Fresh seasonal fruit is a big part of our region's gastronomic identity but as we head towards the end of winter it can be slim pickings for fruit lovers.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The great exception is citrus fruit, which have adopted the cooler months as their time to shine.
Now that we're at the height of flu season and amid an ongoing global struggle with COVID-19 there is no better time to boost your immune system with vitamin C packed oranges.
With few calories and no sodium, oranges are also a great source of healthy fiber and potassium that can help to reduce the risk of high blood pressure, cardiovascular disease and stroke.
Oranges are also loaded with antioxidants that can help with reducing chronic inflammation, aiding organ function and promoting healthy skin.
Visitors to Orange may be surprised to learn that oranges are not grown here in the abundance afforded to apples, grapes, pears and cherries.
However, an idyllic two hour drive west past the paddocks of grazing livestock and flowering fields of canola brings you to a Central Western citrus paradise; Condobolin.
Ruth and Bobby Crompton have been growing and providing all manner of citrus fruit from their orange grove just outside Condobolin for the best part of 25 years.
Quick draining gravel soils, long warm summers for growing, and winter frosts that intensify flavours make Condobolin the ideal environment for orange groves.
Like so much of the state they've also been decimated by drought in recent seasons with crop yields between a quarter to a half of usual expectations.
Climate change has seen summertime temperatures regularly exceeding 40 degrees which adds to the pressure on water supplies.
The recent rainfall has the Cromptons hopeful for a better 2021.
Their fruit tastes so much better than that which you might find on a supermarket shelf for a very good reason: they are left on the trees until they are at their absolute best.
The Cromptons wait until their oranges are at optimal ripeness and will pick them within a day of taking them to be sold at the market.
Not only are they more tasty but these fully ripened fruit retain all of their nutritional benefits much better than those which are picked early and then stored for weeks before hitting the shelves.
We are just now nearing the end of season for Washington Navel oranges, the sweetest eating variety.
They will give way to Valencia's which are ideal for juicing.
Meanwhile Lane's Late oranges, which are a late maturing variety of navels will continue until early December.
Oranges aren't the only citrus fruit that the Cromptons grow in Condobolin.
Limes, grapefruit, tangelos, lemons, emperor mandarins and the sweeter smaller imperial mandarins are all grown on the property.
Ruth and Bobby sell their fruit at a roadside stall just outside of Condobolin on the road to Parkes, as well as at a range of farmers markets across the Central West.
Each weekend they can be found rotating through the farmers markets at Orange, Bathurst, Blayney, Cowra and Young, but buyers ought to visit them early as their fruit is so sought after that it regularly sells out.
RECIPE OF THE WEEK
Duck a l'Orange
Forget the marmalade laden monstrosities of yesteryear that Gordon Ramsey likened to "the culinary equivalent of flared trousers." This retro classic is all about invigorating the rich and flavoursome bird with a burst of fresh citrus.
INGREDIENTS
- 1 x oven ready duck, about 3kg
- 1 x onion, carrot, celery stalk finely diced
- 30g x butter
- 50g x sugar
- 100ml x red wine
- 250ml x chicken stock
- 3 x oranges, juice and zest
- 3 x lemons, juice and zest
- 50g x cold diced butter
- Segments of 4 oranges to garninsh
METHOD
- Clean and dry the duck, leave uncovered in the fridge overnight for a more crispy skin.
- Season inside and out with salt and pepper, brush with oil and place into an oven preheated to 220.
- Roast for 20 minutes, basting occasionally with the pan juices, then turn the oven down to 180 for another 25 minutes.
- Remove the duck from the pan to rest in a warm place and pour any juices inside the duck back into the pan.
- Skim the fat off the pan juices, add the diced veggies and roast for another 10 minutes.
- Transfer to a pot on the stove, add the red wine and 125ml of the stock and boil to reduce by half.
- Meanwhile, in a separate pan, melt the 30g butter, add the sugar and stir until caramelised to a golden brown.
- Add the vinegar, remaining stock, fruit juice and zest, and boil to reduce by half.
- Strain the veggies out of the pan-juice sauce, combine the two sauces and whisk in the cold butter.
- Carve the duck and arrange on a warm plate with a little sauce and garnish with the segments of orange and a jug of the orange sauce.
- Enjoy with a glass or two of cool climate red wine.
HAVE YOUR SAY
- Send us a letter to the editor using the form below ...