Summer Sweet Oranges
We are in the peak of Summer Sweet Oranges, also known as Valencia oranges. If you crave sweet and flavorful fresh orange juice, squeeze some of these jewels! You’ll get lots of juice from each one. This is the original sweet orange brought over from Valencia, Spain.
Even though the fruit is fully ripe, Valencia oranges obtain a green tinge in the warm weather. This is called regreening. When the fruit ripens on the tree, it turns a bright orange color that you are more familiar with. The warm summer weather makes the skin reabsorb chlorophyll as it hangs on the tree, causing a ripe orange to look partly green.
Fresh Valencia juice may be stored in the refrigerator overnight if tightly covered. There should be no loss of flavor.
Add some orange to your smoothies: ½ cup of juice, ½ cup of diced oranges, a peeled banana, some berries and ½ cup of yogurt.
Orange Marinade
Recipe #22685 from RecipeZaar.com
1 tablespoon grated orange rind
1 cup freshly squeezed orange juice
2 teaspoons grated fresh ginger
1/3 cup brandy (peach or apricot brandy is nice to use in this marinade)
1/3 cup honey
4 cloves garlic, crushed
Combine all ingredients together and mix well.
Barbequed Beef Steak with Orange Marinade
From allrecipes.com
2 pounds top sirloin, 2 inches thick
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 oranges, juiced
Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.
Preheat grill for medium heat.
Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.