What’s in Season: Oranges

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By The Paula Deen Test Kitchen

A good orange is the gift that keeps on giving.  Oranges add brightness to the kitchen or dining table, spruce up anything from drinks to braises to cookies, and fill the room with their refreshing scent as soon as their peel is pierced.  They are one of the most popular, available fruits in the world, common to many cultures, from China, where they likely originated, to the Mediterranean, South Africa, Mexico, and beyond.  The United States is the second largest grower worldwide, with California and Florida leading production.  Even right here in coastal and southern Georgia, we can grow fresh local oranges from December to March.

Types and Selection
Depending on the season, your average grocery store will usually carry Valencia or Navel oranges, both sweet varieties rather than sour.  The best fruits tend to be firm, smooth, bright, and heavy; lighter oranges may be dried out.  You may also find the sourer, pinkish Cara Cara oranges or blood oranges slightly later in the season.  We encourage you to try these beautifully colored varieties in desserts, cocktails, and salads – a feast for the eyes and taste buds!  If you don’t normally go for green salads, indulge your sweet tooth and master the art of segmenting oranges with our step-by-step guide to Ambrosia, an old-fashioned fruit salad.

Keep on Juicin’
Most Americans have probably had the good fortune of a delicious glass of fresh orange juice, but juice can also be used to flavor caramel, cakes, poaching liquids, mulled beverages, and frostings.  Orange zest is also a great, easy savory ingredient for the home cook, bringing a tartness that takes on a caramelized, almost smoky taste when cooked into savory preparations.  Both the juice and zest make powerful accents in salad dressings, pastas, marinades, and sauces, notably cranberry and tomato.  You can even make your own citrus-y peach “honey” by boiling down the fruit and preserving it – a great gift idea - in cute little mason jars!

We know they are an excellent source of vitamin C, as well as calcium and other important dietary minerals.  They can also be used in fragrances and to alleviate a range of digestive and skin conditions.

So go buy a big bag and start experimenting with these recipes from the Paula Deen Kitchen:

Main courses

image Orange Glazed Ham Steak. Orange is grated and juiced for a sweet glaze.

imageGrilled Pork Tenderloin with a tasty marinade.

Sweet salads

imageOrange, Strawberry and Date Salad Fresh oranges and strawberries complemented by shallots, tarragon, and buttermilk dressing.

imageCitrus Salad with Poppy Seed Dressing Citrus and poppy seed (a winning combo for a muffin, except healthier, with avocado and arugula)

And for dessert…

imageFresh Fruit Pizza Oranges and other fruit lusciously laid out on sugar cookie dough!



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Reader Comments:


About your article on oranges...when my oldest granddaughter, nine now, was about 4 she went to a day school. I was visiting and had taken her some of the Cutie oranges..very easy to peel, small and no seeds. I showed her how to peel one and we practiced before her Mama sent some to school for her..she inclosed a note for the teacher.."You might have to help Stella start to peel her orange, but she can do it herself. She and my Mama practiced." Needless to say her teacher was very impressed!! Love them, they are small and have never found a sour one in the bag..not available all year long though, which is a shame!! Thanks for the good tips.. EVERYBODY looks GREAT on the cover of Parade!!! Impressed with your progress...MIchael really looks good, know he feels better...good family!!! Bobbye Wiley

By Ms Bobbye Wiley on January 25, 2013


I watch ur show ever day . i learn so much by watching it . Thanks for showing me new ways to cook

By jerri on January 23, 2013

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
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