Winter rains in California may mean grey skies, but bursts of sunshine are dotting fruit trees around the Bay Area in the form of lemons, limes and oranges. Citrus season is here and grocery store crates are overflowing with the many varieties of this sweet and tangy fruit: pomelos, grapefruit, mandarins, tangerines and more. Citrus is nutrient-dense, high in vitamin C, but it is also loaded with other essential nutrients like potassium, folate and fiber. Eat it whole for a snack, or slice it and add it to a fresh salad. Squeeze it or zest it and citrus fruit will pack a punch of flavor to marinades, baked goods and sweets.
Below are a couple of ways to enjoy some sunshine during the remaining weeks of winter. Recipes are provided by CUESA (Center for Urban Education and Sustainable Agricultures), which is dedicated to cultivating a sustainable food system through farmers markets and educational programs.
Jazzy Citrus Granita
Here is a kid-friendly recipe that the whole family can prepare together. Have lots of oranges or juice? Make granita! Granita is a frozen fruit dessert, which is like sorbet but with larger ice crystals and a rougher texture. It does not require any special equipment to make it, just a fork. We recommend using your largest pan that can fit in your freezer. You may use any citrus that can be juiced, such as blood oranges, grapefruit, or navel oranges. Because this recipe doesn’t use the stove or much chopping, it is ideal for the youngest of chefs.
PREP TIME: 20 minutes
COOKING TIME: 2 to 3 hours, checking on the mixture every 30 minutes
SERVINGS: 4 to 6
INGREDIENTS
2 cups freshly squeezed citrus juice of your choice (8 to 10 oranges)
Sugar, honey, or agave nectar (optional)
1 pint ice cream or gelato, of your choice (optional)
½ cup almonds or other nuts (optional)
PREPARATION
1. Wash your hands with soap and water. Rinse fruit and pat dry.
2. If using whole citrus, use a knife to cut each fruit in half widthwise. Use a juicer or reamer to squeeze the juice from the fruit, collecting the juice in a large bowl. Taste the juice. If it needs a little sweetness, you can add a bit of sugar. Add a teaspoon of sweetener at a time, mixing thoroughly and tasting after each addition.
4. Pour the juice into a shallow pan(s) or baking sheet. Do not overfill. You may need to make the granita in batches, if the juice does not fit in the pan(s).
5. Every 30 minutes, open the freezer. Scrape the juice with a fork and stir it to break into large chunks. Repeat until all the juice is frozen into small crystals.
6. Scoop the gelato or ice cream into bowls or cups, then top with 1 to 2 tablespoons granita, and a teaspoon of toasted nuts. Or, you may skip the ice cream and enjoy the granita on its own.
Orange-Pomegranate Scones
Here is another kid-friendly recipe, great for children five years old and up. It was demonstrated for CUESA’s Market to Table program on January 31, 2015.
Makes 8 to 12 scones
INGREDIENTS
1 cup all-purpose flour
¾ cup whole wheat pastry flour
4 teaspoons baking powder
¼ cup sugar
Zest of 1 orange (save the orange for juice; see below)
Pinch of salt
5 tablespoons cold unsalted butter, cut into small pieces
½ cup freshly squeezed orange juice (from 2 or 3 oranges)
¼ cup whole milk yogurt
1 pomegranate (large enough to yield ¾ cup pomegranate arils), or dried cranberries or currants if pomegranates are not in season
1 egg
1 tablespoon water
PREPARATION
1. Preheat the oven to 400ºF. Line a baking pan with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flours, baking powder, sugar, orange zest, and salt. Add the butter and toss it with the flour until the butter is completely coated. Using a bench scraper, 2 butter knives, or your fingertips, cut the butter into the flour until the mixture is crumbly with pea-size chunks. Stir in the orange juice and yogurt and mix with a wooden spoon or spatula until just blended.
3. To remove the arils from the pomegranate, score the pomegranate around the diameter of the fruit. Working over a bowl to catch the juice, pull apart the two halves. Use your finger to gently pull the arils from the white pith of each half. They will come away easily.
4. Sprinkle a light dusting of flour over your work surface and turn out the dough. Press the dough into a rectangle until it is about ½ inch thick. Cut the dough into 3 equal pieces. Into one third of the dough, press ¼ cup of the pomegranate arils. Press another third of the dough over the pomegranate. Sprinkle another ¼ cup of arils over the second layer, pressing them into the dough. Add the final third of dough on top, dotting it with the remaining ¼ cup pomegranate arils. Note: after the dough is cut into thirds, this last set of steps is perfect for small hands!
5. Cut your scones into triangles or squares, or use cookie or biscuit cutters. Gently combine the scraps, if there are any, and cut out more scones. Note that smaller scones will take less time to bake. Place the scones on the lined baking pan.
6. Whisk the egg and water together thoroughly to make an egg wash, and brush it over the top of the scones. Bake for 12 to 15 minutes, or until golden. Allow to cool on the pan for 5 minutes before transferring to a serving dish or platter.
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