This post brought to you by Sunkist Growers. All opinions are 100% mine.
Summer is here! Nothing tastes better on a hot sticky day than a fresh, juicy and sweet Sunkist Valencia Orange. My family craves oranges in the hot summer heat. They like them peeled, sliced, diced, blended in a smoothie or squeezed. It’s peak season for Sunkist® Valencia oranges otherwise known as Summer Oranges. Here are a few tips to help you choose and use the perfect Valencia Orange.
Did you know that green is good when it comes to Sunkist Valencia Oranges?
Warm weather can cause Valencia oranges to “re-green”. You typically see a ripe Valencia in a bright orange color, but warm weather may cause the skin to reabsorb chlorophyll. This usually causes the stem side of the Valencia to look partly green. Although the outside is green, the inside remains ripe and delicious! Check out the Sunkist Valencia Oranges Re-greening Video to learn more about oranges and “re-greening”.
On a salad, in fresh bread or just alone… Sunkist Valencia Oranges are the perfect accompaniment to a summer dish. Love fresh squeezed orange juice but just don’t have time in the morning? Squeeze it fresh the night before! If you cover it tightly and chill immediately the flavor will still be fresh in the morning and no loss of vitamin C.
Here’s my favorite tip: Use the fresh juice in all kinds of fruit smoothies. It adds zip and a nutritional punch to your morning! Start with 1/2 cup of juice and 1/2 cup of diced orange in a blender. Add a peeled banana, some frozen berries and 1/2 cup of yogurt. Your body will thank you!
Sunkist Orange Caprese Bites with Orange Scented Herb Oil Recipe
• 3 Sunkist® Valencia oranges, segmented and zested
• 20 cherry tomatoes, halved
• 1 lb. tub Bocconcini mozarella
• ¼ cup Opal (purple) basil, shredded into small pieces
• 20 whole wheat crackers
• Salt to taste
• ¼ cup fresh rosemary
• ¼ cup fresh thyme
• 1/8 cup fresh oregano
• 1 ½ 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 paring 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 orange segments, cherry tomatoes, Bocconcini and basil lightly with ¾ cup of orange scented herb oil and season with salt.
• To Serve: Top each cracker with the mixture and serve.
[tweetbox width=500 height=50 label=Retweet! content =”Green is Good! Sunkist Valencia Oranges Tips and Recipes @sunkist @ourkidsmom ends 8/2 %u”]