Chefs cook with a variety of citrus fruits because each has its own flavor nuances. Lemons taste sweeter than limes, for example. And compared to a Valencia, the familiar juice orange, a blood orange has berry notes in its flavor.
Eating different kinds of citrus is a healthful idea because they vary enough in nutrition to make eating an assortment of limes, lemons, oranges, tangerines and others a smart choice.
Oranges, for example, provide some calcium. Tangerines contain high levels of the phytochemical tangeretin and grapefruit are particularly rich in naringenin, both of which may provide some protection against cancer. What matters, though, is less the kind of citrus we eat than the benefits from an assortment.
This three-citrus dressing melds the flavors of orange, lemon and lime. The honey mustard in the background balances their tartness and adds bite. The blended flavors make a refreshing change from the traditional French-style, wine-vinegar-based dressing usually paired with spinach – it’s a good marinade for the chicken, as well.
Something Different is written by Dana Jacobi, author of “12 Best Foods Cookbook: Over 200 Recipes Featuring the 12 Healthiest Foods” (Rodale Books, 2005) and contributor to the American Institute for Cancer Research.