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Citrus Recipes

Warm Turkey, Watercress and Pomelo Salad
Makes 4 servings

Pomelos look like giant grapefruit, but can be much, much sweeter. Choose pomelos that feel heavy for their size, and peel them by cutting the thick rind into 6 sections, then cutting through the thick membranes to reveal the flesh. You can find pomelos in most Asian and Caribbean grocery stores. This recipe is adapted from one given to me by Vancouver chef and food writer Stephen Wong.

The natural acidity of the pomelo makes it a wonderful accompaniment for shellfish and light meats. Instead of using chicken in the recipe, cooked crabmeat or grilled prawns would also be wonderful as substitutes.



  • 2 tbsp lime juice 25 mL
  • 4 tsp fish sauce 20 mL
  • 1 tbsp brown sugar 15 mL
  • 1/4 cup chicken stock 50 mL
  • 2 garlic cloves, crushed
  • 1 small red chile, seeded and sliced, or hot chili paste to taste
  • 1 tbsp. grated lemon rind


  • 1 bunch watercress, washed and trimmed
  • 1 lb skinless, boneless turkey thigh
  • 1 1/2 tsp peanut or vegetable oil
  • Half of one pomelo, peeled, white pith and membranes removed, flesh gently separated. Separate the other half into larger segments for garnish

Line centre of each serving plate with watercress. Arrange pomelo sections around watercress on each plate. Combine dressing ingredients and set aside. Slice turkey thigh into thin strips. In non-stick skillet, heat oil over medium heat. Add turkey strips and saute until golden, about 2 minutes. Add dressing mixture and bring to boil for 1 minute. Stir in separated flesh of pomelo. Divide and pour hot chicken mixture onto watercress on each plate and serve.

Blood Orange Blackberry Port Marmalade
(adapted from More Put a Lid On It, by Ellie Topp and Margaret Howard, Macmillan Canada, 1999)

This is a very small batch, so once I make it I just keep it in the fridge and don't bother with sterilized jars and water bath processing.


Remove thin outer rind from the blood oranges with a vegetable peeler and cut into fine strips with scissors or a sharp knife. Place in a large stainless steel or enamel saucepan. Squeeze juice from the oranges, discarding rind and seeds. Add the juice and any pulp to the saucepan.

Squeeze juice from the lemon, add to pan, then quarter the remaining lemon rind and cut into very thin slices. Add the sliced rind, water and port to the saucepan and bring to a boil over high heat. Reduce heat, cover and boil gently for 30 minutes.

Then add the sugar, return the mixture to a boil and boil rapidly, uncovered, stirring often, until the mixture reaches 220F on a candy thermometer. Remove from heat, skim off any foam, and ladle into clean jars. Refrigerate when cool. Makes about 1 ½ cups.

Key Lime Tartlets
(Adapted from Sugar, by Anna Olson, Whitecap Books, 2004)

I adapted this from Anna Olson's recipe for Key Lime pie, which was also garnished with candied lime slices and a zested blueberry sauce. Great recipe, buy her book for more great baking. I wanted a simpler recipe, so I bought Tenderflake tartlets and baked them before filling. Follow the baking instructions on the package, making sure you prick the bottoms of the tartlets before baking so the bottoms stay flat.

Key Limes are smaller and less green than regular limes. Use them if you can, but use regular limes for the zest required, as the skins are usually a little thicker and more easily yield lime. The filling is not baked, but the acidic lime juice 'cooks' the egg yolks as the filling chills. Use pasteurized egg yolks if you're not comfortable using fresh.


Pie Filling

  • 1 tin of sweetened condensed milk (7-ounce or 213 mL)
  • 4 egg yolks
  • 125 mL fresh lime juice
  • 2 tsp grated lime zest

Whisk all ingredients for the filling together in a bowl. Pour into baked pastry tartlet shells and refrigerate for at least four hours or until set. Top with whipped cream, if desired.

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