Big taste treat from little orange package

If one ingredient can perk up a cold winter’s day it is a selection from the citrus family. Now abundantly available, thanks to groves in the sunny south, oranges are a traditional holiday treat tucked into Christmas stockings. That tradition continues from a time when fresh fruit was rare during winter’s shortest days. Having a single orange was quite a treat.

From large navels and cara caras to the small tangerines, clementines and mandarins, there are hundreds of varieties that can brighten up the dark days of winter with their citrusy sweetness.

“Citrus leads the pack of what I call ‘bright notes,’” international cooking personality Graham Kerr says. “These are the flavors that cut through the oversweet or overfatty and lift the interest level above the ho-hum ordinary.”

A typical example is the roast pan gravy, Kerr says. He suggests adding a blend of orange juice and unsweetened apple juice in equal parts to the roast pan to deglaze the pan juices and lift the gravy to a wonderful new taste.

The fruit addition to this simple salad sparks a taste to please the palate.

Mesclun Salad with Fruit

Serves 6

Ingredients

Dressing

1/2 teaspoon arrowroot

1/4 cup dry white wine

1/4 cup fresh orange juice

1 teaspoon rice wine vinegar

Salad

3 oranges, peeled and segmented, reserving any juice for the dressing

3 Bosc pears, cored, quartered and sliced

1/4 cup thinly sliced red onion

3 tablespoons slivered cilantro

3 cups mesclun (mixed salad greens)

Directions

1. Combine the arrowroot with the wine in a small saucepan and stir over medium heat until clear and slightly thickened. Stir in the orange juice and vinegar. Set aside to cool.

2. Place the oranges, pears, onion and cilantro in a large salad bowl. When the dressing has cooled, pour it over the fruit and toss to mix well. Set aside until ready to serve.

3. To serve, toss mixed greens and dressed fruit.

Recipe courtesy Graham Kerr, adapted from “The Gathering Place,” Camano Press.