Citrus fruits in cuisine

Citrus fruits, such as oranges, lemons, limes, and grapefruits, are valued in cuisine for their vibrant flavors and aromatic qualities. Their bright, tangy taste enhances both sweet and savory dishes, providing acidity that balances flavors. They’re used fresh, juiced, or as zest to add brightness to salads, seafood, desserts, and beverages. Beyond flavor, citrus fruits contribute a refreshing aroma and can help tenderize meats or brighten sauces. Their versatility and natural acidity make them a key ingredient in many culinary traditions around the world, enriching dishes with complexity and freshness.