Sweet, juicy and incredibly versatile, oranges offer a little bit of summer colour during winter – plus they’re full of vitamin C, antioxidants and fibre.
Navel oranges – with their belly button-like centres – are thin-skinned, seedless and deliciously sweet. Cara cara (or blush) oranges have a pinkish red flesh and are slightly less acidic. Their cousin, the blood orange, has crimson red flesh with a slightly tart sweetness. Seville oranges from Spain have a much shorter season and are bitter – making them perfect for marmalade. Smaller varieties such as clementines and tangerines are also readily available in winter, while vibrant Valencia oranges are available a little later.
The whole orange can be used – from the deliciously sweet segments to the oil-rich zest which adds amazing flavour to cakes and puddings, sauces, dressings, stir-fries, and drinks.
Peeled and sliced oranges layered with red onion, fennel and radicchio then drizzled with an orange and mustard vinaigrette and topped with toasted pine nuts, makes for a colourful winter salad. Meanwhile, orange salsa – chopped orange segments mixed with finely diced onion, red chillies and coriander, and seasoned with a little salt – is fantastic with grilled fish or in tacos. Add a little orange rind and juice to chicken tray bakes, beef casseroles or vegetable stir-fries – where the sweet and zesty orange marries perfectly with ginger, garlic and soy sauce.
Carrot and orange are a great match too. It’s heaven in soups while a little rind blended with butter makes a fab glaze or can be added to carrot and swede mash.
For dessert there’s orange and rosemary-infused custard tarts topped with slices of orange of various colours and sizes, or caramelised oranges served with thick Greek yoghurt. Orange also pairs perfectly with chocolate, and you can make a great vegan chocolate mousse with very ripe avocados blitzed until smooth with dark cocoa powder, a little icing sugar or agave syrup, and orange juice and finely grated rind.
From a refreshing Bucks Fizz to gin and orange, and warming mulled wine with brandy, orange juice and cinnamon – there are some amazing drinks options too.
So, if you find an orange in the bottom of your Christmas stocking be sure to put it to good use!
Food stylist and home economist Linda Lee has more than 30 years’ experience developing, writing and styling recipes for some of the world’s biggest food brands. www.instagram.com/lindaleefoodstylist
