Tis the Season for Oranges - Winter 2005

The holidays are over and the cold grey days of winter are upon us. Lighten them up with brightly colored oranges – winter ornaments from Mother Nature. Their taste is truly refreshing. Plus they give your immune system a big jolt of vitamin C while adding a splash of vibrant color to any meal.

Broadly speaking, there are oranges and there are mandarins. The most common oranges are navels (perfect for eating), Valencias (perfect for squeezing) and bloods (perfect for salads and squeezing). Mandarins include tangerines, satsumas and clementines. Mandarins are small, sweet, seedless and easily separated into sections making them suitable for eating or inclusion in recipes.

	navel orange

Besides their zesty taste and refreshing scent, oranges are also beneficial to your health. Did you know that:

• one orange contains approx. 50mg of vitamin C; about 2/3 of our daily need,
• fortified orange juice is an excellent source of calcium that is better absorbed than the calcium in milk,
• the vitamin C in oranges helps activate our own detoxification process
• even orange zest contains skin-cancer-fighting compounds.

Don’t judge an orange by its color, because some are dyed and some have natural green spots even when they are ripe. Instead use your sense of touch. Feel for firm oranges that seem heavy for their size, and avoid any soft spots, cuts or mold.

Use oranges to wake up salads, vegetables, entrees, and desserts. An excellent source of dietary fiber and vitamin C, it’s a great way to start the day!

Check out these sites for recipes that use oranges:
www.consorzio.com (one of our sister companies)
www.vegweb.com/recipes/fruit/index-fruit-oranges.shtml