Hi, CSA members, hope you’ve been enjoying all the great citrus this winter!
I am a huge fan of easy to peel varieties, which is why I absolutely loved the mandarins we’d been getting from Ken Olsen’s farm. I’ve mostly been juicing his navel oranges together with our blood oranges, but to get my serving of fruit with my lunch, I resort to peeling these more stubborn citrus with a knife. I’ll never go back to peeling citrus with my fingers or a spoon again. It’s a rare occasion that I can’t pack a container for fresh-cut citrus slices or an apple to avoid the whole issue altogether.
If you’ve got finicky eaters who hate any white pith (that was me as a kid) or want to add some elegant slices to a dinner salad, there’s really no other way to go.
I found a nice and simple video which shows exactly the same method that’s become a staple in my kitchen.
Photo credit: The three blood oranges at the Frog Hollow Farm packing shed was photographed by Kimi Owens. The image is licensed Creative Commons Attribution. If used, please credit both Kimi Owens and Frog Hollow Farm.
