Oranges

Oranges are a citrus fruit and can vary in taste, size and aroma according to the type and region of origin. There are eating, juice and blood oranges on the market. Eating oranges are not as suitable for juice as they contain limonin which is acidic and makes it bitter. The best known of the eating varieties is the navel orange. 

Juice oranges generally have more juice and seeds and contain no limonin, and include the Valencia or Murcia orange. 

The name blood orange refers to the red coloring of the flesh within the fruit. Anthocyanin is the responsible pigment and when combined with the fruit acids and low temperatures the orange will develop a red color. The lower the temperature the more intense the red coloring in the flesh. Blood oranges are generally a little more bitter than regular oranges and the taste is similar to that of wild berries. They are not as juicy as other types and are generally sold as eating oranges. The scarlet navel, Tarocco and Moro are probably the most widely seen varieties. 

 Make sure the oranges are full and tight and free from bruises or other damage. The color can be more green or yellow, which is not necessarily a sign of unripeness. This probably only means that the oranges were grown in regions with a temperate climate. 

Oranges can be cooked or used as a spice. They harmonize well with poultry for example. The zest and peel of untreated oranges is often used to flavor when baking or cooking. 

Oranges can keep for several weeks depending on the ripeness. It must be dry but don’t store the fruits in the refrigerator. Also try not to stack or pile oranges. 

TIPS

Orange butter sauce is relatively easy to make and compliments shellfish dishes well. 

For 4 portions saute 2 finely chopped shallots. Quench them with a cup of orange juice and boil it down by a ⅓. Add a pinch of ground nutmeg and some lavender and simmer it for a further 2 minutes. Lavender is a strong flavor so you only need use 2 or 3 buds. Puree the mixture and when it has cooled a little put in a little less than 1 cup of butter. Finally season it all with some salt, pepper and even a little cayenne pepper. If the oranges are not sweet enough for your taste you can always add some honey. Now add about ⅔ cup of cream and beat the whole sauce until it turns foamy. Serve the shellfish on the butter foam and garnish it with some orange fillets.

Marinaded orange fillets will give any dish a special zing. Caramelize a cinnamon stick, 2-3 pine nuts, some aniseed, cloves and a bay leaf in sugar. Quench it all with orange juice and reduce the fluid before adding some orange fillets and letting it all simmer for a few minutes. After cooling them down you can keep the pieces in a sealed jar until you need them.