I can’t remember when I first tried a Honeybell (a cross between a Dancy tangerine and a Duncan grapefruit), but it must be at least ten or fifteen years ago. I discovered Honeybells because Allen Cushman, now a friend of mine, brought them up to QVC and sold them on air. I remember how stunned I was to see how much juice he was able to squeeze out of just one ‘orange’ and I just had to try one. Now I enjoy Honeybells every January without fail. Indeed, seeing the Honeybells arrive is practically how I tell that another year has passed! Every year I battle between whether or not to eat them (with a bib on), just juice them and enjoy their nectar, OR do I incorporate them into my cooking and create something sweet and delicious. The good news is that for this one month of the year, when Honeybells are at their peak, you don’t have to choose – you can do all three… but only in January! So… get your squeeze on!!
I know you’ve got the eating and juicing down, so here are some recipes to use those Honeybells at every time of day.