ONE MORE BITE

Just when the winter doldrums begin to set in, we get a burst of sunshine. This is when winter citrus takes hold. From November to April, citrus fruits are at their peak, with more varieties than ever.

There was a time when we only had the basics: oranges, grapefruits, lemons and limes. Today we have the hybrids, Cara Cara oranges, blood oranges, Minneola tangelos and Meyer lemons, to name a few. Several are combinations of tangerines and grapefruit, producing unique sweetness, color and acidity. These variations are great for perking up your favorite recipes.

You can instantly energize your taste buds with the sweet, bright juiciness of a Minneola tangelo, sometimes called a honeybell, which is perfect with seafood, salads and cocktails. Cara cara oranges, with their pinkish orange pulp, have a sweet yet tart flavor profile that's similar to that of raspberries, strawberries and cranberries. Blood oranges are known for their vibrant, reddish pink color that will punch up any dish. Our recipe for Blood Orange Vinaigrette is delicious on grilled asparagus, and our recipe for Shaved Fennel and Blood Orange Salad will instantly brighten your table.

Orange is now the new yellow … or should we say lemon? Try replacing the lemon in your old standby dishes with the new, more interesting, citrus varieties.