Orange Recipes

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Traditionally, the sweet juiciness found in orange recipes are associated with breakfast or desserts, but today’s chefs are finding the burst of citrus to be a fabulous accompaniment to many different entrees. Orange side dishes come in many forms, including:

• Fillings for pastries or vegetables
• Sauces and glazes to enhance meats
• Salads or salad dressings
• Fritters and other fried dishes
• Marmalade or jelly toppings for toasts
• Citrus-infused rolls and breads

Oranges are extraordinarily healthy fruits. They contain only 80 calories per orange but have more than a full day’s supply of Vitamin C, as well as generous amounts of other nutrients such as potassium and various antioxidants thought to help prevent heart disease. Because oranges are available year-round, they are always a nutritious and tasty addition to any menu.

Orange recipes can be used in side dishes in several ways. The zest, or grated peel, of an orange can add a tang to many dishes just as adding spices can, while the juice or flesh adds a milder citrus flavor. When working with oranges, consider the following tips:

• Oranges do not ripen after harvesting, so choose fruits with a firm texture and evenly colored skin.
• Smaller oranges are generally sweeter than larger fruits, so match size with the recipe’s intent.
• When using rind or zest, avoid adding the bitter white pith to the dish.
• To get the maximum amount of juice from each fruit, roll it firmly between hard surfaces (perhaps with a rolling pin) before peeling to break interior cells and release juice.
• Strain fresh juice after squeezing to remove seeds and bits of pulp for a more consistent result.
• Add peel curls or fruit segments to a finished dish for a colorful, edible garnish.

A cheerful, refreshing taste for any side dish, orange recipes can be used in a variety of meals.

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