Orange, thanks to its characteristics, its sugary taste and its aroma, is a fruit that lends itself well to use
in the kitchen. Its use is very varied. From appetizers to desserts, from savory pies to the most renowned
pastry specialties, from first courses to second courses, to side dishes and salads, it flavors and enriches
dishes in an excellent way.
Varieties of oranges with slightly thick skin or larger caliber are used as table oranges and consumed
fresh.
While those with finer skin or smaller caliber are used for pressing and producing fruit juices. It is good
to consume an orange juice immediately immediately after pressing, if possible within 15-20 minutes,
because it retains all its organoleptic characteristics that would otherwise be lost.
The food industry uses oranges for pressing purposes or to produce candied fruit, jellies, dried fruit and
jams.
It is very usual to prepare orange jams at home If the oranges are fresh and especially untreated, you
can also use the zest obtaining an inimitable taste. The oranges used for the jams have a somewhat sour
taste. Depending on the amount of sugar added - more or less sweet jams can be obtained, depending
on your taste -.
These can simply be spread on bread or rusks, perhaps with butter, or used to prepare cakes, biscuits
and tarts with a unique flavour.
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