7 Winter Citrus Recipes from California

When winter settles across the country, California orchards burst with some of the most vibrant produce of the year. From the sun-drenched groves of the Central Valley to the coastal farms of San Diego County, citrus season transforms the Golden State into a treasure trove of Meyer lemons, blood oranges, Cara Cara navels, and sweet mandarins.

This isn't just any citrus—California produces nearly two-thirds of all fresh citrus consumed in the United States, and winter is when these fruits reach their peak sweetness and complexity. Whether you're grabbing a bag of Satsumas at your local farmers market or picking up a case of blood oranges from a roadside stand in Ojai, now is the time to celebrate these jewel-toned fruits.

These seven recipes showcase the diversity of California's winter citrus harvest, from energizing breakfast bowls to elegant desserts. Each dish highlights the natural brightness these fruits bring to clean eating—no refined sugars needed when you have perfectly ripe fruit from local groves.

Start your morning with the gentle sweetness of Meyer lemons—a California specialty first introduced to the state in 1908. Unlike conventional lemons, Meyers have a floral, almost honeyed quality that makes them perfect for breakfast applications.

Ingredients: - 1 cup cooked quinoa - Zest and juice of 1 Meyer lemon - 2 tablespoons raw honey from local apiaries - ¼ cup sliced almonds - Fresh berries and a dollop of Greek yogurt

Method: Warm the quinoa and fold in the lemon zest and juice. Drizzle with honey, top with almonds and berries, and finish with a generous spoonful of yogurt. The Meyer lemon transforms ordinary quinoa into something bright and craveable—perfect fuel before a morning hike in Griffith Park or a surf session at Rincon.

This stunning salad pairs two California icons: creamy Hass avocados and dramatically hued blood oranges. The crimson flesh of blood oranges comes from anthocyanins—the same antioxidants found in blueberries—which develop during the cool California nights.

Ingredients: - 2 blood oranges, supremed - 1 ripe avocado, sliced - 4 cups mixed arugula and butter lettuce - 2 tablespoons extra virgin olive oil - Flaky sea salt and cracked pepper - Shaved Manchego cheese (optional)

Method: Arrange the greens on a platter and layer with alternating slices of blood orange and avocado. Drizzle with olive oil, season generously, and finish with cheese if desired. The contrast of colors—deep red against pale green—makes this as beautiful as it is nutritious. Serve alongside grilled fish for a complete California coastal meal.

Satsuma and Clementine mandarins flood California markets from November through January, and their easy-peel nature makes them ideal for quick smoothies. This recipe adds fresh ginger for an immunity-boosting kick—essential during cold and flu season.

Ingredients: - 3 peeled mandarins - 1 frozen banana - 1-inch piece fresh ginger, peeled - 1 cup unsweetened almond milk - 1 tablespoon chia seeds

Method: Blend all ingredients until silky smooth. The natural sweetness of peak-season mandarins eliminates any need for added sweeteners, while the ginger provides a warming finish that balances the bright citrus notes.

Cara Cara oranges, sometimes called pink navels, offer a distinctly berry-like sweetness that pairs beautifully with the anise notes of fresh fennel. This crunchy slaw works as a side dish or piled onto fish tacos for a fresh California twist.

Ingredients: - 2 Cara Cara oranges, segmented - 1 fennel bulb, thinly shaved - ¼ red onion, thinly sliced - 2 tablespoons fresh orange juice - 1 tablespoon apple cider vinegar - Fresh dill and mint

Method: Combine the shaved fennel and red onion in ice water for 10 minutes to crisp and mellow. Drain, toss with orange segments, and dress with juice, vinegar, and herbs. The result is refreshingly light yet satisfying—exactly what clean California eating is all about.

California citrus makes an exceptional base for marinades, with natural acids tenderizing proteins while infusing them with bright flavor. This recipe combines multiple citrus varieties for layered complexity.

Ingredients: - 1.5 lbs boneless chicken thighs - Juice of 1 orange, 1 lemon, and 1 lime - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon cumin - Fresh cilantro

Method: Whisk together citrus juices, garlic, oil, and cumin. Marinate chicken for 2-4 hours (no longer, or the acid will break down the texture). Grill over medium-high heat until charred and cooked through. Rest briefly, slice, and garnish with fresh cilantro. Serve over rice with the Cara Cara slaw for a complete meal.

This versatile condiment brightens everything from grilled fish to roasted vegetables. The combination of tart grapefruit and sweet orange creates a complex flavor profile that elevates simple proteins.

Ingredients: - 1 Ruby Red grapefruit, segmented and diced - 1 navel orange, segmented and diced - ¼ cup fresh parsley, finely chopped - 2 tablespoons capers, rinsed - 1 shallot, minced - 3 tablespoons extra virgin olive oil

Method: Gently fold all ingredients together, being careful not to crush the citrus. Season with salt and let sit 15 minutes before serving to allow flavors to meld. This salsa keeps refrigerated for up to three days, making it perfect for meal prep. Spoon generously over baked salmon or use as a topping for grain bowls.

End on a sweet note with this naturally sweetened cake that showcases California's famous olive oils alongside winter citrus. The olive oil creates an incredibly moist crumb while adding subtle fruity undertones.

Ingredients: - 1½ cups almond flour - ½ cup coconut sugar - 3 eggs - ½ cup California extra virgin olive oil - Zest of 2 oranges and 1 lemon - ¼ cup fresh citrus juice - 1 teaspoon baking powder

Method: Whisk together dry ingredients. In a separate bowl, beat eggs with olive oil, zest, and juice. Combine wet and dry, pour into a greased 9-inch pan, and bake at 350°F for 35-40 minutes. The result is a tender, fragrant cake that celebrates two of California's finest agricultural products. Dust with powdered sugar or serve with a dollop of whipped coconut cream.

Don't let peak citrus season pass without preserving some of that sunshine for later months. Quick-preserved lemons take just minutes to prepare and will transform your cooking year-round.

Simple Method: Quarter Meyer lemons lengthwise, keeping them attached at one end. Pack generously with kosher salt and place in a sterilized jar. Top with fresh lemon juice, seal, and refrigerate. They'll be ready in about three weeks and last for months. Add chopped preserved lemon to salad dressings, grain dishes, and roasted vegetables for an instant flavor boost that captures California's winter bounty long after the season ends.

California's winter citrus season offers a golden opportunity to embrace seasonal eating at its finest. These seven recipes barely scratch the surface of what's possible when you cook with peak-season fruit from local groves. From the delicate sweetness of Meyer lemons to the dramatic beauty of blood oranges, each variety brings something unique to your table.

The next time you're at your local farmers market—whether in San Francisco's Ferry Building, Santa Monica's Wednesday market, or Sacramento's year-round gathering—take a moment to appreciate the incredible diversity of California citrus. Chat with the farmers, sample the varieties, and bring home a rainbow of winter sunshine.

For more seasonal recipe inspiration and tips on eating clean with California's incredible produce, explore our complete guide to seasonal eating throughout the year. Your body—and taste buds—will thank you for embracing what each season has to offer.