Issue link: https://maltatoday.uberflip.com/i/433160
maltatoday, SUNDAY, 14 DECEMBER 2014 41 Oranges Locally grown fruit is somewhat limited in Malta over the winter months. Not a lot grows in the winter 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 South- east Asia. The Persian orange available in the Mediterranean at the time was bitter and was mainly used for medicinal purposes until Portugese traders 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 regu- larly consumed, but rather eaten on special holidays such as Christmas. After more efficient means of transporta- tion were developed, and food processors in- vented methods for utilizing orange by-prod- ucts such as citric acid and bioflavonoids, the price of oranges dropped, and they could be consumed on a wide scale, as they are today. Currently, the countries that are some of the largest commercial producers of oranges include the United States, Brazil, Mexico, Spain, China and Israel. Varieties Navel oranges: Seedless oranges that take their names from the 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 preserves or as candied peel. Blood oranges: Also known as Maltese oranges, these oranges have a mixture of flavours including raspberry and grape. The pulp ranges from a deep red colour to reddish purple with a rind deeply suffused with red. They are extensively grown in southern Spain and Sicily but it is Malta that claims the ori- gin 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 Mediterranean and are known for their fragrant flavours. They are used for their peel, which is used to fla- vour Earl Grey tea. Mandarin orange: Officially classified as an orange there are a number of varieties in this genus, including tangerines and clem- entines. 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 addition, oranges are a good source of B vitamins including vitamin B1 and folate as well as vitamin A, calcium and potassium. Oranges usually last around two weeks af- ter 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 or- ange 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 their juice or used in recipes to add an acidic flavour. When using the zest avoid adding the white pith, as this is bitter and will ruin the flavours. Alternatively oranges can be used in the fol- lowing ways: Lightly sauté onions and ginger, and then deglaze the pan with orange juice. Use this liquid as a sauce for salmon or tuna. Orange segments, fennel and boiled beets make a delightfully refreshing 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. RECIPE OF THE WEEK maltatoday, SUNDAY, 14 DECEMBER 2014 FINE FOOD OF THE WEEK Sweet and tangy orange flavours FOOD Seville orange marmalade Ingredients 6 Seville oranges • 1 navel orange • 2.5 litres water • Pinch of salt • 1.6 kg sugar • 1 tablespoon Scotch (optional) • Method Wash oranges and wipe them dry. 1. Cut each Seville orange in half, crosswise around the equator. Set a strainer over a bowl and squeeze the orange halves to remove the seeds, assisting with your fingers to remove any stubborn ones. Tie the seeds up in cheesecloth 2. or muslin very securely. Cut each rind into 3 pieces and 3. use a sharp chef's knife to cut the rinds into slices or cubes as thin as possible, approx 1cm in length. Cut the navel orange into similar-sized pieces. In a large pot, add the orange 4. slices, seed pouch, water, and salt, as well as the juice from the Seville oranges. Bring to a boil, then reduce to a simmer, and cook until the peels are translucent, about 20 to 30 minutes. (Remove it from the heat after cooking them and let the mixture stand overnight, to help the seeds release any additional pectin.) Stir the sugar into the mixture 5. and bring the mixture to a full boil again, then reduce heat to a gentle boil stirring. Midway during cooking, remove the seed pouch and discard. Continue cooking until it has 6. reached the jelling point, about 105ºC. To test the marmalade, turn off the heat and put a small amount on a plate that has been chilled in the freezer and briefly return it to the freezer. Check it in a few minutes; it should be slightly jelled and will wrinkle just a bit when you slide your finger through it. If not, continue to cook until it is. Remove from heat, then stir in 7. the Scotch (if using), and ladle the mixture into clean jars. PHOTO BY RAY ATTARD