http://dinersjournal.blogs.nytimes.com/2012/01/20/temple-oranges-here-today/?scp=1&sq=temple%20orange&st=cse

January 20, 2012, 11:12 am
Temple Oranges, Here Today …
By PATRICK FARRELL


Tony Cenicola/The New York Times

I’m no great fan of snow or the groundhog, but one arrival I look forward to each winter is temple oranges — shiny, spongy to the touch and deeply rutted with pores, like a cartoonist’s idea of an orange. I spotted a temple-like pyramid (a ziggurat?) of them the other day in front of Fairway on the Upper West Side.

Granted, I had been looking hard. Once they show up in late January, I foist them on friends, sing their praises and am always surprised at the blank looks I get. For many people, an orange is an orange is an orange.

But the temple is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. They’re cheaper than many of their cousins: five for $2 at Fairway. And like all things beautiful, they are ephemeral, at least in New York, where they are long gone by March.

The temple has a pockmarked history. A variety of tangor, a cross between the mandarin orange and the sweet orange, it is believed to have come from the West Indies early in the 20th century to Florida, where it was named for William Chase Temple, a prominent grower and an owner of the Pittsburgh Pirates. Planted widely and advertised as the “Ten Dollar a Box Orange,” the temple orange alarmed farmers of other, more costly oranges, who regarded the new fruit as a cheap interloper, according to papers published by the Florida State Horticultural Society.

Today, some grocers avoid temple oranges because of their fragility and short shelf life. Though temples have fewer seeds than some oranges, many Americans prefer their fruit seedless. Because I fear they won’t return, I tend to buy more than I can eat out of hand, and use the rest to flavor cakes, cocktails or marmalade. Below is a salad recipe, adapted from “Jane Grigson’s Fruit Book” (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.

Orange and Olive Salad

Yield 6 servings

Time 20 minutes, plus 2 hours or more for oranges to marinate
Ingredients

6 temple oranges
4 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
Salt and pepper
2 medium heads chicory or curly endive
3/4 cup kalamata or oil-cured olives, chopped

Method

Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.

Source: Adapted from “Jane Grigson’s Fruit Book” (Atheneum, 1982)

Temples are one of my favorites since I lived in the Indian River citrus belt in the 70s. They don't seem to show up in the stores however. I used to eagerly await late winter and the temples and Minneolas.

I don't grow them as they are so late. I believe they plant them to pollinate the Minneolas.

They are seldom seen here in Florida too though I was able to get a nice bag last year. I've always liked them.

Just scored two bags of some very good Pages today from the Orange Shop over to Citra.

More on the subject of Temple oranges. While I was at The Orange Shop over to Citra over the weekend picking up some more Page oranges I saw that they also sell Temples. Their season is just starting to open.

http://www.floridaorangeshop.com/

For you marmalade makers they also sell Seville (sour) oranges though their season may be ending now for the year.

i beleive i had one last year, and i loved it... from what ive read, its illegal for me to have in louisiana, thats too bad, cause id drive to florida to get one lol

I seriously doubt that it would be illegal to grow a Temple orange in Louisiana, or for that manner anywhere. Redster, since you live in Louisiana, a citrus state, you would have to locate a citrus supplier within the state of Louisiana to purchase your tree. Because Louisiana is a citrus state, it would be illegal to have a citrus tree shipped into Louisiana, from outside the state. Perhaps that is what you think would be illegal. - Millet (345 ABo-)

well i may be nitpicking but aint it the same difference whether i have it shipped, or drive and go get one myself. thats still illegal to me, am i wrong???

i honestly havent looked hard to find here in state, but the local becnel guys certianly dont have them, i assumed since it was a florida fruit, there wouldnt be much market here, therefore no one would offer it.

http://www.sun-sentinel.com/entertainment/restaurants/fl-sh-bartenders-best-030212-20120302,0,7247633.story

Bartender's Best: Temple Orange Screwdriver


Temple Orange citrus sommelier Natasha Daniels
(Carline Jean, Sun Sentinel / March 2, 2012)

by Tracey Broussard, Correspondent
March 2, 2012

What: Temple Orange Screwdriver

Who: Natasha Daniels, citrus sommelier

Where: Temple Orange, Ritz-Carlton Hotel, 100 S. Ocean Blvd., Manalapan, 561-540-4924, Templeorangepalmbeach.com

Behind the drink: The Ritz-Carlton staff wanted a cocktail that represented the good things Florida has to offer. Since few things signify Florida more than the orange, a citrus-based cocktail was the natural choice.

What it is: A classic screwdriver reinvented with local ingredients. It features 4 Orange Vodka, which is made in Florida. Unlike other vodkas that are flavored with oranges, 4 Orange is made from fresh Florida oranges. It takes about 20 oranges to make one bottle of 4 Orange, and four kinds of oranges are used, hence the name. Of course, the cocktail also uses freshly squeezed local oranges

Libations and vacations: The position of citrus sommelier was created not only to create hand-squeezed cocktails, but also to answer guests' questions. Daniels and her co-workers possess a vast knowledge of Florida attractions, in-house products and new things that are happening in the market.

4 Oranges diverged: The classic screwdriver is but the beginning of many other cocktails. If sweetness is your thing, top the drink with a floater of Galliano to create a Harvey Wallbanger. Cut the vodka by a third, add peach schnapps, and you'll be drinking a sex on the beach. Substitute Tang for the orange juice, and you'll have a fuzzy astronaut. I could go on all day, but that would probably be a screw-up Yes. That's a screwdriver with 7UP floating on top.

Temple Orange Screwdriver

1 1/2 ounces 4 Orange Vodka

Juice of 1/2 a fresh-squeezed Florida orange

San Pellegrino Aranciata

Grand Marnier-marinated orange wedge

Fill a highball glass with shaved ice. Add 4 Orange vodka, then fresh-squeezed orange juice. Top with San Pellegrino and garnish with a marinated orange wedge. Makes one cocktail.

Temple oranges came to our local supermarket last week. After hearing their praises on this site, I purchased some. The flavor of the juice is OK, the segment skin is tough, and it is very seedy. I will pass in the future. - Millet (235 BO-)

I was just enjoying a Temple and was wondering if anyone has a recommendation for a good nursery to buy a Temple tree from.

I love the story of the 1917 freeze and how the tree was protected:

http://www.fshs.org/Proceedings/Password%20Protected/1959%20Vol.%2072/93-96%20(HARDING).pdf