Big Box of Citrus: Week 1

by Erin

  • Explore someplace new
  • Be inspired (x2)
  • Read a classic (x4)
  • Try a new recipe (x6)
  • (Re)connect (x12)
  • Get selfishly creative (x12)

What have I done so far with my bushel of citrus?

1. Juiced it. I have recently become an advocate of “juice in moderation” especially since Kid was born. My theory was that you would rarely consume as many fruits in one sitting as the number that offer up that full glass of juice that you pour from the container. You also lose the fiber, et al. when you only take the juice.  After officially seeing how much juice two oranges yield, I feel validated. (Further internet “research” concurs.)  On a less soap-box note: this morning’s OJ was especially good! If boxes of fruit are going to be an annual thing, it might be time to look into a citrus juicer. Or I need work on building my squeezing muscles.


2. Shared it. I’m so happy my son digs grapefruit. It helps that I chose a pink grapefruit. He was more willing to admit that he liked it because it was “red”, which is his absolute favorite color.

3. Blended it. There was a quick visit to Pinterest before this morning smoothie just to get some ideas of fruit combos and proportions. I ended up with 1 pink grapefruit, 1 cup of frozen strawberries, and 1 cup of spinach. For extra nutritional boost…as if all that vitamin C wasn’t enough…I added some tofu, flax seed, oatmeal, and yogurt. The taste was a little bitter, though on reflection it makes sense with the grapefruit. I added about a tablespoon of agave syrup to sweeten it up. I liked it, but it may not be a crowd-pleaser.

share with sonsmoothie

4. Baked it. Twice. Mornings start at 7 a.m. around here. That gives us plenty of time to do fun things before breakfast. I broke out an old grapefruit muffin recipe and Kid and I set to work. Kid insisted Dr. Dog help with the baking, too. We three made a double batch and refrigerated half for Grandma and Grandpa’s visit the next day so that they could try them fresh. The other half was baked and consumed for breakfast and throughout the day. Yum.

P.S. One softball-sized grapefruit yields about 4 tsp. of zest and 1/2 cup of juice (when you rely solely on your muscles for juicing).

little bakeDD bake

5. Juiced it, again. The oranges are particularly juicy and don’t make for good eating. I DID invest (a whole $4) in a citrus juicer. It is much more effective at getting juice out.


6. Tossed it. Natural decay started to show. A quick visit to the internet reveals that citrus is best stored in a cool place. As there are still too many fruits to fit into the fridge, they moved to into the garage instead. Indiana winter should help keep them cold.


7. Baked it (again) and decorated. I have been holding onto a recipe for an orange chiffon cake for a while. With a work party on the horizon, it seemed time to bust it out. Orange zest and juice went into the cake. Orange juice went into the frosting (that was my addition). And why not try a little orange peel flair? The public has yet to taste it, but if the frosting is any indication it should be pretty good.


Number of fruits left: 40