Oranges are one of the most healthful fruits around -- and one of the most versatile.
On the health side of things, oranges are just chock full of vitamins. Known best for their extremely high vitamin C content, oranges also contain vitamin A, which is an important antioxidant, and B6, which helps with healthy skin and fighting fatigue. Oranges contain potassium and calcium, are a great source of fiber, and may even help lower cholesterol. They also help prevent kidney stones and boost respiratory health, among other benefits. No wonder oranges are listed as a superfood.
Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with 1/8 tsp.
2 navel oranges
1 blood orange
2 tablespoons pomegranate seeds
1/8 teaspoon orange-flower water (optional)
1 tablespoon chopped roasted pistachios
Flaky sea salt (for serving)
Ingredient Info: Orange-flower water, a flavoring extract, is available at liquor stores, Middle Eastern markets, and in the cocktail-mixers or baking sections of some supermarkets.
Using a sharp knife, remove peel and pith from navel oranges, blood orange, and tangerines. Working over a bowl, cut between membranes to release segments into bowl; reserve juice.
Mix citrus segments and juice with pomegranate seeds and orange-flower water, if using. Top with pistachios and salt.
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