Honeybell Oranges



Have you heard of Honeybells?

Have you been lucky enough to taste them?

A nice neighbor recently sent some over to Buttermilk Cottage.

She was gifted with too many to eat herself,

so we got the excess!

Lucky us!

Can you see why they're named "honeybells?"

Honeybells are a cross between tangerines and grapefruit.

They reach their peak only during January and February.

They are incredibly easy to peel.

When was the last time you peeled an orange

and the rind came off all in one piece?

This fruit only grows along the

Indian River in Florida.

They are especially sweet and juicy.

They also make a really nice

spinach and fruit salad.

I made a base of torn spinach leaves,

put the peeled fruit on top,

and sprinkled everything with roasted, sliced almonds.

For the dressing I mixed the following in a blender,

and blended for 20 to 30 seconds:

1/2 c. sugar

1T. sesame seeds

1T. poppy seeds

1 1/2 t. minced onion

1 1/4 t. Worcestershire sauce

1/4 t. paprika

1/4 c. cider vinegar

1/2 c. vegetable oil

I usually make this dressing for

a strawberry spinach salad.

(Canned Mandarin oranges work well if

you're not lucky enough to have Honeybells!)