The cara cara orange is believed to have been developed as a cross between the Washington navel and the Brazilian Bahia navel. It was discovered at the Hacienda de Cara Cara in Venezuela in 1976. This orange that has the taste of honey and sunshine is fast gaining popularity everywhere especially here. They now grow them in California and is sought after because of its delightful sweet flavor that is low in acid. It has been described as evoking hints of cherry, rose petal and blackberry. Such flavors are just lovely in salad. I made some for you to sample.
As for me, I consider it a jewel of the orange family.
The orange has a distinctive pinkish red interior as compared here to the common navel orange.
Here are some fruit that go well with the special orange.
Himalayan pink salt, calamondin juice and extra virgin olive oil is sprinkled on the salad. I use this salt only because it is said to have a rich mineral and trace elements content although it has the same salty taste as the sea salt. I choose calamondin over lemon or lime because of its distinctive combined flavors of lemon and orange that goes so well with the fruit salad. Again, you can always put your favorite dressing for salads like these.
This is with avocado and cara cara orange wedges on a bed or romaine lettuce garnished with roasted macadamia nuts and dried sour cherries.
Navel,blood and cara cara oranges are combined on a bed of romaine lettuce and garnished with mint.
Slices of dragonfruit and segments of cara cara orange placed alternately.
Fruit salad of fresh pineapple chunks and green grapes with cara cara oranges.