Oranges:
First cultivated in China more than 2,000 years ago, oranges have long been a symbol of abundance and prosperity. Navel oranges, descriptively named for the indentation in the skin at the fruit's stem end, are a favorite for eating out of hand. Easily peeled and virtually seedless, they have sweet, juicy flesh. For a refreshing winter salad, toss navel orange slices with thinly shaved fennel and red onion, and garnish with black olives. Valencia oranges, which are smaller than navels, have smooth skin and yield abundant juice that is excellent for drinking and for blending into vinaigrettes and pan sauces.
Blood Oranges:
Originally from Sicily, these sweet, aromatic oranges are distinguished by a reddish blush on the skin and intensely flavorful, deep red flesh and juice. They're delicious in a salad with roasted beets and arugula. Or scatter slices of blood oranges over grilled asparagus.
Mandarin Oranges:
Mandarin oranges are named after officials in the Chinese emperors' courts who wore orange robes and headpieces with distinctive buttons resembling the fruit. Commonly known as tangerines in the United States, they are less acidic and smaller than other types of oranges, with loose peels and mild, sweet flesh. Mandarins are traditionally part of the celebrations at Christmas and Chinese New Year. Among the more familiar varieties are Satsuma, Clementine and Dancy. Because they're easy to section, mandarins are ideal for fruit salads, or try them in a salad of basmati and wild rice. The juice and zest add a refreshing tang to ice creams and sorbets.
Tangelos:
A cross between a tangerine and a pomelo or grapefruit, these sweet-tart fruits resemble large oranges with knobs at their stem ends. They have similar uses as mandarins.
First cultivated in China more than 2,000 years ago, oranges have long been a symbol of abundance and prosperity. Navel oranges, descriptively named for the indentation in the skin at the fruit's stem end, are a favorite for eating out of hand. Easily peeled and virtually seedless, they have sweet, juicy flesh. For a refreshing winter salad, toss navel orange slices with thinly shaved fennel and red onion, and garnish with black olives. Valencia oranges, which are smaller than navels, have smooth skin and yield abundant juice that is excellent for drinking and for blending into vinaigrettes and pan sauces.
Blood Oranges:
Originally from Sicily, these sweet, aromatic oranges are distinguished by a reddish blush on the skin and intensely flavorful, deep red flesh and juice. They're delicious in a salad with roasted beets and arugula. Or scatter slices of blood oranges over grilled asparagus.
Mandarin Oranges:
Mandarin oranges are named after officials in the Chinese emperors' courts who wore orange robes and headpieces with distinctive buttons resembling the fruit. Commonly known as tangerines in the United States, they are less acidic and smaller than other types of oranges, with loose peels and mild, sweet flesh. Mandarins are traditionally part of the celebrations at Christmas and Chinese New Year. Among the more familiar varieties are Satsuma, Clementine and Dancy. Because they're easy to section, mandarins are ideal for fruit salads, or try them in a salad of basmati and wild rice. The juice and zest add a refreshing tang to ice creams and sorbets.
Tangelos:
A cross between a tangerine and a pomelo or grapefruit, these sweet-tart fruits resemble large oranges with knobs at their stem ends. They have similar uses as mandarins.