Get to know these rounds of edible sunshine a little better.
It’s winter—that is, cold season—and we’re all chugging orange juice to get our vitamin C, right? Well, it turns out all the OJ in the world won’t help prevent or treat the common cold; theBut that shouldn’t stop us from enjoying as much citrus as we can, and from as many varieties as we can, especially when the sun sets at 4:30 p.m. and it’s too cold to go outside for a week.
Thanks to thousands of years of hybridization and the wonders of modern globalization, we have access to more citrus fruits today, with more storied uses and applications, than brands of nasal decongestants.
. Regardless of where they’re from, all modern citrus descend from three parent species: citron, mandarin, and pomelo. Their children branch off not so much in a neat family tree as in a messy, incestuous love circle. Think of these three originals like the primary colors: By mixing different attributes from each, you can create any new citrus fruit.
Tangerines may be the ultimate peel-and-eat fruit: Smaller than most other oranges, they have soft skins and segments that are easy to separate, with sweeter, less sour juice. Seeded mandarins ; seedless clementines and satsumas; and...uh...nippled tangelos are close relatives, typically on the sweet side.
Navel oranges are the other classic eating oranges, larger and firmer than tangerines, with an innie belly button at the bottom and a robust, more acidic orange flavor.If you live around California, you may see Cara Cara navels at the market: They’re rosy-pink, sweeter, and more floral than other navels, with an acidity on par with or lower than that of a tangerine. Sweeter still are blood oranges, which, unlike navels, don’t peel easily, but are best for eating raw.
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