Harvest to Table

Kumquats have a sweet rind and a zesty tart flesh. You can eat them raw out of hand like a grape or slice them and toss them in a salad. Kumquats look like small oranges. They are seldom larger than 1¼ inches (3 cm) across, about the size of a quail’s egg. The rind is [...]

The season for making orange marmalade is winter through early spring. Orange marmalade is a jam like preserve that contains chunks of orange and slivers of orange rind. Preserves, conserves, jam, and marmalades are made when chunks of fruit are simmered and thickened with sugar and then stored in airtight containers. The first marmalades were [...]

Sour oranges are also called bitter oranges. These are oranges that are not sweet tasting. The best known sour oranges are Seville, Bouquet de Fleurs (also called Bouquet), Chinotto, and Bergamot. Sour oranges are harvested beginning in late fall and the harvest continues through spring depending upon the region and climate. Sour oranges have both [...]

Common oranges are sweet oranges that are not navel oranges or blood oranges. Common oranges are juicier than navel oranges, but they also have more seeds and are more difficult to peel. Because the juice of common oranges is sweet and does not have a bitter aftertaste or turn bitter when stored—like some other sweet [...]

The blood orange is a type of sweet orange that has a red blush skin and a streaked to full scarlet, crimson, or purple flesh. It is juicy and has a sweet-tart taste that is rich, flavorful and often hints of berry. Blood oranges are sometimes called the connoisseur’s or gourmet’s citrus. That is because [...]

The navel orange is a type of sweet orange that is large, seedless and has a rich, juicy flavor that is delicious for eating out of hand. There are several varieties of navel oranges. They all have thick, rough, bright orange skins that are easy to peel. The segments of the navel orange are easy [...]

There are three types of oranges: sweet oranges, bitter oranges, and mandarins. Sweet oranges are mostly commonly used for eating fresh and for juice. Bitter or sour oranges are used for making marmalade and orange-flavored liqueurs, and mandarins–which are also called tangerines and are not really oranges but a separate citrus—are used for eating fresh. [...]

Lemon zest is the yellow part of the lemon rind. (Zest can be taken from the rind of any citrus.) The aromatic oils in the zest of a lemon—and other citrus–are the strongest just after zesting. So remove the zest just before using if you can. (Zest will keep in the freezer for up to [...]

Basic vinaigrette is a simple mixture of oil, vinegar, and seasoning. The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part vinegar. Less oil will make the dressing more tart. More oil will make it taste milder and oilier.   The following recipes will make 1 quart (1 [...]

Ade–such as lemonade and limeade–is a drink made by combining water, sugar and citrus juice. Citrus juices have a thirst quenching ingredient. Here are two simple recipes for lemonade: Lemonade for One Squeeze the juice from one lemon and add 1 tablespoon of sugar. Pour on one cup of boiling water, and cool. Lemonade for [...]