Sun Basket takes an acid trip

Sun Basket takes an acid trip

Our guide to winter citrus

Blood oranges—One of the more dramatic fruits around, the blood orange boasts a color that ranges from neon red to wine-dark purple, and a flavor that’s slightly more tannic than other oranges. That deep red color also signals that these fruits are rich in anthocyanin, a powerful antioxidant. You can try them in our Shrimp skewers with blood orange-jicama salad and salsa verde.

Cara Cara oranges—A cross between two varieties of navel oranges, Cara Caras have a gorgeous sunset-pink flesh. Their flavor is slightly sweeter and less acidic than other oranges. Enjoy them for yourself in Sesame-crusted salmon with Cara Cara orange and roasted carrot salad.
 
Lemons—The workhorse of the Sun Basket test kitchen, lemons are what we use to boost the acid and balance the flavors in our recipes all year round. You can discover the difference lemon makes in Braised chicken and mushrooms with roasted cauliflower and lemon.
 
Limes—Both tart and sweet, limes push any dish in a slightly more tropical direction. Chef Justine uses them in many of her Southeast-Asian and Latin American-inspired dishes. In our Pacific cod curry with lemongrass and broken rice, they help counter the richness of the coconut milk.  
 
Navel oranges—These sweet, seedless fruits are the result of a mutation discovered by a missionary in a garden in Brazil in the mid-1800s. Today they are one of the most popular fruits, prized for both their flesh and their juice. If you’ve only had them raw, you’ll be delighted by roasted orange slices. The peels soften as they cook and lose their bitterness. See for yourself in this recipe for Chicken with rosemary-roasted beets and oranges.
 
Satsuma mandarins—As sweet as candy, a breeze to peel, and seedless, satsumas are one of the joys of winter. We snack on them all day long. When dinner comes around, we toss them into fast, easy salads like the one in this easy Sun Basket recipe: Steaks with satsuma-escarole salad and chimichurri.

Tangerines—Their season is short, so we try to eat as many tangerines as we can from November to January. They’re one of our favorite snacks, but we sneak them into dinner too, like in these Quinoa fritters with arugula-tangerine salad.