Recipes For Serving Fresh Oranges

Ways To Serve Oranges

Oranges

Sweet oranges are particularly valuable, since they are palatable without sugar. Oftentimes in sickness, in case of great gastric irritation, when food is not well borne, the juice of a ripe orange will be found very acceptable. In cases of flatulency, the juice will be found most agreeable, taken undiluted and with the avoidance of even a trace of the oil from the rind. The oil or zest of both lemons and oranges is found entirely in the yellow rind. Even when fresh this oil, though most palatable, will cause eructation from the stomach. This fact should be noted most carefully in removing the juice of these fruits for jellies or ices. With a spoon or a glass lemon squeezer the juice may be extracted without trace of the zest.

Ways To Serve Oranges At Breakfast

Cut the oranges in halves, crosswise. Half an orange is one service. Serve on a plate with an orange spoon. Powdered sugar is passed. Grapefruit is served in the same way.

Section Of Orange Pulp, Freed From Membrane

Peel an orange. With a thin-bladed, sharp knife cut down from the surface to the centre at one side of a membrane enclosing a section of pulp, then cut down close to the pulp on the other side of the membrane; a third time cut down to the centre, close to the next membrane, and take out the section of pulp, thus loosened, in one piece; then cut down close to the other side of a membrane, taking out the pulp as before. So proceed until all pulp is removed, when the whole membrane or framework of the orange will be left in one piece.

Sections Of Orange, Held On Band Of Peel

Score the peel of an orange at both ends, so as to leave a solid band about an inch wide around the centre, and cut away the rest of the peel. Sever the band at the junction of two sections, ana separate the sections from each other, leaving all attached to the band.

Orange In Sections, Peel Retained

Score the orange in eighths, from the stem nearly to the blossom end, and carefully loosen the peel; then loosen the sections from one another, without removing them from the peel at the blossom end. Serve in this way; or roll inward the points of the peel to form a border around the base of the fruit. Serve in a fruit dish with other fruit, or on individual plates.