Blast of Summer Sun
I had a very tasty kind of orange this weekend that, if you can find it, I bet you’ll enjoy as well. It’s called a Cara-Cara orange. A little larger than a tangerine, it fits perfectly in the palm of your hand. Cut it open and a pretty pinky-red colour meets your eyes. I’ve seen its flavour described as sweet-tart, but the Cara-Caras I had over the weekend were just pure sweetness. Eat them fresh right now. They’re in season just until April, but they’re at their peak now in February. Cara-Cara oranges are grown in California and can be found in pretty much any grocery store across Canada. So, go out and get some now!
Sunkist, one of the main growers of Cara-Cara oranges, offers a whole slew of recipes that showcase the colours and flavours of these citrus gems (sunkist.ca). Here’s one I adapted and like to cook up throughout the latter part of the winter. It’s a great way to bring the warmth of summer into your kitchen at one can be the coldest and gloomiest times of the year.
Baked Cara-Cara Oranges, Olive and Feta Flatbread
2 Cara-Cara oranges
1 garlic clove, minced
1 Tbsp olive oil
1 Italian flatbread
1/2 cup crumbled flatbread
1/4 cup Italian black olives, sliced in half
1/2 cup baby mixed greens
- Preheat oven to 400°F.
- In a small bowl, mix garlic and olive oil and drizzle over the flatbread. Sprinkle the flatbread with orange segments, feta cheese and olives. Season flatbread with salt and pepper.
- Bake for 8-10 minutes. Remove from oven and top with baby mixed greens. Slice and serve immediately.