Eat Fresh - Oranges

Published September 27, 2006 in the Spectrum & Daily News

By Kathryn van Roosendaal

One of the greatest things about my alma mater — that’s California State University, Northridge for those who don’t know — is the arboretum. You can pick fresh figs, explore hidden paths or sit calmly beneath a ginko tree and watch the squirrels. It is a place of cool comfort in the middle of the San Fernando Valley.

But even better is the orange grove next to it. It is the last remaining citrus grove in an area that used to be rife with them. The trees are aged but still bear plenty of fruit, and the citrusy-earthy smell is intoxicating as you walk between the neat, evenly spaced rows. The oranges there are small and tangy — almost like sweet tangerines — and they smell absolutely wonderful. I loved sitting in the shade of an orange tree to escape from the hot summer sun. I would read a book and eat some oranges and life was good.

There are many different types of oranges. There are the juicy naval oranges with the thick skins, the sweet Valencia oranges with thinner skins, there are Mandarin oranges, Tangerines, Tangelos — the list goes on. The key to picking the best of any type is to give it a gentle squeeze. The fruit should feel heavy for its size and it should give gently to pressure, but not be squishy. The peel should have a nice deep orange color and a clean smell. For the juiciest oranges, store them at room temperature. If you prefer to eat them cold, they can be stored in the fridge, but leave them unwrapped. Otherwise they can get moldy.

No matter what kind they are, oranges are always great eaten straight. I also like to sprinkle the wedges on salads or over ice cream. But oranges — and their juice — are also great cooked, adding a rich, warm taste to any recipe.

Orange Pound Cake

This is a holiday favorite at my house, but you can make it anytime.

6 eggs, separated

1/4 teaspoon cream of tartar

2 cups granulated sugar

1 cup butter, room temperature

1 tablespoon finely grated orange peel

2 tablespoons orange juice

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup orange yogurt

Beat egg whites with cream of tartar and 1/2 cup sugar until stiff peaks form. In a mixing bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat egg yolks into butter mixture, one at a time, beating well after each addition. Blend in orange peel and juice. Into another bowl, sift together the flour, baking soda, and salt. Stir dry ingredients into the creamed mixture alternately with the yogurt. Blend well. Fold in egg whites. Bake in a greased and floured 12-cup bundt pan at 350 degrees F for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in the pan for 10 minutes then turn out onto a rack to cool completely. Sprinkle with confectioners’ sugar.

Candied Orange Peels

These little delicacies are great on ice cream, in ginger cookies or, my favorite, sprinkled on gingerbread cake.

4 large navel oranges

9 cups hot water

3 1/2 cups sugar

Remove peel with white pulp from oranges. Reserve the insides of the oranges for another recipe. Cut the peel into 1/8-inch strips. Place peel and 5 cups water in 2 1/2 quart dish, cover with plastic wrap and microwave on full for 14 minutes. Drain and return to dish, add 4 cups water, re-cover and microwave for another 14 minutes. Drain, rinse in cold water. Stir in 1 1/2 cups sugar. Cover loosely. Microwave 10 minutes, stir, re-cover and microwave 10 minutes. Lightly oil 3 feet of wax paper. Separate peel on paper so the pieces are not touching. Let dry 2 hours or more. Put 2 cups sugar in bowl and toss small batches of peel in the sugar. Air dry 2 hours and store in airtight container.