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maltatoday, SUNDAY, 22 MAY 2011 37 RECIPE OF THE WEEK Oranges Locally grown fruit is somewhat limited in Malta over the winter months. Not a lot grows in the win- ter besides oranges and grapefruits. However the oranges are so tasty at this time of the year we don't mind as we try to eat as many of them we possibly can before they lose their flavour and make way for the spring and summer fruit. The sweet orange does not exist in the wild but was believed to be first cultivated in southern China, northeast India and southeast Asia. The Persian orange available in the Mediterranean at the time was bit- ter and was mainly used for me- dicinal purposes until Portuguese trader brought them to the Medi- terranean in the 1500s. The sweet orange was quickly cultivated and used as an edible fruit and spread throughout Europe and over to the Americas. Before the 20th century, oranges were very expensive and therefore they were not regularly consumed, but rather eaten on special holidays such as Christmas. After more effi- cient means of transportation were developed, and food processors in- vented methods for utilizing orange by-products such as citric acid and bioflavonoids, the price of oranges dropped, and they could be con- sumed on a wide scale, as they are today. Currently, the countries that are some of the largest commer- cial producers of oranges include the United States, Brazil, Mexico, Spain, China and Israel. Varieties Navel oranges: Seedless oranges that take their names from the na- vel protuberance at the end, which contains a tiny embryonic fruit. They have thick, pebbly skins and very sweet juicy flesh. The skin is particularly good for making pre- serves or as candied peel. Blood oranges: Also known as Maltese oranges, these oranges have a mixture of flavours includ- ing raspberry and grape. The pulp ranges from a deep red colour to reddish purple with a rind deeply suffused with red. They are exten- sively grown in southern Spain and Sicily but it is Malta that claims the origin of these oranges. Seville oranges: These are bitter oranges and not good to eat on their own. They are primarily used in to make marmalade. Bergamot oranges: These oranges are grown in the southern Medi- terranean and are known for their fragrant flavours. They are used for their peel which is used to flavour Earl Grey tea. Mandarin orange: Officially classified as an orange there are a number of varieties in this genus, including tangerines and clemen- tines. They are smaller, easier to peel than traditional oranges and are less acidic. Oranges are an excellent source of vitamin C. They are also a very good source of dietary fibre. In ad- dition, oranges are a good source of B vitamins including vitamin B1 and folate as well as vitamin A, cal- cium and potassium. Oranges usually last around two weeks after they have been picked before they begin to develop mould on the peel. Orange juice and zest can also be stored for later use. Place freshly squeezed orange juice in ice cube trays until frozen, and then store them in plastic bags in the freezer. Dried orange zest should be stored in a cool, dry place in an airtight glass container. Serving ideas Oranges can be enjoyed as a healthy snack, squeezed for its juice or used in recipes to add an acidic flavour. When using the zest avoid adding the white pith as this is bit- ter and will ruin the flavours. Alternatively oranges can be used in the following ways: Healthy sauté onions and ginger, and then deglaze the pan with or- ange juice. Use this liquid as a sauce for salmon or tuna. Orange segments, fennel and boiled beets make a delightfully re- freshing salad. Gently simmer sweet potatoes, winter squash and orange segments in orange juice. Before serving, sprinkle with walnuts. Cut some orange peel into thin strips, then boil in a sugar syrup until translucent. Dip half the peel in melted chocolate and serve as a delightful treat. maltatoday, SUNDAY, 23 FEBRUARY 2014 FINE FOOD OF THE WEEK Sweet and tangy orange flavours Negroni EVEN with equal parts Campari, gin, and sweet vermouth, the bitterness of a Negroni firmly establishes the drink as a Campari-based cocktail. No one is undecided about a Negroni. This Italian cocktail is so bitter that its dissenters swear it should be stored in the medicine chest. Its fa- natical adherents bask in its ruddy glow and tongue-tingling taste. Some contend that this classic cocktail dates back to Florence in the 1920s, when the flamboyant count – and noted tippler – Camillo Negroni asked for a splash of gin added to his Americano. Others say that the drink, mixed with vodka or gin, has been around as long as the Americano. The Campari company, itself unsure of the origin, eventually decided that the drink should be called a Negroni to avoid confusion with all the other Campari cocktails. For a longer drink, serve a Negroni with a splash of soda, or Sprite if you need added sweetness. The cocktail may also be shaken and poured straight up in a cocktail glass. Ingredients • 1 ounce gin • 1 ounce sweet vermouth • 1 ounce Campari • Slice of orange Method • Pour gin, vermouth, and Campari into a chilled glass over ice; garnish with a slice of orange. Variation Dry Negroni: Substitute dry vermouth for the sweet vermouth. Maltese oranges so abundantly available at this time of year make the perfect healthy snack as well as making excellent ingredients to add flavour to both sweet and savoury dishes