Oranges are one of the most commonly enjoyed citrus fruits, whether eaten as a delicious treat, juiced for a healthful beverage, or used as a prized ingredient in a variety of recipes, from appetizers to desserts.
Originally native to Southeast Asia, the orange is referred to as the “Chinese apple” in many languages. As with many citrus fruits, the orange traveled with traders across Asia and Europe, eventually reaching the New World during Christopher Columbus’ voyages. Key figures in the history of North American orange cultivation include William Wilfskill, who planted the first orange tree in Los Angeles in 1841, and Eliza Tibbets, who established the navel orange industry in California thirty years later. One of her original trees continues to produce fruit today.
Oranges flourish in semitropical and subtropical regions. The top orange producers are Brazil and the United States—specifically, Florida. California also produces a significant portion of the world’s oranges. Florida’s oranges tend to produce sweeter juice, while California’s oranges are known for their more aesthetically pleasing appearance. Other major orange producers include China, India, Mexico, and Spain.
Various types of oranges are enjoyed for their unique properties and characteristics.
Valencia oranges are the most common variety. They typically have few seeds and produce a high quantity and quality of juice. As a late-season variety, they fill the market when navel oranges are no longer available. Occasionally, Valencia oranges will “regreen” during ripening, causing chlorophyll to return to the peel, but this does not affect the fruit’s quality.
Navel oranges are ideal for eating fresh. They have no seeds, and their easy-to-peel skin makes them perfect for immediate consumption rather than juicing. Among the many varieties of navel oranges, the Washington is perhaps the most popular.
Seville oranges are highly valued as the primary ingredient in marmalade. Originally from Spain, Seville oranges are also grown in Florida.
Blood oranges, also called Moro oranges, are prized for their beautiful, rich red flesh and mildly berry-infused flavor. Their intense color comes from anthocyanin, an antioxidant known for its cancer-fighting and anti-aging properties.
Mandarin oranges are smaller than other varieties. Their sweet fruit is a favorite in many recipes and also makes for a delicious snack when eaten fresh.
When shopping for oranges, regardless of variety, look for one that feels heavy for its size, as this indicates a good supply of juice. Lighter fruit tends to be drier inside. The skin should be shiny, and a navel orange should have a small navel, indicating it was not too ripe when picked.
You can store oranges in the refrigerator, but they will keep best in a cool area of your kitchen. Oranges taste best when eaten within several days, and their juice should be consumed as soon as possible after juicing to preserve both taste and vitamin content.
Oranges are a flavorful addition to many food and beverage recipes. This cake makes a lovely addition to any brunch table.
Orange Poppy Seed Bundt Cake
For the cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
¼ cup grated orange zest
5 eggs
1 cup canola oil
1 tablespoon vanilla extract
1 cup orange juice
½ cup poppy seeds
For the syrup:
¼ cup orange juice
¼ cup sugar
3 tablespoons butter, melted
1 tablespoon Grand Marnier
Preheat the oven to 350°F. Prepare the Bundt pan by greasing and lightly flouring it or spraying it with non-stick spray.
In a large bowl, combine the flour, baking powder, salt, and orange zest; set aside.
In another bowl, combine the eggs and sugar. Beat on high until light and fluffy. Add the oil and vanilla, mixing until well-blended.
Alternate adding the flour mixture and orange juice to the egg mixture, incorporating about a third of each at a time. Mix well but avoid overmixing to prevent overworking the batter.
Stir in the poppy seeds gently.
Pour the batter into the prepared Bundt pan. Bake for 1 hour at 350°F. The cake is done when a toothpick inserted midway between the center and edge of the pan comes out clean.
Cool on a wire rack for 5 minutes, then remove from the pan to continue cooling.
In a small pan, combine the syrup ingredients and heat for 5 minutes, or until the mixture thickens.
Use a skewer to prick small holes all over the surface of the cake, then gradually pour the syrup over the top and sides. Pour slowly so the cake absorbs the syrup.
Allow the cake to cool completely.
Here is another recipe that’s perfect for brunch. Serve this flavored butter with bran muffins, cranberry bread, or pancakes. For a special touch, use a melon baller to shape the butter into butterballs after the mixture has chilled.
Whipped Orange Butter
6 tablespoons butter, softened
Zest of one orange
1 tablespoon confectioners’ sugar
¼ teaspoon cinnamon
1 tablespoon fresh orange juice
Place the butter and zest in a small bowl and mix until well combined. Add the confectioners’ sugar, cinnamon, and orange juice, stirring until smooth.
Cover with plastic wrap and refrigerate for at least one hour until firm.