5 Foods You Can Only Get Now

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1. Blood oranges

1. Blood oranges
Originally cultivated in Sicily, these oranges are speckled red to deep crimson inside. They are available January through April. Try the dark and luscious Moro or the more delicately flavored Tarroco. Cooking Light suggests adding them to salads, salsas or marmalades. This Shrimp Salad with Blood Oranges and Slivered Fennel recipe perfectly incorporates the juicy, berry-kissed flavor.

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2. Clementines

2. Clementines
Hurry and get these baby oranges before the season ends in February. The ubiquitous wooden boxes show up just before Christmas. Eat these 24 calorie treats as is or try them in a recipe like Chicken Paillards With Clementine Salsa from Bon Appetit.

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3. Black Truffles

3. Black Truffles
Cultivated December through early February, these prized fungi bring joy to foodies everywhere. Priced at more than $600 a pound, these fragrant gems are best enjoyed at a high-end restaurant near you that offers a tasting of black truffles. If you’d like to introduce black truffles at your dining table, try a recipe that doesn't overwhelm their subtle flavor such as Pasta with Robiola and Truffles from Food & Wine.

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4. Stone crabs

4. Stone crabs
The delectable claw of the stone crab is available only from October through May. Joe's Stone Crab will ship directly from Florida with its signature mustard sauce. Here, the beauty of the sustainable way the crab is harvested is explained: ' To assure the continued survival of the species: Only one claw may be removed so the crab can defend itself. Egg bearing females are not allowed to be declawed... the crab is returned to water and the claw regenerates.' Just crack the super-hard claws with a mallet and enjoy.

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5. Meyer lemons

5. Meyer lemons
In season December through April, this less tart lemon is thought to be a cross between a lemon and a mandarin orange. These lemons are perfect for dessert. Whip up Blueberry Tarts with Meyer Lemon Cream to showcase the bright, addictive flavor of these lemons.

Recipe sources: Bon Appetit, Food & Wine, Cooking Light, Dessert First

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