When it comes to family meals, it’s a win-win when the food is fresh, delicious and easy to prepare. Back to School season brings a bounty of seasonal fruits and vegetables—think sweet corn, zucchini, bell peppers, okra, cucumbers, eggplant, and, of course, Florida’s beloved citrus.
Whether you’re planning a weeknight dinner, packing a school lunch, or cooling off after a long beach day, these recipes take advantage of what's in season while keeping your family’s health and taste buds in mind.
And thanks to Florida Citrus growers and their families, we’ve got three citrus-packed recipes that deliver bright flavor and simple prep. These dishes are ideal for grilling out, packing into lunchboxes or enjoying as an after-school treat.
🍊 Florida Orange Juice BBQ Sauce
From fourth-generation Florida Citrus grower, Emma Reynolds Ezell
This sauce is a game-changer for summer grilling or making school sandwiches sing with citrusy zip.
Ingredients:
2 cups Florida Orange Juice
1 cup ketchup
¼ cup apple cider vinegar
¼ cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Salt and pepper to taste
Instructions:
In a medium saucepan, combine all ingredients.
Bring to a boil over medium heat, stirring frequently.
Reduce heat and simmer for 20–30 minutes, or until the sauce thickens.
Use immediately or let cool and refrigerate in an airtight container for up to two weeks.
Use it on: Grilled chicken, pulled pork sandwiches, veggie skewers, or even as a dip for sweet potato fries.
🍗 Florida Orange Juice Citrus Chicken Kebabs
From third-generation Florida Citrus grower Aaron Himrod
Easy to eat and full of flavor, these kebabs are perfect for dinner on the patio or a lunchbox favorite.
Ingredients:
1½ lbs boneless, skinless chicken breast, cut into 1-inch cubes
¾ cup Florida Orange Juice
¼ cup olive oil
2 tablespoons soy sauce
2 tablespoons honey
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
Salt and pepper to taste
Skewers (soak wooden skewers in water for 30 minutes before using)
Instructions:
In a bowl, whisk together orange juice, olive oil, soy sauce, honey, garlic, ginger, salt, and pepper.
Add chicken to the marinade and refrigerate for at least 1 hour (or overnight for deeper flavor).
Preheat grill to medium heat.
Thread marinated chicken and vegetables onto skewers.
Grill kebabs 10–12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
Serve hot with rice or a fresh cucumber salad.
🍧 Florida Orange Juice Freezer Pops
Shared by Francisco and Emma Pines, a third-generation citrus-growing family
These pops are a refreshing, naturally sweet treat after a day in the sun—or a reward for a great day at school.
Ingredients:
2 cups Florida Orange Juice
1 banana
1 cup Greek yogurt (plain or vanilla)
1 tablespoon honey (optional)
Instructions:
Blend all ingredients until smooth.
Pour into freezer pop molds.
Freeze for at least 4 hours, or overnight.
To serve, run molds under warm water for a few seconds to release.
Tip: Add in-season fruits like mango or berries for a twist!
🥗 More Fresh Ideas with In-Season Florida Produce
Looking for more ways to get fruits and veggies on the table? These breakfast, lunch, and dinner ideas are just right for busy families looking to eat well with local produce.
🌞 BREAKFAST: Garden Veggie Breakfast Muffins
These savory, protein-packed muffins are great for grab-and-go mornings.
Ingredients:
6 eggs
½ cup milk
1 cup shredded zucchini (squeeze out excess liquid)
½ cup chopped bell pepper
¼ cup diced onion
½ cup shredded cheddar cheese
Salt and pepper to taste
Instructions:
Preheat oven to 375°F. Grease a muffin tin or use silicone liners.
In a bowl, whisk together eggs and milk.
Stir in veggies, cheese, salt, and pepper.
Pour mixture evenly into muffin cups.
Bake 20–25 minutes, or until set and slightly golden.
Cool slightly before serving. Store in fridge for up to 4 days.
🥒 LUNCH: Cucumber Hummus Roll-Ups
Perfect for lunchboxes—cool, crunchy, and packed with fiber.
Ingredients:
1 large cucumber
½ cup hummus (any flavor)
1 shredded carrot
¼ cup chopped spinach or arugula
Optional: crumbled feta or chopped olives
Instructions:
Slice cucumber lengthwise into thin ribbons using a vegetable peeler.
Spread hummus across each slice.
Add a small pinch of carrot and greens to one end and roll tightly.
Secure with a toothpick if needed. Chill until ready to serve.
🍆 DINNER: Roasted Veggie & Quinoa Bowl
A hearty, customizable dinner that makes the most of late-summer produce.
Ingredients:
1 cup uncooked quinoa
1 zucchini, chopped
1 yellow squash, chopped
1 small eggplant, diced
1 red bell pepper, chopped
2 tablespoons olive oil
Salt, pepper, and garlic powder to taste
Optional toppings: avocado, sunflower seeds, a drizzle of balsamic glaze
Instructions:
Cook quinoa according to package instructions.
Toss chopped veggies in olive oil and seasonings.
Spread on a baking sheet and roast at 425°F for 20–25 minutes.
Serve veggies over quinoa and top as desired.
🌽 SIDE SNACK: Sweet Corn & Zucchini Fritters
A great way to sneak in extra veggies!
Ingredients:
1 cup grated zucchini
1 cup fresh sweet corn (or frozen)
1 egg
¼ cup whole wheat flour
¼ cup shredded cheese
Salt and pepper
Instructions:
Combine all ingredients in a bowl.
Heat olive oil in a skillet over medium heat.
Spoon batter into pan and flatten slightly.
Cook 2–3 minutes per side, until golden.
Serve with Greek yogurt or a squeeze of lemon.
Florida families are lucky to have so much fresh produce at their fingertips—especially in late summer and early fall. These recipes make it easy to turn local fruits and vegetables into meals your kids will actually ask for. With a little creativity, you can keep your crew healthy, happy, and well-fed.
🍊 Cheers to the simple joys of fresh food!
