English Peas, Spring Onions and Roasted Almonds
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...
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Cooking and Serving Oranges
Sweet oranges are great for eating out of hand, but oranges can also be cooked. Here's a guide to cooking oranges:
Bake. Remove the orange peel and all white membrane then cut the orange in half crosswise. Glaze and bake until hot (15 to 25 minutes depending on size of fruit).
Grill. Cut the orange in half crosswise or into ¾-inch slices. Grill until hot and streaked with brown (about 5 minutes for slices, 10 minutes for halves).
Poach. Peel and remove all white membrane from the orange. Simmer in poaching liquid until hot.
Sauté. Peel and remove all white membrane. Cut crosswise into ½-inch slices. Sauté until hot (about 3 minutes).
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How to Pick an Orange
There are differing peak seasons for oranges depending upon variety. Valencia oranges are in season from late spring to mid summer. Navels are best from mid winter to early spring and blood oranges are at their peak from early winter until early spring. Sour oranges are harvested beginning in late fall and the harvest continues through spring depending upon the region and climate.
Select a firm, smooth and thin-skinned orange that is full colored and heavy for its size. Color is not a good indicator of quality; some oranges are dyed and some fully ripened oranges such as the Valencia may regreen. Brown surface patches do not mean the orange is unripe or spoiled, but rather that it was grown in a very warm and usually humid region. Avoid oranges that are soft or moldy.
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Navel Oranges
The navel orange is a type of sweet orange that is large, seedless and has a rich, juicy flavor that is delicious for eating out of hand.
There are several varieties of navel oranges. They all have thick, rough, bright orange skins that are easy to peel. The segments of the navel orange are easy to separate.
You will find navel oranges at the farm market from fall through spring.
The navel orange gets its name from a depression or hole at the blossom end of the fruit opposite the stem that encloses a small undeveloped secondary fruit. The depression looks like a human navel and thus the name. (As the secondary fruit enlarges, the navel enlarges.)
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