Not an Orange. Bostonist Eats Pummelo-Mandarins

Cooking this time of year can get pretty boring if you’re trying to use only the freshest ingredients, but there is one thing available right now that is at
boiling point: citrus fruits. We’re not suggesting the same old generic oranges from the grocery store, but beautifully colored and deliciously ripe fruit. They have great names like Moro (the infamous blood orange) and Cara Cara (or red navel). Some sweet, some sour, but all delicious in their unique way. It’s summer right now where most of these fruits are coming from, and it’s a welcomed reprieve from the late winter doldrums up here in New England. They are versatile and very healthy, which starts getting important this time of year (we don’t want ye to be gettin’ scurvy). Any attempt to state the actual number of citrus species would be pointless.

Because of its long history of being cultivated, all the primary species are cross-fertile. The most popular, the orange, is actually a cross between a pummelo and mandarin, both of which are primary citrus species. Not surprisingly, the classification of various citrus plants into species is highly controversial. We have no idea how many hybrids have been produced in the past, nor how many are popping up each season. Citrus fruit ranks first in the international fruit trade in terms of value, that’s more delicious citrus for your buck. Bostonist advises you to scoop up some blood oranges or satsuma tangerines from the local grocery store. Maybe get some pummelos, cut them in half and eat them with some honey. Open a bottle of wine, curl up, and watch American Idol.

Larry Scotti contributed this post and photo. Look for recipes from Larry’s kitchen later this week