[Sca-cooks] Candied 'orange' rind

[Katherine Throckmorton]

> It just isn't the season yet, I think.

Oranges aren't in season yet, at least not in Arizona.  I'm not sure when they come in in Flordia (or what effect the recent weather will have on this year's citrus crop), but California is about the same as us.  If you can wait, navels should be in season in another month or so, as should valencias.  There is only another couple weeks until the seville oranges come in, which is probobly what the recipie that you found would have used.  Unfourtunately seville oranges are not sold much commerically, and I can't send you any without violating many laws.


> Will using Tangelos have any difference in the dish?

Possibly.  Tangelo skin has a slightly different texture, although the thickness is pretty close to the thickness of seville orange skin.  On the other hand, candied citrus peel in general is a good thing, and the process is about the same.  So if you are itching to try it out, it might be worthwhile to try the recipe out with tangelos first.

-Katherine


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