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Sunkist Lemons Freshen Up Lenten Foods

Keep Your Pledges But Don't Deny Your Taste Buds... Fresh Lemons Can Add Pizazz to Otherwise Plain Lenten Meals

February 17, 2009

SHERMAN OAKS, CALIF. – February 17, 2009 – Creative cooking is at its finest during the forty days of Lent when millions around the world fast and give up their favorite foods in preparation for Easter. Supplies of fresh Sunkist lemons are high during the season providing flavor and favor for traditional meatless meals as well as helping followers keep pledged commitments.

“Cooking with fresh lemons is a natural and simple way of enhancing the flavor and nutritional value of traditional Lenten dishes,” said Jill Davie, celebrity chef. “Mother Nature provides a healthy harvest of ripe and juicy lemons at this time of year so I encourage everyone to take advantage of them this season. Whether it’s a squeeze or a zest, a touch of lemon can benefit your food and body."

Lemons Liven Up the Lenten Meal Line-up
Adding tart and tangy lemons to a recipe gives fish and pasta dishes, soups and salads and even beverages greater taste without breaking Lenten dietary guidelines. There are numerous lemon-based recipes, ranging from main courses to soups, perfect for Lent available on Meyer lemons may also be used. See recipe below for Sunkist Lemon Swordfish Kabobs which are quick and easy to prepare.
Lemons Help Keep Lenten Promises
Bursting with flavor, adding lemons to their diet can help followers keep Lent.
• Cutting back on coffee? Canning colas and other sources of caffeine? Start drinking herbal teas, club soda, or water as a replacement and use a lemon to flavor.
• Deep-sixing salt? Squeeze lemon for extra flavor.
• Giving up chocolate? Discover the sweet goodness of lemon blueberry muffins or lemon pudding
• Passing on dessert and hoping to shed unhealthy pounds? Drinking fresh lemon juice can be helpful in losing weight.
• Pledging to be more thoughtful about the environment? Lemons are a great natural cleaner and disinfectant without harsh chemicals

Recipe: Sunkist® Lemon Swordfish Kabobs
• 1 cup freshly squeezed Sunkist lemon juice
• 2 tsp. Sunkist fresh lemon peel, finely grated
• ¼ cup capers with juice
• ½ cup olive oil
• 4 tsp. garlic, minced
• 1 ½ lbs. swordfish, cut in 1” cubes (1 ounce each)
• 24 pieces red bell peppers, cut n 1” pieces
• 24 pieces marinated artichoke hearts
• 8 metal skewers, 8”
• to taste salt and pepper
To make one portion:
• Combine Sunkist freshly squeezed lemon juice, Sunkist fresh lemon peel, capers with juice, olive oil and garlic in large zip-top bag or plastic container with lid.
• Add swordfish, bell peppers, and artichoke hearts to marinade. Seal and marinate refrigerated for 2 hours.
• When ready to prepare kabobs, drain marinade and discard. Thread each skewer with 3 pieces bell pepper, swordfish and artichokes, alternating the ingredients. Season with salt and pepper. (Note: wooden skewers may be substituted. Soak in water for 15 minutes before threading to keep them from burning during cooking.)
• Grill or broil for 10 – 15 minutes until done. Ready to serve.
• Serving Suggestions: Serve with rice and fresh green beans.
• Option: Make a Sunkist Lemon Caper Butter to serve with the kabobs. Combine ½ cup warm melted butter, ¼ cup Sunkist freshly squeezed lemon juice, 4 teaspoons Sunkist fresh lemon peel (finely grated) and 2 tablespoons caper - serve on the side.
Makes 4 servings

About Sunkist Growers, Inc.
The Sunkist brand was first used in 1907 to promote and unify an emerging fruit cooperative formed by independent growers (known previously as the Southern California Fruit Exchange and later as the California Fruit Growers Exchange). By 1908, the “Sunkist” name had captured the organization’s interest and was adopted as trademark to appear on boxes of premium quality fruit. This legacy is honored today, over 100 years later, by the California and Arizona growers, most of whom are small family farmers, who now own Sunkist Growers.

Steadfast to its commitment to provide quality fresh fruit, Sunkist is one<



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