ORANGES
The
golden glow of oranges in the midst of a grey winter lift spirits. It’s
not just colour. Their sweet acidity makes them a versatile ingredient
in the kitchen (variety doesn’t matter so much, although some recipes
specify blood oranges or Seville oranges for colour or flavour). Whole
oranges (skin and all), segments, juice and zest are used in every
category of cooking from salads, soups, sauces, meat, fish, poultry to
desserts and baking.
As citrus fruit does not ripen
further once it has been picked, choose ripe oranges that smell like
oranges with no hint of fermenting aromas. Heavy fruits with
fine-grained skin are juiciest. Avoid soft, bruised or wrinkled fruit as
well as spongy soft ones. They keep for up to two weeks in the
refrigerator and almost as well at room temperature. They also yield
more juice at room temperature. Their sturdy peel protects them and they
require no further wrapping.
Source: The Good Carbs Cookbook
