what's your type of orange?
Sweet oranges – Sweet oranges are perfect for eating or juicing. A challenge to peel, it's worth the effort. Top picks: Navels, Blood Oranges, Valencias and Honeybells
Loose-skinned oranges – Think Clementines. The skin almost falls off when peeling. These are great for lunches or snacks.
Bitter oranges – Tart and sour orange varieties include Seville, perfect for marmalade because its pectin content is higher than sweet oranges.
Oranges should be firm and heavy. In fact, the heaviest ones for their size are the juiciest! And, it’s best to avoid any with mold or spongy spots. Oranges should be firm and heavy. In fact, the heaviest ones for their size are the juiciest! And, it’s best to avoid any with mold or spongy spots.
While you may be used to oranges with a solid, bright orange color (thanks to dye!), it’s okay for oranges to have some degree of greenness or even rough brown patches. It won’t take away from their delicious taste!
Fresh oranges can be more than peeled and eaten as a snack or juiced. Divide them into segments and chop for use in salads. Or, add juice of oranges in drinks and salad dressings.
Oranges can be stored at room temperature or in the refrigerator-it’s purely a matter of choice. The only rule of thumb…store them loose. Don’t keep them wrapped or bagged in plastic. And, even nature has a “best if eaten before” date. Oranges are to be eaten within 2 weeks, wherever they are stored.
Oranges, and their peels, are great to cook with. Use them in cakes, breads, marmalades and more. They can also be segmented and chopped for use in stir-fries.
The peel is fabulous for zesting to add orange essence to baked goods.
TIP: How to Zest!
Hold the orange firmly in your hand. Brush the peel with a microplane or similar grater. Only use the orange portion of the peel, as the white pith is bitter. Eat the remaining orange within a day.