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Savor the Season: Oranges

Juicy oranges are a bright spot during the otherwise cool days of winter. This fabulous citrus fruit is perfect to eat, juice or cook with. Read and squeeze on!

by blogger Sarah Caron
Hints for Enjoying Oranges:
Pick oranges Pick

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!

Use oranges Use

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.

Store oranges Store

Oranges can be stored either at room temperature or in the refrigerator – it's purely a matter of choice. The only rule of thumb…store them loose. Never keep them wrapped or bagged in plastic for storing.

And, even nature has a "best if eaten before" date. Make sure oranges are eaten within 2 weeks, no matter where they are stored.

Cook oranges Cook

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!


Tip: How to Zest!
  • Hold the orange firmly in your hand and brush the peel with a microplane or similar grater.

  • Only use the orange portion of the peel. The white pith is bitter.

  • Eat the remaining orange within a day.

What's Your Type?


What's your type of orange?

  • Sweet oranges – Sweet oranges are perfect for eating or juice. They can be challenging to peel, with stubborn, thick skins, but 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 oranges, these are best when cooked. Bitter varieties include Seville, perfect for marmalade because its pectin content is much higher than sweet oranges.

Favorite Orange Recipes:
Panko-Crusted Petrale Sole with Basil, Garlic and Orange Orange-Stawberry Salad Orange-Pecan Rolls 
Panko-Crusted Petrale Sole with Basil,
Garlic and Orange
Orange-Strawberry Salad Orange-Pecan
Our Platefull Bloggers Share Their Favorite Orange Recipes:
Honeybell Orange dressing Orange-Ginger Green Tea Latte  Blood Orange-Citrus Marinade for Grilled Chicken

Honeybell Orange
Rosemary Vinaigrette

Green Tea Latte

Blood Orange-
Citrus Marinade

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