This is how we love our oranges. Cut into “smiles”.
Doesn’t it feel like oranges bring a heaping does of sunshine into your home? (See how we make “orange fruit baskets” for picnics.)
Did you know that Sunkist Valencia oranges can “re-green” in warm weather? I didn’t either, until I watched this Sunkist Valencia Oranges Re-greening Video. Apparently, after oranges ripen on the tree, warm temperatures can cause the bright orange color to look partly green. Don’t worry, though. They are still ripe and sweet on the inside!
In case you want to get fancier with your oranges than we do at our house, try these additional Sunkist citrus recipes.
Or how about this fabulous looking recipe?
- 3 Sunkist® oranges, segmented and zested
- 20 cherry tomatoes, halved
- 1 lb. tub Bocconcini mozarella
- ¼ cup Opal (purple) basil, shredded into small pieces
- 20 whole wheat crackers
- Salt to taste
- ¼ cup fresh rosemary
- ¼ cup fresh thyme
- 1/8 cup fresh oregano
- 1 ½ cups extra virgin olive oil
- 1 Tbsp. black pepper
Instructions: (Makes 10 servings)
- Cut the Bocconcini into halves.
- Zest the oranges using a micro plane or fine grater and set aside. To segment the oranges, cut off the top and bottom. Lay the orange on a flat surface, using a pairing knife remove the skin and white pith. Carefully cut and release each segment from between the membranes and set aside.
- In a blender, add the olive oil, orange zest and fresh herbs. Pulse until blended, continue to blend on medium speed until the herbs and zest are finely chopped, add the pepper and pulse quickly. Pour into a jar or plastic container. Leftover oil can be kept refrigerated for up to one month. Use as a marinade for fish, poultry or vegetables.
- Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with 3/4 cup of the orange scented herb oil and season with salt.
- To Serve: Top each cracker with the mixture and serve.