I’ve been enjoying the King’s River grapefruit from Trader Joes, mostly as juice. Inspired by posts in other threads I candied the peel: twice immersed fruit in boiling water for a few minutes to remove wax/residue, juiced, removed pulp and cut peel into strips, then simmered peel in 1/1 white sugar + water syrup, repeating three times over 24 hours. Stopped when peel was translucent.
Tastes like Aperol, which I love.
I’ve been thrilled that Cara Cara’s are now widely available. They are delicious.
I have not found a good Cara Cara up here in Ontario yet. The first one I had this year didn’t have much flavour. I will try a few more. The US navel oranges, US blood oranges, Jaffa tangerines, and Californian clementines have been good this month.
I got some Cara Cara’s in an Impossible Foods box a while back. Total duds. That’s probably why they were in the box …
I think the terroir, and other growing conditions, and how ripe they were when picked really affects some citrus.
I paid an arm and a leg for that box of fruit from Goldbelly last week. The 3 oranges looked like navel oranges with a thick rind. I was surprised to see they were blood oranges, and they were the best blood oranges I’ve tried. Much juicier and flavorful than US and Italian blood oranges I’ve bought here.
While I wouldn’t pay for a fruit basket through Goldbelly again, it was nice to eat a blood orange that was truly delicious. I can now see why some people seek them out.
What kind of fruit were in the box?
It didn’t say what variety of blood orange in the box. The box was a surprise selection of what was in season. Red Pear (very good, didn’t say which variety of red pear), and Arkansas Black apple (blech)
I felt that way about the small try of honey bells I ordered from the grower in Florida. What a treat. Not gonna make a habit of it, unless I can start printing money. (and, the season is very short, so there’s that)
That looks so good!I think that good fruit is a miracle. Like good cheese.
Resurrecting and looking for fresh ideas!
Sumos, Meyers and Cara Caras. The Meyers were gifted.
I ate a pomelo yesterday. That was a bit of work!
maybe a few new ideas here
maltaise is good on salmon . maybe it would be good on poached eggs?
Thank you! Definitely going to try the relish!
“The combination of chopped lemon segments, shallot, capers, and Castelvetrano olives creates a floral, lightly acidic salsa that cuts through the buttery fish, while a touch of Aleppo pepper adds gentle heat.” 
these 2 look interesting to me
I noticed that one but the dark meat chicken is going to require a work around. 
just switch it to whichever cuts you like, I’m sure it will taste fine.
That’s what I usually think but I am not a fan of braised breasts 
and it just gets too complicated. But maybe! It’s Gregory Gourdet, so that’s something!
apparently blood orange pasta is a thing!
that haitian chicken dish looks amazeballs.
i LOVE citrus salad in winter - esp with things like quick-pickled red onion, avocado, olives, briny stuff. Mandolined fennel, too.
