Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Oranges

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Oranges are a citrus fruit that grows in warm, sunny climates (Arizona, Florida, Texas, and California in the U.S. The sweet orange family, which is the most common form of the fruit, includes common or blond oranges like Valencias; navels; and blood oranges. Then there are all the relatives: mandarins, distinguished by loose, easy-to-peel skin and flowery flavor (tangerines are a type of mandarin); temple oranges and clementines (crosses between oranges and mandarins); and tangelos (hybrids of mandarins, oranges, and grapefruit). Bitter oranges, such as the Seville, are too bitter to eat out of hand and instead are used to make marmalades; their peel is prized for candying, and their essential oils flavors foods and booze, such as Curacao. Almost every part of the fruit is usable in the kitchen: the flesh, the juice, and the aromatic skin. Only its pits and the spongy white pith between the skin and the flesh are not of use.

Kitchen math:

1 medium = 6 to 7 Tbs. juice and about 2 Tbs. lightly packed zest if grated on a rasp-style grater

How to choose:

Here’s what you need to know as a cook: Valencias are good all-purpose oranges because they’re juicy, they have good flavor, and their rind, flesh, and juice of have a nice, deep color. Blood oranges contribute an exotic look to salads or other dishes. They’re less acidic than navels and Valencias, which can make them seem sweeter. The flesh and juice of navels are delicious but can turn bitter when exposed to air, so these are best eaten out of hand or served soon after peeling. Fruits labeled as “juice oranges” produce copious amounts of juice and have flavorful zest, but they’re often seedy, pulpy, and messy when sliced. Oranges are in season in the winter in the United States. Choose that feel heavy for their size (signaling they’re juicy) with a skin that does not feel loose.

How to prep:

Orange zest adds a floral, citrusy accent to dishes and may be removed using a grater, a peeler, or a zester. Zest the fruit before peeling or juicing.

How to store:

Oranges are fine if stored at room temperature for a few days, but they’ll last longer and taste better if refrigerated.

Cross Reference

navel orange; blood orange

    Recipes

  • Recipe

    Grape-Leaf Wrapped Lamb Loin with Orange and Pistachio Stuffing

    Lamb loin is the meat you find on lamb chops, just without the bone. In other words, it’s tender and delicious. Since you don’t often find it at the supermarket,…

  • Recipe

    Cranberry Streusel Muffins

    Sweet, crumbly streusel balances bursts of tartness from the cranberries in these tender sour-cream muffins. They're shown here with Marcona Almond Streusel, but you can use Cocoa Cardamom Streusel or…

  • Recipe

    Mussels with Fennel and Fregola

    This recipe comes courtesy of my friend chef Joshua McFadden; a dish similar to this is in our cookbook. I love it so much—it’s fragrant, colorful, and satisfying—that I had…

  • Recipe

    Shaved Fennel Salad with Oranges, Black Olives, and Pistachios

    With its sweet and salty flavors, this colorful salad makes a superb first course and would also work well as a side to a rich braise. A short soak in…

  • Recipe

    Pearl Couscous with Orange, Cranberries, and Almonds

    Oranges and dried cranberries add a sweet-and-tart accent to this simple couscous salad. It turns a basic roast chicken into a special cool-weather dinner.

  • Sponsored Content

    Margarita-Marinated Strip Steak

    The margarita-inspired marinade for this grilled steak does double-duty; after infusing the steak with flavor, it's boiled down to a rich sauce. You can serve the steak sliced with the…

  • Recipe

    Sangria

    This is more of a formula than a specific recipe: it starts with a base of simple syrup, orange juice, brandy, and a dash of bitters. To that you can…

  • Recipe

    Steamed Salmon with Fennel and Citrus

    Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…

  • Recipe

    Pistachio Phyllo Bites

    Reminiscent of baklava, these treats are ready in minutes. A perfect sweet bite to cap off a meal, they look especially pretty garnished with a bright green raw pistachio.

  • Recipe

    Orange and Brown-Sugar-Glazed Cake with Orange-Flecked Whipped Cream

    Surprisingly light and airy, the cake on its own would make a delightful snack or breakfast treat. Brush on the glaze and pile on the whipped cream, though, and you…

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks