Orange season is beginning and folks are ready for some sunshine.
Plus the fact oranges are a great source of vitamin C; yes, there are other foods that have more vitamin C … however it’s orange season.
An orange is a fruit of various citrus species in the family Rutaceae; it primarily refers to Citrus sinensis, which is also called sweet orange, to distinguish it from the related Citrus aurantium, referred to as bitter orange. The sweet orange reproduces asexually; varieties of sweet orange arise through mutations. The sweet orange is not a wild fruit, having arisen in domestication from a cross between a non-pure mandarin orange and a hybrid pomelo that had a substantial mandarin component. Since its chloroplast DNA is that of pomelo, it was likely the hybrid pomelo, perhaps a BC1 pomelo backcross that was the maternal parent of the first orange.
This recipe I’m going to share today comes from a concept that a very dear friend and colleague told me about when she toured Italy a few years ago… Just from her description made my mouth water. When I was the executive pastry chef for one of the largest buildings in Reno, I decided to make it for a huge event we were doing and they did not want chocolate. They wanted healthy; there was the opportunity.
Italian Orange Salad
Serves 6
3 Blood Oranges, peeled and sliced
1 ½ Cup Super fine Sugar
1 Cup Extra Virgin Olive oil
3/4 Cup fresh spring water
½” THK
Fresh ground black pepper, to taste
Kosher salt, to taste
Arrange orange slices on a lipped platter overlapping the slices. In a small 1-quart pot mix sugar and water. Bring to a boil and cool. Pour cool sugar water over sliced oranges. Drizzle olive oil over the entire platter of sugar water and orange slices. Salt and pepper to taste. Enjoy!
The front of the house really did not like the idea. They ended up eating their words when the guests asked for more.
Michelle Palmer is owner of Absolutely Michelle’s Chef-for-Hire, consultant, mentor, trouble shooter and food/recipe developer.
