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An orange a day is what many experts are recommending now, so try these original orange recipes
Orange, mosambi, kinnow. These are the names we are used to when it comes to citrus fruits in India. In Australia, we don’t find them. Instead, there are different varieties of citrus fruits available all year round. The markets are flooded with these varieties especially during the winter months from June to October, which makes now the perfect time to experiment with original orange recipes.
Navel oranges: Navels are one of the most popular orange varieties and available during the winter from June to October. They are sweet and juicy, rich in orange colour, seedless and easy to peel. This is closest to sweet lime (mosambi) with a bright orange colour.
Valencia: Valencias are one of the most common orange varieties and available from November to February – the summer months. They are deliciously sweet and ideal for juicing.
Mandarins: Mandarins are available from April to October. Imperials are the most popular mandarin variety; they are easy to peel, have few seeds, if any, and have an excellent sweet flavour. There are different varieties available that have different taste and seed content.
Grapefruits: Grapefruits are available all year and, as with most citrus, there are a number of varieties available.
Lemons and limes: Lemons and limes are available all year, but the best limes are available from January to April.
Other varieties include different types of tangerines and tangelos.
There are many reasons why eating an orange a day is a good idea – they are low in calories, full of nutrients, they promote clear, healthy skin and, as part of a healthy, varied diet, they can help to lower the risk for many diseases and health conditions.
Here are two orange recipes using fresh and in-season navel oranges.
1 cup whole meal flour
¼ cup ghee
Orange zest from 3 oranges
1 cup orange juice
1 cup milk powder
½ cup powdered jaggery
Heat a pan, add ghee.
Add flour and roast for 2-3 minutes
Add orange zest and cook for further 2 minutes
Add orange juice and add milk powder just after that
Cook on low flame continuously and mix all ingredients so that no lumps are formed.
Add jaggery and continue cooking. Turn off the heat once all liquid is dried
Spread the mix evenly in a tray. Allow to set for 2-3 hours
Cut into desired shapes and serve
Spiced Orange Marmalade
1 kg navel oranges
6 cups water
2-3 cups raw cane sugar (adjust to taste)
Spice mix: 4-5 bay leaves, 2-3 medium ginger pieces, 2-3 black cardamoms
Evenly slice the oranges using a slicer or cut them finely with a knife.
Place orange slices and water in a large bowl covered with plastic wrap to stand overnight.
Transfer to a large saucepan. Add spices to the mix.
Bring to the boil over medium heat. Reduce heat and simmer for 1hr or until reduced by about one-third.
Let it cool, add sugar over low heat until sugar dissolves.
Once the sugar is dissolved, increase the heat to medium-high and bring to boil.
Remove any impurities/froth from the top. Allow it to cook for 30 minutes on low heat until a dense texture is achieved. Remove the whole spices.
Transfer to sterilised jars.
The marmalade can be stored for up to one month in the refrigerator.