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Sunkist Citrus Challenge Winners Picked From National Crop of Juicy Entries

Contest Honors At-Home Chefs for Their Unique, Citrus-Infused Recipes>>>

March 14, 2005

SHERMAN OAKS, Calif. (March 14, 2005) –After much blending, sautéing, stirring and simmering, official Sunkist Citrus Challenge judges succeeded in culling down hundreds of delicious submissions – each bursting with refreshing citrus flavor – to three winning dishes. The national contest, which called for amateur chefs to enter their signature, citrus-inspired recipes in the categories of Entrée, Quick & Easy, or Citrus Célébré (featuring a medley of citrus ingredients), was widely embraced, inspiring food lovers everywhere to spice up their favorite meals with one or more of the 12 popular Sunkist citrus varieties available now at their local grocery stores.


• Lisa Keys from Middlebury, Conn. submitted her Fire & Ice Citrus Steaks & Salsa recipe for the contest’s Entrée category, which definitely puts a distinctive spin on grilled steaks and commonplace salsa. This recipe calls for juicy ribeye steaks to be marinated in a delicate blend of fresh Sunkist® Moro Orange juice, olive oil, garlic and chipotle sauce. After standing for one hour in this tangy marinade the steaks are then grilled and smothered with a spicy yet juicy salsa consisting of Sunkist Navel Oranges, jalapeños, tomatoes and cilantro.

• For those cooks who prefer meals that are fast and simple to prepare, Edwina Gadsby of Great Falls, Mont. suggests her Asian Citrus Salmon Rolls recipe from the Quick & Easy category. This straightforward but delicious recipe is a unique citrus inspired twist on standard lettuce wraps. The salmon is marinated in a blend of fresh-squeezed juices from a Sunkist orange, a Sunkist grapefruit, hoisin sauce, Asian garlic chili sauce and Oriental sesame oil, for only 15 minutes and grilled or broiled to perfection in five minutes. The salmon is then served inside a fresh red leaf lettuce cup and topped with a choice of cucumbers, bean sprouts, cilantro, mint leaves and delicious Sunkist Pummelo segments. An orange and grapefruit marinade dipping sauce accompanies the wraps to add a little more citrus inspired flair.

• From Milton, Tenn. comes Nikki Norman’s Warm Lemon-Basil “Martini” Cake with Toasted-Spice Citrus Tartar. This delectable and light dessert out of the Citrus Célébré category features oodles of citrus to tantalize the taste buds. A unique take on cake and the classic martini, this recipe features a zesty lemon-basil cake that includes scrumptious Sunkist lemons, topped with a combination of cinnamon, cloves, allspice, Sunkist Pummelos, Sunkist Minneola Tangelos and Sunkist Moro Oranges. This dessert looks as elegant and smooth as it tastes served in a martini glass with a turbinado (a high-quality, granular sugar) coated rim.

Recipes were evaluated by a panel of judges using three main criteria: taste, ease of preparation, and how well the recipe parallels the fun, wholesome and upbeat image of the Sunkist brand.

“We were so excited to see all of the entries that came in from all over the country,” said Chef Nancy Swinney, one of the head judges for the contest. “It’s a delight to see how the premium great taste and versatility of Sunkist fruit inspired such creativity in the kitchen. It was honestly a challenge to narrow them down to just three winners!”

Each winning chef will receive $2,000 and a bounty of fresh citrus fruit to continue treating friends and family to their flavorful recipes. In addition, their recipes will be published on to enable at-home chefs everywhere to share in their delicious, citrus-filled creations.

For more information regarding the Sunkist Citrus Challenge or to see the winning entries, visit



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