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Citrus with a Twist

Martha Stewart Living, January

When it comes to citrus, limiting yourself to standard supermarket oranges and lemons would be like seeing the world in black and white. You'd miss out on the palette of subtle shades and nuances that other, more unusual varieties provide: pink, red, or green; sweet, tangy, or tart; tongue-tickling or mouth-puckering. 

Even their names -- Minneola tangelos, honey mandarins -- whet the appetite. Finding these zesty beauties may require a trip to a specialty grocer or an Asian market, but the vibrant colors and radiant flavors are worth the hunt. 

Citrus offers many possibilities in cooking and baking. The acidity of the fruit bridges the gap between the sweet and the savory and cuts through the richness of a dish, brightening its overall taste. This winter, look beyond the glass of juice and broaden your citrus horizons. Our recipes will pour a steady stream of sunshine onto your table, from breakfast to dinner.

Recipes
Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad
Satsuma Mandarin and Vanilla Upside-Down Cake
Lamb Chops with Citrus Sauce and Baby-Mache Salad
Minneola Tangelo-Buttermilk Scones
Classic Seville Orange Marmalade
Blood-Orange and Pummelo Marmalade
Satsuma and Honey-Mandarin Marmalade
Indio Mandarinquat-Vanilla Bean Marmalade

Citrus Glossary
The Seville orange (1), a sour variety, is too acidic to eat out of hand but is perfect for marmalade.

The Minneola tangelo (2), a mandarin-grapefruit hybrid with deep-orange skin, is pleasantly tart and very juicy. 

Satsuma mandarins (3) are small, slightly flattened fruits with a sweet and tart flavor; they're a symbol of good fortune in Chinese New Year celebrations. 

Cara Cara oranges (4), also called red navels, have a subtly floral, pink-colored flesh. 

The pummelo (5) is the biggest of them all; the skin on each segment can be a bit thick, but it peels off easily to reveal a delicately sweet flesh. 

The teardrop-shape Indio Mandarinquat (6) is the love child of a mandarin and a kumquat; acidic and full of seeds, it candies beautifully. 

The oroblanco (7), "white gold" in Spanish, looks like a bright-yellow grapefruit, but its taste is mild, with no trace of bitterness; its sections separate with ease. 

Moro Blood oranges (8) look like regular oranges from the outside, sometimes with a slight blush, but their flesh is crimson; they produce an eye-catching juice. 

The pixie tangerine (9) is a compact and seedless fruit; its low acidity and cute name make it popular with kids. 

The pebbly rind of Gold Nugget mandarins (10) hides seedless, easy-to-peel segments.

Comments (3)

  • 8 Feb, 2009

    The links work now. Do I have to use these exotic varieties, or can I buy oranges from the supermarket?

  • 18 Jan, 2009

    24 hours later and she's right ... the links don't work!

  • 17 Jan, 2009

    the links for the recipes do not work