Citrus dishes

Marmalade is a sweet, tangy fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but other citrus fruits such as lemons and limes can also be used. The bitter orange is mostly used in marmalade because of its high pectin content, which gives a thick consistency to its marmalade. In addition, the balance of acid and pectin is needed for consistency. Fruits with low pectin have it added to make the marmalade.

Ceviche, cebiche, sebiche, or seviche is a cold dish consisting of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.

Avgolemono ( or literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.

thumb|Mizkan thumb| and Tataki|beef tataki thumb| (left) and () is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply .

sauce

Mexican slow-roasted pork dish

Japanese fermented paste

chicken dish

Limpa (Swedish for "loaf") is a sweet Scandinavian rye bread, associated with Swedish cuisine. The bread is known in Swedish as vörtbröd/vörtlimpa ("wort bread/loaf"). It is a yeast-leavened spice loaf, sweetened with brown sugar and molasses which comes in a large variety in regard to whether or not butter-enriched, and which spices are being used. Traditional bread spices are anise, caraway, fennel seeds, and bitter orange.

Sauce used in classic French cuisine

Chenpi, chen pi, or chimpi is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing the peels dry. The taste is first slightly sweet, but the aftertaste is pungent and bitter. According to Chinese herbology, its attribute is warm. Chenpi has a common name, 'ju pi' or mandarin orange peel.

dish in Haitian cuisine

French duck dish

salad dish of orange slices with olive oil, salt and black pepper

Guasacaca is a savory sauce found in Dominican and Venezuelan cuisine. The name is also spelled sometimes as wasakaka, pronounced the same. It is often used in chicken dishes.

any of various sweetened foods in Korean cuisine