Winter Citrus

As our California “winter” winds down, citrus is the star at the Farmer’s market. Our friend, Peter Schaner, proprietor of Schaner Family Farms in Valley View (north of San Diego), has a variety of citrus which we have always tried to utilize in our kitchen in many different ways.

Navel oranges, blood oranges, many varieties of grapefruit, along with kumquats and tangerines are part of Peter’s winter crops. Valley View has a great climate for growing these fruits; it is not too hot or too cold. The sweetness is based on the big difference in temperature between night and day. The coastal influence plays a big role in the temperature differentials.

Citrus Salsa/Relish

Yields: 6 servings


  • 2 cara cara oranges
  • 2 navel oranges
  • 1 lime
  • 1 lemon
  • ½ cup diced red onion
  • 1 tbs. plus 2 tsp chopped cilantro
  • 1-1/2 tbs chopped Jalapeno with no seed or stems for mild
  • Zest of one lemon, lime and orange
  • Salt
  • White Pepper


  1. Segment citrus over a bowl and save skin and juice from segments
  2. Squeeze rinds and save for drinks
  3. Cut segments into small pieces
  4. Mix with cilantro, jalapeno and red onion
  5. Season with salt, and touch of white pepper

Citrus Vinaigrette


  • ¾ cup citrus juice from segments
  • ¼ cup white wine vinegar
  • ½ tbs Dijon mustard
  • ½ tbs honey
  • 1 cup olive oil
  • Salt and fresh ground pepper to taste

Blood Orange Kumquat Marmalade

Yields:   6 servings


  • 3 blood oranges
  • 1 cup kumquats, sliced, no seeds
  • 1-1/3 cup sugar
  • 1 tsp chile flakes
  • ½ tsp coarsely ground black pepper
  • ½ cup blood orange juice


  1. Remove peep from blood orange and remove pith (the bitter white part)
  2. Place peel in pan with cold water, barely covered
  3. Bring to a boil and repeat twice more.
  4. Remove from water and cool
  5. Chop fine and put fruit (peeled and cut in small pieces), kumquats, pepper flakes, pepper, sugar and 4 cups of water into a pan and simmer until water has cooked out
  6. Stir in juice and cool