Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Cara Cara Oranges
Inventory, 25 lbs : 0
This item was last sold on : 07/03/14
The Cara Cara orange is available during the winter months into early spring.
The Cara Cara orange is a mid-season low acid navel orange variety that naturally mutated from a common navel orange tree.
The Cara Cara orange 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.
The first Cara Cara orange was found growing on a Washington navel orange tree in 1976 at Hacienda Cara Cara in Venezuela, hence its given name. It was introduced to the United States shortly thereafter and has been naturalized in the citrus growing regions of Florida and California. Commercially, it has limited exposure, thus it is considered a boutique farmers market variety.
Restaurants currently purchasing this product as an ingredient for their menu.
|Crosby National Golf Club LLC||Rancho Santa Fe CA||858-227-0172|
|Great Maple||San Diego CA||619-255-2282|
|The Shores||La Jolla CA||858-459-8271|
|Carolyn J. Fisher||San Diego CA||858-274-1129|
|Donut Bar||San Diego CA||310-488-5667|
|Don Chido||San Diego CA||716-316-8374|
|Local Habit||San Diego CA||619-795-4770|
|Blue Ribbon Hillcrest Rustic Kitchen||San Diego CA||760-415-2380|
|Fishery||San Diego CA||858-272-9985|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Zel's Del Mar||Del Mar CA||858-755-0076|
|Juniper & Ivy||San Diego CA||858-481-3666|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Tractor Room||San Diego CA||619-543-1007|
|Herringbone||La Jolla CA||858-459-0221|
|Cafe Chloe||San Diego CA||619-232-3242|
|Encore Champagne Bar & Dining Room||San Diego CA||619-752-0081|
|Searsucker||San Diego CA||619-233-7327|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
Recipes that include Cara Cara Oranges. One is easiest, three is harder.
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