Tuesday, January 28, 2014

Sweet and Tangy: Temple Oranges

To the orange connoisseur, there's no finer specimen than the temple orange. a older mandarin-sweet orange hybrid that's both sweet and tangy. It has a complexity of flavor that no other orange can match.

Alas, because it has seeds many folks avoid the temple orange. That's their ill-fortune and your good luck. And at three for a buck at Iovine Brother's Produce at the Reading Terminal Market these large oranges are a good buy.

Though the skin is tight to the flesh, Temples can be easily peeled and sectioned by hand, much like its tangerine ancestor.

As with any other citrus fruit, you want it to feel heavy in the hand for its size -- that means there's plenty of juice inside. The thin skin will be shiny but not without some spotting

Whether eaten out-of-hand, juiced, sectioned for salads or used in baking the temple orange is a stand-out winter fruit. But get them now: the season is short, less than two months from late-January until March.

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