Tuesday, May 31, 2016

Memorial Day

Sunburst Oranges remembers and honors those who have died in service to our country.


A quick look at the legacy of Memorial Day. General John Logan issued a special order that May 30, 1868 be observed as Decoration Day, the first Memorial Day, a day set aside “for the purpose of strewing with flowers or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village, and hamlet church-yard in the land.”

At the time, the nation was reunited politically, but it remained culturally divided, and so did Memorial Day observations. In the North, the federal government created national cemeteries for men who died in the war, while state governments from New York to Michigan gradually made Decoration Day an official holiday throughout the 1870s. 

In the South, from April to June, women dressed in white and knelt beneath statues of fallen Confederate leaders; they told stories about the men who appeared in portraits lining the walls of many Southern homes. 

By the early 20th century, as Americans faced enemies abroad, many of the surviving Civil War veterans recognized their shared wartime history and reconciled their differences — turning Memorial Day into a national holiday.

If you are looking for the perfect wholesome gift for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Saturday, May 28, 2016

So How Do You Find Truffles?

Truffles are rare and expensive as it is. They would be far more so, were it not for the remarkable ability of pigs to sniff them out from as deep as three feet underground.

Why are those animals so capable? Is it related to the omnivorous appetite that has given ''eating like a pig'' so bad a name? And what is the basis for the remarkable appeal of those fungi to gourmets?
The explanation, it seems, relates to the sex life of pigs - and perhaps of human beings as well. Researchers in West Germany have found that truffles contain large quantities of a substance also synthesized in the testes of boars. In the boars it is secreted into their saliva when they court females. The Germans report that the substance's musklike scent, ''emanating from the saliva foam, is smelled by the sow and prompts her standing reflex.''

The chemical is twice as abundant in truffles as in the blood plasma of boars. Furthermore, it and related steroids are produced in the testes of human males and secreted by their armpit sweat glands. It can also be detected in the urine of women.

As reported by the German researchers in the journal Experimentia last year and last month by the journal Science, experiments at the University of Birmingham in England indicate that this substance has a psychological effect on human beings.

Michael Kirk-Smith and his colleagues at that university showed pictures of normally clad women to male and female subjects, some of whom were also exposed to the musky odor of the substance, described chemically as 5a-androst-16-en-3a-ol.

The subjects were asked to grade the photographed women for sexual attractiveness. Those who had sniffed the substance gave higher grades than did the others. Such an effect, it is proposed, might also account for the human predilection for truffles.

The truffles tested were black varieties from Perigord, source of those considered the best by many connoisseurs, and white truffles from Italy.

Growing truffles commercially is difficult since they develop underground and very slowly. They do so usually in association with tree roots, especially those of oaks. Efforts have been made in France to restore the open woodlands where they thrive, but 10 years may elapse before such an area becomes fully productive.

Specially trained dogs, instead of pigs, are sometimes used to seek out the truffles. Where maturing truffles have swelled enough to crack open the ground, swarms of small yellow flies may indicate the location and the odor may be detectable by humans.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Thursday, May 26, 2016

White Truffles The Most Expensive Food In The World

European white truffles can sell for as much as $3,600 a pound, making them and their fellow fungi the most expensive food in the world. One two-pound truffle recently sold for more than $300,000. All of which has brought organized crime into the truffle trade, creating a black market and leading to theft of both truffles as well as the highly valued truffle-sniffing dogs. Add to that the influx of the inferior Chinese truffles -- masquerading as their European cousins -- and you've got trouble with truffles. Lesley Stahl reports.

The following is a script of "The Most Expensive Food in the World" which aired on Jan. 8, 2012. Lesley Stahl is the correspondent. Ira Rosen, producer.

Just a couple of shavings of black truffles from France - known as black diamonds - can cost hundreds of dollars in a restaurant in Paris. White truffles from Italy can cost more than three times as much.

Truffles are a fancy, delicious delicacy - some say an aphrodisiac - and, ounce for ounce, the most expensive food in the world. If you go to France and Italy, as we did, you learn quickly that truffles are under siege because they're becoming scarce. They're being trafficked like drugs, stolen by thugs and threatened by inferior imports from China.

Lesley Stahl: He found one already? Where, where, where? He found one? Oh my god. Oh, smell that.

In the beautiful Italian province of Perugia, truffle hunters roam the frosty hills with their trained dogs, who sniff out these lumpy mushrooms when they're ripe, one at a time, as they have for centuries.

Stahl: Wow!

Truffles grow wild, underground, usually at the base of an oak tree. They used to use pigs, but they ate the truffles.

Olga Urbani: Very rich American people they only see truffles on the table of a very elegant restaurant. They don't see this. Now you know why they are expensive, right?

Olga Urbani may be the only person in the world who goes truffle hunting in a full-length fur coat and a Caribbean tan, but in the truffle business, she can pretty much do what she wants. Her company, Urbani, controls 70 percent of the world's truffle trade.

Urbani: When you find the truffles, it's like to have a miracle.

Stahl: Another one!

Other countries, including the U.S. have tried cultivating truffles, with only limited success. It's the combination of European red soil and rainy summers that produce an especially rich, earthy flavor. The price these truffles command makes hunters act like they're mining for gold.

Stahl: So this is $1,000? Just right there is $1,000...

And it's why the hunters value their dogs more than just about anything!

Urbani (with farmers): He said, "I really love my wife, but the dog..."

These truffles will go right to the Urbani factory, where they're washed, sorted and either frozen or canned - or flown fresh to fancy restaurants like New York's DB Bistro Moderne, home of the $150 hamburger smothered with truffles. A few shavings on pasta can run you even more. In 2010 at an auction in Macau, this two-pound white truffle sold for $330,000, a record amount.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257

559-561-3391

Wednesday, May 25, 2016

Lets Cook Up Some Chocolate Truffles

Looking for truffle recipes? This is a great basic recipe. Anyone that complains about the taste of the chocolate is overlooking one HUGE point: If you start out with cheap chocolate you will get a truffle that tastes like... 

Ingredients

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Monday, May 23, 2016

Exclusive Creation The Sunburst Orange Truffles

The creation of the Sunburst Orange Truffle is the newest of these mouth-watering delights. Sunburst Orange Truffles are so creamy and indulgent, bursting with luscious Sunburst Orange flavor. These creamy melt-you-your mouth dark chocolate truffles are made with 50% cocoa by masterful chocolatiers that make them a true delicacy.

These Sunburst Orange Truffle are from Stafford's Famous Chocolates. Stafford’s Famous Chocolates presents a tempting array of luscious confections sure to please everyone’s palate.

Try our Exclusive Creation our Sunburst Orange Truffles.

All caramels, toffee, nuts and chews and truffles are handmade daily with only the freshest and finest ingredients. Some of the ingredients are grown right here in the San Joaquin Valley of California.

These new Sunburst Orange truffles are available on the website in two different sizes.  You can check them out at the following hyperlink.
www.sunburstoranges.com/#!product/prd1/2136031995/sunburst-orange-truffles
You can use the drop down arrow to select your size package.

Experience the best chocolate truffles — made from San Joaquin Valley Citrus, fresh cream, and smooth dark chocolate. With every bite, their delicate chocolate shell gives way to creamy ganache that melts on your palate. So good, you'll have to tell your friends . . . or surprise them with their very own box! Browse and buy online, then we’ll ship your gift of orange truffles directly to you or a lucky recipient.

You’ve probably read that chocolate affects your brain by causing the release of the “happiness neurotransmitters” – serotonin, dopamine, and endorphins. Like coffee, chocolate is also a potent source of polyphenol antioxidants.

But experienced chocolate hackers also know chocolate to be a useful tool for improving performance in lesser-known ways. In fact, cacao exerts a systemic effect on the body, with benefits ranging from improved healthy blood flow and cognition to beneficial alterations in gut bacteria! Here are some of the most important benefits of chocolate (besides taste…).

One of the most alluring effects of chocolate consumption is its improvement in mood. Your mood matters even more when you’re stressed. Luckily, chocolate can help even in high-pressure situations, according to one study. Participants were asked to complete serial subtraction tasks of threes and sevens (counting down by 3s and 7s), and a rapid visual information-processing task to test sustained attention. Those who consumed cocoa flavanol drinks prior to the trial had overall better cognitive performance and reported less ‘mental fatigue’ than the control group.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257

559-561-3391

Friday, May 20, 2016

5 Reasons To Use Lemons Every Day

Life is busy, and it feels like sometimes it is way too busy to get into habits that keep the body healthy. Eating right, exercising regularly or getting enough sleep can all feel like they just take too much time out of the day. The good news is, however, that there are some simple, easy things to do to keep healthy. One of the best and simplest ways to do this is to drink lemon water daily. This routine can fit into even the busiest of schedules, but even though it only takes a few minutes in the morning, it can make a big difference in everyday health. The following are some of the best reasons why everyone should be drinking a glass of lemon water in the morning - some of them might come as quite a surprise!

Better Digestion
Lemon water is one of the best ways to improve digestive health. The acetic acid in lemons aids the stomach in breaking down food and it also stimulates the production of bile in the liver. Extra bile also helps with the digestive process and prevents problems like indigestion and constipation.

Healthy Weight
Drinking lemon water daily is also a great way to shed unwanted pounds. As a matter of fact, lemon water is probably one of the cheapest diet aids there are! Better digestion and good hydration are both great aids to weight loss.

Stronger Immunity
Drinking lemon water daily is a great way to strengthen immunity as well. It is rich in vitamin C which helps the body to fight off bacterial and viral infections and it also has strong anti-oxidant properties to support general health.

Good Hydration
Especially in the warm weather, drinking water in the morning can help to keep the body replenished and prevent the problems that come along with dehydration. Lemon in the water also helps to make water more palatable and encourages people to drink more. When the body is hydrated, all bodily systems work better.

Suppler Joints
This might sound strange, but drinking lemon water daily is also great for the health of the joints. This is because uric acid can build up in those joints and cause pain, stiffness and discomfort. Drinking lemon water, however, can help break this uric acid down and remove it from the body before it can do joint damage.

For all these reasons, everyone should be drinking lemon water each morning - even with the busiest schedules, this is a routine that anyone can slip into and the long and short-term health benefits for it are nothing short of amazing.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Thursday, May 19, 2016

15 Tips For Lemon Lovers

An acquaintance asked me why I go through a whole bag of lemons almost every week. Here are some of the things I do with them.

1. Start your day with water and lemon for an instant healthy energizer.

2. Put a leftover piece of lemon in your garbage disposal to freshen it up.

3. Add a squeeze of lemon to the water when you are cooking rice. It keeps it from sticking and adds a small amount of flavor.

4. Natural highlights! Put a little lemon juice in your hair before you go out in the sun.

5. Dip half a lemon in salt and use to scrub brass or silver (and polish up your sink).

6. Clear out a phlegmy cold with half a lemon, some fresh ginger, honey and hot water.

7. Clean a wooden cutting board: sprinkle it with coarse salt and then rub down with the lemon and rinse.

8. Make fruits and veggies last longer. Squeeze a little lemon juice on greens and any fruit that’s been sliced to keep it from oxidizing.

9. Add a teaspoon of lemon zest to pretty much anything you bake. It’s a great “Mmm…what’s did you use in this?” ingredient.

10. Throw a slice in some Earl Grey tea mid-afternoon. The citrus plus the small amount of caffeine is great to perk you up but not leave you sleepless come bedtime.

11. Lemon Sugar body scrub: Equal parts raw sugar and jojoba or apricot kernel oil plus the zest of one lemon. Put it all in a empty jam jar and it makes a cute gift too.

12. Dry some lemon peel and add mint for homemade herbal tea.

13. Throw half a lemon in your dishwasher to freshen it and the dishes.

14. Use lemon juice to get ballpoint pen off your clothes. (Seems to happen to me as soon as I buy a new shirt.)

15. Skip the bleach. Soak white stuff in equal parts lemon juice and baking soda.

And of course, you can also make wonderful lemonade.

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Tuesday, May 17, 2016

Pasta With Fried Lemons and Chile Flakes

You probably already have a favorite pasta dish that you habitually make up when there’s nothing in the house for dinner. Next time, try this one instead. It has all the usual ingredients – olive oil, Parmesan, flaky sea salt — along with fried lemons for brightness and chile flakes for the heat. 

Don’t skip the step of blanching the lemon slices before frying. It may seem fussy, but it eliminates any bitterness in the lemon pith and takes only a few extra minutes. Then dry the lemon slices well before adding them to the hot oil; this helps them brown more deeply.

Ingredients

    4 Sunburst lemons
    1 pound linguine or spaghetti
    4 tablespoons extra-virgin olive oil, more for drizzling
    1 teaspoon kosher salt, more as needed
    Pinch of sugar
    3 tablespoons unsalted butter
    ¾ teaspoon chile flakes, more to taste
    ⅔ cup Parmigiano-Reggiano cheese, more to taste
    Black pepper, as needed
    ½ cup celery leaves, coarsely chopped (optional)
    ⅓ cup parsley, coarsely chopped (optional)
    Flaky sea salt, for garnish

Directions

Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.

In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.

Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.

Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Friday, May 13, 2016

Dried Fruits and Nuts Are Healthy Snacks

If we look at nutritional value as related to caloric intact that is often a way to consider the relative value of any given snack. When you are craving something sweet and savory, and while chocolate-covered pretzels might satisfy your taste buds, you want to eat something with a little more nutritional value. Dried fruit and nuts are a good option. This really healthy combination is full of protein, fiber and even healthy fats. However, dried fruit and nuts are a concentrated source of calories, so keep your portions under control to help with weight management.

Many of the bulk bin sections in any health food store contain an overabundance of dried fruit and nut combos, from trail mix to tropical mix to high-octane energy mix. For healthier options, look for mixes that include just fruit and nuts. Some trail mixes, such as the one called gorp, contain chocolate. You also want to select a mix that doesn't have any added salt to help keep your sodium intake to the recommended 1,500 milligrams a day.

Dried fruit and nuts can be a high-fat snack, with about 5 grams of total fat per 1/3-cup serving. However, most of the fat in the mix comes from heart-healthy monounsaturated and polyunsaturated fats. These types of fats, when used to replace saturated and trans fat, can help lower your blood cholesterol level. In fact, the U.S. Department of Agriculture says including nuts as part of a healthy diet can help lower your risk of heart disease.

Certainly, raw fruits and vegetables are a very important part of your diet. Consider the health benefits of Dried Fruits and Nuts for pregnant women. However, dried fruits beat them in density of nutrients achieved by desiccation. One of the benefits of dried fruits is that you can consume them in lesser quantities than the raw ones, while getting the same result. They provide you and your unborn baby with energy and all the necessary nutrients and help relieve some unpleasant symptoms of pregnancy – like nausea, heartburn, and high blood pressure. Nuts are essential sources of soluble and insoluble fiber, as well as vitamins and minerals. The combination of dried fruits and nuts in your diet allows you to satisfy all your needs in important nutrients, namely:

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Wednesday, May 11, 2016

The History Of Dried Fruit

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value and long shelf life.
Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such as cranberries, blueberries, cherries, strawberries and mango are infused with a sweetener (e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwi fruit and pineapple are most often candied fruit.

Dried fruits retain most of the nutritional value of fresh fruits. The specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method.

Traditional dried fruit such as figs, dates, apricots and apples have been a staple of Mediterranean diets for millennia. This is due partly to their early cultivation in the Middle Eastern region known as the Fertile Crescent, made up by parts of modern Iraq, Iran and Syria, southwest Turkey and northern Egypt. Drying or dehydration also happened to be the earliest form of food preservation: grapes, dates and figs that fell from the tree or vine would dry in the hot sun. Early hunter-gatherers observed that these fallen fruit took on an edible form, and valued them for their stability as well as their concentrated sweetness.

The earliest recorded mention of dried fruits can be found in Mesopotamian tablets dating to about 1,700 BC, which contain what are probably the oldest known written recipes. These clay slabs, written in Akkadian, the daily language of Babylonia, were inscribed in cuneiform and tell of diets based on grains (barley, millet, wheat), vegetables and fruits such as dates, figs, apples, pomegranates, and grapes. These early civilizations used dates, date juice evaporated into syrup and raisins as sweeteners. They included dried fruits in their breads for which they had more than 300 recipes, from simple barley bread for the workers to very elaborate, spiced cakes with honey for the palaces and temples. Because cuneiform was very complex and only scribes who had studied for years could read it, it is unlikely that the tablets were meant for everyday cooks or chefs. Instead they were written to document the culinary art of the times. Many recipes are quite elaborate and have rare ingredients so we may assume that they represent "Mediterranean haute cuisine".

The date palm was one of the first cultivated trees. It was domesticated in Mesopotamia more than 5,000 years ago. It grew abundantly in the Fertile Crescent and it was so productive (an average date palm produces 100 lbs of fruit a year for 60 years or more) that dates were the cheapest of staple foods. Because they were so valuable they were well recorded in Assyrian and Babylonian monuments and temples. The villagers in Mesopotamia dried them and ate them as sweets. Whether fresh, soft-dried or hard-dried, they helped to give character to meat dishes and grain pies. They were valued by travelers for their energy and were recommended as stimulants against fatigue.
Temple of Nahkt, Egypt. Harvesting grapes, many of which would be dried into raisins.

Figs were also prized in early Mesopotamia, Israel and Egypt where their daily use was probably greater than or equal to that of dates. As well as appearing in wall paintings, many specimens have been found in Egyptian tombs as funerary offerings. In Greece and Crete, figs grew very readily and they were the staple of poor and rich alike, particularly in their dried form.

Grape cultivation first began in Armenia and the eastern regions of the Mediterranean in the 4th century BC. Here, raisins were manufactured by burying grapes in the desert sun. Very quickly, viticulture and raisin production spread across northern Africa including Morocco and Tunisia. The Phoenicians and the Egyptians popularized the production of raisins, probably due to the perfect environment for sun drying. They put them in jars for storage and allotted them to the different temples by the thousands. They also included them in their breads and their various pastries, some made with honey, some with milk and eggs.

From the Middle East, these fruits spread through Greece to Italy where they became a major part of the diet. Ancient Romans ate raisins in spectacular quantities and all levels of society, including them as a key part of their common meals, along with olives and fruits. Raisined breads were common for breakfast and were consumed with their grains, beans and cultured milks. Raisins were so valued that they transcended the food realm and became rewards for successful athletes as well as premium barter currency.

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Tuesday, May 10, 2016

Dried Peaches and Currant Chicken Recipe

This delicious dried peaches recipe is a luscious homemade chicken dish. It's an easy to make recipe. One of the nicest dried peaches dishes you can make. This recipe can easily be doubled or tripled for larger parties,

Ingredients

2 (2 1⁄2–3-lb.) chickens, quartered
Salt and freshly ground black pepper
1 teaespoon ground ginger
1 1⁄2 cups bitter orange marmalade
1⁄3 cup apple juice
1⁄3 cup fresh orange juice
8 oz. (about 1 1⁄3 cups) dried peaches
8 oz. (about 2 cups) dried currants
1⁄4 cup brown sugar

Directions

Preheat oven to 375° Fahrenheit’ Put chicken, skin side up, in a large shallow roasting pan, generously season with salt and pepper, then sprinkle evenly with ginger. Spread marmalade over chicken. Pour apple and orange juices into pan. Transfer to oven and bake for 20 minutes.

Remove pan from oven and scatter dried peaches and currants into pan around chicken. Sprinkle brown sugar over dried fruits. Return pan to oven and bake, basting chicken frequently, until chicken is golden brown and shiny on top, about 45 minutes.

Transfer chicken, peaches and currants to a large serving platter. Spoon some of the pan juices over the chicken and dried fruits, and pour the remaining juices into a warm sauceboat.

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257

559-561-3391

Is Dried Fruit Good or Bad For You?

The online information about dried fruit is very conflicting. Some say it is a nutritious, healthy snack, while others claim it is no better than candy.

What is Dried Fruit? This blog about dried fruit and how it can affect your health. Dried fruit is fruit that has had almost all of the water content removed through drying methods. The fruit shrinks during this process, leaving a small, energy-dense dried fruit.

Raisins are the most common type, followed by dates, prunes, figs and apricots. Other varieties of dried fruit are also available, sometimes in candied form (sugar coated). These include mangoes, pineapples, cranberries, bananas and apples. Dried fruit can be preserved for much longer than fresh fruit and can be a handy snack, particularly on long trips where refrigeration is not available.

Dried fruit is highly nutritious. One piece of dried fruit contains about the same amount of nutrients as the fresh fruit, but condensed in a much smaller package. By weight, dried fruit contains up to 3.5 times the fiber, vitamins and minerals of fresh fruit.

Therefore, one serving can provide a large percentage of the daily recommended intake of many vitamins and minerals, such as folate. However, there are some exceptions. For example, the vitamin C content is significantly reduced when the fruit is dried. Dried fruit generally contains a lot of fiber and is a great source of antioxidants, especially polyphenols. Polyphenol antioxidants are associated with health benefits such as improved blood flow, better digestive health, decreased oxidative damage and reduced risk of many diseases.

Several studies have shown that people who eat dried fruit tend to weigh less and ingest more nutrients, compared to individuals not eating dried fruit. However, these studies were observational in nature, so they cannot prove that the dried fruit caused the improvements.

Same as with many other foods, dried fruit have both good and bad aspects. Dried fruit can boost your fiber and nutrient intake and supply your body with large amounts of antioxidants. However, they are also high in sugar and calories, and can cause problems when eaten in excess.

For this reason, dried fruit should only be eaten in small amounts, preferably along with other nutritious foods. They should not be eaten by the handful, because it is very easy to eat too many calories from dried fruit.

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Friday, May 6, 2016

What You Need To Know About Pistachios

The pistachio tree is native to western Asia and Asia Minor, from Syria to the Caucasus and Afghanistan. Archaeological evidence in Turkey indicate the nuts were being used for food as early as 7,000 B.C. The pistachio was introduced to Italy from Syria early in the first century A.D. Subsequently its cultivation spread to other Mediterranean countries. 
The tree was first introduced into the United States in 1854 by Charles Mason, who distributed seed for experimental plantings in California, Texas and some southern states. In 1875 a few small pistachio trees, imported from France were planted in Sonoma, Calif. In the early 1900's the U.S. Dept. of Agriculture assembled a collection of Pistacia species and pistachio nut varieties at the Plant Introduction Station in Chico, Calif. Commercial production of pistachio nuts began in the late 1970's and rapidly expanded to a major operation in the San Joaquin Valley. Other major pistachio producing areas are Iran and Turkey and to a lesser extent, Syria, India, Greece, Pakistan and elsewhere.

Many varieties of pistachio have been developed, because the crop has been grown for several thousands of years. In California some 13 cultivars have been tested, including Kerman, Ibrahmim, Owhadi, Safeed, Shasti and Wahedi (largest nuts of any cultivar). The first nut bearing cultivars tested at Chico, Calif. were Bronte, Buenzle, Minassian, Red Aleppo, Sfax and Trabonella. Kerman is liked by importers and processors for its size, crispness and snap when eaten. A sister seedling of Kerman, Lassen, also produces good quality large-sized nuts. The standard male cultivar is Peters. The Kerman and Peters cultivars are more fully described below.

Kerman
Female. Nut above average in size. Shells split well, are easily opened by hand. Kernel size above average, of high quality, readily shaken or knocked from tree when ripe. Tree vigorous, upright-spreading. Blooms late, produces heavily but biennially. By far the leading commercial cultivar in the U.S. Originated in Chico, Calif. from seeds imported from Iran. 

Peters
Male. Good producer of pollen, its blossoming coinciding with early blossoming cultivars, as well as the later blooming Kerman. Has a tendency to be a loppy, weak grower, especially when propagated on P. vera roots. Originated in Fresno, Calif. by A. B. Peters.

If you are looking for the perfect wholesome gift for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Thursday, May 5, 2016

Pistachio Shells Are Not Just Waste

Nuts like pistachios and raw almonds are a highly nutritious and tasty snack. If you find them to be more than a little moreish, you’re likely to have bowlfuls of empty little shells lying around your home. But doesn’t it seem a shame to throw them all away once the nut meat has been removed? Here’s just a few useful and fun ways you can use the shells of pistachios and other nuts.

Plant Drainage
 Pistachio shells are a hard material with a high surface area, which makes them perfect for using for plant drainage. Make sure you rinse well of any salt, then place in the bottom of your plant pot before adding soil. Pistachio shells will provide the correct amount of drainage to keep your plants healthy and growing in optimal soil conditions.

Clean Your Tools
When ground up, pistachio shells have a coarse, gritty texture which makes them ideal for cleaning. While they may be a little harsh for exfoliating your skin, ground pistachio shells are a great way of removing dirt or dried on mud from gardening tools. Break up the shells using a hammer, then use a coffee grinder to grind them up further. A generous handful added to your usual soap or tool cleaner helps to scrub away at caked-on dirt, leaving them clean and shiny.

Mulch
Whole or ground pistachio or nut shells make very effective mulch. Wash to remove any salt, then place around the base of plants to retain soil moisture and repress the growth of weeds. More finely ground up shells can be placed in the cracks between garden slabs to stop weeds from springing up on patios. I really like using pistachio shells for mulching or in potting mixes. Have had no problems with them breaking down, though they take a little longer because of the high C ratio.

Smoking Meat
Nut shells are rich in oils, which makes them naturally smokey when they burn. Throw a handful on a barbeque grill or in your usual smoker to add delicious flavour to your meat.

Compost
If none of these ideas appeal to you, you can always add your used nut shells to your compost heap, rather than throwing them away. Remember to rinse off any salt which can contaminate soil and kill plants. Nut shells are hard and could take years to fully break down, but mix well into your compost heap and you’ll find they eventually re pay you by contributing to a fine mix of nutrient-rich compost to use around the garden.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Tuesday, May 3, 2016

Chicken And Pistachio "Fried Rice" With Fresh Ginger And Chinese Hot Mustard

Thinking about something very different for diner one night this week? I think you will agree this fits the bill.

Ingredients: 

4 tablespoons Peanut oil
1 pound Chicken breast (skinned, cut into 1/2" cubes)
1 tablespoon Sesame oil
2 tablespoons Fresh ginger, minced
1/4 teaspoon Fresh garlic, minced
3 cups Cooked white rice, cold
1 1/2 cups Pistachios, shelled
1/2 cup Peas
1/4 cup Scallions, chopped
3 tablespoons Oyster sauce
1/4 cup Water
1 tablespoon Chinese mustard
2 tablespoons Soy sauce
Sea salt
1 cup Chinese mustard greens
1 teaspoon Sesame oil
1 cup Fresh mung bean sprouts
2 tablespoons Pistachios, shelled, chopped (for garnish) 

Directions: 

In a wok (or large non-stick fry pan) over high heat, heat 2 tablespoons of peanut oil until oil begins to smoke. Add chicken and stir fry until browned on all sides.Remove and let drain. Meanwhile, add remaining 2 tablespoons of peanut oil and sesame oil into wok and return to high heat. Quickly cook together ginger and garlic for 10 seconds or until fragrant. Add rice, pistachios, peas and scallions and continue stir frying for 2 minutes, stirring often. Add chicken, oyster sauce, water, mustard and soy sauce and let cook 3-5 minutes or until hot throughout. Remove from heat and season with salt if needed.Lightly toss mustard greens in sesame oil.

Serve
Mold warm fried rice onto warm serving plates and garnish with greens, pistachios and bean sprouts.

Yield: 
4-6 servings.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Monday, May 2, 2016

Healthy Pistachios Nuts Add To Your Diet

Pistachios Nuts are a popular snack and an ingredient in both sweet treats and main dishes. If you like to eat nuts, pistachios are one of the healthier options. They are filled with essential nutrients and have a number of health benefits, helping you to control your body weight and lowering your risk for heart problems.

Pistachios contain fewer calories and more potassium and vitamin K per serving than other nuts. A 1-ounce serving of dry-roasted pistachios contains 160 calories, 6 grams of protein, 3 grams of fiber and 15 grams of fat, including only 2 grams of saturated fat. It also provides you with 25 percent of the daily value for vitamin B-6, 15 percent of the daily value for thiamine and phosphorus and 10 percent of the daily value for magnesium.

Snacking on pistachios may help lower your cholesterol. Study participants who consumed a low-calorie diet with either 10 percent of their total calories or 20 percent of their total calories in the form of pistachios for four weeks lowered their cholesterol more than participants who followed the Step 1 diet for lowering cholesterol, according to a study published in the "American Journal of Clinical Nutrition" in September 2008. Pistachios also contain l-arginine, which can make the lining of your arteries more flexible and make it less likely you will develop blood clots that could cause a heart attack, and vitamin E, which makes it less likely your arteries will become clogged with plaque.

If you like snacking on nuts, you can control your weight by limiting your portions. The fiber content of the nuts may make them more filling, helping you to eat fewer calories later on in the day. A study published in the "Journal of the American College of Nutrition" in June 2010 found that participants who consumed 240 calories worth of pistachios for 12 weeks lowered their body mass indexes and triglyceride levels more than those who consumed 220 calories worth of pretzels.

Although most of the fat in pistachios is the healthy unsaturated type, they still contain a lot of calories so you should only eat them in moderation. A study published in 2011 in "Appetite" found that participants ate fewer pistachios if they ate those that were still in the shells instead of shelled pistachios. If you like to snack on pistachios, this can prevent you from eating too many. Choose pistachios that are unsalted to help minimize your salt intake.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391