From refreshing cocktails to fluffy pancakes, these recipes celebrate all of your favorite in-season fruits
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These are sweet enough to just peel and eat as an afternoon snack—no recipe required.
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When you can find them, pomelos are like a less bitter grapefruits. Try them in a salad, like in this recipe from Food52.
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Use these in place of standard limes in a Paloma cocktail, which is essentially an upgraded version of a margarita, from Agricola, in Princeton, NJ.
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Sunday brunch calls for these deliciously fluffy Meyer Lemon-Ricotta Pancakes from Archetype in Napa.
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Make a citrus “snow” for slushies or to top off a salad. Slice off the rind and bitter pith. Cut into segments. Place on parchment-lined baking sheet and freeze for at least 30 minutes. Using a box grater, grate the frozen grapefruit into a powdery snow.
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Try our recipe for quick-cooking lemon-and-spinach orzotto, which makes a hearty weeknight entrée.
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Candy these little sweet-tart poppers. We trust this New York Times recipe.
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These bitter, thick-skinned oranges are great for marmalades (try this recipe from Food.com) because of their high pectin content.
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