Tuesday, June 6, 2017

Oranges


The word orange is derived from the Arabian word naranj and the Persian narang.  Oranges are simply for juices or snacks, but they can also bring interesting changes in savory dishes. 

Good quality oranges have a fine-textured skin and good color.  They are firm and heavy for the size.  Sweet oranges are used as a table fruit and for juice, in salads, desserts and as garnishes.  Oranges are available all year round but best in mid-winter, it is best to refrigerate if possible especially during the summer months. 


There are two main varieties of oranges, the Valencia and navel. Navel have excellent flavor, luscious and juicy with no seeds to worry about, they are easy to peel and ideal as a healthy snack at any time of the day. Valencia oranges are nearly seedless and have a thin and slightly pebbly rind, it is delicious, sweet and juicy and used for juicing as well as eating.

The skin of the bitter orange is suitable for confections, particularly in the form of candied orange peel.   

A small quantity of orange juice and /or rind can do wonders to improve the flavor of many dishes or just bring a slight change.  Veal with orange, pork or duck with an orange-flavored sauce are good example. Common old mashed potato can even be transformed by a dash of finely grated orange rind and a few thin slices will add glamour to a simple salad.    

Oranges are renowned for their Vitamin C content and other great nutritional properties.  


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