We’re in the heart of the citrus season in Sicily! The drooping branches in the orchards around our town have been relieved of their fruit and now there are boxes, crates, truckloads of oranges everywhere we look. Our neighbors give us enormous cloth bags full of oranges, mandarins, and lemons anytime we ask. I don’t know anyone who actually buys oranges; everyone is just giving them away. The last time I visited my friend Becca I brought a huge reusable bag of oranges and left them in her kitchen. The bag was so heavy with fruit that the strap broke on my way into her house.
With so many oranges… how do you eat them all? I’ve started making Sicilian Orange Salad as an accompaniment with our dinner each night. I know blood oranges are hard to come by in other parts of the world, but this salad would be just as delicious with any type of orange.
Another idea is to make jam from the oranges. On Friday my friend is teaching a group of us how to can Sicilian Blood Orange and Strawberry Marmalade. Can’t wait to try that one on some fresh homemade bread!
- 4 blood oranges, peeled and cut into bite-sized pieces
- 1 green onion, finely chopped
- 2 teaspoons olive oil
- a splash of balsamic vinegar
- a dash of salt
Combine all ingredients. Let sit for 10-30 min before serving to enhance flavor. Eat the whole salad with the meal if possible; the salt leaches the juice from the oranges and leftovers are not as tasty as the fresh salad!