It's amazing just to think of how many different varieties of citrus fruit exist. I only heard about these lovely pink Cara Cara Navel oranges recently. A result of a genetic mutation of the standard Navel orange (which in itself is a result of a genetic mutation), Cara Caras have typical orange skin, but feature a rosy salmon-colored flesh. What differentiates Cara Caras is their lower acid content and milder taste. Still they are pleasantly sweet and have a flavor reminiscent of cherries and berries.
These oranges are just perfect on their own, but pairing them with yogurt creates a simple parfait-style dessert that's light, creamy, and refreshing. Greek yogurt makes up the bottom layer. Sliced Cara Cara oranges are layered on next. A syrup made from the juice and honey gets drizzled over. And finally crushed pistachios add crunch, color, and even more exotic flavor. Serve it as a light dessert after dinner or enjoy it for breakfast even.
It takes a little hunting to find Cara Cara oranges. Originating from Venezuela, they are also grown in California, which makes them easier to transport and find here in the States. From January through April, find them in specialty markets or even supermarkets. I was lucky to find them at my supermarket. Now that these unique citrus varieties are sought by shoppers, stores are more willing to stock them. If you've exhausted all outlets and absolutely can't find them, standard Navel oranges would work fine in this recipe. But seeking out Cara Caras is worth the adventure, just short of going to Venezuela.
Cara Cara Oranges with Yogurt and Pistachios
3 Cara Cara oranges
1/4 cup honey
2 cups Greek yogurt
1/4 cup coarsely chopped pistachios
Slice off either end and the skin of two oranges and cut flesh crosswise to create rounds. Juice the remaining orange. Combine the juice and honey. Divide the yogurt among four glasses. Layer 3 to 4 orange rounds per glass. Drizzle over with orange-honey mixture. Top each glass with pistachios. Yield: 4 servings.