Archive for the ‘citrus’ Category

Blood Orange – moro

April 14, 2008

I didn’t plan this, but almost exactly a year ago, I wrote my first entry about the tarocco variety of blood oranges. Today I’m writing about another variety, moro. Only this time, I have a snazzy picture:

Before and After

In short, deliciousness. Distinguished itself from other oranges by its deep, mildly bitter overtones. The taste combined a really good orange with a hint of fruitiness (I often read “raspberry flavor,” but I disagree with this). The level of tartness may be a little low, but the other unique flavors temper the sweetness. I recommend the deepest, darkest ones you can find, even though these are the least attractive.

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Cocktail Grapefruit

January 16, 2008

I discovered this tasty citrus fruit in Wegman’s the other day — a cross between a Frua Mandarin (whatever that is) and a Pommelo (one of my favorite citrus fruits). The signs assured me that it was ripe whether yellow or green, and I picked out a mottled yellow-green specimen.

cocktail grapefruit

Here it is posed with mangosteen drink

I like citrus fruit because of the endless variations on a single theme, the way individual tastes can be combined endlessly and no matter how unique a result, it’s still citrus. In this case the cocktail grapefruit combined the sweet, honey-esque touch of tangerine with the distinctive spicy, bitter flavor of a grapefruit. The result is surprisingly complex, and I regret just buying one because it was a flavor that begs to be savored, analyzed, and experienced many times before wrapping one’s mind around it.

The pith (white stuff) was far more palatable than a regular grapefruit, which is a plus.

If grapefruit is a perfect breakfast citrus (tart, refreshing) and pommelo a nice evening, after dinner snack (mellow, satisfying), than the cocktail grapefruit is a perfect lunch side — sweet and energizing. A nice surprise.

Kumquats = Love

April 17, 2007

Kumquat, the Golden Orange

Above: A young kumquat warrior prepares to fight in the name of deliciousness.

Sitting in front of me is a rapidly dwindling package of one of my favorite fruits. I often spend many happy minutes sorting through baskets brimming with kumquats in the grocery store, and though they are not at all uncommon, I often am asked about them by someone mildly curious about this fruit that is once familiar and a bit strange.

The most common question is, “do you eat the skin?” To which I would reply, “It’s the best part!” Strictly speaking, the best part is the superb contrast between the sweet, zesty rind and the tart, flavorful flesh. Either are enjoyable on their own, but to consume them together is to know the true essence of a kumquat, or the “grape of the citrus kingdom” as they are not known. Which reminds me, I learned that they’re not quite citrus, belonging to a subgenus of citrus called fortunella.They can be hybridized with citrus fruits producing things such as limequats, orangequats, and the mysterious calamondin. I’ve never seen any kumquat hybrids for sale but I aim to seek some out in the future. Anyone have any _____quat stories or info?

Greetings and Volcano Oranges

April 11, 2007

Hi. This is a blog about fruit, written by me and my girlfriend. We started it a long time ago, but it never really took off. This is an attempt to revive it. I’m an amateur fruit enthusiast, but I’d like to eventually turn my love of fruit into some sort of career. If you have any input about the content of this blog, please let us know!

I’ve been on a citrus kick lately, so I’d like to write about a couple of recent acquisitions. Please excuse the lack of photos (I will start including them regularly once things get rolling — this is a post from memory). I recently came across a bag of “volcano oranges” in the local Wegman’s, which are so-called because they are grown in volcanic soil in Sicily. They are a type of blood orange, which are favorites of mine due to their deep, complex flavor and attractive colors. My best guess is that these oranges were of the Tarocco variety (there are three types of blood orange, two from Italy and one from Spain).

The first thing I noticed while inspecting various bags of volcano oranges was that all the oranges seemed a bit too soft — I tend to gravitate toward firmer citrus, and if these were a more common variety of orange, I probably would have passed on them. However, my interest was piqued and I couldn’t resist picking up a bag.

Outwardly resembling “normal” oranges, these volcano oranges had multi-colored flesh, usually half orange and half red (another variety I’ve had, Moro, are uniformly red, sometimes even crimson or practically black) . The red parts were sweeter and more flavorful, and very, very delicious. The softness I had detected before from the outside was one of the orange’s greatest assets: their soft, delicate flesh really made them some of the easiest and most enjoyable citrus fruit to eat. The flavor was luxuriant and complex, with just the right amount of gentle tartness, mellow sweetness, and vivid citrus-ocity.

At this point, I must admit that, though I LOVE a good orange, I rarely buy them myself. It’s a lame excuse, but they’re too common to excite me, usually. Not only that, but I find their quality to be a bit inconsistent, at least here in the States (European fruit seems to be of a generally higher quality). These volcano oranges, however, are the most delicious and high quality orange I’ve ever tried; I recommend them whole-heartedly.