BUT it is also the time when citrus is at its peak! Oranges, tangerines, pomelos, grapefruit, kumquats, lemons, limes, etc. Although you can get most of these year round it tastes so much better in the winter. It is like a burst of sunshine on the dreariest of days. I get obsessed with them. In fact, I eat 2 or 3 a day. I like it ice cold and freshly cut. Sometimes if I feel refined and empowered I will supreme the fruit and put them over greens, goat cheese and some toasted pecans for a nice dinner salad. The combination is sooo excellent.
For the past few years, I've been really into cara cara oranges. It is a special cultivar of navel oranges distinguished by it's rosy flesh. Sometimes it is more pink, sometimes redder. Kinda like grapefruit but less acidic. It is sweet and has undertones of cranberry or even strawberry sometimes. They make an excellent juice or as an acid for a vinaigrette. I can't get enough of them. I find myself devouring it so fast because it just tastes so damn good... the juiciness, the sweetness, the clean bright flavor and the smell. Ahh the smell!
It literally is a piece of the sun. Pure perfection!
I also love blood oranges. I love the name and the dark, crimson, dried blood color of the flesh. Both seductive and exotic looking with such a beautiful deep-rich color. There also seems to be something sinful and mysterious about it. Kind of the difference between milk and dark chocolate. Vampires would like it.
I think there are three types: the moro, the tarocco and the sanguinelli. I've had them in Italy and it takes me back to Tuscany when I eat them every year.
At least once a year, I make a citrus fruit salad made from cara caras, blood and grapefuit. I also add in blackberries which brings out the berry-ness of the cara caras and the color of the blood oranges. A simple syrup infused with mint or ginger is drizzled over to deepen the flavors. But the best is to simply enjoy them peeled and eaten as is. The taste of sunshine.
