California Cirtus Orange Treats
1) Clementine
Clementine oranges are a seedless variety of citrus that is known for its tangy sweet flavors that has the slighest tinge of apricot taste. Clementines are known as easy to peel with a glossy skin that keeps the orange good and fresh for taste
2) Satsuma Oranges
not to be confused with Satsuma Systems the Satsuma seedless mandarin has a mildly sweet flavor as well as a distinctive honeysuckle aroma
Culinary Competitor | Winery Visit: Moshin Winery, Healdsburg, Ca – Believed to have originated in Sicily as a cross between tangerines and pomelos, there are now many varieties of blood oranges that grow world-wide. Like your typical orange, blood oranges are excellent sources of vitamin C and fiber, …
“I remember…” – So mumbles Robin as he drifts in and out of consciousness next to me at the DC. Remember, remember the Fifth of November, The Gunpowder Treason and Plot, I can think of no reason Why the Gunpowder Treason Should ever be forgot. …
A very lonely day. Wish I were asleep. – A very lonely day. Wish I were asleep.
She & Him – When I was a little bit younger The strain I was under could make me cry. Now I’m a little bit older, a little bit bolder Never so shy. Sweet darlin’, come hold me Just a little bit longer now… Thank you Benny and Juliette for this.
3) Blood Orange
this variety has a most beautiful red- flesh along with a delicate almost cirtus-raspberry flavor that is more than ideal for marinades and sauces
4) Lastly the favorite Navel Oranges
California Sunkist “Navel Oranges” are easily recognizable by its distinctive “Button”. This large seedless fruit has a sweet flavor that is more than perfect for snacking along with large amounts of pulp which make the navel orange a good choice among orange juicers.
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Related Websites - Spices....The List from A to Z ALLSPICE: These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meats and poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces......
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