Main Squeeze

Dining critic Joseph Hayes loves (not likes, loves) these four dishes for their citrus ingredients and thinks you will, too.

Photo By Norma Lopez Molina

Citrus Salad

Citrus Restaurant
The appropriately named restaurant offers a simple but satisfying salad of sliced Florida oranges, baby lettuce and gorgonzola cheese, dressed in a citrus vinaigrette, for a contrast of tangy and savory.


Callos con Pomelo

Cuba Libre
A Cuban ceviche of tropical proportions—citrus-marinated sea scallops nestled atop ruby red grapefruit and dressed in a blood orange and passion fruit sauce.


Avgolemono Soup

Taverna Opa
A glorious traditionally Greek lemon-based soup, melding tart citrus with rich chicken broth and short-grain rice for a thick bowl of pleasure.


Treacle Tart ‘Florida Style’

Citron JW Marriott Orlando, Grande Lakes
A wild ride of disparate flavors making for one fine dessert, combining thick sweet and piquant orange curd, rum ginger snap ice cream and a layer of deep licorice-rich Pontefract cake.

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