Oranges
Sometimes we need to take a whole new look at foods that have been right under our noses our whole lives. Such as it is with oranges.
In recent years, more has been discovered about the orange and why it is so good for us -- over and above the obvious vitamin C benefit. Oranges also contain a lot of folate and potassium. In addition, they provide us with antioxidants and fiber, which might reduce the risk of some diseases in including heart disease and cancers. In addition, the soluble fiber aids in the digestion process.
The two most popular varieties of oranges grown in the U.S. are navels and Valencias. Navels are the good-eating oranges. They are usually fairly large, seedless and peel easily. The Valencia tend to be better oranges for juicing.
Did you know most of the oranges grown are processed for orange juice? However, the juice version is packed with concentrated sugars, which can cause a spike in blood sugars in some people. Eating a whole orange is just as refreshing and is absorbed more slowly into the bloodstream because of the pulp and fiber content.
Select oranges that are heavy for their size and have marks on their skin -- that means they are juicy.
The following recipe is designed as a dessert, but easily could make an elegant centerpiece for a summer Sunday brunch.
See also:
Orange Food Facts
Oranges: A Nutritional Powerhouse
Nifty Naval Oranges
Peel and Section Oranges
Juicing Lemons, Limes and Oranges.
