Thankfully along the Gulf Coast, it’s almost always citrus season. From sweet, succulent oranges to fresh, tart limes, a plump, delicious piece of fruit is always within reach for recipes or—as we all know—to savor all by itself.

When I was a little girl, if it was Saturday night I was up to my ears in lemon juice. Literally. To keep the naturally blonde highlights and to make sure my hair smelled good for church the next day, my mother always ended my shampoo ritual with a rinse of cologne and lemon juice. Of course, she was just as handy with the tangy juice in the kitchen—her thick, creamy lemon meringue pie was, and still is, a family favorite.

Just like in my family, citrus fruit has been used for generations for both beauty remedies and culinary creations. The Greeks and Romans so valued citrus that they considered it food for the gods and called oranges and lemons “golden apples.” Along the Gulf Coast citrus is truly golden as a profitable crop. Although not native to America, the orange and grapefruit trees planted by Spanish explorers have turned Florida into the world’s largest grower of grapefruit. And only Brazil grows more oranges than Florida soil.

For unforgettable citrus recipes—and the entire Holiday 2007 issue—click here!!

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