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Sicilian Avocado by AranciaBellino, everything you need to know about the preservation and ripening of
this wonderful fruit.
Our Sicilian avocados are shipped very shortly after harvesting, which takes place in an avocadeto
located on the slopes of our Etna volcano.
Avocado is a very particular fruit, as it begins its ripening process only once it is harvested, and reaches
complete ripeness after about 10 days; for this reason, AranciaBellino Sicilian avocados will most likely
arrive on your tables still not very ripe and unripe.

But don't worry, with our advice you can enjoy them sooner than expected! In fact, there are some
"tricks" to speed up the ripening of the fruit:
1. Leave it out of the fridge at room temperature.
2. Insert it inside a paper bag with more fruit, the most recommended fruits are apple and banana. In
fact, avocado matures thanks to ethylene which it begins to produce immediately after harvesting;
apples, bananas, pears, kiwis, etc. behave in the same way, and this is why putting them together in a
bag increases the concentration of ethylene, greatly speeding up maturation!

How to understand when Sicilian avocado is ripe?
1. Exert light pressure on the fruit: initially the avocado is hard, when you start to feel it soft, the
avocado will start to be ready.
2. Appearance of black specks on the skin of the fruit: if you notice the presence of specks on the skin,
the avocado is most likely ready to be enjoyed: the rapid and excessive spread of the specks is a sign of
excessive ripening of the fruit. Do you want to speed up the ripening of the Sicilian avocado? Here are
some tips.
3. Some varieties change color when the fruit is ripe. Our Hass avocado will turn a purple color when the
time comes to consume it!
Do you want to slow down the ripening of Sicilian avocado and therefore preserve it for longer?
Simply place the avocado in the fridge, possibly inside a zipped food bag after letting the air escape, the
cold temperature will slow down the ripening process.

Have you cut Sicilian avocado but it's not ready to be consumed, or do you simply not want to consume
it all at once?
Follow these tips, valid for both unripe avocados and already ripe avocados: what changes will only be
the storage times (2-3 days for a ripe avocado, 3-4 days for an unripe avocado).
1. Arrange the avocado slices on a sheet of kitchen paper
2. Brush the avocado with lemon juice by AranciaBellino, the juice will prevent the pulp from oxidizing
and darkening
3. If you have cut the avocado into several parts, recompose them
4. Carefully wrap the Sicilian avocado with cling film (you can also use a vacuum bag)
5. Store the avocado in the fridge

Can Sicilian avocado be frozen?
Absolutely yes! an unripe avocado lasts up to 5-6 months in the freezer, a ripe avocado, up to 3-4
months, follow these tips:
1. Cut the avocado in half
2. Remove the stone
3. Gently remove the peel
4. Brush with lemon juice
5. Wrap everything in food film or vacuum bags
6. Freeze your Sicilian avocado.

We hope that this information could have been useful to best enjoy our Sicilian Avocados by
AranciaBellino!

Pomegranate is a juicy and healthy fruit, it's a shame that due to its composition it is not easy to cut and
serve it. For this reason, we at Aranciabellino want to recommend three methods to do it practically and
to bring it to the table and eat it without feeling in difficulty.

Method 1
First, cut the pomegranate cap on the flower side. Then, crush the pomegranate with your hands and
roll it on the table. Lastly, make light incisions, beat with a spoon, causing all the seeds to spill!

Method 2
Since not everyone likes to eat the beans, we suggest a second method that many do not know to
consume this fruit. Cut it in two and squeeze it just like an orange and drink the juice! A recharge of
vitamins and an elixir of life!


Method 3
This method allows you to present the pomegranate on the table very well. Cut the cap, cut the peel at
the white skin, forming segments. Gently spread the pomegranate, remove the skins and it is ready to
eat!

Aranciabellino wants to offer you a very healthy and beneficial autumn fruit, the Wonderful Sicilian
pomegranate for juice, directly from producer to consumer.

It is an excellent antioxidant, and therefore prevents aging. It is an ally of the heart and arteries because
it helps to keep cholesterol levels low. It is anti-inflammatory and also makes a valuable contribution to
food diets. In fact, drinking a pomegranate juice a day, for breakfast or as a snack, facilitates weight loss.

There are several ways to obtain an excellent pomegranate juice and Aranciabellino wants to suggest
them to you. You can use a centrifuge or extractor by inserting the shelled beans into the appropriate
container.

Alternatively you can use a simple blender, blend the beans without the external peel and filter with a
strainer to remove the seeds from the juice.

But you can also very well use a traditional juicer. The fruit is divided into two parts and squeezed as if it
were being made with oranges, obtaining a seedless juice.

In some cases, to obtain a sweet juice, Aranciabellino recommends using well-ripe fruits, but if it is a
little acidic, add a teaspoon of sugar or honey to obtain a more delicate flavour.

The Navel orange is the first Sicilian orange to open the citrus harvesting season:
The maturation of Navels, in fact, begins in the most early areas at the end of October and continues
until January.

Navels (also called Naveline, Navelline, Novelini, Novellini) are oranges with blonde pulp, medium skin
and easy to peel, moderate juice yield and a sugary flavour.

Navel oranges were developed for the first time in Brazil, in San Salvador de Bahia, where a traveler
found them in a Benedictine monastery and after falling in love with them brought with him the sprout
which he began to graft on Magnolia Street, in California and subsequently arrived in Sicily.
Their shape is elongated at the ends, almost "ovoid" and, the characteristic that distinguishes it, is its
"navel" placed at the base of the fruit: this peculiarity is due to the fact that it contains another small
twin orange inside, trapped in the rind.

Thanks to the particular vocation of the soil, the Navel Bellino orange has managed to express itself at
its best, particularly distinguishing itself for its sweet and sugary flavour, the absence of seeds and a
thick and soft skin, with a moderate juice yield, given that the variety Navel is, in general, a more fibrous
variety than the others.

The name "Navel" comes from the English "navel", precisely because of the twin orange trapped inside
it, in Sicily the name is also attributed to its ripening period, the name "novellino" in fact, recalls the
word "novello ", new, it is in fact, as we have said, the orange that opens every new citrus season.
You can purchase navel oranges online on our store, receiving them at home within 48/72 hours

Today we are preparing a historic and important dish, duck with orange!
Orange duck (in French, Canard à l'Orange) is undoubtedly one of the most iconic dishes of French
cuisine. A balanced dish, where succulent meat meets the freshness, acidity and sweetness of Sicilian
oranges. But what is the history of this dish? How did he become so famous? Let's discover together the
roots of this delicacy which has spanned centuries of gastronomic tradition.
Although it is considered a dish of French origins and is a very popular dish in France, many scholars
believe that orange duck has Florentine origins, in fact we already have evidence of this in Florentine
recipe books starting from the fifteenth century. The dish was called duck with orange apple and in fact
the orange apple, or sweet orange was the main ingredient. At that time, orange was considered a noble
fruit and was used in many preparations in courts throughout Europe.
Legend has it that Catherine de’ Medici exported the recipe to France on the occasion of her marriage to
Henry of Valois, future King of France, as she was dissatisfied with the French cuisine. Furthermore, it
seems that in France they did not yet use forks and it was Catherine herself who brought them from
Italy.
Truth or legend, it is certainly a wonderful dish that we will try to prepare! For this recipe we thank
Nicco from La Cambusa di Nicco, we invite you to browse his channel for this and other recipes!
To prepare this recipe it is important to use fresh and excellent quality oranges, which we recommend
you purchase from producer to consumer in the aranciabellino.com store, they will be collected and
shipped to your home. You can use both blonde and red oranges. Sicilian blood oranges, especially once
ripe, are sweeter and therefore can be more suitable for this type of preparation.

INGREDIENTS
1 duck breast
1 orange with edible skin
1 tablespoon chestnut honey
Garlic, rosemary and bay leaves
Salt and pepper


To begin with, you need to prepare a sauce over a low heat. In a small pan, pour the orange juice, honey
and a few orange peels. The sauce must thicken and caramelize.
At this point we can put it in the pan, on the fat side, with garlic, rosemary and bay leaves. After a few
minutes the fat will have toasted slightly and we can turn it upside down and add the orange sauce with
the peels which in the meantime will have reduced.
For an optimal result you need to finish cooking in the oven at 150 degrees for about 10-15 minutes. If
you have a probe thermometer, the ideal is when the heart has reached about 60 degrees. At the end of
cooking the meat will appear pink and juicy.

Sicilian blood orange chicken is a dish that combines the delicate taste of white meat with the
freshness and sweetness of citrus fruits, creating a perfect combination of flavors. This refined yet
simple to prepare dish is ideal for a Sunday lunch, a special dinner or an occasion to share with friends
and family. If you are looking for a dish that surprises your guests and conquers even the most
demanding palates, Sicilian blood orange chicken is the perfect choice!
To prepare this recipe it is important to use fresh and excellent quality oranges, which we recommend
you purchase from producer to consumer in the aranciabellino.com store, they will be collected and
shipped to your home.
For this recipe we thank Cookist, we invite you to visit their Youtube channel and the recipe in their
blog, you will find many other recipes!

INGREDIENTS
Extra virgin olive oil
1 clove of garlic
Rosemary
7 pieces of chicken (thighs or thighs)
100ml of white wine
Salt
Pepper
140ml of Sicilian blood orange juice corn starch

Brown a drizzle of extra virgin olive oil, a clove of garlic, rosemary and the chicken pieces in a pan for a
few minutes.
Salt, pepper and add approximately 100ml of Arancia Bellino Sicillian blood orange juice and 100ml of
white wine, leave to cook for 30-40 minutes over low heat.
After this time, the chicken will be soft and juicy and can be set aside. Now we take care of the sauce,
add another 70ml of Sicilian blood orange juice, corn starch and a few citrus peels and let the sauce
thicken for a few minutes over low heat.
When the sauce has shrunk, plate, decorating the dish with thin slices of Sicilian blood orange Arancia
Bellino. For a crunchier dish you can add a little Sicilian almond grains.
Bon appetit! Let us know in the comments and send us photos of your preparations in our Instagram
account