You are here: Home > Ingredients > Oranges

Oranges

Oranges can either be deliciously sweet (e.g. Valencia) or strikingly bitter (e.g. Seville).

The sweeter the orange, the more subtle the flavour, is the general rule.

Seville oranges make fantastic marmalade, which is something to look forward to when they're in season in January.

Although they're not grown commercially in the UK, we've included them on the site because they're so often part of veg box scheme fruit bags.

Go straight to orange recipes.

About Oranges

Oranges originated from Asia, but are now grown worldwide. The closest place of production to the UK is the Mediterranean - particularly Spain, Greece and Turkey. However, most production is further afield in Florida, Iran and China.

The name is thought to derive from the ancient Sanskrit word "narang", which is probably the basis of the modern day Spanish name "naranja".

It is said that a single orange contains more than your daily recommended intake of Vitamin C. From the 1750s, they were often used on board ships to prevent scurvy (severe Vitamin C deficiency).

Oranges are also a good source of dietary fibre, though they are fairly high in sugar.

If you're watching your weight, it's probably best to eat the orange with its flesh, rather than just the juice. That way you're getting the fibre to fill you up, as well as the sugars.

How To Choose

If they're not in your fruit bag, choose oranges that are firm and juicy - i.e. they feel heavy for their size.

Old oranges do dry out and lose their flavour.

Note: green tinges don't necessarily mean the orange isn't ripe. They're still ok to eat.

How To Store

In a fruit bowl for about 1-2 weeks.

They will keep longer in a fridge, but may lose their sweetness.

How To Use

You can squeeze the juice to drink as it is or use in recipes.

You can peel them and eat them (watch out for pips).

You can grate the top layer of the peel (after washing) to add a delicious orange flavour to desserts.

You can candy the entire peel.

You can cut them into slices and preserve them in alcohol.

You can even cut and dry the peel to use in pot pouri!

Suggested Recipes

Beetroot & Orange Salad	The combination of beetroot, orange and coriander is fragrant and the flavours really compliment each other.
Beetroot and Celeriac Gratin	This recipe for beetroot and celeriac gratin is on test - but still available for you to try. Why not give it a go?
Beetroot and Fennel Salad With Sage Croutons	This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad.
Beetroot And Orange Soup	The fantastic colour of this soup makes a wonderful change from the earthy colours of other winter root vegetables and the greens of winter brassicas.
Caramel Spiced Oranges	This orange recipe is a real treat. The spiced caramel gives a wonderful flavour. The colours are vibrant and you can make it a day ahead. A real party treat. And you can add pink grapefruit, satsumas or clementines, too.
Caramelised Beetroot	This recipe is great because it brings out the sweetness of the beetroot and you can leave it to cook in the oven while you prepare the rest of the meal.
Fennel, Orange And Watercress Salad	This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.
Honey & Ginger Poached Pears	This is a delicious recipe, ideal for entertaining. It takes very little preparation, then you just leave it to cool for 4 hours, so you can make it well in advance and whip up some cream at the last minute to impress your guests!
Maple Glazed Carrots	Rather than just boiling your carrots, why not roast them with an orange and maple syrup glaze? Great for winter carrots that need a bit of extra sweetness.
Rhubarb Fool	This rhubarb fool is really simple to make. Yet it makes an impressive (if somewhat calorie-rich!) dessert. It's a lovely fruity dessert to herald the start of spring.
Rhubarb Meringue Pie	A delicious spring-time treat. A spiced rhubarb base with a meringue topping reminds you that summer is on its way!
Rhubarb Tart	This sweet flan makes the most of springtime rhubarb. It's a deliciously different way of serving it.
Rhubarb, Ginger & Orange Crumble	A delicious alternative to the classic rhubarb crumble recipe. See the variations for using ginger & orange.
Spiced Rhubarb	Spiced rhubarb makes a great warming dessert. It's a lovely way of enjoying fresh rhubarb and works well with the delicate, early-season forced rhubarb, as well as the stronger-flavoured later season variety.
Traditional Orange Marmalade	Some like it with chunky peel, some like it with fine peel. The beauty of making it yourself is you get to control all that - and the sweetness. And this marmalade recipe is easier to make than most fruit jams.

Back to main recipe index