I find myself walking through the farmers’ market lately dreaming of strawberries and apricots. It’s only early February, so I have to remind myself to appreciate the abundant variety of citrus available right now, because it’s what we have.

The other day I picked up some Cara Cara oranges. They’re gorgeous – deep orange on the outside with a pretty, Valentine-pink flesh. Slice into one and you’ll swear you’re looking at a grapefruit. The flavor of a Cara Cara is sweet and snappy with berry-like notes. A bit like a raspberry flavored grapefruit, if such a thing existed. This must be why I overhead the produce seller tell a customer that Cara Caras are a cross between a grapefruit and an orange – a statement I have not been able to verify.

Whatever the Cara Cara is, it’s juicy, low-acid, seedless, easy to peel and segment, and good-looking, making it the perfect orange (or whatever). If you get tired of just eating them, they’re great in salads, desserts, and sauces.

Cara Cara Quick Tips:

Salad: Cut off the peels and white pith and, using a small paring knife, release each segment from the membrane. Toss with arugula or watercress, avocadoes, and fennel for a simple winter salad.

Quick Dessert: Cut off the peel and white pith and cut crosswise in half. Place in a baking dish and sprinkle with brown sugar and cinnamon. Drizzle with melted butter and broil until browned and bubbly. Serve with yogurt or ice cream.

Sauce for Pork Tenderloin: In a same skillet you used to brown the pork, over medium heat, sauté chopped shallots. Juice several Cara Cara oranges and add the juice to the skillet with a spoonful of Dijon mustard. Cook down until the sauce forms a medium-thick glaze, season to taste with salt and pepper and spoon over the pork just before serving.

Image: Francisco Antunes