You might say that oranges are sweet, a little sour and a lot festive. Older generations might remember when oranges were a rare treat they only had the chance to enjoy during the holiday season, though it’s not completely clear how this tradition got started.
Maybe it’s because oranges are in peak season in December—these tropical fruits grow year-round but they’re always their best in winter months. Plus, in decades past, citrus fruit would have been exotic and rare for those who don’t live in tropical climates, so it was exciting to find one tucked away with other presents in your stocking.
As oranges have become more prevalent throughout the rest of the year, their place in holiday tradition has faded. But there’s something about their juicy, citrusy taste that makes a distinctive addition to a yuletide feast.
They’re also full of nutrients that will keep you healthy during a time of year when everyone seems to be fighting some kind of infection. In fact, this is part of the reason oranges made their way to the United States in the 16th century. These fruits, which are native to Asia, were carried by Portuguese and Italian traders on their explorations because the vitamin C content was necessary for preventing scurvy, a deficiency marked by bleeding gums. When explorers brought oranges to Florida and planted their seeds, the trees flourished in the warm climate.
Oranges come in many varieties, but the three most popular are:
Navel oranges, which are larger and distinguished by a small growth that looks like a navel
Blood oranges, which are medium in size and recognizable by their bright red flesh
Mandarins, which are smaller and sweeter, known for being seedless and easy to peel
In addition to their vitamin C, oranges contain folate, potassium, thiamin, calcium, and vitamin A. They’re also low in calories and have a minimal impact on blood sugar levels because of their high fiber content. Health-conscious eaters will celebrate to know oranges are a source of 70 phytonutrients and 60 flavonoids, both of which are important for fighting cancer.
When buying oranges, opt for ones that feel heavy and firm for their size, as this means they have a higher juice content. Ideally, go for oranges that have a smooth texture to their skin. Oranges will keep well at room temperature for three days or in the refrigerator for as long as two weeks.
But now the question is how do you incorporate oranges into your holiday spread? Sure, you can always slip an orange or two into each stocking, or you can juice them to make mimosas on Christmas morning. But if you want to get really creative, oranges work equally well in either a festive salad or chocolate truffles.
Festive Orange & Cranberry Salad
Ingredients:
- 5 cups mixed salad greens
- 4 blood oranges, peeled and
- cut into small pieces
- 1/2 cup candied pecans
- 1/2 cup roasted pistachios
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 1/4 cup champagne vinegar
- 2 tablespoons maple syrup
DIRECTIONS:
Whisk together champagne vinegar, orange juice, olive oil and maple syrup. Chill for 1 hour. Assemble the salad with the greens, oranges, pecans, pistachios, cranberries and goat cheese. Assemble so that the bright Christmas colors are all visible—the red blood oranges against the greens, dotted with the white crumbled goat cheese. Wait until ready to serve to drizzle generously with the dressing.
Orange Chocolate Truffles
Ingredients:
- 4 cups chopped dark chocolate (approximately 24 ounces)
- 1/2 cup heavy cream
- 1/4 cup coconut oil
- 2 teaspoon orange zest (grated orange peel)
- 2 teaspoons orange extract
- 2 teaspoons brown sugar
- 1/4 teaspoon cinnamon
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped hazelnuts
DIRECTIONS:
Toss the nuts together and spread evenly across a baking sheet. Allow to toast in the oven until aromatic and slightly browned. Set aside, along with 1 cup of chopped chocolate. Combine cream, coconut oil, brown sugar, and cinnamon in a saucepan over medium heat and bring to a boil. Add orange zest and orange extract and whisk thoroughly. Lower the head and allow to simmer for one minute. Add the remaining 3 cups of chocolate and allow to melt. Stir to combine. Set aside to chill in the refrigerator for approximately 1 hour. Shape the chocolate mixture into small balls and roll them in the toasted nuts, coating them thoroughly. Set them on wax paper. Melt the remaining chocolate in the microwave or double boiler and drizzle on the truffles. Allow the melted chocolate to set by chilling the truffles in the refrigerator.
