The Cara Cara orange is a low acid navel orange that has a trifecta of attributes. It has the initial appearance of a true orange. Its peel is smooth, yet pebbled and when zested releases bright floral aromatics. It is easy to peel and when its flesh is revealed, it reflects the color of ruby grapefruit. It tastes sweeter than any given orange with flavors far more comparable to tangerines with robust and complex citrus aromatics. Its flesh is also seedless, an advantage among any fruit. When ripe, the Cara Cara orange's flesh is tender, succulent and extremely juicy.
Cara Cara oranges are and ideal balance of sweetness and acidity, making them suitable for fresh eating, juices, jams, sauces, baking and used in pan sauces. Use in savory or sweet preparations, pair with avocados, lettuces, nuts, bacon, other citruses, tropical fruits, fresh herbs, strong and aged cheeses, grains, seafood and poultry. Use Cara Cara juice in curds, cocktails, vinaigrette and syrups. Cara cara oranges will keep up to two weeks, refrigerated. Cara Cara juice can be frozen in an air tight container for up to six months. (Source: http://www.specialtyproduce.com/index.php?item=7884)
This was definitely a no-cook Sunday, save for some barbecued chicken we had, so I wanted to come up with a recipe that was delicious, fast, and easy. I love cara cara oranges. I find them much more versatile for recipes and easier on my stomach too, as regular oranges can be quite acidic. This is my own creation. I hope you enjoy it as much as we did. All fresh ingredients are organic and they were picked up fresh from the local farmers market this weekend.
Ingredients
Fresh spinach (about 6 to 8 cups)
Fresh arugula (about 6 to 8 cups)
1/2 red onion sliced (*Soak in juice of 2 limes for about 10 minutes or more to "cook" and lessen sharpness)
2 cara cara navel oranges, peeled, cored, and sliced
2 cups strawberries, sliced
1/4 cup slivered almonds
Dressing
1TB dijon mustard
2TB Extra virgin olive oil
1TB honey or agave nectar
1/2 cup red wine vinegar
pinch of cayenne pepper
salt and pepper to taste
Directions
1. Arrange all salad ingredients in large platter. I prefer to use a flat platter rather than a bowl as it makes it easier to spread out the dressing without wilting the spinach
2. In a small bowl, whisk together dressing and pour over salad
3. Mix gently as to not wilt greens
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