February 12, 2009

Cara Cara Oranges

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My daughter and I can't seem to get enough of these Cara Cara oranges also called pink navels. They look like smaller grapefruits but without the acidity. These salmon-colored oranges with bright orange rinds are so sweet, flavorful, and very very juicy, we sometimes eat them over the sink. I have never heard of them before until I saw them at Costco last week. I'm going to get these oranges until the season is over which I think is end of February.

A few have been turned into orange and Meyer lemon marmalade and I candied the rinds including the white stuff. I just couldn't throw them away, they look pretty and because they are not too bitter they make excellent candied rinds. Of course I had to dip some of the candied rinds in dark chocolate. Double yum!


What's Cookin Chicago said...

Great use of oranges and they so beautiful!

Anonymous said...

Beautiful photos!

Karen said...

I've never even heard of these oranges, they are beautiful!

#1SAHM said...

you solved my mystery! My hubby got groceries for us recently and picked up some oranges on sale. We were baffled by their pink appearance...glad to know it's on purpose and not a deformity! LOL : )

caninecologne said...

that's a great combination - orange and dark chocolate. i wonder if we have those cara cara oranges in our costco here...better check - i have a craving for citrus now.

Sidney said...

Hmmmm... you blog makes me always crave for food !

Anonymous said...

Great photos... Sounds like I'm gonna like this variety. Grapefruits are a bit too sour for me.

Anonymous said...

Yum! I want these right now!!

Just beautiful, Oggi!

~ Paula

Anonymous said...

Haven't see this kind of orange here in HK. Candied rinds like beautiful in color. Can I use regular orange rinds instead ? Would you mind to share how to make it ?

Oggi said...

Chumpman, yes you can use navel orange or Meyer lemon peels.

2 orange peels (I leave the pith on because I prefer the candied rinds a bit bitter), cut into ¼-inch wide strips
¼ teaspoon salt
water for boiling
1 cup sugar plus more for dredging
½ cup water

> Place peels in a medium saucepan, add salt and cover with water. Boil for 10 minutes. Drain water, cover with fresh water and boil for 10 minutes. Drain and set aside.
> In another sauce pan combine water and ½ cup water. Bring to a boil and cook for 10 minutes. Add the drained peels and simmer until syrup is very thick, about 20 minutes.
> Remove peels and transfer into a sheet of parchment paper or aluminum foil. Roll in sugar and let dry on a wire rack for 1 to 2 days or until dry.
> Dip strips halfway in melted chocolate, if desired.
> Store in an airtight container.

Chuey said...

I havent seen the Cara Cara at Costco yet, however I got a box at Trader Joes, and they were Great!!

Priya Mann said...

Hi Your pictures are great! I googled cara cara oranges because I picked them up last week from costco and when I reached the end of the bag, a small piece of paper slipped out. It said that the oranges had color. It was like a disclosure slip. I was wondering if anyone would be able to help me understand why color and is the color added to the rind or the pulp. Disturbing fact for me since I try and lead a preservative/ chemical free life to whatever extent possible.

Oggi said...

@Priya Mann

Funny, just yesterday I noticed the same thing on all the labels of 2 bags of navel oranges for juicing. It seems the food dye is added to the rind to enhance its orange color. The dye is only on the surface and does not penetrate the pulp. Now we can no longer use the rinds to candy or to zest. Not good, isn't it?:(

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