Fruit Maven » orange

Bergamot Orange

Fruit Maven — Fri, 20 Jan 2012 20:39:26 +0000

I finally got my hands on a bergamot orange this week and I have been scheming about what I’m going to do with the luscious rind. Heidi from 101 Cookbooks just happened to post a recipe for gorgeous citrus salts a few days ago, which are a definite possibility. But I am thinking I want to pair this up with Earl Grey tea somehow. Bergamot oil is what provides the distinct flavor of Earl Grey so it seems like an obvious way to push the flavor. I’ve got a few things brewing so stay tuned for a recipe next week.

As we chat about bergamots, I need to warn you that Internet seems to have some confusion about two different fruit that both seem to be bergamot but are pretty different. (Yes, I like to refer to Internet at times as if he/she is my personal friend – same way I do when I’m talking about my good, close friends Brad and Angie - I loved Angie’s dress at the Globes.) So beware when looking to purchase them. David Lebovitz does a pretty straightforward job of describing the competing specimens. The true bergamot is a cross between a sour orange and an uncertain citrus – potentially a lemon, citron or limetta (sweet lime). Once again the wacky citrus world has been flouncing around. I can’t say this shocks me anymore as it appears the citrus world is notoriously wild. You can’t leave them alone for one second.

By the way, I am heading to UC Riverside next week for a tour of their citrus collection. I have a good number of questions for them about citrus varieties and how things are classified. I am still a little baffled by whether an orange is a type of mandarin or if a mandarin is a type of orange–among other things. And of course, I’m hoping to get my hands on a few unusual goodies. Let me know in the comments (or email me) if there is anything you would love to know about the citrus world. I think I’m going to have access to some experts, so now is the time.

Bergamot Orange

APPEARANCE 3.5 out of 5 stars

Bright yellow, bumpy sphere with pale greenish-yellow flesh.

AROMA 5 out of 5 stars

Extraordinary perfume when cut or zested. Fills the room with a delightfully high-pitched orange fragrance. It literally makes my eyebrows go up as I breathe it in.

TEXTURE 3.5 out of 5 stars

Fairly dense when cut with a knife. Thin rind and mildly juicy flesh. Few seeds.

TASTE 3.5 out of 5 stars

Reminds me of a grown up version of sour orange pixie sticks.

OVERALL 3.88 out of 5 stars

This fruit is basically the polar opposite of the Mango Orange I reviewed last week. This baby is all acidity. It is just over-the-top sour. That being said, it has this really sweet high note that I thoroughly enjoy and while I couldn’t possibly eat even a segment of this fruit, I keep going for little nibbles of the juice. I think that might be why my cheeks are starting to sweat as I type this. That, or I’m just really out of shape and simple typing raises my heart rate. Hard to say.

FRUIT Bergamot	PEAK Winter	PROVIDED BY Specialty Produce
VARIETY n/a	GROWN California

Mango Orange | Vaniglia Sanguigno

Fruit Maven — Tue, 10 Jan 2012 18:34:45 +0000

I realized this weekend that I do not have even one mango reviewed on this website. I was truly puzzled by this discovery because I would list the mango as one of my very favorite fruit of all time. It was the first “exotic” fruit introduced to me by my grandmother when I was five and was a huge departure from the orange, apple and banana I had experience up to that point. It remained the most exotic thing I would try for another 15+ years.

My grandmother died when I was six, so it sticks out as one of very few memories I have of her. She was introduced to the mango when she lived in Hawaii — a place she lived for quite a few years, as did my mother, as did I — all in our twenties. All of us either moving toward or away from various men. In a way, a mango represents strength to me, and independence. For each of us the relocation required a great amount of courage. I think there is some part of me that feels the mango, the fruit I so closely associate with all of these memories, is sacred and shouldn’t be rated the way I do on this site. I don’t know. I can’t think of a good reason why I keep deciding not to highlight one here. But I keep doing it, so there must be some logic to it.

Regardless, I was delighted to see a Mango Orange variety of citrus at the market this week so I had a chance to celebrate my beloved mango in some small way without having to rate it just yet. If you see this orange I definitely recommend it, as well as any mangoes you find of course. And when you see them, I hope that for a small moment you are reminded of this story and pause to connect for a moment with your own strength and courage, right there in the grocery store. Because really, is there any other time?

Mango Orange

APPEARANCE 4 out of 5 stars

Baseball size, perfectly round orange with gorgeous flesh ranging from sunkist orange to salmon pink.

AROMA 3.5 out of 5 stars

Mild, sweet orange.

TEXTURE 5 out of 5 stars

Juicy, tender flesh that seems to just melt in your mouth. This might be the very best citrus texture I have ever tried. I would dare to say it is creamy.

TASTE 3.5 out of 5 stars

No acidity or tartness in the flavor but I can feel some acidity on my tongue in the aftertaste. Think of a sweet mellow orange magnified with well rounded vanilla flavor.

OVERALL 4 out of 5 stars

While I like this orange quite a bit particularly for the texture, I tend to like my citrus, and really most fruit actually, with a nice bit of acidity. This orange is missing that extra punch of flavor. I’m also slightly disappointed it doesn’t taste anything like mangoes, though I suppose an argument could be made that the flesh looks a little like one, but it would be a thin argument. I read in the LA Times that this orange’s real name is Vaniglia Sanguigno, Italian for “Vanilla Blood”, and I have to admit that despite my confessed love of mangoes, I find that to be a far more fitting name. It has a pretty clear vanilla note and the coloring is certainly more reminiscent of a blood orange than a mango. Also, I like the idea of telling people I had Vanilla Blood for breakfast. It takes the idea of fruit giving strength to a whole new level.

FRUIT Orange	PEAK Winter	PURCHASED Grocery Store
VARIETY Mango (Vaniglia Anguigno)	GROWN California

COMMENTS!

What do you think the better name is? Mango Orange? Or Vanilla Blood? Which name would get you to buy it? Clearly I would buy it either way.

Clementine Cuties + the sweetest Christmas poem you’ll read this year

Fruit Maven — Fri, 16 Dec 2011 19:52:14 +0000

I have mentioned this briefly before, but when I was a little girl Santa always brought a nice plump orange to fill the toe of my stocking. Since then, I have heard repeatedly that people receive a clementine and when I saw these Cuties at the store, I had to pick them up. Even though I knew the taste wouldn’t be great, they made me smile and that’s worth a lot in my book.

So I set out to figure out why oranges or clementines were put in stockings long ago because this is such an important tradition for me. Truthfully I didn’t find much except a story about oranges representing gold coins, but something told me that wasn’t why my family did it. And then I ran across this old poem that my mother used to read me every year and I laughed because of course, I had this all along.

It’s a long poem, but a pure delight and I think you’ll enjoy it. Plus it is an honor for me to give life again to my grandmother’s words so long after she wrote them. She grew up poor as so many did in that time and she references the tradition here of the stocking orange being the only time all year they would get to eat one. Her name was Viola, but she went by the pseudonym, Cody Paige, during a period where she was a radio DJ in Florida. This was written by Cody.

I wish I’d known you more Gram-O.

Country Christmas

Gosh, but I feel sorry for kids
whose Pop’s got lots of dough,
For tomorrow it’ll be Christmas
an they won’t have fun, I know!

They’ll get a lot of mechanical toys,
and wind them ’till they break;
And then their eyes will fill with tears
and deep inside they’ll ache.

The boys’ll get trains, the girls big dolls,
‘n lots of stuff that’s bought
But I’ll betcha they won’t get nothin’ that
little children ought.

Now you take us for instance
we been Christmasin all fall
An the presents all are hidden
in the closet neath the hall.

This mornin’ we got started
as soon as it was light;
An went with Pop to chop our tree
an seen that it’s done right!

Then we went up to the attic
an brought down our own corn
An we popped it in the fireplace
while we got our fingers warm.

Then Mom brought in the needle and string
an handed them to me
And I made long ropes of popcorn
to decorate our tree.

An Sis is makin’ popcorn balls
an wrappin’ them red and green
An gosh! we got the prettiest tree
that anyone’s ever seen.

Now Mom’s out makin’ cookies and
decoratin’ ‘em too;
An we can hang them ’round the tree
as soon as she gets through.

Say, di ‘ja ever come down an old stair well
‘n shiver from your head to your toes
While your Pop shook up the fire
‘n your Mom warmed up your clothes?

Then have your eyes jump with surprise
As you looked beneath the tree
‘n everyone shoutin’ and hollerin’ around
‘n the whole house filled with glee?

Did ‘ja ever know how good an orange tastes,
when you ain’t had on fer a year;
Then find one in your stockin’, with a note,
“For Sonny dear?”

Di ja ever have your Mom come in,
with her eyes all wet and red
An your Pop just lookin’ silly
about somethin’ she’s just said?

I’ll probably get a bran’ new sled
made out of old lumber and tin;
And Sis might get a pair of skates
All accordin’ to how good we been.

The twins might set some farmer dolls
all dressed in regular clothes
Made out of Pop’s old Sunday pants
an a pair of Mom’s old hose.

Well, tomorrow it’ll be Christmas
an we won’t get much that’s new,
But, gosh! you poor little rich kids;
How we will pity you!

- Cody Paige

NOTES!

I would be delighted if you would share this poem out so more of the world can read it. Now on to the Clementine Cutie review…

Clementine Cutie

APPEARANCE 3.5 out of 5 stars

Golf ball size tangerine with bright orange peel and flesh.

AROMA 3.5 out of 5 stars

Strong orange acidic smell. Almost makes my eyes water.

TEXTURE 4 out of 5 stars

Easy to peel with minimal pith. Juicy with no seeds.

TASTE 3 out of 5 stars

Mild, shallow sweet flavor. Not particularly acidic.

OVERALL 3.5 out of 5 stars

This is a mediocre clementine at best. It is extremely easy to eat and won’t assault your senses in any way – good or bad. My experience with Cuties is that they are terribly hit or miss. A single fruit could be great in the bunch, but mostly they are consistently ok. One of the stickers on the fruit says “Perfect pocket fruit” and I agree, except I would worry that I’d leave it in my pocket forever because it so forgettable. Sad. If you are hoping for something better in your stocking this year, I would recommend asking Santa for the Sanguinello Blood Orange. That is what he brought me last year and I absolutely loved them. (One of my only reviews that received 5 stars all the way down.)

FRUIT Clementine	PEAK Winter	PURCHASED Grocery Store
VARIETY Cutie	GROWN Unknown

Sky Valley Heirloom Navel Orange

Fruit Maven — Wed, 24 Mar 2010 21:52:47 +0000

If you think I haven’t been posting enough lately and that I have lost my love of fruit (you are wrong) and…this is the fruit for you!

As I mentioned when I talked about the ever-so-lovely Shasta Tangerine, March fruit just isn’t inspiring me. So please don’t dismay, I haven’t abandoned the blog, but it is going to be tough going for a while until I come across something interesting. I know what you are thinking. A navel orange? THAT is what inspired you enough to come out of the March doldrums and post? Yes indeed.

I’ve recently gotten a juicer — the Breville 800jexl – if you are interested in reading my review of it, and I can’t stop juicing so I’m regularly on the hunt for oranges. But I digress. On with the story…

I was wandering through Trader Joe’s and a bag of these were prominently displayed near the front. I tend to look right past endcap displays as I assume it is an overstocked item they are trying to pawn off on innocent marketing victims. But this time it was an orange! And it claimed to be “heirloom”! But, and this is a big BUT, it was pre-bagged. I generally avoid this on principle — I don’t want someone telling me how many of something I have to buy. I am in charge here! But it was “heirloom” (often secret code for absolutely nothing but an extra high price) and I’m bored so I tossed it in my bag and hoped for the best. Grocery store oranges tend to be so dull and lifeless that I can’t even remember the last time I bought one. These are a definite standout and if you see them, you should snatch up two bags. Something has to carry us through to April and it looks like it isn’t going to be my witty prose. Sorry.

APPEARANCE 4 out of 5 stars

Medium orange color and size, slightly bumpy skin. Bright orange flesh.

AROMA 4.5 out of 5 stars

Bright, fresh orange scent – not overly strong but not subtle either.

TEXTURE 4.5 out of 5 stars

Thick skin and pith. Perfectly tender and juicy flesh. No seeds!

TASTE 5 out of 5 stars

Ideal acidity with a deep sweet orange flavor.

OVERALL 4.5 out of 5 stars

The pith on this is pretty thick but it isn’t particularly distracting if you don’t get it all removed. That being said, this is the perfect orange to cut in to quarters and just dive right into. Make yourself an orange peel smile because this orange is delightful. The company website claims these are old line Washington navel oranges, which uses a sour orange rootstock that is barely used anymore. Whatever all that means, it equals “delicious” in this case.

FRUIT Orange	PEAK Winter	PURCHASED Grocery Store
VARIETY Sky Valley Heirloom Navel	GROWN California

RECIPES

Civil War Green Olive and Orange Salad with Cumin
Spiced Oranges in Red Wine

10 Ways to Cook with a Tangerine

Fruit Maven — Sun, 28 Feb 2010 04:04:39 +0000

I am seriously in love with tangerines. I know they are all actually mandarins, but for some reason using that word seems pretentious to me, somewhat akin to appositely using the word “apposite” in a sentence outside of language arts class. Anyway, I grew up calling them all tangerines and so it will be. As it turns out the use of the word tangerine appears to be fairly regional anyway. (Sidenote to all soda and pop lovers: I call it all coke. Solves everything.)

Despite this love, I had no idea there were so many tangerines in the world. No. Idea. I have reviewed quite a few mandarins and related hybrids (Page, Satsuma, Kishu, Mandarinquat, Rangpur Lime, Ugli Fruit) and I have tasted a few more that haven’t made it on to the site yet: Clementines, Cuties, Pixies, Honey, Algerian, Shasta (a favorite) and Sunburst. But there are so, so many more. It’s ridiculous. So I thought I would round up some ideas for you (for me really – let’s not kid ourselves). Pretty much all of these can be made with various oranges as well (see Cara Cara, Sanguinello, Moro). Let me know if you have more. As you might imagine, my fridge is full.

10 Ways to Cook with a Tangerine

Butter baking dish, sprinkle with tangerine zest and fill with contents from baked pasta recipe (red and/or white sauce). You will be shocked at how delicious this tastes.
Whip some fresh cream. Fold in a bit of fine zest and a tablespoon of rum. Use to top all kinds of desserts or just dip fingers and lick.
Boil a few sliced in half (can add limes, lemons, mandarinquats, whatever citrus you have) with a stick of cinnamon and a bit of fresh ginger. Strain into mug and add honey. Drink and stay healthy. (thanks keri)
Mix 1T zest with 1C sugar. Pulse in food processor to blend. Use wherever you use sugar.
Juice one tangerine and mix with equal amount of champagne. Indulge.
Place a small sprig of rosemary and the zest of a tangerine in a food processor and pulverize. Mix with half cup of fine sea salt and spread out on a tray to dry (5 hours+). Pat on to fish, shrimp, beef, pork or chicken. Drizzle with oil and grill.
Add segments to your favorite coleslaw.
Peel tangerine and blend with milk, ice and ice cream (best with a seedless type). Pour into old fashioned mug and grab a straw.
Mix a bit of zest, a squeeze of juice, olive oil, salt and pepper. Toss with fresh cut green beans or asparagus and roast at 425 degrees until tender.
Mix up a batch of chamomile tea. Squeeze in some tangerine juice and pour into popsicle molds or an ice cube tray with tooth picks. Freeze and enjoy. Turn up the heat, throw on some shorts and pretend it’s summer.

You might also be interested in: 10 Ways to Cook With a Lime