(ARA) – Have you ever worried about your family getting tired of the same old varieties in your fruit bowl? Why not try something different, delicious Cara Cara oranges.
Very juicy and best when eaten fresh out of hand, Cara Caras aren’t just for breakfast or snacks. This fruit is also popular with chefs for use in cooked sauces and other dishes. The Cara Cara orange is sometimes called a red navel orange. It originated at the Hacienda de Cara Cara in Valencia, Venezuela, hence the name.
Cara Cara oranges have a bright orange peel and pink – raspberry colored flesh. They have a sweet taste with undertones of cherry and a low acid profile. Cara Cara oranges are medium-sized and round, with a yellow-orange rind and they’re usually seedless. They peel and segment easily. The flesh is a brilliant reddish-pink, which makes it a colorful and tasty addition to salads.
Like other citrus fruits, Cara Cara oranges are an excellent source of Vitamin C. They’re also an excellent source of Vitamin A and dietary fiber as well. Juicy sweet Cara Cara oranges are available in stores now.
Visit Melissa’s web site, www.melissas.com for more information about Cara Cara oranges and other interesting specialty fruits and vegetables that can add variety to your family’s diet. For more nutrition information, tips, and recipes featuring fruits and vegetables visit www.5aday.org.
- 1 pound baby greens, rinsed
- 2 Cara Cara oranges, segmented
- 6 ounces blueberries
- 1 cup frozen raspberries, thawed
- ⅓ cup key lime juice, freshly squeezed
- ¼ cup raspberry vinegar
- 1 tablespoon honey
- ⅛ teaspoon each salt and pepper
- Wash and dry greens.
- Gently toss together Cara Cara oranges and blueberries.
- In a blender, combine the frozen raspberries, key lime juice, vinegar, honey, salt and pepper and blend until creamy.
- To serve, plate the greens, top with the fruit mixture and drizzle the vinaigrette lightly over the salad.