Citrines

Cooking How-To
December 10, 2012

Check out citrines—a clementine-tangerine-mandarin cross.

Citrines
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2012/12/15177-citrines-f.jpg

There’s a new orange in town. Well, not really an orange—actually a citrine is a clementine-tangerine-mandarin cross, one that possesses the best qualities of each.

Citrines are larger and sweeter and peel more easily than their citrus cousins. In addition, they’re fat- and sodium-free and are loaded with vitamin C. One citrine provides half of all the vitamin C you need in a day.

They’re grown in California and make an appearance in the produce section of  supermarkets between December and April. Eat them out of hand or try them in our fresh crop of citrus recipes.

(12/07)

14579_tangarine

Fresh Fruit Granita

We love to buy fresh citrus for this granita, but any juice will work, including bottled pomegranate or blueberry.

red-apple-salad-oranges-feta-winter-fruit-relish

Red Apple Salad with Oranges and Feta

Citrus, apples, cheese and arugula bring magic flavors to the salad bowl.

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