Roasted Cara Cara Oranges


Cara Cara oranges can easily be described as a fruit that has both style and substance. On the outside, they look similar to bright-orange, traditional navels. But inside they reveal a visually pleasing, seedless, reddish-pink flesh. Of course, the true test of any food is in the eating, and the Cara Cara?s sweet, tart taste is a joy to the palate. Cara Cara oranges are also a good source of vitamins A and C, dietary fiber, potassium, and lycopene, which gives the flesh its distinctive color.

Cara Cara oranges are in season from December to April and fans of the fruit enjoy this notable citrus in different, tasty ways. It?s a great fruit to eat out of hand, and also good for making various beverages, salads, and dressings. Here?s a fun way to enjoy this awesome orange.

How to make Roasted Cara Cara Oranges

Ready In: 15 mins

Yields: 6 servings


3 Hale Groves Cara Cara oranges, sliced in thick wedges

? cup brown sugar

2 Tbsp honey

? cup pistachios, shelled and chopped


  1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan.
  2. Sprinkle brown sugar evenly over the top of the exposed fruit.
  3. Place under broiler for 3 to 5 minutes, until the brown sugar is bubbly, beginning to brown, and caramelized at the edges. Remove from oven. Drizzle orange wedges evenly with honey and top with pistachios. Serve warm.

This recipe can be enjoyed both with the rind on to eat out of hand, or peeled and tossed in a green salad.

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