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Green is good with Sunkist Valencia Oranges

This is a Sponsored post written by me on behalf of Sunkist Growers for SocialSpark. All opinions are 100% mine.


Summer is in full swing and for us it means eating fresh fruit and vegetables alfresco.  My children love fruit and I must say oranges win hands down when given a choice.  I always keep a fruit bowl filled so the kids can reach for fruit rather than hit the unhealthy snacks.

Juicy Fact
While fresh Sunkist® oranges from California and Arizona are available year-round, the Valencia orange is best at its peak during the summer months.  Even though the fruit is deliciously sweet and completely ripe, Valencia oranges may occasionally "regreen" in warm weather.  When the fruit ripens on the tree, it turns a bright orange color, as usual. But the warm temperatures of the season may make the skin reabsorb chlorophyll as it hangs on the tree, causing a ripe orange to look partly green.  But its ok "green is good" as the outside may look green but its still orange and ripe inside.  ooh are your taste buds watering right no like mine : )

Check out this video below regarding the greening process

Sunkist Valencia Oranges Re-greening Video  

There are so many recipes with oranges - what will you make? find some additional Sunkist citrus recipes

.  Here's a recipe that is so easy to make and will impress your family and guests. 



• 3 Sunkist® Valencia oranges, segmented and zested

• 20 cherry tomatoes, halved

• 1 lb. tub Bocconcini mozarella

• ¼ cup Opal (purple) basil, shredded into small pieces

• 20 whole wheat crackers

• Salt to taste

• ¼ cup fresh rosemary

• ¼ cup fresh thyme

• 1/8 cup fresh oregano

• 1 ½ cups extra virgin olive oil

• 1 Tbsp. black pepper

Instructions: (Makes 10 servings)

• 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 ¾ cup of orange scented herb oil and season with salt.

• To Serve: Top each cracker with the mixture and serve.

Make it a healthy summer with fruit and vegetables


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