Citrus is in season right now, and you can get loads of sensational fruit at its best quality and the lowest prices. Think oranges, mandarins, lemons and limes.  And while all this fruit is ideal for consuming right now, it’s a great idea to buy in bulk and preserve the harvest for the rest of the year.

Buying in season has several benefits. First, you are getting the cream of the crop of locally grown fruit. This supports the framer and the environment as you are not importing from outside the area or even the country. Secondly, buying local and in season saves you money, as there is an abundance of fruit available, which drives down the price. Thirdly, preserved fruit is delicious. While the purpose of these preservation methods may not have originally been about flavour, there is no doubt that it is a definite advantageous side effect.

My focus this month has been on citrus, particularly navel oranges.  Delicious to eat, they can also be juiced, canned, and fermented to save this harvest for later in the year when fresh, local oranges are not available.  Let me share with you an old favourite: fermented oranges.

This method is straightforward, and the results are truly outstanding.

Equipment

• A large fermenting jar
• Sharp knife
• A pickle packer

Ingredients

• Oranges (use oranges without spray)
• Preserving salt. (Not table salt with iodine)

Directions

• Wash the oranges to remove any wax or residue. If at all possible, use organic oranges as teh peel is a part of this ferment.
• Cut each orange into quarters without cutting all the way through (leave them connected at the base like a flower).
• Stuff about one tablespoon of preserving salt into the centre of each orange.

• Add a layer of preserving salt to the bottom of the jar.
• Tightly pack the salted oranges into the sterilised jar. Press them down to release juice.

• Push the oranges down so that they’re submerged in their own juice.
• If there isn’t enough juice, top up with a bit of freshly squeezed orange or lemon juice to fully cover the fruit.
• Seal the jar tightly.
• Leave at room temperature (18–22°C) for 5–10 days. Open the jar once daily to release gas (burp it).
• Let the oranges ferment for an additional 3–4 weeks in a cool, dark place.

The rinds will soften and become intensely flavoured. You can use small amounts in dressings, marinades, or chop them into salads. They also make a nice oatmeal topping and can be used in baking.

I hope you enjoy your preserved oranges and can think of even more ways to utilise this delicious bounty.

As always, live well.

Valerie