Posted 11:58 pm Wednesday, January 09, 2013
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Citrus: Bright as the sun in the darkness of the winter
Bright, colorful, juicy and light — not exactly words that are associated with winter. But this is the time of year to indulge in all types of citrus.
A stroll through the produce aisles offers an array of citrus just waiting to be juiced or eaten. There are lemons, lime, oranges, tangerines and grapefruit. All are in season and at their peak of flavor.
When it comes to choosing citrus, George Flores, produce manager at FRESH by Brookshire's says that the best flavor comes from citrus that has a slight give when pressed and a bit of softness.
Also, when choosing fruit for juicing look for citrus that has a smoother skin —a bumpy-skinned orange or lime will yield less juice than one with smooth skin.
FRESH is offering a variety of citrus including seedless lemons, blood oranges, kumquats, three varieties of grapefruit and several types of tangerines, clementines and other oranges.
Many of the types of citrus listed below are available at FRESH and other area grocery stores.
A stroll through the produce aisles offers an array of citrus just waiting to be juiced or eaten. There are lemons, lime, oranges, tangerines and grapefruit. All are in season and at their peak of flavor.
When it comes to choosing citrus, George Flores, produce manager at FRESH by Brookshire's says that the best flavor comes from citrus that has a slight give when pressed and a bit of softness.
Also, when choosing fruit for juicing look for citrus that has a smoother skin —a bumpy-skinned orange or lime will yield less juice than one with smooth skin.
FRESH is offering a variety of citrus including seedless lemons, blood oranges, kumquats, three varieties of grapefruit and several types of tangerines, clementines and other oranges.
Many of the types of citrus listed below are available at FRESH and other area grocery stores.
Oro Blanco Grapefruit
Less acidic than a typical grapefruit the Oro Blanco is covered in a thick, rind that ranges in color from green to yellow and contains a white flesh. They are juicy with a sweet to tart flesh and can be enjoyed like a grapefruit.
Melogold Grapefruit
This cross between a pomelo and a white grapefruit is extremely large with yellowish skin and pale yellow flesh. The rind is thick but the interior is extremely juicy. It is the sweetest grapefruit when compared to ruby red and oro blanco.
Blood Oranges
The skin of a blood orange darkens over time as the red juice from the interior begins to seep into the rind. They have a very sweet flavor and their juice is a popular ingredient in recipes. They will become sweeter and juicier as they ripen and their skin darkens in color.
Meyer Lemons
Once grown only as ornamental garden lemons, meyer lemons are now enjoyed for its mild, sweet, juicy flesh. Although still too tart to eat out-of-hand, the juice is a delicious additive in many recipes.
Kumquats
A bit larger than an olive, the Kumquat looks like a tiny, oval orange. It is eaten whole – skin and all. The orange flesh is juicy, acidic and tart while the skin is fragrant and sweet.
Key Limes
Although they are small the juice from a key lime is more intense than the juice from a regular lime. Most often used in cooking, the key lime is also more fragrant and less acidic.
Tangerines/Mandarins
A member of the mandarin family, there are many varieties of tangerines that include honey, minneola, neapolitan, satsuma and Ojai pixie. They vary in flavor from sweet to tart and typically have a sweet, clean fragrance. A bit larger than mandarins, the tangerines are easy to peel and often seedless.
Clementines
The smallest member of the mandarin family, clementines are often imported from Spain, North Africa or Morroco. Also called Cuties, this is a brand of clementines that are grown in California. They are small and easy to peel with less juice than most oranges and are best enjoyed when peeled and eaten in sections.
Oranges
Most popular varieties include navel and Valencia. The Valencia oranges typically yield more juice. Navel oranges have a thicker skin and are great for eating.
Less acidic than a typical grapefruit the Oro Blanco is covered in a thick, rind that ranges in color from green to yellow and contains a white flesh. They are juicy with a sweet to tart flesh and can be enjoyed like a grapefruit.
Melogold Grapefruit
This cross between a pomelo and a white grapefruit is extremely large with yellowish skin and pale yellow flesh. The rind is thick but the interior is extremely juicy. It is the sweetest grapefruit when compared to ruby red and oro blanco.
Blood Oranges
The skin of a blood orange darkens over time as the red juice from the interior begins to seep into the rind. They have a very sweet flavor and their juice is a popular ingredient in recipes. They will become sweeter and juicier as they ripen and their skin darkens in color.
Meyer Lemons
Once grown only as ornamental garden lemons, meyer lemons are now enjoyed for its mild, sweet, juicy flesh. Although still too tart to eat out-of-hand, the juice is a delicious additive in many recipes.
Kumquats
A bit larger than an olive, the Kumquat looks like a tiny, oval orange. It is eaten whole – skin and all. The orange flesh is juicy, acidic and tart while the skin is fragrant and sweet.
Key Limes
Although they are small the juice from a key lime is more intense than the juice from a regular lime. Most often used in cooking, the key lime is also more fragrant and less acidic.
Tangerines/Mandarins
A member of the mandarin family, there are many varieties of tangerines that include honey, minneola, neapolitan, satsuma and Ojai pixie. They vary in flavor from sweet to tart and typically have a sweet, clean fragrance. A bit larger than mandarins, the tangerines are easy to peel and often seedless.
Clementines
The smallest member of the mandarin family, clementines are often imported from Spain, North Africa or Morroco. Also called Cuties, this is a brand of clementines that are grown in California. They are small and easy to peel with less juice than most oranges and are best enjoyed when peeled and eaten in sections.
Oranges
Most popular varieties include navel and Valencia. The Valencia oranges typically yield more juice. Navel oranges have a thicker skin and are great for eating.
Meyer Lemo Roast Chicken
INGREDIENTS
6 meyer lemons
1/4 cup honey, divided
2 tablespoons olive oil
1 tablespoon fresh thyme leaves, chopped
10 fresh thyme sprigs, whole
3 shallots, peeled and cut into fourths
1 whole chicken
DIRECTIONS
Preheat oven to 425 degrees. Cut two lemons into wedges, two into thin rounds and juice the other two. Place the wedges and rounds in a bowl and toss with 1 tablespoon of honey. In a measuring cup combine the lemon juice, remaining honey, olive oil and chopped thyme leaves. Rinse chicken inside and out and pat dry. Place in a roasting pan breast side up. With your fingers reach under the breast skin and gently separate the skin from the meat being careful not to puncture or tear the skin. Spoon and rub the lemon juice mixture over the chicken, under the skin and inside the cavity. Place lemon rounds under the skin of the chicken and around the legs and wings. Stuff the inside of the chicken with the lemon wedges, shallots and thyme sprigs. Roast for 15 minutes and then lower heat to 375. Continue to roast until juices run clear or a meat thermometer inserted into the thigh registers 165 degrees. If the breast or legs start to get too dark cover with foil. The chicken should take approximately 7 minutes per pound. When the chicken reaches 165 degrees, remove from the oven. Cover with foil and let rest for 15 minutes. Remove lemons and shallots from the cavity and discard. Baste with some of the juices. Carve and serve.
Recipe by Christine Gardner
6 meyer lemons
1/4 cup honey, divided
2 tablespoons olive oil
1 tablespoon fresh thyme leaves, chopped
10 fresh thyme sprigs, whole
3 shallots, peeled and cut into fourths
1 whole chicken
DIRECTIONS
Preheat oven to 425 degrees. Cut two lemons into wedges, two into thin rounds and juice the other two. Place the wedges and rounds in a bowl and toss with 1 tablespoon of honey. In a measuring cup combine the lemon juice, remaining honey, olive oil and chopped thyme leaves. Rinse chicken inside and out and pat dry. Place in a roasting pan breast side up. With your fingers reach under the breast skin and gently separate the skin from the meat being careful not to puncture or tear the skin. Spoon and rub the lemon juice mixture over the chicken, under the skin and inside the cavity. Place lemon rounds under the skin of the chicken and around the legs and wings. Stuff the inside of the chicken with the lemon wedges, shallots and thyme sprigs. Roast for 15 minutes and then lower heat to 375. Continue to roast until juices run clear or a meat thermometer inserted into the thigh registers 165 degrees. If the breast or legs start to get too dark cover with foil. The chicken should take approximately 7 minutes per pound. When the chicken reaches 165 degrees, remove from the oven. Cover with foil and let rest for 15 minutes. Remove lemons and shallots from the cavity and discard. Baste with some of the juices. Carve and serve.
Recipe by Christine Gardner
Arugula & Mixed Green Salad with Blood Oranges
INGREDIENTS
5 blood oranges
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 cup extra-virgin olive oil
salt & pepper to taste
1/2 cup toasted pine nuts
5 ounces arugula
1 cup frisee
1 cup radicchio
1/3 cup crumbled Gorgonzola cheese
DIRECTIONS
Juice three of the blood oranges. Make the vinaigrette by combining the vinegar, mustard, orange juice, salt, pepper and oil in a jar and shake vigorously to combine. Taste and adjust the tartness to your liking. Peel the remaining blood oranges and separate into sections. Place the arugula, radicchio & frisee in a large salad bowl. Arrange the blood oranges, pine nuts, and Gorgonzola cheese over the top. Drizzle with the vinaigrette and serve immediately.
Recipe by Christine Gardner
5 blood oranges
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 cup extra-virgin olive oil
salt & pepper to taste
1/2 cup toasted pine nuts
5 ounces arugula
1 cup frisee
1 cup radicchio
1/3 cup crumbled Gorgonzola cheese
DIRECTIONS
Juice three of the blood oranges. Make the vinaigrette by combining the vinegar, mustard, orange juice, salt, pepper and oil in a jar and shake vigorously to combine. Taste and adjust the tartness to your liking. Peel the remaining blood oranges and separate into sections. Place the arugula, radicchio & frisee in a large salad bowl. Arrange the blood oranges, pine nuts, and Gorgonzola cheese over the top. Drizzle with the vinaigrette and serve immediately.
Recipe by Christine Gardner
Garlic Orange Roast Pork
INGREDIENTS
1 bunch fresh parsley, chopped fine
1 tablespoon herbes de Provence
1 tablespoon lemon zest
Juice from 1 lemon and 1 orange
6 cloves garlic, minced
1 – 2 to 3 pound pork roast
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 large oranges, sliced
1 cup orange juice
1 cup chicken broth
1/2 red onion, sliced
DIRECTIONS
In a small bowl combine chopped parsley, herbs de Provence, lemon zest, lemon juice, orange juice and half of the chopped garlic. Butterfly pork roast by making a lengthwise cut horizontally across the pork. Stop when you get to within one inch of the center of the pork. Open roast, spread and rub the parsley mixture over the pork. Fold it closed and tie with kitchen twine. On the outside of the pork rub the salt, black pepper and olive oil. Place orange slices in bottom of a roasting pan and top with the pork. Scatter the sliced onions and garlic around the pork and pour over the broth and orange juice. Bake at 375 degrees, basting occasionally until a meat thermometer inserted into thickest portion registers 145 degrees. When the meat is ready let it rest for about ten minutes. Remove the twine and place on a serving platter. Pour over any remaining liquid from the pan. Garnish the pork with some additional orange slices and serve.
Recipe by Christine Gardner
1 bunch fresh parsley, chopped fine
1 tablespoon herbes de Provence
1 tablespoon lemon zest
Juice from 1 lemon and 1 orange
6 cloves garlic, minced
1 – 2 to 3 pound pork roast
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 large oranges, sliced
1 cup orange juice
1 cup chicken broth
1/2 red onion, sliced
DIRECTIONS
In a small bowl combine chopped parsley, herbs de Provence, lemon zest, lemon juice, orange juice and half of the chopped garlic. Butterfly pork roast by making a lengthwise cut horizontally across the pork. Stop when you get to within one inch of the center of the pork. Open roast, spread and rub the parsley mixture over the pork. Fold it closed and tie with kitchen twine. On the outside of the pork rub the salt, black pepper and olive oil. Place orange slices in bottom of a roasting pan and top with the pork. Scatter the sliced onions and garlic around the pork and pour over the broth and orange juice. Bake at 375 degrees, basting occasionally until a meat thermometer inserted into thickest portion registers 145 degrees. When the meat is ready let it rest for about ten minutes. Remove the twine and place on a serving platter. Pour over any remaining liquid from the pan. Garnish the pork with some additional orange slices and serve.
Recipe by Christine Gardner
