Orange is a fruit with fragrant essential oil. The content of fiber in oranges is good for our digestive system, which helps relieve constipation, lower cholesterol and control blood sugar.
Orange is also rich in calcium, thereby strengthening our bones and teeth.
Vitamin C in oranges helps stimulate the production of cells in the body, thus improving the immune system.
In order to make this delicious, healthy fruit to be even more delicious to eat, refer to my 5 ways to make it into various dishes below.
Orange Meringue Pie
- Unbaked pie crust (9 inches)
- Eggs (4), separate egg whites and egg yolk
- Butter or Margarine (4 tbsp), cut into cubes
- Grated orange zest (2 tsp)
- Salt (1 pinch)
- Orange juice (1 cup)
- Sugar (¾ cup)
- Cornstarch (1/3 cup)
- Orange segments (½ cup), dice
- Lemon juice (½ cup)
- White sugar (½ cup)
- Water (¼ cup)
- Tartar cream (¼ tsp)
First things first, heat up your oven to 400 degrees of Fahrenheit.
Next, line the unbaked pie crust with a layer of dried beans or pie weights and aluminum foil, bake them in 10 minutes until their edges turn to golden color.
Now, carefully detach the weights and foil, bake pastry for 5 more minutes.
Pour salt, cornstarch, and sugar into a small saucepan, stir up to combine. Then, add water, orange juice and lemon juice to mix. Add egg yolks and whisk them up.
After that, cook the mixture over medium heat in 5 minutes, keep stirring continuously until it turns to bubby and thick texture. Remove the pan from heat, add orange zest and butter, stir to combine.
Now, you can add diced orange segments and stir together if desired. Transfer the mixture into pie crusts that you have already prepared, use plastic wrap to cover them and let aside to cool down to room temperature.
Next, heat up the oven to 350 degrees of Fahrenheit and start preparing meringue. Use a large metal bowl or a glass, add egg whites, beat them up until you get a foamy texture.
Add tartar cream and sugar gradually, keep beating until stiff peaks form. Whisk straight up or lift the beater. Take note that the egg whites must be formed a sharp peak and enable to hold its shape.
Spread the egg white over the pies, ensure that the meringue entirely cover the filling as well as it meets the pie crust’s edges.
Start baking the pies in your oven in 15 minutes until the meringue topping turns into the golden-brown color.
Chocolate Orange Fudge
- Sweetened condensed milk (14 ounces)
- Semisweet chocolate chips (2 1/2 cups)
- Grated orange peel (2 tsp)
- Chopped pecans (1/2 cup)
- Parchment paper
- 8 x 8-inch square pan
Firstly, line the paper into the pan.
Meanwhile, pour chocolate chips and condensed milk into a bowl and melt them off in the microwave. Or, you can melt them in the double boiler’s top. Keep stirring to melt them evenly and smoothly.
After you have a silky-smooth mixture, turn off the heat, stir with grated orange peel and pecans.
Now, use another pan, transfer all chocolate mixture into it and chill in 2 hours until they become firmer. Then, cut it into squared pieces and store in the refrigerator. Serve with some fruits or chocolate chip if desired.
Orange and Milk-Braised Pork Carnitas
- Boneless pork shoulder (3 1/2 pounds), cut into large pieces
- Whole milk (2 cups)
- Leaves (2 bay)
- Ground cumin (2 tbsp.)
- Vegetable oil (2 tbsp.)
- Dried oregano (1 tsp)
- Orange (1 unit), juiced and zested
- Kosher salt (1 tbsp)
- Freshly ground black pepper (1 tbsp)
- Cayenne pepper (1/4 tsp)
Marinate pork with salt and pepper. Preheat a large pot in over high heat with vegetable oil. Once oil gets hot, pour pork into the pot and start cooking in 5 minutes until they turn to brown color on all sides.
Now, return the whole cooked pot and add juice to the pot, season them with cumin, cayenne pepper, bay leaves and dried oregano. Add milk, fresh orange juice and orange zest, stir to combine.
Boil the mixture over high heat, then, turn to low. Cover and simmer but remember to stir it sometimes within 2 hours until the meat is tender a little bit. However, avoid to overcook them to fall apart.
Now, heat up an oven to 450 degrees of Fahrenheit. Drain the whole cooked pork from liquid
Preheat oven to 450 degrees F (230 degrees C). Use vegetable oil to grease the baking dish, or you can take advantage of some fat from the pot. Then, transfer the pork to the dish, drizzle with some fat (about 2 tbsp.) and season with a pinch of salt, if desired.
Start baking them in 15 minutes until the pork turns into brown color. Stir to cook evenly. Last up, turn the broiler of your oven on, cook the pork under it in 2-3 minutes until they crisp.
Orange Sherbet Salad
- Mandarin oranges (11 ounces)
- Sour cream (8 ounces)
- Packages orange flavored Jell-O® (3 ounces)
- Pineapple chunks (1 cup)
- Boiling water (1 cup)
- Orange sherbet (1 pint), softened
Grease lightly a 9 x 9 square pan or ring mold. Drain the reserve juice and mandarin oranges.
Now, with the reserve juice, add some cold water to get a cup of liquid. Combine the mandarin orange liquid and the boiling water in a large mixing bowl. Add gelatin into the mixture, stir to combine and place in the fridge until they start to set.
Meanwhile, utilize an electric mixer to beat in the softened sherbet and sour cream at a medium speed until they are well-blended and fluffy. Add pineapple chunks and mandarin oranges into the bowl, gently stir.
Last up, transfer the mixture into the square pan or ring mold and chill overnight.
Grandma’s Orange Rolls with Orange Cream Cheese Frosting
- All-purpose flour (3 3/4 cups), or as needed
- Active dry yeast (0.25 ounce)
- Egg (1), lightly beaten
- Salt (1 tsp)
- Warm orange juice (3/4 cup)
- Warm milk (1/4 cup),
- Warm water (1/4 cup)
- White sugar (1/4 cup)
- Shortening (1/4 cup)
Take note: With warm liquid, about 105 to 115 degrees Fahrenheit is ideal
- Orange zest (2 tbsp)
- White sugar (1 cup)
- Butter (1/2 cup), softened
- Orange juice (3 tbsp)
- Butter (3 tbsp), softened
- Orange zest (2 tsp)
- Confectioners’ sugar (2 cups)
- Cream cheese (8 ounces), softened
Pour warm orange juice and warm water into a large mixing bowl, dissolve yeast into it and then, let it stand in 5 minutes until the yeast is soft and starts forming a creamy, foamy texture.
Mix shortening, eff, salt, warm milk and ¼ cup of white sugar in another mixing bowl, transfer the yeast into this bowl, stir to combine.
Now, to make a soft dough, add enough amount of flour and mix them up. After that, turn the soft dough onto a lightly floured surface, knead it within 6 to 8 minutes until you get an elastic and smooth texture.
Next, grease two 11 x 7 x 2-inch baking sheets and a large mixing bowl. Place the soft dough into it and turn it to coat the whole sides. Then, use a clean towel or a plastic wrap to cover the mixing bowl. Let it rise in a warm place in 1 hour until the soft dough is in doubled size.
Now, punch down the dough and divide it in half. On a flat surface, light flour it and roll each half to make two rectangles sized 15 x 10 inches.
Mix orange zest, white sugar and softened butter in a mixing bowl until you get a smooth texture. Spread half of them onto the dough, roll it around the filling in jelly roll-style, begin with the long side to make a log.
Then, cut that log into 15 smaller rolls and arrange them in a baking sheet, use a plastic wrap or a towel to cover it. Bake it within 45 minutes until all rolls double up its size.
Next, heat up an oven to 375 degrees of Fahrenheit, take off the plastic wrap and bake them within 20-25 more minutes.
Add orange zest, confectioners’ sugar, softened butter, cream cheese and orange juice into a mixing bowl, beat them up until you get a smooth texture. Last up, spread them on the rolls and ready to serve.
I particularly like the sour and sweet combination taste in oranges, either enjoying it in a cup of juice or in any dishes, this fruit all adds up a unique and delicious taste. I hope that apart from some common ways to enjoy oranges, these recipes helped to eat them more flavorful and tasty.