Fruit of the Week: Orange pt. 2

– The orange is subdivided into four classes: common oranges, blood or pigmented oranges, navel oranges, and acidless oranges
– Other citrus species also known as oranges (but are actually not) are: the Bergamot orange, grown mainly in Italy for its peel, used to flavor Earl Grey tea and the Mandarin orange which is the ancestor of the common orange
– Originated in southern China, northeastern India, and perhaps southeastern Asia
– First cultivated in China around 2500 BC
– Citrus fruits were introduced to to Europe in Italy by the crusaders in the 11th century
– Spanish explorers introduced the orange to America in 1565 when Pedro Menéndez de Avilés founded St Augustine in Florida
– Brazil is the world’s leading orange producer, followed by the United States and China
– Orange peel can be processed to be used in animal food, perfume, aromatherapy oils, household cleaners, used as a slug repellant
– Orange blossoms are associated with good fortune
– The blossoms are often used in bridal bouquets or head wreaths and to make perfume
– Orangewood from orange trees can be made into cuticle pushers and tools for electronics

Wild Rice with Oranges (not recipe shown)

Wild Rice with Oranges
Makes 5 servings

1 package (6 oz.) brown and wild rice mix
2 oranges, peeled, separated into segments, then halved
1/3 cup vegetable, chicken or beef broth
1/2 cup sliced red onion
1/2 cup each bite sized strips red and green bell peppers
1 tsp. freshly grated orange zest
1/4 tsp. dried sage
1/8 tsp. ground pepper

1. Prepare rice mix according to package directions, cooking in unsalted water.
2. In a skillet heat a few Tbsp. of chicken broth.
3. Sauté onion in broth 3 minutes, add bell peppers and more broth if necessary, stir in orange zest, sage and pepper.
4. Sauté 3 to 4 minutes more or until vegetables are tender.
5. When rice is done, stir in orange half segments and vegetable mixture, heat through and serve.
6. Enjoy!


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