Orange

Oranges add sweet citrus notes that brighten dishes.

Flavor

How to use it

The zest holds the aroma. The peel is loaded with limonene oil, which is where most of the orange smell comes from. Grate only the colored part.

Citrus Balance. Acid levels balance flavor, while segments add juiciness.

Common mistakes

• Pith increases bitterness due to naringin.
• Segments dry out if exposed too long.

What goes with orange

• Duck. Orange's acidity cuts through duck's fat, a classic balance.
• Clove. Clove’s warmth deepens the citrus brightness of orange.
• Fennel Seed. Fennel seed's sweet aroma echoes the citrusy notes of orange.
• Fennel Bulb. Fennel's anise aroma contrasts orange's bright citrus.
• Beet. Orange acidity balances the earthy sweetness of beet, adding a bright contrast.
• Cocoa. Limonene in orange brightens cocoa's dark richness.
• Coriander Seed. Coriander seed and orange share citrusy linalool notes, so each echoes the other.
• Ginger. Ginger's sharp heat and orange's sweet citrus oils lift each other in sauces and baking.

Try tonight

• Orange chicken
• Orange and spinach salad
• Orange glazed carrots

Storage

Store in a cool place or refrigerate to maintain juiciness and freshness.