EverydayFoodBeat the winter blues with juicy, vibrant fresh produce. These fruits and veggies thrive in the winter and are at their peak now. Get our best tips for picking produce at the store and keeping it fresh.
Blood Orange Basics
In Season: Popular for centuries in Spain and Italy, blood oranges are now being cultivated in the United States. Look for blood oranges in specialty supermarkets from November through May.
What to Look For: Blood oranges are somewhat smaller than navel oranges, and often have pitted skin mottled with hints of red; the interior flesh is deep crimson. The flavor is sweeter and less tart than other oranges, and may have hints of raspberry or a slightly bitter edge. Choose firm, plump oranges that are heavy for their size.
How to Store: Blood oranges will keep at room temperature for several days, kept in a bowl or basket where air can circulate freely. To store oranges for up to two weeks, put them in an airtight bag or container and place them in the produce drawer of the refrigerator.
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In Season: Fennel season lasts from mid-fall to early spring.
What to Look For: Choose firm, greenish-white fennel bulbs with no soft or brown spots. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting.
How to Store: Wrapped in a paper bag, fennel will keep in the refrigerator for three to five days
In Season: Oranges are at their peak between December and April. Since oranges keep well in cold storage, they can be found in supermarkets throughout the year.
What to Look For: The most common variety of orange for eating is the navel orange, so named because the blossom end often resembles a navel. The skin of a ripe navel orange ranges in color from deep orange to yellow-green. Choose fruit that's heavy for its size and free of soft spots.
How to Store: Oranges can be stored at room temperature for several days or in the refrigerator for up to two weeks.
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In Season: Kale turns sweeter in cold weather, so it's at its best from mid-fall through early spring.
What to Look For: Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots.
How to Store: Keep kale in the coldest part of your refrigerator, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt and turn bitter.
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