Ingredient Spotlight: Oranges

That amazing citrus smell that awakens your senses and makes you feel alive!  Yup, I’m talking about oranges!  These aromatic jewels of nature’s candy can range from sweet to sour or bitter in flavor.  Oranges can be used for both savory and sweet culinary dishes, as well as having a place within other areas of the household.  Hop over to P.E.A.C.E. (People Excited About Co-Existence) to read about making your own Homemade Orange and Vinegar Household Cleaner.

One of the things that I love about oranges is that each piece of it (with maybe the exception of the pith –the bitter white area inside the orange) has a use.  The peel, the flesh, and the juice all have wonderful uses in a wide variety of recipes –or just for eating or drinking in the purest of forms.

When choosing oranges, make sure that they are firm and heavy for their size.  Thin skinned oranges will be juicer than thick-skinned varieties.  Also, the smaller the fruit the sweeter they tend to be.  They will keep for up to two weeks in the refrigerator just as well as they will at room temperature.  The important thing is to not store them in an unperforated plastic bag.  The moisture gets trapped inside and causes mold growth.

Sweet varieties of oranges include Navel, Blonde, Blood, and Valencia.  The most common variety of bitter oranges is Seville.  These are more often used for making marmalades and jams.

Below are some great dishes from Green Door Hospitality that include Oranges (or orange juice).  Simply click on the image to be taken to recipe!

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