Oranges Preparation and Recipes

Nutrition

In addition to providing grams and Daily Values, nutrient content descriptors can inform consumers if a nutrient level is considered high or low. When using a nutrient content descriptor, Food and Drug Administration labeling laws state that the descriptor should be used as in this example: broccoli, a low-sodium food, or broccoli, low in sodium, etc. The statement low-sodium broccoli implies that the broccoli is different or specially prepared. Do not use that type of misleading statement. Nutrient content descriptors allowed for oranges include: fat-free, saturated-fat-free, sodium-free, cholesterol-free, high in fiber and high in fiber and high in vitamin C.

Foodservice

Oranges are a natural for fruit salads and in drinks, but they are used in everything from appetizers to desserts. When brushed on meat, fish or poultry, it enhances the flavor. Orange shells and baskets make attractive garnishes and are good holders for dips and dressings. It is easier to peel citrus if it is steamed for a short time. Steaming loosens the membrane and facilitates peeling without injury to the fruit. Place oranges in a pan, one layer deep, and steam for two to four minutes. Cool for one minute. Score peel of fruit into quarters. Do not pierce fruit. Remove peel with fingers.

Recipes

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