3 Immune-Boosting Citrus Fruits for Winter

Bursting with sweet-to-tart flavor, citrus fruit is now in season and one of nature’s best sources of vitamin C, a key nutrient for supporting your immune 
system. Here, inspiration for 
juicing up your meals and your 
body’s winter defenses.

Pink Grapefruit

Pink grapefruit gets its deep hue from lycopene, an antioxidant that fights cellular damage and may play a role in reducing cancer risk. Its high water and fiber content also help you stay hydrated and full, fending off dry skin and weight gain.

GOOD FOR Fruit and vegetable salads
TRY IT  Take a refreshing salad: In a bowl, combine 2 supremed grapefruits (see supreming instructions below), 2 chopped avocados, 1/4 sliced 
red onion, and 1/2 cup chopped, toasted hazelnuts. Serve over greens with vinaigrette dressing.


At just 62 calories, a medium orange provides up to 116 percent of your daily vitamin C. The fruit 
is also rich in flavonoids, 
a class of antioxidants that may reduce risk for heart disease, as well as potassium, a key nutrient for 
regulating blood pressure.

See also 4 Healing Winter Tonics to Get Your Body Back on Track

GOOD FOR Marmalades, chutneys, and relishes
TRY IT  Flavor entrées with a cranberry-orange relish. In food processor, blend 1 supremed orange, 6 oz (11/4 cups) thawed 
frozen cranberries, 1/4 cup sugar, 2 tsp grated orange zest, 1/4 tsp honey, and a pinch of cinnamon, until thick and chunky. Chill 
for a few hours; serve.


Make fresh lemon juice a kitchen staple for its ability to brighten and balance flavors in dishes. The 
acidity lightens up earthy or bitter flavors, making vegetables taste better, and it can tone down 
an overly sweet dessert 
or too-salty entree.

GOOD FOR Dressings and marinades; chicken, fish, and tofu dishes; desserts
TRY IT To make a lemon vinaigrette, blend 1 small chopped shallot, 1/2 cup olive oil, 1/4 cup fresh lemon juice, 2 tsp Dijon mustard, 1 tsp honey, 
and 1/8 tsp cayenne pepper in a food processor 
or blender. Add salt and pepper to taste.

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