Navel oranges are so-named as they have a small opening on one end that reveals a navel-like structure, caused by a small ‘conjoined twin’ fruit inside. They have thick skin which is easy to peel and are sweet, seedless and juicy.
Pick firm fruit with no bruises or rough patches on their skin. They should smell fresh and feel heavy for their size, which indicates lots of juice.
Store at room temperature for up to one week or refrigerate for two.
Simply cut into slices and serve. When using in cooking or as part of a dish, simply peel and chop. To add a delicious orange flavour to food, wash oranges and finely grate the skin (zest).
4 quick ways with navel oranges
Glaze ham or marinate chicken or pork before roasting: combine orange juice with zest, chopped garlic, sage or bay leaves, a sprinkle of brown sugar and a little orange marmalade. Glaze ham or marinate meat before cooking.
Combine orange segments with watercress, cooked salmon, sliced red onion, sliced fennel and a little chopped parsley. Dress with olive oil, balsamic vinegar and lemon juice.
For a quick dessert: place a layer of sponge finger biscuits or cubed sponge cake in a serving glass. Top with 2 tablespoons of plain yoghurt, chopped navel oranges, sliced strawberries and another layer of yoghurt. Repeat layers if using a tall glass. Top with chopped nuts and serve.
Combine cooked couscous with navel orange segments, chopped pineapple, a little ground cinnamon, chopped nuts and a generous handful of chopped coriander leaves.
Did you know? Oranges are packed with vitamins and antioxidants: over 170 phytochemicals, more than 60 flavonoids and high levels of dietary fibre, potassium, folate (vitamin B9) and carotenoids – plus almost twice the recommended daily intake of vitamin C! So stock up for winter...