Look for fruit that is heavy for its size. That way you are guaranteed that it will be full of juice.
Fruit should be firm to touch and give slightly when pressure is applied
Oranges are picked mature and ready to eat and do not ripen after picking.
WA citrus can be stored in a fruit bowl during the cooler months for a few days but for best results store citrus in the fridge, especially in summer.
Excellent source of vitamin C with one medium orange supplying more than twice the recommended daily needs.
Contain vitamin B, potassium and calcium.
Good source of fibre and antioxidants
Very low in kilojoules:
A small orange (100 g) contains 188kJ
A medium mandarin (105g) contains 170 kJ
Both the skin (zest) and the juice provide intense flavour.
Don’t use the white pith as it is bitter.
Frozen citrus is a refreshing snack through the summer. Cut in quarters and place in an airtight container in the freezer.
Fresh or frozen citrus pieces are refreshing additions to fruit smoothies.
Use juice to stop browning of cut fruit and vegetables.
Try segments served with fish.
Dry citrus peel in the sun or oven. When completely dry, use in among clothes to keep away moths.
Use a sharp knife to trim top and bottom, then cut around the curve of the fruit to remove the skin.
Add a few slices to chilled water for refreshing tang for summer rehydrating.
Use a good, sharp vegetable peeler to remove peel being sure to leave the white pith to avoid bitterness. Slice peels into very fine strips. Spread in a single layer on a lined baking tray and bake in a slow oven until they curl and harden slightly – 25 to 30 minutes. Allow to cool. Store in airtight container. Use to flavour sweet and savoury dishes.
Squeeze lemon juice and freeze in ice cubes to have lemon juice on hand at any time.
Warm the lemon slightly or roll it around on the table or bench top before squeezing to get the most juice.