Oranges

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Widely grown in Spain, this fruit is also imported from Morocco, Cypress, Florida, and Israel.

Navel oranges A winter fruit, large sweet and almost seedless.
Blood oranges Available only briefly late winter to early spring, these have a red flushed skins and deep red juice. Drink or turn into sorbets.
Seville oranges Bitter oranges available for just a couple of weeks in January. Too bitter to eat and best made into marmalade. Buy them when you see them and freeze if necessary until you are ready to make marmalade. The juice is also delicious served with rich meat and is the best orange to use in the classic duck a la orange.

How to prepare
Using a sharp serrated knife, cut a thin slice off the top and bottom of the orange. Place the orange on a chopping board, and slice the peel and white pith from the top to the bottom in strips away from the flesh. Cut off any remaining white pith.
Holding the peeled orange over a bowl to catch the juice, cut in between each segment, cutting either side of the membrane to release each piece. Squeeze the membrane to extract the juice.

Use orange zest in cakes and biscuits, use orange juice in jellies, or peel, slice or segment the fruit to use in salads and many recipes.

Glossary

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