Add a bright, nutritious taste to summer | news

When families fire up their grills and turn to popular summer recipes to fill meals, nutritional issues are often not the focus. However, this does not have to be the case. This year, you can rethink traditional seasonal menus by opting for mains – and even desserts – that offer healthier yields by using ingredients like whole oranges, which offer a variety of nutritional benefits.

When you add an ingredient like California Valencia oranges to your family’s dishes, you’re adding a rich source of vitamin C (70% of the daily value) and an excellent source of folate (20% of the daily value) to your seasonal spread. As a balanced balance between sweet and tart, the extra juicy oranges reach their peak in summer and are perfect for warm weather recipes, for juicing or as a portable snack on the go.

In addition, their anti-inflammatory properties support the body, especially when outdoor activities increase in warm weather. The potassium found in oranges also helps support cell function, healthy blood pressure, bone health, and hydration.

When it comes to meal planning, oranges are a very versatile fruit that can be added to both sweet and savory dishes, as well as beverages, cocktails, sauces, frozen desserts, smoothies, and more. To add depth of flavor and abundance of nutrients to dishes, add a pinch of peel, segments, or freshly squeezed juice, or even grill the fruit to bring out the flavor.

Try pairing them with glazed beef kebabs with oranges and harissa for dinner, or end your meal with a refreshing sweet treat like orange ice cream that the whole family can enjoy.

By adding the sweetness of oranges to your warm weather menu, you can add fresh flavor while rethinking family favorites. Visit for more information on California oranges.

Beef kebabs with orange and harissa glaze

1/2 cup California Valencia orange juice, freshly squeezed

2 Californian Valencia oranges, peeled and sliced

2 tablespoons of harissa paste

1 tablespoon of fresh mint leaves, roughly chopped

2 cloves of garlic, finely chopped

8 ounces beef tenderloin, cut into 2-inch cubes

1 green pepper, cut into 2-inch squares

1 red onion, cut into 2-inch squares

In a mixing bowl, mix the orange juice and zest, harissa, honey, oil, mint and garlic; mix well.

Add beef cubes and toss to coat; Marinate in the refrigerator for 2 hours.

Form kebabs with long skewers, alternating beef, bell pepper, onions and broccoli on top.

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Preheat the grill to medium heat.

Season the kebabs with salt and pepper to taste. Grill until the vegetables are through and the beef has reached the desired degree of doneness.

Serve on the couscous bed and top with tangerine chutney.

Orange Ice Cream

2 cups California Valencia orange juice, freshly squeezed

2 tablespoons of glucose syrup or corn syrup

1/4 cup non-fat dry milk powder

2 Californian Valencia oranges, only peel

California Valencia orange slices for garnish

Prepare a vessel or unit for making ice cream, e.g. B. an old-fashioned mixer or an ice cream maker with a motor.

Reduce orange juice to 1 cup; Ice to cool down.

In a saucepan over medium heat, mix the milk, cream, vanilla pod and seeds, and glucose syrup while hot; take it off the stove. 30 minutes steep.

Mix powdered milk and sugar in a bowl. Pour dry mixture into hot cream mixture. Whisk to combine. Return the mixture to medium heat.

Mix egg yolks and orange peel in a separate heatproof bowl.

Pour the hot mixture over the egg yolk and peel in small increments. Mix vigorously when pouring.

Remove from heat and pour through a fine sieve. Hand mix until smooth.

Freeze immediately. Add the cooled, reduced orange juice. Mix by hand to combine.

Spin and freeze, then follow machine or jar instructions to make ice cream.

Serve with orange slices.

Source: California Citrus Growers

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