The weather is getting cold, which means Christmas is coming soon. At the same time, persimmon's season is ended, and the Honeybell orange season is approaching. As a fruit starts its season around Christmas, let's learn more about this bell-shaped orange.
The honey color of the fruit and the super-sweet taste combined with the unique bell shape was the inspiration for the Honeybell name.
Available from mid-December to the end of April, Honeybell is also known as Minneola Tangelos, which is a hybrid of mixing Darcy Tangerine and Duncan Grapefruit. With a deep orange color and a distinct bell shape, Honeybell oranges are seedless, have a sour flavor of the sweet mandarin and the tart flavored grapefruit. In addition to their delicious taste, like other citrus fruits, honey bells are also rich in healthy vitamins and minerals such as Vitamin C, Folic Acid, and Potassium, which can strengthen our immune system and help our body resist coughs, colds, and other diseases. In the size of an adult fist, Honeybells has a bright red-orange color when it is fully mature. Since it has thin skin, it is easy to peel and enjoy the tasty and juicy pulp of Honeybells. To store the Honeybells, they can be stored either at room temperature or in the refrigerator. However, never store your honeybells in a tightly closed plastic container or bag because that will promote condensation and mold.
Honeybells Recipes
As a fruitful, seedless, and juicy fruit, Honeybell oranges are great for fruit salads, fruit drinks, dessert, and marmalade. Below are three recipes for making Honeybell marmalade, salad, and cupcakes.
Orange Marmalade Recipe
Author: Liz Harris
Serves: 3-4 servings
Prep Time: 10 mins
Bake: 40 mins
Total Time: 50 minutes
Label: Vegetarian
PREPARE
6 Honeybell oranges
2 cups granulated sugar
2 tablespoons peeled and minced fresh ginger
INSTRUCTIONS
Using a vegetable peeler, peel the brightly colored orange/yellow rind off the Honeybells.
Finely chop the rind and set it aside. You should have approximately 1 cup of the chopped rind.
Using your hands, peel off and discard the remaining white pith from the Honeybells.
Working over a medium bowl to catch the juices, pull apart Honeybell segments.
Break each individual segment down into smaller pieces, discarding any seeds you find as you do this. You should have approximately 4 cups of segments.
Add the segments and rind to a large non-stick skillet placed over medium-high heat.
Stir in the sugar, fresh ginger, and 1/4 cup of the reserved juices.
Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has been reduced, about 35-40 minutes. The mixture should be thick and glossy. Be careful not to cook it until it's dry, or the resulting marmalade will be too thick and tacky.
Remove the skillet from the heat and set it aside to cool.
Transfer the cooled marmalade to clean re-sealable container(s) and store it in your refrigerator. The marmalade will keep for 3-4 weeks with proper storage.
More about this recipe please visit: https://www.harryanddavid.com/h/recipes/honeybell-orange-marmalade
Honeybell Citrus, Strawberry, and Spinach Salad
Author: Kellie Hemmerly
Serves:
4 servings
Total Time:
5 minutes
PREPARE
Salad：
4 slices thick-cut bacon
8 cups fresh baby spinach, rinsed and dried
2 Honeybells (or orange alternative), peeled, segmented and membrane juiced
1 1/2 cups sliced strawberries
1 cup sliced white mushrooms
1/2 cup thinly sliced red onion
1/2 cup rough chopped shelled pistachios
Warm Citrus Bacon Dressing：
1/4 cup bacon fat
1/4 cup Honeybell juice (or orange alternative)
1/2 cup champagne vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
INSTRUCTIONS
Salad：
In a large skillet, fry the bacon until crisp
When cooked, transfer to a paper towel-lined plate to cool
Pour the bacon fat into a small saucepan and set aside
In a large serving bowl, add the spinach, orange segments, strawberries, mushrooms, and onion
Toss to combine all ingredients
Dressing：
Heat the bacon fat over low heat and whisk in the HoneyBell juice, vinegar, honey, salt, and pepper until well combined
Pour the dressing over the salad and toss to combine
Crumble the bacon over the salad and sprinkle with the pistachios and serve immediately
Note: If making the salad in advance, be sure to make the dressing right before serving. Do not dress the salad in advance as it will wilt the spinach.
More about this recipe please visit: https://www.harryanddavid.com/h/recipes/orange-spinach-salad
Orange Creamsicle Cupcake Recipe
Author: Kellie Hemmerly
Serves: 16 cupcakes
Prep Time: 15 mins
Bake: 20 mins
Total Time: 35 minutes
Label: Vegetarian
PREPARE
1/2 cup butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
1/2 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup fresh squeezed Honeybell orange juice
16 tablespoons unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 pounds confectioners' sugar
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat the oven to 350 degrees.
In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the granulated sugar and continue beating until fluffy.
Add the eggs one at a time being sure to beat well after each addition. Add the vanilla and mix well.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate small bowl, whisk together the sour cream, orange juice, and zest.
Gradually add half the dry ingredients and half the sour cream mixture, to the butter/sugar mixture on low-speed of a stand mixer.
Add the remaining dry ingredients and the remainder of the sour cream mixture being sure that all ingredients are thoroughly mixed together. Do not overbeat.
Fill cupcake wrappers 1/2 full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
Add the butter and cream cheese to the bowl of a stand mixture fitted with a paddle attachment. Beat on medium speed until light and fluffy.
Slowly add the sugar to the cream cheese mixture beating until light and creamy. Stir in the vanilla.
Transfer the frosting to a piping bag and frost the cupcakes, as desired.
More about this recipe please visit: https://www.harryanddavid.com/h/recipes/orange-creamsicle-cupcake-recipe