With their brilliantly colored and aromatic skins, and equally festive and refreshing flesh, winter citrus can brighten the palate. Not just for snacking, winter citrus can be enjoyed in entrees, in desserts, and in a variety of delicious drinks, from fresh squeezed orange juice, to a nutritious grapefruit smoothie, to colorful sangria.
Here is a list of just a few winter citrus that are excellent for incorporating into your winter diet:
Blood Oranges – With their ruby red flesh and tangy juice, blood oranges are a visual and tasty treat. Serve Sangria with Blood Oranges during your next social gathering for a festive, fun drink.
Cara Cara Oranges – Originating in Venezuela, Cara Caras are typically seedless. They offer a sweet flavor that hints of grapefruit and their flesh ranges in color from pink to raspberry.
Clementine Tangerines – Called zipper skin oranges due to their easy to peel skin, Clementines offer tangy-sweet flesh. Because they are so easy to peel, Clementines are ideal for kids’ lunch boxes.
Grapefruit – Related to the lemon, orange, and pomelo, grapefruits are delicious eaten as is, can be juiced for an eye-opening breakfast drink, or can be segmented and used in salads for added color and flavor.
Navel Oranges – Easy to peel and segment, Navel oranges offer a rich, tart flavor. If juiced, squeeze only what is needed as the juice turns bitter quickly.
Satsuma Tangerines – A Japanese mandarin, the Satsuma offers a mildly sweet flavor with few seeds, if any.
Seville Oranges – Seville oranges are excellent for use in liqueurs, marinades, and salsas due to their high acid content.
Sangria with Blood Oranges
Ingredients
- 2 bottles fruity red wine
- 2/3 cup Triple Sec (orange-flavored liqueur)
- 2 cups apple juice
- ½ cup sugar
- 3 seedless blood oranges, each cut into 12 wedges
- 2 cups sliced strawberries
- 1 lime, cut into 8 wedges
- 1 lemon, cut into 8 wedges
- 1 (3-inch) cinnamon stick
- 3 whole cloves
Preparation
- In a large pitcher, combine all ingredients; stir until sugar dissolves.
- Cover and chill overnight, or for at least 8 hours.
- Discard cinnamon stick and cloves.
- Pour sangria into individual glasses, making sure to include pieces of fruit.
- SERVES 16 (1-CUP SERVINGS)
Flank Steak with Zesty Tangerine Sauce
Ingredients
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 pound flank steak, cut on the bias and into thin strips
- ¼ cup freshly squeezed Clementine tangerine juice
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon chili sauce
- 3 tablespoons canola oil
- 1 tablespoon minced fresh ginger
- 2 scallions, chopped
- 2 tablespoons toasted sesame seeds
- 1 Clementine tangerine, zested
Preparation
- Combine cornstarch and soy sauce in a resealable plastic bag; mix well. Add flank steak, seal shut then marinate in refrigerator for 20 minutes.
- In a bowl, whisk together Clementine tangerine juice, soy sauce, dry sherry, hoisin sauce, honey, and chili sauce; set aside.
- In a large wok, heat oil over high heat. Add ginger and marinated beef; cook and stir for 2 ½ to 3 minutes.
- Lower heat to medium then add Clementine tangerine sauce mixture. Cook and stir for 2 minutes, until sauce has thickened.
- Garnish beef with scallions, sesame seeds, and Clementine tangerine zest.
- SERVES 4 TO 6
