Green is Good When it Comes to Sunkist Valencia Oranges

This is a Sponsored post written by me on behalf of Sunkist Growers for SocialSpark. All opinions are 100% mine.

You learn something new everyday right?  Today I learned that green oranges can actually be ripe!  In warm weather, Valencia oranges often “re-green”.   This happens when the skin of the orange reabsorbs chlorophyll after it’s already ripened and turned orange.  The inside remains ripe and juicy so don’t let the green color fool you!  Check out this video to learn more:

 

Sunkist Valencia Oranges Re-greening Video

My kids absolutely LOVE oranges, especially when cut into “smiles”.  I just cut them in half crosswise, then cut each half into 3 or 4 wedges.  While oranges are great just as they are, there are lots of good orange recipes like this one:

Sunkist Orange Caprese Bites with Orange Scented Herb Oil Recipe

 

 

• Cut the Bocconcini into halves.
• Zest the 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 pairing 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. Use as a marinade for fish, poultry or vegetables.
• Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with 3/4 cup of the orange scented herb oil and season with salt.
   
• To Serve: Top each cracker with the mixture and serve.

We also love to use oranges in smoothies and make “Orange Julius”  Yum!  Here are some additional Sunkist citrus recipes.  Enjoy!