Cara Cara, the drama queen of navel oranges, shows off with lovely, pink-red flesh beneath a shiny, bright-orange skin. Choose Cara Caras that feel heavy in your hand compared with others of the same size. They should smell fresh, without any hint of fermentation, and be free of bruises or seeping. Seedless and exceptionally sweet, they’re also a natural source of cancer-protective lycopene and immunity superstar vitamin C.
Drink. Combine the jewel-toned juice with your favorite bubbly (sparkling water or champagne) and a splash of fresh lime for a sophisticated drink.
Dip. Melt 1 cup dark chocolate chips over low heat; dip peeled Cara Cara sections halfway into chocolate, and then transfer to a baking sheet lined with waxed paper. Cover and refrigerate until firm.
Drizzle. Heat 1 cup maple syrup in a pan; add 1 teaspoon grated Cara Cara zest and finely diced sections from 1 Cara Cara orange, and stir until heated through. Enjoy over French toast or waffles.
Dress. Whisk together equal parts extra-virgin olive oil and tarragon vinegar, plus a bit of agave nectar. Gently toss dressing with Cara Cara wheels,
Steamed Carrots in Orange Juice
1/2 cup fresh orange juice
1 teaspoon unsalted butter
1/2-1 tablespoon agave nectar or honey
1/4-1/2 teaspoon ground cinnamon
3 cups shredded or thinly sliced carrots
Salt, to taste
1/4 cup finely chopped walnuts
1. Combine orange juice, butter, and agave nectar or honey in a skillet over medium-low heat, stirring to melt butter. Add cinnamon, carrots, and salt; stir to combine. Cover and simmer gently until crisp-tender, 5-6 minutes. Stir in walnuts and serve.
PER SERVING: 76 cal, 4g fat (1g mono, 2g poly, 1g sat), 1mg chol, 2g protein, 10g carb, 2g fiber, 42mg sodium
