With the citrus season now in full swing, there’s a good chance that your fruit draw and kids’ lunchboxes are a spangled rainbow of bright, sunshiny oranges and yellows.

From the sweet goodness of mandarines and glorious texture of navels to the sharp, puckery thrill of new-season lemons, now is the time for citrus to shine.

This year is already shaping to be a bumper season, and our spectacular Cara Cara oranges are the first cab off the arboreal rank. If you’ve never had a Cara Cara before, this is definitely the time to broaden your fruity horizons.

Cara Cara’s are a close relative of the better-known Navel. In fact, genetic studies indicate that they are a hybrid born from cross-pollination of 2 more established Navel breeds: the Washington and the Brazilian Bahia. The offspring of this torrid botanical romance is an orange with beautiful pinky flesh boasting the same meaty texture as navels but somewhat less acidity – making them a seductively sweet and visually stunning alternative.

Cara Caras are relatively new kids on the block in citrus parlance. They were first discovered at Hacienda Cara Cara (whence their name derives) in the delightfully named Carabobo State in Venezuela. Fortunately, the powers that be went with “Cara Cara” rather than “Bobo Bobo”. The latter is far more challenging to get your mouth around and, frankly, kinda weird. From there, they have gradually grown in popularity and now hold pride of place in the Dracula Citrus range.

Those who know their way around the kitchen may be familiar with using zest or perhaps a splash of juice to add a citrusy twang. However, when making oranges the prime focus, many may find themselves stuck for original ideas.

That’s why we recently posted a recipe for our Spectacular Cara Cara Layer Cake that doesn’t just make our delicious friend the hero; it elevates it to Chris Hemsworth-like status. As you’ve probably guessed by now, Cara Cara Orange Curd was one of the elements of this decadent dessert. This curd is so versatile and delicious that we figured it deserved a post all of its own, along with some creative ideas on how to use it.


So, without further ado, here is…


The Dracula Citrus Cara Cara Orange Curd Recipe


  • 1 cup (250ml) of freshly squeezed Cara Cara orange juice
  • 3 tablespoons of cornflour
  • 1/2 cup (125g) of caster sugar
  • ¼ cup of unsweetened soy, rice or oat milk
  • 50g/1¾oz of margarine or vegan butter


  • Whisk Cara Cara juice and cornflour together in a bowl, until the mixture is completely smooth and free of lumps. Set aside.
  • Place the milk and sugar into a small saucepan on medium heat until the sugar completely dissolves.
  • Once dissolved, pour in the Cara Cara juice and cornflour mix and continue heating while stirring continuously until the curd thickens.
  • Take the saucepan off the heat, add in the margarine and stir until it is completely dissolved and the mixture becomes smooth and silky.
  • Place the curd in your refrigerator for 2-3 hours or until fully cooled.

The result is a luxuriously creamy curd that literally melts in your mouth and has the perfect balance of sweetness and tartness.

Astute observers may raise an eyebrow at the somewhat glaring absence of eggs in this recipe. By eliminating the eggs, we’ve broadened the appeal to vegans and those watching their cholesterol or with egg allergies. Curd connoisseurs may harumph in protest. However, we assure you that this curd is just as silky, creamy and delectable as its eggy cousin. The cornstarch does such an admirable job that only the most dedicated curdologists will be able to tell the difference.

It is worth noting that this version will retain a somewhat runnier consistency while warm. Please resist the temptation to jump out the blocks too early and wait until it’s thoroughly cooled before working with it.

Your curd will keep for at least a week when refrigerated in an airtight container – preferably a jar. For extra credit, sterilise the jar to ensure no mould forms around the rim.

Now that you have your curd, what to do with it?


Uses for Cara Cara Orange Curd

This recipe truly is the gift that keeps on giving. It is incredibly versatile and so decadently delicious that you will want to use it everywhere. Here are a few suggestions to get your creative Cara Cara juices flowing. You can use it as:

  • Icing for cakes to add a refreshing orange burst
  • Filling for pastries such as doughnuts, eclairs and profiteroles.
  • Topping for warm scones
  • Filling for tarts
  • The base for home-made ice cream
  • Accompaniment for crepes or waffles

However you use it, we’re sure you’ll love this recipe’s vibrant flavour. Whether it’s the focal point, or simply adding a fruity zing to your favourite sweets, it’s a solid chance to become one of the go-to items in your repertoire.

Dietary and Allergen Information:

  • Contains gluten
  • Suitable for Vegans and Vegetarians
  • Nut-Free
  • Not suitable for low FODMAP diet
  • Contains soy

Further reading

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