18 Zesty Recipes Using Oranges Delicious

Oranges aren’t just for snacking—they’re the secret weapon your kitchen needs! Whether you’re craving bright, citrusy desserts, tangy marinades, or refreshing salads, these 18 zesty recipes will bring a burst of sunshine to your table. From quick weeknight dinners to show-stopping treats, there’s something here for every orange lover. Ready to squeeze the most out of this vibrant fruit? Let’s dive in!

Orange Glazed Chicken

This sticky-sweet orange glazed chicken is a weeknight hero—bright, tangy, and ready in under 30 minutes.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1/2 cup fresh orange juice (about 2 oranges)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 1 tbsp cornstarch (mixed with 1 tbsp water)
• 1 tsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. In a bowl, whisk together 1/2 cup orange juice, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until browned. Transfer to a plate.
3. Pour the orange sauce into the skillet and simmer for 2 minutes. Stir in the cornstarch slurry and cook 1 more minute until glossy.
4. Return chicken to the skillet, coating it in the glaze. Cook 2–3 minutes until heated through.
5. Garnish with sesame seeds and green onions before serving.

The magic here? The glaze reduces to a lacquered finish that clings perfectly to every bite. Serve over rice to soak up every drop.

Tip: For extra citrus punch, add 1/2 tsp orange zest to the sauce.

Orange Marmalade Cake

This sunny citrus cake is bursting with bright orange flavor, thanks to a double dose of marmalade—both in the batter and the glossy glaze!

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ½ cup orange marmalade (divided)
• 1 tbsp orange zest
• 1 cup powdered sugar
• 1 tbsp fresh orange juice

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat butter and granulated sugar until fluffy (3 minutes). Add eggs one at a time, then mix in ¼ cup marmalade and orange zest.
4. Alternate adding flour mixture and milk to the batter, mixing just until combined.
5. Pour into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack.
6. For the glaze, whisk powdered sugar, orange juice, and remaining ¼ cup marmalade. Drizzle over the warm cake.

The marmalade keeps this cake extra moist while adding little bursts of bittersweet citrus—perfect for when you want dessert to feel a little fancy but still unfussy.

Tip: For deeper flavor, use a dark or bittersweet marmalade variety.

Orange and Fennel Salad

Bright, citrusy, and crisp, this Orange and Fennel Salad is a refreshing side that balances sweet and savory with a hint of licorice-like crunch.

• 2 large navel oranges, peeled and sliced into rounds
• 1 medium fennel bulb, thinly shaved (about 2 cups)
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp chopped fresh mint leaves
• 1/4 cup crumbled feta cheese (optional)

1. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until smooth.
2. Add the shaved fennel and red onion to the bowl, tossing gently to coat with the dressing. Let sit for 5 minutes to soften slightly.
3. Arrange the orange slices on a serving platter. Top with the marinated fennel and onion mixture.
4. Sprinkle with fresh mint and feta cheese (if using). Serve immediately.

The contrast of juicy oranges, crisp fennel, and tangy dressing makes this salad a standout—perfect for cutting through rich dishes or enjoying as a light lunch.

Tip: For extra texture, toast 2 tbsp of sliced almonds and sprinkle them on top.

Orange Gingerbread Cookies

These spiced cookies get a bright twist from fresh orange zest, making them a holiday standout with just the right balance of warmth and citrusy zing.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 1 large egg
• ¼ cup molasses
• 1 tbsp finely grated orange zest
• ½ cup granulated sugar (for rolling)

Instructions:

1. Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl.
2. In a separate bowl, beat butter and brown sugar until fluffy. Add egg, molasses, and orange zest; mix until combined.
3. Gradually stir dry ingredients into the wet mixture until a dough forms. Chill for 1 hour.
4. Preheat oven to 350°F. Roll dough into 1-inch balls, then coat in granulated sugar. Place 2 inches apart on parchment-lined sheets.
5. Bake for 10–12 minutes until cracked but soft in the center. Cool on sheets for 5 minutes before transferring.

The orange zest cuts through the rich molasses and spice, giving these cookies a lively flavor that’s anything but ordinary.

Tip: For extra citrus punch, drizzle cooled cookies with an orange glaze (1 cup powdered sugar + 2 tbsp orange juice).

Orange Honey Glazed Carrots

These sweet-and-tangy glazed carrots are a vibrant side dish that’ll steal the spotlight—thanks to a glossy citrus-honey glaze that clings to every tender bite.

Ingredients:

• 1 lb carrots, peeled and sliced into 1/2-inch thick rounds
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/4 cup fresh orange juice
• 1 tsp orange zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large skillet over medium heat, melt the butter. Add the carrots and cook for 5 minutes, stirring occasionally, until they just start to soften.
2. Pour in the honey, orange juice, orange zest, salt, and black pepper. Stir to coat the carrots evenly.
3. Reduce heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the liquid reduces to a sticky glaze and the carrots are fork-tender.
4. Garnish with fresh parsley (if using) and serve immediately.

The magic here? The glaze caramelizes slightly as it reduces, giving the carrots a delicate candied crunch without turning them cloying.

Tip: For extra depth, add a pinch of cinnamon or a splash of balsamic vinegar with the honey.

Orange Ricotta Pancakes

Fluffy, citrus-kissed pancakes with a creamy ricotta twist—these are the weekend breakfast upgrade you didn’t know you needed.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup whole milk
• 1/2 cup ricotta cheese
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tbsp orange zest
• 2 tbsp fresh orange juice

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup whole milk, 1/2 cup ricotta, 1 egg, 2 tbsp melted butter, 1 tbsp orange zest, and 2 tbsp orange juice until smooth.
3. Gently fold the wet ingredients into the dry mix until just combined (small lumps are okay).
4. Heat a nonstick skillet over medium-low and melt a pat of butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden.

The ricotta keeps these pancakes incredibly tender, while the orange adds a sunny brightness that pairs perfectly with maple syrup.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Orange Basil Grilled Shrimp

These citrusy, herb-kissed shrimp are a quick crowd-pleaser—perfect for tossing on the grill while the sun’s still out.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on)
• 1/4 cup fresh orange juice
• 2 tbsp olive oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp finely chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 tsp orange zest

Instructions

1. In a bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp olive oil, 2 tbsp honey, 2 cloves minced garlic, 1 tbsp chopped basil, 1/2 tsp salt, 1/4 tsp red pepper flakes, and 1 tsp orange zest. Reserve 2 tbsp of the marinade in a small bowl.
2. Add shrimp to the remaining marinade, tossing to coat. Let sit for 15 minutes at room temperature.
3. Heat a grill or grill pan to medium-high (about 400°F). Thread shrimp onto skewers (if using wooden ones, soak them first).
4. Grill shrimp for 2–3 minutes per side, brushing with the reserved marinade halfway through, until opaque and slightly charred.

The bright orange and basil combo makes these shrimp taste like summer on a plate—plus, that honey caramelizes into the most irresistible sticky glaze.

Tip: Serve over a crisp salad or with grilled bread to soak up the extra marinade.

Orange Poppy Seed Muffins

These sunny citrus muffins are tender, lightly sweet, and packed with nutty poppy seeds—perfect for brightening up your morning coffee break.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp poppy seeds
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3/4 cup whole milk
• 1/3 cup vegetable oil
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 1 tbsp poppy seeds, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 egg, then stir in 3/4 cup milk, 1/3 cup oil, 1/4 cup orange juice, 1 tbsp zest, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and fold gently until just combined (small lumps are okay).
5. Divide batter evenly among muffin cups, filling each 2/3 full. Bake for 18–20 minutes until tops spring back when pressed.

The secret here? Fresh orange zest and juice give these muffins a vibrant, natural citrus punch—no artificial flavor needed.

Tip: For extra shine, brush warm muffin tops with a mix of 1 tbsp orange juice and 1 tsp sugar.

Orange Balsamic Vinaigrette

Bright, tangy, and just a touch sweet, this vinaigrette is your new go-to for salads, roasted veggies, or even drizzling over grilled chicken.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 3 tbsp fresh orange juice (about 1 medium orange)
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 small garlic clove, minced (optional)

Instructions:

1. In a small bowl or jar, whisk together the balsamic vinegar, orange juice, honey, Dijon mustard, kosher salt, black pepper, and garlic (if using) until smooth.
2. Slowly drizzle in the olive oil while whisking continuously until fully emulsified and slightly thickened, about 1 minute.
3. Taste and adjust salt or honey if needed. Let sit for 10 minutes before serving to allow flavors to meld.

The citrusy zing of fresh orange cuts through the richness of the olive oil, while the honey balances the balsamic’s sharpness—no boring salads here!

Tip: For a smoother texture, blend all ingredients (except oil) first, then slowly stream in the oil while blending.

Orange Chocolate Truffles

These decadent orange chocolate truffles are a dreamy blend of rich cocoa and bright citrus—perfect for gifting or treating yourself!

Ingredients:

• 8 oz high-quality dark chocolate (70% cacao), finely chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1 tbsp finely grated orange zest
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1/3 cup cocoa powder (for rolling)

Instructions:

1. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-low until just simmering (about 2–3 minutes). Pour the hot cream over the chocolate, let sit for 1 minute, then stir until smooth.
2. Add the softened butter, orange zest, vanilla extract, and sea salt to the chocolate mixture, stirring until fully combined. Cover and refrigerate for 2 hours or until firm enough to scoop.
3. Use a 1-tbsp cookie scoop to portion the mixture, then roll into balls. Dust your hands lightly with cocoa powder to prevent sticking if needed.
4. Place the cocoa powder in a shallow bowl. Roll each truffle in the powder until evenly coated. Chill for 15 minutes to set.

The orange zest cuts through the deep chocolate flavor beautifully, making these truffles feel extra special with minimal effort.

Tip: For a festive twist, swap cocoa powder for crushed freeze-dried raspberries or toasted coconut flakes.

Orange Cinnamon Rolls

These citrus-kissed cinnamon rolls are a sunny twist on the classic, with a bright orange glaze that’ll make your morning feel extra special.

Ingredients

• 2 ¾ cups all-purpose flour, divided
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ½ cup whole milk, warmed to 110°F
• ¼ cup unsalted butter, melted
• 1 large egg
• Zest of 1 orange
• ½ cup packed brown sugar
• 2 tsp ground cinnamon
• 3 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp fresh orange juice

Instructions

1. In a bowl, whisk 2 cups flour, granulated sugar, yeast, and salt. Add warmed milk, melted butter, egg, and orange zest; mix until sticky. Gradually add remaining ¾ cup flour until a soft dough forms.
2. Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Roll dough into a 12×9-inch rectangle. Spread softened butter evenly over the surface, then sprinkle with brown sugar and cinnamon. Tightly roll into a log and slice into 9 even pieces.
4. Arrange rolls in a greased 9-inch round pan. Cover and let rise 30 minutes. Preheat oven to 375°F. Bake for 20–25 minutes until golden.
5. Whisk powdered sugar and orange juice until smooth; drizzle over warm rolls. Serve immediately.

The orange zest in the dough and glaze adds a fragrant, tangy contrast to the warm cinnamon swirl—no one will guess how easy they are to make!

Tip: For extra-gooey rolls, spread a thin layer of softened butter on the pan before adding the dough.

Orange Teriyaki Salmon

Sweet, tangy, and packed with umami, this Orange Teriyaki Salmon is a weeknight hero that comes together in under 30 minutes.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1/3 cup low-sodium soy sauce
• 1/4 cup fresh orange juice (from 1 medium orange)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a small saucepan, whisk together 1/3 cup soy sauce, 1/4 cup orange juice, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes. Simmer over medium heat for 5–7 minutes until slightly thickened.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Pat salmon dry and cook skin-side down for 4 minutes until crisp. Flip and brush generously with the glaze. Cook another 3–4 minutes until just opaque.
3. Transfer salmon to plates, drizzle with remaining glaze, and top with 1 tbsp sesame seeds and sliced green onions.

The citrusy teriyaki glaze caramelizes into a sticky-sweet crust while keeping the salmon tender—no marinating required!

Tip: For extra depth, add a splash of mirin to the glaze or broil the salmon for 1 minute at the end.

Orange Avocado Salsa

Bright, citrusy, and creamy all at once, this salsa is a refreshing twist on classic avocado dip—perfect for scooping with chips or topping grilled fish.

Ingredients:

• 2 large navel oranges, peeled and diced
• 1 ripe avocado, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a medium bowl, gently toss the diced oranges, avocado, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Fold gently to combine—avoid overmixing to keep the avocado creamy.
3. Let sit for 10 minutes to allow flavors to meld before serving.

The juicy oranges balance the richness of the avocado, while the jalapeño adds just the right kick. Serve it chilled for maximum freshness!

Tip: For extra texture, add a handful of pomegranate arils or toasted pepitas right before serving.

Orange Rosemary Roasted Potatoes

These citrusy roasted potatoes are a sunny twist on a classic side dish, with fragrant rosemary and a caramelized orange glaze that’ll have everyone reaching for seconds.

Ingredients:

• 2 lbs baby Yukon Gold potatoes, halved
• 3 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp orange zest
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp honey

Instructions:

1. Preheat oven to 425°F. Toss potatoes with olive oil, orange juice, orange zest, rosemary, salt, and pepper on a rimmed baking sheet until evenly coated.
2. Roast for 30 minutes, stirring halfway, until potatoes are golden and crisp at the edges.
3. Drizzle honey over potatoes, toss gently, and roast 5 more minutes until glossy and caramelized.

The orange zest and honey create a delicate sticky-sweet crust, while the rosemary keeps it savory—perfect for balancing rich holiday mains or brightening up weeknight dinners.

Tip: For extra crispiness, spread potatoes in a single layer and avoid overcrowding the pan!

Orange Creamsicle Smoothie

This dreamy smoothie tastes just like the nostalgic popsicle but with a creamy, drinkable twist—perfect for sunny mornings or an afternoon pick-me-up.

Ingredients:

• 1 cup frozen mango chunks
• 1 large orange, peeled and segmented (or 1/2 cup 100% orange juice)
• 1/2 cup vanilla Greek yogurt
• 1/2 cup milk (dairy or unsweetened almond milk)
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 4 ice cubes

Instructions:

1. Combine the frozen mango, orange segments, vanilla Greek yogurt, milk, honey, and vanilla extract in a blender.
2. Blend on high for 30 seconds, then add the ice cubes and blend again until completely smooth (about 20–30 seconds more).
3. Pour into a tall glass and serve immediately.

The secret here? Frozen mango adds a luscious thickness that mimics the creaminess of the classic treat—no artificial flavors needed!

Tip: For a dairy-free version, swap the yogurt for coconut milk yogurt and use coconut milk instead of regular milk.

Orange Pecan Pie

This twist on classic pecan pie adds a bright citrus note, balancing the rich caramel sweetness with a hint of zesty freshness.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup granulated sugar
• 1 cup light corn syrup
• 3 large eggs
• 2 tbsp unsalted butter, melted
• 1 tbsp orange zest (from 1 large orange)
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 cups pecan halves

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges decoratively.
2. In a large bowl, whisk together 1 cup granulated sugar, 1 cup corn syrup, eggs, 2 tbsp melted butter, 1 tbsp orange zest, 2 tsp vanilla extract, and 1/2 tsp salt until smooth.
3. Arrange pecan halves evenly over the bottom of the pie crust, then slowly pour the syrup mixture over them.
4. Bake for 50–55 minutes, until the filling is set but slightly jiggly in the center. Cool completely before slicing.

The orange zest cuts through the sweetness beautifully, making this pie feel lighter than traditional versions—perfect for holiday dinners where you want a showstopper without the sugar overload.

Tip: For extra citrus flavor, drizzle slices with a little melted dark chocolate mixed with orange oil.

Orange Chipotle BBQ Ribs

These sticky-sweet ribs pack a smoky punch, with bright citrus balancing the heat—perfect for when you want BBQ with a twist.

Ingredients

• 2 lbs pork baby back ribs
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 cup orange juice
• 1/4 cup apple cider vinegar
• 1/3 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp chipotle in adobo sauce (minced)
• 1 tbsp olive oil

Instructions

1. Prep ribs: Pat ribs dry, then rub with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Make glaze: In a saucepan over medium heat, whisk 3/4 cup orange juice, 1/4 cup apple cider vinegar, 1/3 cup ketchup, 2 tbsp brown sugar, 1 tbsp chipotle in adobo, and 1 tbsp olive oil. Simmer 10 minutes until thickened.
3. Cook ribs: Wrap ribs in foil and bake at 300°F for 2 hours. Unwrap, brush with glaze, and broil 5 minutes until caramelized.

The orange juice cuts through the richness of the ribs, while the chipotle adds a slow-building warmth that’ll have everyone reaching for seconds.

Tip: For extra-tender meat, let the rubbed ribs sit in the fridge overnight before cooking.

Orange Panna Cotta

Silky, citrus-kissed panna cotta is the perfect make-ahead dessert—bright with orange zest and just sweet enough to feel indulgent.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp fresh orange zest (from about 2 oranges)
• 1 1/4 tsp unflavored gelatin
• Pinch of salt

Instructions

1. In a small bowl, sprinkle 1 1/4 tsp gelatin over 1/2 cup milk. Let sit 5 minutes to bloom.
2. Meanwhile, combine 2 cups heavy cream, 1/3 cup sugar, 2 tbsp orange zest, and a pinch of salt in a saucepan. Warm over medium heat, stirring, until steaming (about 4 minutes)—do not boil.
3. Remove from heat. Whisk in the gelatin mixture and 2 tsp vanilla extract until fully dissolved. Strain through a fine-mesh sieve into a pitcher to remove zest.
4. Divide mixture among four 6-oz ramekins. Chill at least 4 hours (or overnight) until set.

The orange zest infuses the cream with sunny flavor while keeping the texture luxuriously smooth—no curdling or overpowering acidity. Serve chilled with fresh berries for contrast.

Tip: For clean unmolding, dip ramekins in hot water for 5 seconds, then invert onto plates.

Conclusion

With 18 bright and flavorful orange recipes, there’s something here for every home cook to love! Whether you’re craving a sweet treat, a refreshing drink, or a zesty main dish, these recipes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup for later and spread the citrusy joy!