Cooking How-To
on December 10, 2012
Mark Boughton Photography / styling: Teresa Blackburn

There’s a new orange in town. Well, not really an orange—actually a citrine is a clementine-tangerine-mandarin cross, one that possesses the best qualities of each.

Citrines are larger and sweeter and peel more easily than their citrus cousins. In addition, they’re fat- and sodium-free and are loaded with vitamin C. One citrine provides half of all the vitamin C you need in a day.

They’re grown in California and make an appearance in the produce section of  supermarkets between December and April. Eat them out of hand or try them in our fresh crop of citrus recipes.


Found in: Cooking How-To