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When it comes to fruit, I am extremely particular about the ripeness of the meat. Usually I can tell right away if I am going to enjoy the texture just by looking at the color and feel of the peel. Bananas for example, are the best when their peel is golden yellow and lightly spotted with brown speckles. If it's too green- it's not ripe enough and the inside is too hard. If it's too brown- the banana isn't ripe enough and the meat will too mushy and gritty.
Most fruits are just like bananas. "The peel says 1,000 words." Green = not ripe enough. *time out* Have you ever heard of eating a green orange? I wouldn't dare. Doesn't that mean it isn't ripe enough?
Green is Good
Did you know, when it comes to oranges- green is good? During the transition of winter to summer months, the chlorophyll in the oranges occasionally re-surfaces. When Valencias ripen on the tree, they turn a bright orange color. As temperatures raise, their skin reabsorbs chlorophyll as they hang on the tree, causing part of the orange to turn green. No fear, the meat of the orange doesn't "un-ripen," just the skin! The inside is still juicy and delicious! For more information on "regreening," Check out this . Sunkist Recipe Ingredients
3 Sunkist Valencia Oranges, segmented and zested
20 cherry tomatoes, halved
1 lb tub Bocconicini mozerella
1/4 C opal (purple) basil, shredded into small pieces
20 whole wheat crackers
salt, to taste
1/4 C fresh rosemary
1/4 C fresh thyme
1/8 C fresh oregano
1 1/2 C EVOO
1T black pepper
Method
For more Sunkist Valencia Orange ideas, check out these .
What is your favorite way to enjoy Sunkist Oranges?
When it comes to fruit, I am extremely particular about the ripeness of the meat. Usually I can tell right away if I am going to enjoy the texture just by looking at the color and feel of the peel. Bananas for example, are the best when their peel is golden yellow and lightly spotted with brown speckles. If it's too green- it's not ripe enough and the inside is too hard. If it's too brown- the banana isn't ripe enough and the meat will too mushy and gritty.
Most fruits are just like bananas. "The peel says 1,000 words." Green = not ripe enough. *time out* Have you ever heard of eating a green orange? I wouldn't dare. Doesn't that mean it isn't ripe enough?
Green is Good
Did you know, when it comes to oranges- green is good? During the transition of winter to summer months, the chlorophyll in the oranges occasionally re-surfaces. When Valencias ripen on the tree, they turn a bright orange color. As temperatures raise, their skin reabsorbs chlorophyll as they hang on the tree, causing part of the orange to turn green. No fear, the meat of the orange doesn't "un-ripen," just the skin! The inside is still juicy and delicious! For more information on "regreening," Check out this .
Sunkist Recipe
Ingredients
- 3 Sunkist Valencia Oranges, segmented and zested
- 20 cherry tomatoes, halved
- 1 lb tub Bocconicini mozerella
- 1/4 C opal (purple) basil, shredded into small pieces
- 20 whole wheat crackers
- salt, to taste
- 1/4 C fresh rosemary
- 1/4 C fresh thyme
- 1/8 C fresh oregano
- 1 1/2 C EVOO
- 1T black pepper
MethodFor more Sunkist Valencia Orange ideas, check out these .
What is your favorite way to enjoy Sunkist Oranges?