Zest for life – citrus fruit is at its best

organic orangesThe Spanish citrus season kicked off in November and runs right through until May. You’ll notice the flavour of the fruit changing as the weeks go by, as different varieties come and go. Right now is the peak time for these bright, zesty beauties. Most of our oranges, lemons, clementines and satsumas come from a small group of farmers working in the hills behind Almeria in Spain. The group is headed up by Ginés Garcia, who is fiercely proud of his farm and the biodiversity it supports. He’s even inspired other farmers in the area to join up and convert to organic.

Now is also the time to grab blood oranges while they’re around – the flavour is wonderful but the season is short. Ours are grown in the foothills of Mount Etna in Sicily and the depth of their colour depends on light, temperature and variety. Try them in Jane’s vibrant lemon and orange tart, or squeezed into some chilled Prosecco for a seasonal cocktail.

make your own marmalade

Last January Guy took a trip to Ave Maria Farm near Seville, where 75 year old Amadora and her two daughters have been growing Seville oranges organically since 1986. Guy reckons you can’t get much more organic than their beautiful orchards and is convinced that the resulting bitter-flavoured fruit makes the very best marmalade he has tasted. Sevilles are at their best between mid-January and mid-February, so dig out some jars and muslin sharpish.
Try our marmalade kit £4.49. It contains 1.5kg of Amadora’s Seville oranges, two lemons and Jane’s marmalade recipe. You’ll need your own sugar and jars.

One response to “Zest for life – citrus fruit is at its best

  1. At the weekend I spent a very happy afternoon squeezing, slicing and stirring a bubbling pan of hot oranges whilst following Jane’s recipe. A true labour of love. I have to agree this is the best tasting marmalade ever. The flavour is so intense and sharp and very moorish! I shan’t be giving any of it away this year. Do oranges freeze well?

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