One of winter’s brightest moments is enjoying an abundance of juicy citrus fruits, namely navel oranges. So smitten are we with cold-weather citrus, like Meyer lemons and ruby red grapefruits, that we sometimes overlook Valencia oranges, summer’s glorious citrus.
Prized for their sweet juice, Valencias are ideal for juicing, for splashing into cocktails and for stirring into vinaigrettes. With their thin, easily peelable skin, they are a healthy snack for kids and adults alike. If you haven’t done so, consider exploring their savory side — add Valencia segments to a vegetable medley of fennel, zucchini, carrots and mixed herbs or to a bowl of rice, sautéed shrimp, asparagus, sugar snap peas and a sesame-ginger sauce.
The juice can also be used in baked goods such as muffins, pound cake and tortes. When selecting, choose fruit that is heavy for its size and free of soft spots or dark blemishes. Keep in the refrigerator for up to three weeks, but bring to room temperature before eating to enjoy the fullest flavor.