Sunday, January 30, 2011

Sugar Belles

Sugar Belles were recently created by the University of Florida they are a cross between a honeybell and clementine. They look like a minneola and have a rich flavor and wonderful sweetest. They are also a great source of vitamin C. 

The sugar belle is a perfect size and color and live up to their name sweet and beautiful. They are just coming into season and since we have been shipping them a year ago, they are been a great success. 

Sunday, January 23, 2011

Grapefruit Sorbet

This first class recipe comes from the Asheville based food blog A Spicy Perspective 

Grapefruit Basil Sorbet  Fat Free*Gluten Free*Dairy Free


  • 2 cups water
  • 1 ¾ cups sugar
  • 2 lemons, zested and juiced
  • 1 packed cup of basil leaves
  • pinch of salt
  • 4 large ruby red grapefruits, juiced

  1. Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
  2. Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you’ve measured 3 cups of combined juices. 
  3. Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.)
  4. Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a “soft serve” consistency.
  5. Eat immediately, or put in an airtight container and freeze.
  6. After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.

Makes approximately 1 ½ quarts of heaven!

*If you don't own an ice cream machine, you could freeze the mixture and shave it with a spoon for "Italian Ice."

Sunday, January 16, 2011

Belgian Endive Salad with Orange

The following wonderfully healthy recipe comes from Angies Recipes a food blog based in Germany its a great way to start of the new year :-)


  • 50 g Plain yogurt
  • 1 tbsp Walnut oil
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 2/3 tbsp Red wine vinegar
  • 1 tsp Orange peel, finely grated
  • Salt and freshly ground black pepper
  • 2 head Belgian endive
  • 2 Oranges, peeled and sectioned
  • 1/2 Avocado, peeled and cut into thin strips
  • 10 Black olives, cut into rings
  • 5 Grape tomatoes, halved
  • 1/2 Small red onion, cut into thin strips

  1. Whisk together plain yogurt, walnut oil, mustard, honey, and red wine vinegar until smooth. Season to taste with salt and pepper. Cover and chill until ready for use.
  2. Cut the ends off endives, separating leaves. 
  3. Arrange Belgian endive, orange sections and avocado slices in a serving bowl. Scatter with the olive rings, grape tomato halves, and onion strips. Drizzle the dressing over and serve with some bread.

Friday, January 7, 2011


Honeybell's are adored by many for their exceptional sweetness and juice. They are in fact a hybrid of an orange, grapefruit and tangerine made in the 1930's in Florida. Due to them being difficult to grow they are only available in January. 
Nearly all honeybells grow along the Indian river in Florida and growers are careful during harvesting as not to damage the bell shaped stem, the reason for their name.
Due to their juiciness its recommended to use a knife to slice segments over a plate and catch the juice. Here at the Orange Shop our grandfather used to joke that the only way to eat a honeybell is in the bathtub!

So why not start the new year with a delicious treat from Florida order your honeybells today.