Escapees January-February 2024

mandarin, citron and papeda. However, thanks to the ingenious work of horticultur ists and their knack for hybridization, we now have hundreds of citrus varieties. These modern varieties aim for easy transport, effortless peeling and an extended shelf life. While oranges, lemons and other citrus fruits grow year-round, they shine the brightest in wintertime. Seek out the super-sweet Cara Cara oranges, the captivating blood oranges and the snack-sized, peel-and-eat Clementines (commonly known as Cuties). For a unique twist, try kumquats, a distinct variety of orange that’s small and tart, with edible peels packed with most of the fruit’s sweetness. Grapefruits offer a spectrum of fl avors, ranging from sour and seedy to sweet and refreshing, available in white, pink or red- fl eshed varieties. While you’re likely to fi nd pink grapefruits at your local grocery store, if you ever fi nd yourself in the Lower Rio Grande Valley during winter, don’t miss the opportunity to pick up a bag or two of the local and luscious Ruby Reds—they’ll leave you with stories to tell for years. Aside from adding a burst of sunshine to any dish, lemons, in their various forms, are quite intriguing. While Lisbon lemons are the typical grocery store variety, don’t forget to include sweet-ish, smooth-skinned Meyer lemons in your repertoire. If you see Villafranca or Sorrento lemons and love limoncello liqueur, these are what you’ve been looking for. And let’s not overlook the peculiar Buddha’s hand lemons. These lemons might not have pulp or juice, but their fragrant skin is perfect for zesting or adorning your table with an aromatic potpourri effect. Limes are indispensable in many kitchens. While Persian limes work well in most dishes and drinks, key limes are the key ingre dient for a Key Lime Pie. Small, juicy and

Citrus History The story of citrus is far from exclusive to Florida; it’s one of the oldest cultivated fruit crops, with a history reaching back centuries. Legend has it that citrus was brought to the Mediterranean by Alexander the Great, who introduced it from India to Greece, Turkey and North Africa in the late 4th century BC. Evidence of this ancient fruit abounds, with a 2,500-year-old fruit discov ered in a Persian-style garden in Jerusalem. Even Rome can boast of its own historical lemon, dating back to the late fi rst century BCor early fi rst century AD, found in none other than the Roman Forum. Citrus has left its mark in various art forms, from ancient mosaics to modern paintings, and even in a ’70s relic, the Orange Bird, retrieved from Disney’s archives and now displayed at Disney World’s Sunshine Tree Terrace. According to the Florida Department of Citrus, the fi rst orange trees were planted near St. Augustine, Florida, by early Spanish explorers, most likely Ponce de Leon, in the 1500s. However, commercial production didn’t take off until nearly 300 years later, following the Civil War, when the expansion of the railway system enabled citrus growers to distribute their products nationwide. Meanwhile, in California, Spanish mission aries cultivated citrus in missions from San Diego to San Jose for their personal use. Devastating freezes in Florida during the late 1800s and early 1900s prompted a westward shift in commercial citrus produc tion, which some liken to California’s second gold rush. Until the 1930s, almost 70% of the oranges produced in the United States originated from California. Today, that fi gure has dwindled to around 35%. During citrus cultivation in Florida and California, a young girl from a Mexican/ Texan family, Carlota Vela, planted orange seeds given to her by a traveling priest in 1871. This marked the very fi rst orange tree planted in the Rio Grande Valley and prob ably the fi rst orange tree in Texas. Despite the risk of severe freezing, Texas’ Lower Rio Grande Valley has become the primary citrus-growing region. A Cornucopia of Citrus Citrus, as we know and love it today, has its roots in four true species: pomelo,

“Citrus fruits are like a burst of sunshine, brimming with fl avor and health-promoting fl avonoids.”

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January/February 2024 ESCAPEES Magazine