Cheers to the Citrus
Ready to start the New Year with a good dose of Vitamin C? One orange or a cup of strawberries provides enough for the day, and the Orinda Farmers’ Market is a great spot to find the freshest supply.
The Cara Cara navel orange is a favorite. The beautiful reddish-pink interior bursts with sweet flavor with few or no seeds. Quite easy to peel, it’s lower in acid than other oranges and very aromatic. Try a squeeze of Cara Cara juice in a simple vinaigrette.
Mandarins are another type of citrus offering all sorts of sizes and flavors, and their “zipper” skins and easy-to-divide segments are an extra bonus. Tangerines (a mandarin and bitter orange hybrid), tangelos (a cross between a tangerine and a grapefruit) and tangors (a cross between a tangerine and a sweet orange) are all mandarins. Most popular with market shoppers are the seedless Satsuma and sweet Fairchild tangerines.
Pomelos are large – very large. They look like overgrown grapefruit and are, in fact, the grapefruit’s ancestor, ranging from cantaloupe-size to the three- to four-pounders. The thick and puffy, easy-to-peel rind on a pomelo varies from yellow to pinkish in color and may even show hints of green. The light-colored pulp is generally drier and less acidic tasting than grapefruit, so a sprinkle of sugar helps to bring out the juice.
Blood oranges (Moro oranges) are at their best this month. Cooler nights result in a deeper red-blushed skin and a beautiful deep red flesh. Enjoy the sweet-tart flavor of the blood orange simply peeled and eaten fresh or in salads, salsas and jellies.
Lemon lovers appreciate the arrival of fragrant Meyer lemons. Their mild, sweet flavor is treasured in lemon curd, baked goods, pies, tea and limoncello. A word of caution when cooking with Meyer lemons – their fragrant aroma is quickly lost when paired with strong flavors or overheated. Lisbon and Eureka lemons pack more punch than the low-acid Meyers.
ORANGE AND AVOCADO SALSA
2 blood oranges
1 navel orange or mandarin
2 green onions, thinly sliced
1 small jalapeno, minced
1 avocado, cleaned and chopped
4 teaspoons fresh lime juice
1 garlic clove, minced
½ teaspoon salt
Cut the tops and bottoms off the oranges. Cut the peel and white pith from the oranges by slicing in sections from top to bottom. Slice the peeled orange crosswise into ½ inch slices and cut slices into wedges. Add to bowl. Add remaining ingredients and toss gently. Makes about 2 cups. Serve with corn chips.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. For more information visit cccfm.org, facebook.com/OrindaFarmersMarket and Instagram at OrindaFarmersMarket or call the market hotline at 925.322.6228.
Adam Ponce in the background with his son helping, is owner of Ponce Farms, offering his fresh citrus from the family farm in Merced County.
