The End of Citrus Season, the Start of my Preserving Season🍊

Ingredients that are in season hold a lot of value. They’re more flavorful, more nutritious, and aligned with natural cycles. I’ve been learning more about whole foods and focusing on what’s in season helps narrow things down and makes it all feel more manageable.

We’re at the end of citrus season, and I’ve learned so much but still feel like I just started understanding it. This in-between time of year can feel a little limited when it comes to fruit, but I’ve actually started to appreciate that most citrus is in season during the winter.

It adds a light, bright contrast to heavier, more savory meals.

Since we’re moving into spring and summer, I leaned toward recipes that felt lighter. I made an orange lavender honey simple syrup, marinated rosemary oranges, and a citrus salad where I used fennel for the first time. I also experimented with blood oranges and a cinnamon and cardamom mixture that I already know I want to come back to in the winter, especially as something to gift.

Blood Oranges with Lavendar + Honey Marinade

Sumo Citrus with Rosemary + Honey Marinade

Citrus: What I’ve been working with

Cara Cara oranges
Only slightly more expensive than navels, but worth trying. They’re mostly seedless, sweet, and have a soft pink color with a subtle berry-like flavor. I used these for marinating. This is also where I learned different ways to cut citrus. You can slice them in rounds, which is quicker, or segment them by cutting between the membranes to get just the pulp. The segmented version takes more time, but it feels more intentional and honestly looks better.

Sumo citrus
These look a little funny, but they’re a mix of satsuma, mandarin, and orange. They’re seedless and sweet, but what stood out to me most was the thick peel. The zest is really flavorful and works well in recipes because of the higher oil content.

Mandarins
Small, easy to peel, and balanced between sweet and tart. I used these in the citrus salad.

Pink grapefruit
I don’t usually go for grapefruit, but I liked it here. Once everything sat and marinated, it blended in really well with the other citrus. Sweet, slightly tart, and not overpowering.

Blood oranges
These had seeds, but the color alone made them worth using. They added a deeper tone to the marinated oranges and turned out really good with honey. I didn’t include them in the citrus salad this time, but I would next time.

Experiments

Orange + lavender + honey simple syrup
I’ve been wanting to use lavender more. It adds a really unique flavor and smell. The honey gave it a softer, more spring-like feel. It turned out light and balanced, and I’ll probably gift some once my glass bottles come in since it won’t last too long in the fridge. I’d also like to try a mint version.

Orange + cinnamon + cardamom
This was one of my favorites. It reminded me of cinnamon applesauce but more complex. I definitely want to turn this into a go-to recipe and can it for the winter. It would make a really good gift.

Orange + honey + ginger tea
I used leftover pulp from the sumo citrus for this. I let it sit with honey and sliced ginger, then added it to hot water. It worked, but you need a lot of the mixture to get a strong flavor. It’s good if you’re using what you have, but I’d probably prioritize other recipes.

Skinning/Juicing

Pulp from Juicing + Honey + Ginger Tea

I’m not trying to use everything or perfect it before the season ends. Citrus will come back around, and I’ll come back to it with more experience.

This has been a slower way of learning for me. Working with my hands, trying things without rushing, and not needing everything to turn out perfectly. Canning and preserving feels different from everyday cooking because there’s no time pressure. It’s something you make now to enjoy later, which makes the process feel more intentional.

I think there’s value in that, especially with how fast everything else can feel.

Cara Cara, Mandarin, and Sumo Citrus

Citrus Salad with Cara Cara oranges, Sumo Citrus, Mandarins, Pink Grapefruit, Roasted and Sliced Fresh Fennel, Avocado, Mint, Pecorino Romano Salt + Pepper and Lemon Garlic Dressing (Love & Lemons)