Green Is Good

This post brought to you by Sunkist Growers. All opinions are 100% mine.

Even though I am not a big fruit consumer myself, I always ensure having it around for our grandchildren. Since the season for Sunkist Valencia Oranges is at its peak, I need to get them some of those juicy, health boosters and serve the kids some easy to eat wedges.

There are two options doing that; I can trim a thin slice from each end of the orange, set the fruit on one end and cut away strips of the peel from top to bottom and peel of the parts, or I can cut them in half crosswise and cut three to four wedges from each half. Either way, the children will love them.

Normally, I would look for bright, evenly colored oranges, but I had no clue that green is good. It turns out that at times, Sunkist® Valencia oranges may occasionally "re-green". Especially during warm temperatures, while still on the tree, their skin may reabsorb chlorophyll after they already turned bright orange causing them to look partly green. Even though the outside is green, the inside is ripe, juicy, sweet and delicious!

Sunkist Valencia Oranges Re-greening Video

Sunkist Valencia Oranges are excellent for use in all kinds of recipes. You can get free recipes by subscribing to the Join In & Win Recipe Email Program and automatically be entered to win one of the $100 gift certificates to a grocery retailer of your choice. The promotion runs until October 2011, but here is already one of the mouth watering recipes for you to try:

Sunkist recipe:

Ingredients:
• 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 paring 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.

There are many more additional Sunkist citrus recipes to serve up. Check them out and bring a smile to the dinner diner!