what's in season?

  • Navels

  • Mandarins

  • Minneolas

  • Lemons

  • ×

    Navel oranges are sweet oranges that develop a small second fruit at the blossom end that resembles a belly button (hence their name). Navels are seedless and peel and segment easily, making them great for eating. Color doesn’t indicate quality or freshness.

    Prep

    Wash oranges thoroughly before cutting, peeling or zesting. This removes wax and residue.

    Zesting

    Most of the flavor is in the peel. To grate the zest, use the fine holes of a grater. A vegetable peeler removes long strips of peel that can be minced or cut into thin strips for a garnish. Be careful to remove only the colored part of the peel - the white pith tastes bitter. One medium orange yields about 1 tablespoon grated zest.

    Juicing

    Before juicing, bring oranges to room temperature and roll them on the countertop while pressing down. This breaks the juice sacs so more juice is released. One medium orange yields 1/4-1/3 cup juice.

    Sectioning

    Peel the orange with a paring knife to remove all the peel and white pith. Working over a bowl to catch the juice, cut down on either side of each membrane and lift out the orange section.

    Storing

    Refrigerate up to up to 2 weeks away from vegetables. Oranges will keep at a cool room temperature for a week.


    Recipes

    Orange and Mixed Grain Pilaf

    Orange Balsamic Chicken

  • ×

    Mandarins are the smaller cousins to the standard orange, and come in a number of varieties. Just like there are Fuji and Granny Smith apples, mandarins, clementines, and tangerines are all varieties of this small orange.

    Mandarins are seedless, packed with flavor, and easy to peel and section, making them perfect for school lunches, after-school snacks, or as a sweet and tangy addition to salads. Mandarins go well with honey, yogurt, lettuce, seafood, avocado, ginger, grilled meats and basil.

    Peeling

    The skin of a mandarin is very easy to peel. Once peeled, the sections should separate very easily as well. You can peel the membrane off the outside of the sections and remove the pits to use in salads, stir fries and cooked dishes.

    Storing

    Refrigerate up to up to 2 weeks away from vegetables. Oranges will keep at a cool room temperature for a week.


    Recipes

    Mandarin Curry Cashew Chicken Salad

    Citrus Shrimp

  • ×

    Minneolas are a tangelo variety with a beautiful skin and delicious flavor. Minneolas are delicate and bruise easily.

    Peeling

    The rind is red-orange, mostly smooth, relatively thin, and easy to peel. The flesh is orange and has a few seeds. Each Minneola has 10-12 segments and is sweet, tart, juicy, and rich in flavor.

    Prep

    Minneolas are best eaten out-of-hand. They segment easily and make great snacks. Since they’re a bit tart, they can also be substituted in recipes that call for oranges, grapefruits, or lemons.

    Delicious ideas

    Try them baked into desserts, juiced into vinaigrettes, added to salads, or accompanying fish or chicken. Fresh Minneola/tangelo juice is also delicious.

    Storing

    Once home, they keep for just a few days at room temperature, but up to two weeks in the refrigerator.


    Recipes

    Minneola Pork Stir Fry

    Minneola Strawberry Banana Smoothie

  • ×

    Nothing adds a tangy, citrusy touch better than a fresh lemon. Careful zesting and juicing will punch up many wintertime recipes.

    Zesting

    • The zest is the outermost layer of the peel; the white inner layer of the peel is called the pith. Pith is bitter, so try to get as little as possible when zesting.
    • Create a fine zest with a microplane or grater. Fine zest is ideal for salad dressings, marinades, and baking mixes like cookie dough and cake batter.
    • Create a course zest with a zester. Course zest adds texture and is great in salads and heartier baked goods like muffins or bread.

    Juicing

    Roll on the countertop with the palm of your hand to break the juice sacs. Cut the fruit in half crosswise and squeeze out the juice by hand or with an electric juicer. Tip: Room temperature citrus yields more juice.

    Delicious ideas

    Lemon juice not only adds a little bite to water and tea, but is also great in fruit salads and sorbets, and in homemade salad dressings and marinades. Also try in baked goods and desserts

    Storing

    Lemons will keep at room temperature for up to two weeks, or in the refrigerator for up to six weeks in a sealed plastic bag to retain moisture.


    Recipes

    Classic Lemon Bars with Poppy Seed Crust

    Lemon and Parmesan Crusted Tilapia

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