Green is Good – Free Sunkist Valencia Orange Caprese Recipe

This is a Sponsored post written by me on behalf of Sunkist Growers for SocialSpark. All opinions are 100% mine.

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Have you ever been to the store and saw an orange that was still green in parts? Did you know that oranges may occasionally “re-green” in warm weather. When Valencias ripen on the tree, they turn a bright orange color but warm temperatures may make their skin reabsorb chlorophyll as they hang on the tree causing the orange color to look partly green—although the outside is green, the inside remains ripe and delicious!

I have some recipes to share with you – as well as some tips to make peeling Sunkist Valencia Oranges easier, but here is a Sunkist Valencia Oranges Re-greening Video that will show you how to do just that (for those that like a more visual aid) along with an explanation why Green is Good.

 

Ok – here is a recipe that I want to try! It looks like something great to serve at my next get-together!

2 Sunkist Orange Caprese Bites with Orange Scented Herb Oil Recipe

TIP: Peeling Valencias is easy: trim a thin slice from each end of the fruit, then set orange on one end. Cut away strips of peel from top to bottom, until all peel is removed

Ingredients:
• 3 Sunkist® Valencia oranges, segmented and zested
• 20 cherry tomatoes, halved
• 1 lb. tub Bocconcini mozarella
• ¼ cup Opal (purple) basil, shredded into small pieces
• 20 whole wheat crackers
• Salt to taste
• ¼ cup fresh rosemary
• ¼ cup fresh thyme
• 1/8 cup fresh oregano
• 1 ½ cups extra virgin olive oil
• 1 Tbsp. black pepper

Instructions: (Makes 10 servings)
• Cut the Bocconcini into halves.

• Zest the Valencia oranges using a micro plane or fine grater and set aside. To segment the oranges, cut off the top and bottom.

• Lay the orange on a flat surface, using a paring knife remove the skin and white pith. Carefully cut and release each segment from between the membranes and set aside.

• In a blender, add the olive oil, orange zest and fresh herbs. Pulse until blended, continue to blend on medium speed until the herbs and zest are finely chopped, add the pepper and pulse quickly. Pour into a jar or plastic container. Leftover oil can be kept refrigerated for up to one month and used as a marinade for fish, poultry or vegetables.

• Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with ¾ cup of orange scented herb oil and season with salt.

• To Serve: Top each cracker with the mixture and serve.

Do your kids like oranges? Mine do! Here is one my kids will love! Here are some tips for the kids

Orange Smiles
Say “Valencia!” Valencias especially good to eat when cut into “smiles.” Cut fruit in half crosswise; then cut 3 or 4 wedges from each half.

My kids are also always begging to make smoothies in the summer! But you don’t have to be a kid to enjoy this nutritionally sound and delicious smoothie!

Orange Banana Smoothies

Fresh juice packs nutritional power and great taste into all kinds of fruit smoothies. Start with 1/2 cup of juice and 1/2 cup of diced orange in a blender. Add a peeled banana, some frozen berries and 1/2 cup of yogurt. Your body will thank you!

Here are some additional Sunkist citrus recipes that you may enjoy!


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