There are three types of oranges: sweet (Valencia, navel, or temple), loose skinned (any Mandarin or tangerine), and bitter (Seville). Sweet and loose-skinned oranges are used for eating and juicing, while bitter ones are used only for making marmalades and other cooked products; we don’t see them fresh too often in this country. Fortunately, we do have more varieties of seedless and seeded citrus available than ever before. Winter is a lot brighter than it used to be.
Preparing: Oranges are easiest to eat when cut into quarters or eighths. To peel, cut four or eight slits from top to bottom, through the skin but not into the flesh. Peel each of these off. Many oranges can be peeled with just your fingers.
Other fruits you can use: sweet and Mandarin oranges are interchangeable; lemon or lime juice can replace the acidic flavor of bitter oranges
Here Kerri is, as usual, to the rescue, with a little collection of simple recipes featuring, well, citrus. There’s no intention to serve these together, but they’re different enough so you can make them all within a couple of days and not feel overwhelmed by either work or flavors. Of these, my favorite is the fennel-orange salad, which has been...
Filters
