careful not to let water boil rapidly or pudding will rise too quickly, creating holes. Note

If your salmon fillet is too long to fit in the pan, cut into 2 pieces. The Cooking time will vary depending on thickness. Note

Orange, grapefruit, lemon and mandarin combine in this simple yet indulgent citrus marmalade to create a divine sweet-yet-bitter spread. The perfect way to use those winter citrus fruits.

Sweet, fluffy and golden, these beautiful orange and poppy seed friands are wonderful served topped with a oozy citrus syrup, keeping the cakes deliciously moist.

The beauty of homemade jams are that you can adjust the sweetness to your taste. The addition of the mandarin to this recipe adds a lovely citrus flavour. The jam will be ready when a teaspoon-full 'jells' when placed on a cold plate.

Try something a little different with these delightful mini meringue pies.

Duck and citrus are a stunning pair in this flavour-packed salad.

To save time on the day, the kumara can be peeled up to 24 hours before cooking. Transfer to a deep pot and cover the top with a clean tea towel. Keep them somewhere cool, though not in the fridge (do not add water).

You can use any type of fruit-flavoured yoghurt you like or plain yoghurt. Note

Tangelos are a cross between a tangerine and grapefruit. They look like an especially richly coloured, smallish orange with a slight neck at the stem end, and taste like a sweet orange.

Celebrate spring with this beautiful salad of young asparagus, avocado and juicy grapefruit.

Drizzled in a sweet vanilla syrup and topped with fresh mint, these colourful citrus and yoghurt pots make a pretty dessert.

Blood orange is a virtually seedless citrus fruit with blood-red rind and flesh; it has a sweet, non-acidic pulp and juice with slight strawberry or raspberry overtones.

Delight your guests at your next dinner party with these easy, sophisticated cocktails.

We've given a grapefruit flavour to the classic lemon meringue pie here, but you could experiment with any citrus fruit, or a combination of.

It is all in the title; delectable, rich and to add more, delicious and moorish. A great Christmas recipe.

candied citrus Combine sugar and the water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves; add orange and lime slices. Bring to the boil. Reduce heat to low; simmer, uncovered, 15 minutes, turning slices occasionally. Remove from heat; cool slices on a wire rack. filling Beat ingredients in a […]

Cooking this cake slowly ensures all of the moisture is maintained; resulting in a moist, fruity, delicious dessert. The ultimate treat.

The sweet citrus flavours of the mandarin are a wonderful contract to the richness of the pork in this fresh, crisp salad.

This tart, citrus-based sauce is one of the mainstays of Japanese cuisine. It is usually made with a citrus fruit called yuzu, which is not easy to obtain outside Asia. It is a perfect accompaniment to char-grilled sliced beef, steamed fish, tofu and asian greens.

This is a recipe for the seasoned Christmas pudding maker, filled with all of the classic flavours and then some. It makes a great addition to the holiday festivities.

Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.

Make the lime and mint granita at the last minute ­ it will melt quickly if left waiting. Cut the top and bottom off each orange and grapefruit, cut down the side following the curve of the fruit, to remove the rind and white pith. Segment the fruit over a plate or bowl, cutting between […]

Ruby red grapefruit juice gives this drink a beautiful blush colour.

Any tart fruit makes an excellent base for a meringue pie, including pineapple and passionfruit, both of which would make delicious substitutes for the citrus we've used here.

Tiny, blue-grey poppy seeds add texture and a slightly nutty taste. Note

Incredibly simple as well as zesty and delicious, these tangy lemon squares are a welcome treat when you hit that mid-afternoon slump.

Citrus lovers will adore these fluffy puddings drizzled in marmalade syrup.

There is nothing quite as comforting as a warm, fragrant, melt-in-your-mouth homemade sweet pie, and this recipe exceeds expectations.

Light, fluffy and moist, this divine mandarin, polenta and macadamia cake is packed full of flavour and is beautiful served sliced as morning or afternoon tea.

Three of the finest fish on the market served up as carpaccio, tuna, kingfish and salmon each come with their own dressing to maximise the taste sensations of this dish.

With less than ten ingredients this whole orange cake with citrus icing is super easy to make and is the perfect way to treat yourself, as well as your guests.

The perfect balance of sweet and tart, this delicious candied orange peel recipe can be included in desserts, cakes and savoury dishes like tagines.

Enjoy this sweet, tangy and deeply citrusy blood orange jelly straight out of the pot as a light summer dessert.

This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

You’ll find it best to make the citrus mixture in a large frying pan rather than a saucepan, so that the citrus slices fit in a single layer. This cake doesn’t actually contain marmalade as an ingredient, but its artful use of citrus rind strikes a similar visual chord. It is slightly painstaking to make […]

Why buy store-bought jam when you can make your own delicious mandarin jelly, perfect spread atop toast with a dollop of butter. This way, you know exactly what's going into it, and your family will love the homely touch.

Use a zester to get long thin strips of rind. Note

You will need about four grapefruit for the amount of juice required in this recipe. Note

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.

To segment the grapefruit, cut the top and bottom off each fruit; cut down the side following the curve of the fruit to remove the rind and white pith. Cut between the membranes to release the segments. Note

Early season imperial mandarins have a lovely aromatic rind, however, as they have a loose skin, a microplane grater is the best tool to use. You could substitute lemon or orange rind. Note

Any poached fruit will work here, but use something with a more robust flavour, stone fruits are a good choice. Note