Grapefruit cake illustration from Citrus Illustrated

By Carolyn Worthington

Long before oranges became year-round supermarket staples, citrus fruits were prized luxuries carried along ancient trade routes. Historians believe citrus originated thousands of years ago in Southeast Asia and spread westward through exploration and commerce. Lemons, oranges, limes, grapefruits, and mandarins eventually became kitchen staples around the world—not only for their bright flavor but also for their nutritional value.

Today, citrus remains one of the easiest ways to add freshness and flavor to everyday meals. A squeeze of lemon can brighten vegetables. Lime transforms seafood dishes and cocktails. Oranges add natural sweetness to salads and desserts. Even zest—the colorful outer peel of citrus fruit—can dramatically change the flavor of baked goods, sauces, and marinades.

Why Citrus Still Shines

Nutritionally, citrus fruits are perhaps best known for vitamin C, an antioxidant that supports immune health and helps protect cells from damage. Many citrus varieties also contain fiber, potassium, flavonoids, and plant compounds linked to heart health and reduced inflammation. Grapefruit is rich in antioxidants, while lemons and limes provide acidity that can enhance flavor without relying heavily on salt or butter.

Blood oranges get their dramatic crimson hue from anthocyanins, antioxidants also found in blueberries. Navel oranges are seedless because they grow from cuttings rather than seeds. And while grapefruits are now common breakfast fare, they are actually a relatively modern fruit—a natural hybrid believed to have originated in the Caribbean in the 18th century.

Inside Citrus, Illustrated

That colorful history and versatility are celebrated in Citrus Illustrated, the newest cookbook by bestselling author George Geary, featuring beautiful illustrations by Rebecca Hollingsworth. The book explores more than 25 citrus varieties and offers approachable recipes for everyday cooks, blending practical kitchen guidance with citrus profiles, historical notes, and sweet-and-savory dishes ranging from appetizers and salads to desserts and cocktails.

Whether you’re an experienced cook or simply looking for new ways to brighten everyday meals, the recipes are approachable, colorful, and full of fresh flavor.

Hollywood’s Famous Grapefruit Cake

One standout recipe is the famous Grapefruit Cake. According to Geary, the cake first appeared on the menu in 1936 when chef Harry Baker developed it for Louella Parsons, Hollywood’s well-known gossip columnist, who requested a lower-calorie cake option with a bright-yet-creamy grapefruit frosting. The combination of tart grapefruit and rich cream cheese frosting creates a dessert that is both refreshing and surprisingly indulgent.

Another standout is the Chinese Mandarin Chicken Salad, inspired by the famed Bullock’s Wilshire Tea Room in Los Angeles. The combination of diced chicken, crisp iceberg lettuce, mandarin oranges, fried wonton strips, and almonds tossed in a mustard-mayonnaise dressing feels both nostalgic and fresh.

Other tempting recipes include Blood Orange-Glazed Carrots, Shrimp and Sea Bass Ceviche with Finger Limes, Ginger Lime Caramelized Scallops, Kumquat and Pineapple Chutney, Tart Lemon Curd, and Chocolate-Dipped Triple Citrus Cookies.

A simple squeeze of lemon, lime, orange, or grapefruit can still brighten both a recipe and a memory.

Sample one recipe:

The Brown Derby’s Grapefruit Cake with Grapefruit Cream Cheese Icing

Makes 12 servings

2 nine-inch round pans, prepared with a non-stick spray

Cake

3 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1/2 cup cold water
1/2 cup canola oil
6 eggs, separated
6 tablespoons freshly squeezed grapefruit juice
1 teaspoon lemon zest
1/2 teaspoon cream of tartar

Icing

8 ounces cream cheese, room temperature
1 tablespoon freshly squeezed grapefruit juice
2 teaspoons lemon zest
8 cups powdered sugar
1 large grapefruit, sectioned

Preheat oven to 350 degrees F. In a large bowl, sift flour, sugar, baking powder, and salt. Make a well in the center and add water, oil, egg yolks, grapefruit juice, and lemon zest. Mix until very smooth. Set aside.

In a mixing bowl with the whip attachment, starting on low speed, combine egg whites and cream of tartar. Increase speed when the mixture begins to look thick and frothy. Whip until stiff but not dry.

Take the flour mixture and fold it into egg white mixture, careful not to stir.

Divide the batter in half and place into prepared cake pans. Bake until the top springs back, about 30 minutes. Cool completely on a baking rack. Make icing and then ice both cakes with about 1/4 cup of icing between each layer.

Prepare the Icing:

In a mixing bowl with the paddle attachment, on medium speed, blend cream cheese, juice, zest, and sugar until smooth. Cut three grapefruit sections into small pieces and add them to the icing, mixing them thoroughly.

Ice cake with frosting. Take the remainder of the grapefruit and decorate the top for the iced cake.

Excerpted from Citrus Illustrated by George Geary. Illustrations by Rebecca Hollingsworth. Copyright © 2026.