I had a peak moment just the other day sitting in the sunshine eating an orange and a tangerine thinking how good they tasted. It wasn’t so long ago that Mandarin oranges and tangerines were reserved for the winter table. Today, with more varieties available, the season extends into spring, and all kinds of citrus fruit have a regular place in our spring produce displays. It’s not uncommon to find Lee mandarins and Page tangerines through March, and Gold Nugget and Dancy tangerines through April.

The small but tasty Pixie tangerines are available from March through June, which takes us right into soft fruit season.

Page, Dancy’s and Pixies are now some of my favorite tangerines and have me looking forward to spring just so I can enjoy their intense orange flesh and delicious flavor. Honey tangerines have a distinctive flavor and are also great this time of year. All of these tangerines with their unique sweetness and vivid color are the perfect perk up for fruit salad. These beauties are great as dessert with some sliced banana and a little yogurt. If you are a bit adventurous you can even make your own tangerine sorbet — yummy!

Their sweet flavor also makes a great juice that is a perfect complement to eggs and waffles. If the juice is too tangeriney, blend in some orange juice. Valencias are the perfect juicing orange. And speaking of oranges, Navels are at their peak right night now and would be another great addition to your lunch routine. And guess what, one navel orange provides more than a full day’s supply of vitamin C!

Or how about Minneola tangelos; some of you may also know them as a “Honey Bells.” These springtime favorites are generally large, bright orange, and somewhat bell or ornament-shaped. Minneola tangelos are a cross between a Duncan grapefruit and Dancy tangerine. They are seedless and have just the right balance of tang to sweet.

Amazingly enough with all these choices there is still more citrus to crow about! This month is when organic kumquats are at their best, especially the Meiwa, which are round in shape and are often referred to as “sweet” kumquats. Kumquats are entirely edible with a thin, sweet skin and a zesty flavored flesh. While commonly used in desserts, my favorite way to eat them is whole.

Here’s a fun trick to get the best flavor from these little gold gems of the citrus family. Place the kumquat between the palms of your hands and roll gently until soft and pliable. Then pop them in your mouth. This action releases the essential oils that are in the rind, which makes for a deliciously sweet first bite and great smelling hands.

So now that you are ready to dig in to some citrus head into your favorite store or farmers market and ask for a sample of any the varieties in stock right now. They are sure to have something that will make your taste buds rejoice!

If you want to find out more about springtime citrus tune in to www.anorganicconversation.com on March 20th when Earl Herrick of Earls Organic Produce, Helge and I break down what is good this spring and how to get the most from every bite.

Until then relish each and every drop of juicy goodness!

Posted in "For the Love of Produce" by MM |