Fruit of the Week: Orange pt. 5

Preparation and Serving:
– Wash oranges under running water to remove dirt and any pesticide residues
– Remove peel after scoring superficially on the skin with your fingers or using a knife
– Remove rind and fibers and gently peel off membranes and seeds
– They can also be eaten by slicing the fruit horizontally into two halves and scooping out sections of the halves with a spoon
– Oranges can be eaten fresh, added to salads, used in desserts or jams, or processed for its juice or fragrant peel
– If using oranges for juice, bring them to room temperature beforehand
– Orange peel can be used as flavoring, garnish, to make orange zest
– Orange blossoms can be made into orange blossom water (often used in desserts), tea, honey
– Orange leaves can be boiled to make tea
– Orangewood can be used for seasoning grilled meat
– Marmalade is a spread that uses all parts of the orange

Honey Cinnamon Oranges

Honey Cinnamon Oranges
Makes 2-4 servings

2 oranges (navals are good)
2 tablespoons honey
2 teaspoons ground cinnamon
fresh mint leaves, torn (optional for garnish)

1. Peel the oranges and slice into 1/4-inch thick slices.
2. Place on a serving platter.
3. Mix honey and cinnamon in a small bowl.
4. Drizzle the honey mixture over oranges and garnish with mint leaves.
5. Enjoy!


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