8 Easy Ideas And Recipes Using Oranges (2024)

FAQs

How to use oranges that are going bad? ›

Turn old oranges into pomanders

Pomanders have been used for centuries to fill small spaces with a delightful fragrance as well as to combat moths. They're also incredibly easy to make. Take a bunch of cloves and stick them into an old orange, covering the whole surface.

The most important product made from oranges in the United States is frozen concentrated juice. Essential oils, pectin, candied peel, and orange marmalade are among the important by-products. Sour, or Seville, oranges are raised especially for making marmalade.

Oranges are a hybrid of two citrus fruit: a pomelo and a mandarin, with 25% of its genome coming from the pomelo and 75% from the mandarin.

Dip a cut orange in coarse, raw sugar and gently scrub your skin with it to exfoliate. “The coarse sugar removes the dead skin and oils and juices from the orange soften the skin,” one Taste of Home editor says. You can try this on your face, hands, and feet.

The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine. Within Europe, the arancia rossa di Sicilia (red orange of Sicily) has Protected Geographical Status.

Mandarin oranges have even more beta-carotene and beta-cryptoxanthin than common oranges, making them excellent additions to your diet. The body turns beta-carotene and beta-cryptoxanthin into vitamin A, which is essential for a healthy immune system, good vision, and normal growth and development.

What is the rarest orange fruit? ›

What's a Spring Honeybell? A unique, very rare, hybrid-orange cross with a taste that's out of this world, best describes our fabulous Honeybells (also known as Minneola Tangelos). They're so rare, in fact, that less than one person in 5,000 has ever been lucky enough to taste this delicious fruit.

If you find yourself with a bounty of our favorite sweet citrus fruits and you run out of orange desserts to make, you can stash your extra oranges in the freezer to enjoy later.

Pack orange pieces into containers. Cover fruit with cold, heavy syrup (40% sugar, see Table 2 in Canning Oranges section) made with excess fruit juice or water. Keep the orange pieces submerged in the syrup by placing a small piece of crumpled waxed paper on top of the fruit in each container.