Heirloom Oranges? Never heard of them before, but when I saw them I knew I was trying them! They looked all bumpy and different from the other navel oranges, the lady behind me on line to pay asked "WHAT IS THAT?" and that started a nice chatty conversation about new and strange foods! All the sign said was "HEIRLOOM ORANGES" and nothing else! So I threw them in the cart and couldn't find the produce guy to ask. Next time. They also had Cara Cara Oranges which I wanted to try but got a little sidetracked from all the selection they have, I had just spotted the fresh tomatillo's and poblano peppers! Doesn't take much to get me sidetracked at a really good supermarket!
I found this online...
“Old line” heirloom navel orange trees, grown from a mix of sweet and sour rootstock, produce large fruit with dense, sweet-tart segments. Peel and eat the oranges or you can use their juice to brighten your recipes.
Looks juicy and sweet, but it wasn't extremely. No seeds. We all said the same thing, very good, but not great! Not overly sweet. It was a nice orange, glad I tried, but I wouldn't be desperate and go out of my way to find one. They were good, I'd try them again just to see. It peeled really easily, and it seemed pithy, you could peel the segment skin off to get the orange bits inside. It was much nicer when we peeled that "segment" skin part off. Have one more left, maybe this one will be a great one!
Turns out when looking through my recipes, I should have bought the Cara Cara oranges. I had made this recipe a couple years back and it was so good. I used regular navel oranges and it was such a nice, simple dessert. Have to go back now and try it out with the Cara Cara's! The only issue I had with this recipe was those dates were so sticky and a little bit of a pain to chop! They stuck to the knife. I originally posted it on the first blog I had but that one is long gone and I have no pictures. but I will be making this again soon, it's a very nice sweet ending to the meal!
Oranges with Pomegranate Molasses and Honey
Source: Bon Appétit, December 2008 - recipe by Jayne Cohen
8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds
1/4 cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
8 large Medjool dates, pitted, chopped
Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Joining Mary from The Little Red House for Mosaic Monday! Stop by the Little Red House to see many more!