Seasonal Citrus In Surprising Colors With Spring-Cleansing Benefits
Of course we know that citrus fruits like oranges, tangerines and lemons are high in Vitamin C, and that accordingly they help strengthen our immune system. But did you know they also help to detoxify the blood? Surprisingly colorful varieties of citrus provide additional health benefits and tremendous bang for your bite! Please your eyes and scintillate your taste buds with these vibrant fruits whose ripeness is currently peaking in California:
Blood oranges are tarter than the traditional oranges and their gorgeous deep red hue says something about their tangy taste. High in fiber, potassium, and age- and disease-fighting antioxidants, the bloods provide rich levels of the super anti-inflammatory anthocyanins. Their juice works great as a salad dressing in place of lemon juice when paired with olive or flaxseed oil and is lovely splashed into sparkling water or champagne to make a fizzy RosaMosa.
Cara Caras, or pink navel oranges, have an intense orange flavor with underlying cherry undertones and very few seeds. They are lower in acid content than regular oranges, so folks with Blood Type A may find these more digestible. Cara Caras also provide the super cancer-fighting carotenoid, lycopene, which is purportedly great for eye and heart health and shown to fight all types of cancer, especially prostate cancer.
Ruby red grapefruits are high in vitamins B1 and B2, as well as potassium and even calcium, and like the cara caras, are also high in lycopene. Eating grapefruits can increase the secretion of digestive enzymes and, thus, ease irritation in the stomach and intestines. I definitely reach for these when my digestion feels sluggish and irritated.
Kumquats are bite-sized orange sweet and sour fruits with the surprise that the skin is actually sweeter than the flesh. Since the rind tastes sweet, you can easily eat the whole fruit to benefit from the super cancer-fighting liminoids in their rinds. Liminoids have been shown to prevent and halt the spread of cancer in lab conditions. So eat your kumquats rind and all: slice and use them in salads, in oatmeal, or over yogurt to add a zippy tang.
Pummelos (or pomelos or pommelos), the largest citrus fruit, closely resemble grapefruit but typically have green skin and deep pink flesh. Less acidic than grapefruit, they taste sweeter and more aromatic, and have similar benefits to the ruby reds.
Oro bancos, a hybrid between white grapefruit and the pommelo, are sweeter and less bitter than grapefruit. Their yellow rind is a bit thicker than typical grapefruit and hides golden flesh inside, which tastes like grapefruit but sweeter.
When choosing citrus, opt for fruit that weigh heavy in your hand to ensure ideal ripeness and optimal juiciness. Do your best to eat the whole fruit (instead of simply drinking the juice) in order to reap the colon-cleansing benefits of their high fiber content. To enjoy, just peel and eat them right out of your hand, or slice them into half-moons and toss them into a salad with fennel and walnuts or with avocado and arugula.
One of my signature dishes features the zest and juice of blood oranges mixed with sundried tomatoes and chili sauce as a simple and delicious marinade. Whichever citrus fruit you choose, enjoy a variety of colors to rev up your immune system, clean your digestive tract, and keep cancer and other inflammation-related diseases at bay.
Red Jen Ford is a certified holistic health coach, Yoga instructor and manager of the Westwood Farmers’ Market, located in the Vets’ Garden Thursdays from Noon to 5:00 P.M. Jen teaches her customers and busy clients the simplicity of eating local, sustainably grown food. Contact her at (917) 971 – 1941 or at: redjenford. The Westwood Farmers Market:westwoodfarmersmarket.com
By Red Jen Ford
Red Jen Ford is a Certified Holistic Health Coach, Yoga Instructor and Seasonal Eating Expert. Jen teaches her clients the benefits and simplicity of eating local, sustainably grown food. Enjoy more of her dishes in her seasonal recipe booklets or her online course, Simply in Season: Recipes to Celebrate Healthy, Easy Seasonal Food.