This is a Sponsored post written by me on behalf of Sunkist. All opinions are 100% mine.
This week has brought on the official beginning of summer, but you would swear summer came early this year by the amount of humidity in the air; the kind of humidity that makes you feel sticky within ten minutes of walking outside. As we all know, different seasons bring on cravings for different flavors and in the summer, I cannot get enough fruit. It just so happens that summer is also peak season for Sunkist Valencia oranges, which is why they are also commonly called summer oranges.
So when you’re at your local market or grocery store and you’re picking through the bin of oranges, it’s likely that when you come across an orange with a bit of green around it, you think that it isn’t ripe and you continue your search for the “perfect” oranges to bring home. Here’s something you may not know, when it comes to Sunkist Valencia oranges, green is good! These particular oranges grow and develop into their bright orange color on the tree, but when warm temperatures come around, their skin reabsorbs chlorophyll which is what makes them look partly green. Although the outside has some green color to it, rest assured that the inside of the orange remains ripe, juicy and delicious! Check out the Sunkist Valencia Oranges Re-greening Video from Chef Robert Danhi to learn more.
While the most straightforward thing you can do with a good, ripe orange is to peel it and indulge, oranges make fabulous ingredients for a wide variety of different meals and snacks. Here is a great recipe from Sunkist for a simple, light, and tasty mixture full of summer flavors that can be used to top crackers to make a great appetizer or mid-day snack.
You will need:
- 3 Sunkist Valencia oranges, segmented and zested
- 20 cherry tomatoes, halved
- 1 lb. tub Bocconcini mozzarella
- 1/4 cup Opal (purple) basil, shredded into small pieces
- 20 whole wheat crackers
- Salt to taste
- 1/4 cup fresh rosemary
- 1/4 cup fresh thyme
- 1/8 cup fresh oregano
- 1 1/2 cups extra virgin olive oil
- 1 tbsp. black pepper
- Cut the Bocconcini into halves.
- Zest the Valencia oranges using a micro plane or fine grater and set aside. To segment the oranges, cut off the top and bottom.
- Lay the orange on a flat surface, using a pairing knife, remove the skin and white pith. Carefully cut and release each segment from between the membranes and set aside.
- In a blender, add the olive oil, orange zest and fresh herbs. Pulse until blended, continue to blend on medium speed until the herbs and zest are finely chopped; add the pepper and pulse quickly. Pour into a jar or plastic container. Leftover oil can be kept refrigerated for up to one month and used as a marinade for fish, poultry or vegetables.
- Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with 3/4 cup of orange scented herb oil and season with salt.
- To serve: Top each cracker with the mixture and serve.
This is just one of many recipes you can try out this summer. Be sure to check out their website for additional Sunkist citrus recipes.
Are you one of the many women out there looking to get more active this summer? I’ve been easing into doing just that due to the recent medical problems I have been experiencing, and one super simple thing that has made a ton of difference in my life is making my own juice with fresh ingredients.
Fresh juice is loaded with nutritional power that your body will notice and contrary to popular belief, you don’t need a high-powered juicer to make it, so don’t be discouraged if all you have in your kitchen is a blender. Chop up some fresh fruit, add a handful of kale and you have yourself some amazing juice that will keep you energized throughout the day. I always make way too much juice to fit into a large glass, so if you do the same, you can keep it refrigerated overnight, just make sure that it is tightly covered and immediately chilled or else you can risk your juice losing flavor and vitamin C.
If juice isn’t your thing but you want to treat yourself to a nice smoothie, start with a 1/2 cup of juice and 1/2 cup of diced oranges in a blender. Add a peeled banana, some frozen berries and a 1/2 cup of yogurt and blend.
What are some of your favorite things to do with fresh fruit in the summer?