July 01, 2011

Soapbox Saturday - Green is Good for Oranges

This is a Sponsored post written by me on behalf of Sunkist for SocialSpark. All opinions are 100% mine.

One of my favorite things about summer is having our fruit bowl overflowing on the kitchen counter.  I love the bright colors and I love knowing we have healthy snacks at our fingertips.  I've tried to learn the secrets to picking the best fruit and I recently learned something I totally didn't know. 


Green isn't bad when it comes to oranges.  Sunkist Valencia oranges can "re-green" in warm weather.  When Valencias ripen on the tree they turn bright orange, but when the weather is warm their skin may reabsorb the chlorophyll and cause the orange to turn a bit green.  No worries, because the orange is still perfect and ripe on the inside. 

From marinades to juicing, there's a lot you can do with an orange.  Here's a fun, unique recipe to try with your ripe oranges.



3 Sunkist Valencia oranges, segmented and zested

20 cherry tomatoes, halved

1 lb. tub Bocconcini mozarella

1.4 cup Opal 9purple) basil, shredded into small pieces

10 whole wheat crackers

salt to taste

1/4 cup fresh rosemary

1/4 fresh tyme

1/8 cup fresh oregano

1 1/2 cups extra virgin olive oil

1 Tbsp. black pepper


Instructions: (makes 10 servings)

- Cut the Bocconcini into halves.

- Zest the Valencia oranges using a micro plane or fine grater and set aside.  To segment the oranges, cut off the top and bottom.

- Lay the orange on a flat surface. using a pairing knife remove the skin and white pith.  Carefully cut and release each segment from between the membranes and set aside.

- In a blender, add the olive oil, orange zest, and fresh herbs.  Pulse until blended, continue to blend on medium speed until the herbs and zest are finely chopped, add the pepper and pulse quickly.  Pour into a jar or plastic container.  Leftover oil can be kept refrigerated for up to one month and used as a marinade for fish, poultry, or vegetables.

- Toss the oranges segments, cherry tomatoes, Bocconcini and basil lightly with 3/4 cup of orange scented herb oil and season with salt.

- To serve: Top each cracker with the mixture and serve.


Here are some additional Sunkist citrus recipes to try out.  Lastly, here's a little more info on the re-greening I explained.

Sunkist Valencia Oranges Re-greening Video

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Jill said...

I can't tell you how many times I've passed over slighly green oranges when my kids wanted a vit C fix because I thought they were bad. Thanks for the tip :)

Tanya Murray said...

I didn't know that you guys didn't know!
Here in Australia our valencias are more often green tinged than orange and that's how we tell them from a glance distance to a navel. Valencias are my favourite variety for cooking as they have more juice. (No I am not affiliated with any orange corp LOL)Good myth busting post.

The Smith Family said...

I just want to know a way that I know for sure it's going to be the sweetest orange :) I LOVE oranges and CANNOT get enough fruit lately!


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