A ray of sunshine in the coldest part of the Deep South winter, Louisiana citrus is abundant this time of year. It can be tempting to peel your Louisiana citrus bounty and eat the juicy segments without much fanfare, but it’s high time to try a few new flavor pairings.
We got to work, combining sweet satsumas with vanilla beans, grapefruit with a pecan-smoked cane sugar, and pomelo (which tastes like a mild grapefruit) with a spicy salsa. However you prepare it, sweet, tart Louisiana citrus is one of the best parts of our winter diet.
Four Ways with Louisiana Citrus
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_2″ last=”no”]
[fusion_builder_column type=”1_2″ last=”yes”]