Brighten up your winter meals with fresh citrus

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(NC)—It may be cold and bleak outside, but your meals don't have to be. Preparing meals with a sweet splash of citrus not only adds flavour, but also nutrients that can help energize you during the dreary months.

“While many fresh fruits and vegetables are out of season in winter, Florida grapefruit is at its peak, “ says registered dietitian, Lydia Knorr. “Citrus fruit and juices have tremendous flavour, provide your body with a natural boost in energy and are an excellent source of vitamin C.”

As a flavour agent and source of essential nutrients, citrus can bring sunshine to any meal. This recipe incorporates Florida grapefruit and grapefruit juice for a Thai-inspired dish.

Thai Chicken and Florida Grapefruit Noodle Salad

12 oz (375 g) boneless skinless chicken breasts, thinly sliced

3 tbsp (45 mL) canola oil, divided

2 tbsp (30 mL) 100% Florida grapefruit juice

2 tbsp (30 mL) Thai red curry paste

1 tbsp (15 mL) grated fresh ginger, divided

1 tbsp (15 mL) fish sauce

1 tbsp (15 mL) rice vinegar

1/4 tsp (1 mL) granulated sugar

6 oz (180 g) rice stick noodles

2 Florida ruby red grapefruits, peeled and segmented

1 small red bell pepper, thinly sliced

1 cup (250 mL) bean sprouts

¼ cup (50 mL) chopped peanuts

1 green onion, thinly sliced

2 tbsp (25 mL) chopped fresh mint

Combine chicken with 1 tbsp (15 mL) of the canola oil, grapefruit juice, curry paste and 2 tsp (10 mL) of the ginger. Coat evenly. Set aside.

In bowl, whisk remaining oil, ginger, fish sauce, vinegar and sugar. Set aside.

Cook noodles for 2 minutes. Drain, rinse and place in bowl. Add grapefruit, red pepper, bean sprouts, peanuts and green onion. Drizzle with dressing, toss well and set aside.

In a skillet, set over medium-high heat, stir fry chicken for about 8 minutes, until no longer pink. Spoon over noodles and toss. Sprinkle with mint before serving.

Makes 4 servings.

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