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winter citrus

Thursday, February 24, 2011

The skies have been dark grey and filled with snow this week, so here is a photo of citrus fruits to brighten your day. These are the citrus I currently have in my kitchen and am actively using. From the upper left there is a cara, cara orange, a small satsuma, a large ruby red grapefruit, a lemon, a lime, an unpeeled blood orange, and in the center is a peeled and partially segmented blood orange, and two small kumquats.

Kumquats look like small grape-shaped oranges, but unlike an orange you can eat the entire thing, peel and all. This is the first year I’ve bought kumquats and have eaten them. There isn’t a lot of fruit on the inside, but there isn’t a thick peel either. I’ve been slicing them thinly and using them as salad toppers. They do have seeds that can easily be popped out with the tip of a paring knife.

The blood orange is beautiful on the inside with the fruit ranging from light pink to a ruby red. The peel will even look like it’s blushing red in certain areas. Again, I’ve been using these in salads, via segmenting them. They are also wonderful in sauces, added to certain types of pasta, juiced, and added to cocktails. Blood orange juice and sparkling water can be commonly found in most grocery stores today. In fact, I have a bottle in my fridge.

Check out what your store has for citrus fruits, it isn’t just navel oranges, grapefruits, lemon, and lime anymore. Experiment and try something new. You’ll be amazed and the variety of flavors.

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