sunshine on my winter table

I live in Texas so my winter is not so hard. It is relatively cold today, but as the outside thermostat hovers at 45 degrees or so, I am not going to sign up for the next seasonal affective disorder support group. Still, nature seems to know that in the middle of winter, we all need a little bit of warmth and sunshine. I think it is no small coincidence that citrus fruit abounds during this season, and I am thankful for that. While others shuffle past with sniffles and coughs, what could be better than a boost of vitamin c and a fresh acidic flavor?

Meyer lemons, blood oranges, grapefruits, and oh, the tangerines! Clementines always remind me of my childhood Christmas stocking, and they are so easy to peel and share. They are just the right combination of sweet and tart.

The citrus that I am inspired by today is the tangelo. A cross between a tangerine and a pomelo, the tangelo has a deep orange color, and an intense zingy flavor. Characterized by its protruding stem end, it is easy to spot among its cousins on the produce aisle.

As I was eating alone this fine afternoon, I set out to prepare my favorite kind of meal - one made up of small beautiful plates and rich flavors. The centerpiece of this array of snacks was a citrus salad with a bite.

Now, mind you, I know this flavor is not for the faint of heart, or for the acid stomach... It started out as a relish, and I thought it was delightful on its own.

Tangelo salad with capers and shallots:

- 3 tangelos segmented and separated
- 1 small shallot sliced finely with a mandolin (this is my favorite way of preparing shallots for salads right now...)
- 2-3 teaspoons of capers with juice
- 1 tablespoon of olive oil
- salt and pepper

Combine all elements above to taste, enjoy!

Notes: Segmenting a citrus fruit is easier than you think... although it can be time consuming. This link shows you how step-by-step. Here is where I insert my shout out to my fellow blogger Helen. Thanks for your informative post.