Citrus Quotes

The strength that I have comes from irrigating the citrus plantation, ploughing in the vineyard, guarding the melon fields at night. I believe that's what gave me the strength.

Since the nineteen-fifties, rural Florida has marketed itself to Northerners and Midwesterners as an unexplored paradise of citrus and mermaids.

By raising tall trees for windbreaks, citrus underneath, and a green manure cover down on the surface, I have found a way to take it easy and let the orchard manage itself!

Scent is very important. Strong fragrances suit some men, while citrus types suit others. I like my men to smell fresh and woody, but also like a man.

You can't spell Citrus without UT

What is sublime? / the artist said. / I haven't time / to be well read. / To be sub lime / I'll place, instead, / green citrus fruit / upon my head.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

I've been really into a light, bright playfulness that's been missing. I looked at these '60s and '70s photos of Jackie O. She went to Capri every summer, but she was always a little more playful, a little more colorful, than she was in 'normal' life. And it was exciting to see her a little bit "off duty." The colors are from awning stripe umbrellas, from a really clear ocean, and from ripe citrus.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

Look at the limes in this drink, how they float. That's good news. Next time I'm on a boat, and it capsizes, I will reach for a lime. I'm saved by the buoyancy of citrus.

Some heat, some spice and plenty of citrus are the building blocks of many north African fish dishes.

I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.

Brambles, in particular, protect and nourish young fruit trees, and on farms bramble clumps (blackberry or one of its related cultivars) can be used to exclude deer and cattle from newly set trees. As the trees (apple, quince, plum, citrus, fig) age, and the brambles are shaded out, hoofed animals come to eat fallen fruit, and the mature trees (7 plus years old) are sufficiently hardy to withstand browsing. Our forest ancestors may well have followed some such sequences for orchard evolution, assisted by indigenous birds and mammals.

Miami, which has already aired, has this wonderful blend of Caribbean culture and Latin American culture and Southern American culture (talking about fried chicken). All those combine to make for a very very interesting array of ingredients, restaurants, and the chefs that come there. It also has great seafood, not to mention the glorious citrus that's there. And all those things inform what you do - and they should.

In the wintertime, in the snow country, citrus fruit was so rare, and if you got one, it was better than ambrosia.

You can create substances with other naturally grown substances and you can synthesize beautiful bouquets of flowers without spending an arm and a leg, using the citrus fruits, which are much more affordable than flowers, because you need so many flowers to create the essences. In this country [USA], there is not a traditional science of making it. The Native Americans never did it. They bundled the sage.

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.

Our holiday food splurge was a small crate of tangerines, which we found ridiculously thrilling after an eight-month abstinence from citrus.... Lily hugged each one to her chest before undressing it as gently as a doll. Watching her do that as she sat cross-legged on the floor one morning in pink pajamas, with bliss lighting her cheeks, I thought: Lucky is the world, to receive this grateful child. Value is not made of money, but a tender balance of expectation and longing.