Come winter, the L.A. air practically reeks of citrus. Variety has boomed in recent years, thanks to newer hybrids like the Cara Cara. A cross between two types of navel oranges, the Cara Cara looks like its forebears from the outside, but beneath that fragrant rind you’ll find a lovely pinkish flesh and a flavor that hints at tropical fruit. “I love to pair endive with Cara Caras,” says chef Casey Lane from the Tasting Kitchen in Venice. “The endive has a great texture and a little bit of bitterness that complements their taste.” These easy-to-peel orbs are just as suited to tossing in a lunch sack and eating plain.