A luxury citrus fruit
It is no secret that orange belongs to the citrus family, like lemon, grapefruit, clementine and bergamot. However, it stands out through its size and colour, as well as its flavour that is both sweet and slightly tangy. Most likely originating in China and preceded by its cousin, bitter orange (from another type of orange tree, the bitter orange tree), sweet orange appeared in Europe around the 15th century to great acclaim: its benefits, sweetness and zesty flavour appealed to every palate, especially those of aristocrats and kings, who even had orangeries built to grow it in tubs. Before becoming widely available in the mid-20th century, orange was a luxury fruit, notably considered a magnificent Christmas gift.
A multitude of variations
This juicy citrus fruit offers many possibilities for use. Delicious on its own, alone or in a fruit salad, it also perfectly enhances savoury dishes – from meat and fish to vegetables – as well as sweet ones (think desserts and other pastries). It is also the most consumed fruit in the world in juice form. Did you know? To prepare orange segments and cut them into what are known as “supremes”, they are stripped of their skin as well as the thin, white, bitter layer surrounding them, known as the “zest”. Orange pairs harmoniously with mint and dried fruits, such as dates and prunes. And what about its irresistible pairing with chocolate, especially when candied and made into orangettes?
Candied or in jam, orange reveals its benefits
To make these famous candied fruits, in whole slices or sticks, great care is taken to always retain the orange peel. Renowned for its nutrients and benefits, it adds a slight touch of bitterness to the sweet treat, delicately balanced by the sweetness of orangettes. Orange peel, also ideal for making marmalades and other jams (with delicious pieces left in), can also be used in different forms: simply dried, grated, ground into powder or even infused. Irresistible in certain teas, it enhances Kusmi Tea’s Euphoria blend (accompanied by maté and chocolate), as well as the famous Tsarevna, the house’s iconic Christmas recipe (where it is accompanied by vanilla, almonds and spices).
What if we put orange in the spotlight on our tables, to add vitamins to our festive evenings and offer us a burst of sunshine while we await the return of warmer days?