We just bought 200 pounds of Cara Cara oranges right here on Oahu from Mari’s Gardens, and now we have one very important question... what should we create?
Before we get to that part, let’s start with the basics. What exactly are Cara Cara oranges, and why are we so excited about having this much of them sitting in our kitchen right now?
Cara Cara oranges are a special member of the citrus family, originally discovered in Venezuela in the 1970s. From the outside, they look a lot like a classic navel orange. Same size, same familiar peel, nothing that would make you stop mid-produce aisle. But once you cut one open, everything changes. Inside, Cara Caras reveal a stunning ruby-pink flesh that looks more like grapefruit than orange, though the flavor couldn’t be more different.
These oranges are known for being naturally sweeter and lower in acid than traditional navels. The taste is often described as citrus with a berry twist, with subtle notes that remind people of strawberries, cranberries, blackberries, and even a hint of floral rose. They are bright, juicy, and refreshing without the sharp tang you might expect from some citrus. That balance makes them incredibly versatile and, honestly, dangerously snackable.
Part of what gives Cara Cara oranges their rosy color is lycopene, a powerful antioxidant that also gives tomatoes and watermelon their red hue. It’s one of those happy moments where something beautiful also happens to be good for you. And unlike blood oranges, which can lean more tart and dramatic in flavor, Cara Caras stay gentle, sweet, and approachable. Think sunshine with depth, not bite.
Cara Cara oranges are also seasonal, which makes this moment feel extra special. They typically show up in mid-winter and are only around for a short window, usually from December through early spring. Miss them, and you’ll be waiting another year. That’s part of why buying 200 pounds feels both bold and exactly right. When a fruit like this is at its peak, you lean in.
👇 What you think we should do with all these Cara Cara oranges?
We’ve got crates of these locally grown beauties, and we’re dreaming up how to let them shine as the star of a fresh artisan pop. Do we keep it simple and let that natural berry-citrus flavor take center stage? Do we pair it with something creamy to soften and round it out? Or maybe we lean into its floral notes and layer it with herbs, honey, or another seasonal ingredient?
