Taste of the Season

 

Oranges

Although juicy oranges can be found almost year-round, the peak season for this fruit is December through June, with most oranges hailing from Florida this month.

Believe it or not, the top producer worldwide for oranges is Brazil. The United States comes in second, with 8.5 million tons produced in 2005. Most oranges in the Central Valley are grown in counties just south of here, with the largest tonnage coming from Riverside County. Fittingly, Orange County used to carry this title, until the building boom of the 1960s leveled many of the groves.

Scott Hudson, San Joaquin County’s agriculture expert, said it just gets too cold during the winter months to grow oranges here. In Kern, Fresno, and Tulare counties, in the southern end of our valley, overnight temperatures don’t typically get as cold, thus preventing freeze.

Not only are they tasty, but oranges are also filled with vitamins. The most notable is Vitamin C, which is important in keeping sickness at bay, something we could all use help with this time of year.

Although you can enjoy the squeezed version in a carton year-round, we enjoy using different varieties of fresh oranges in salads and savory dishes. The most popular variety of orange is the Navel, easily distinguished by the nub on the end. Other varieties that can be found in most grocery stores include the Temple, Blood, and Valencia types.

 

Orange Crab Salad

 
Salad
   2 cups navel oranges (medium), peeled and sectioned
   1 grapefruit (medium), peeled and sectioned
   4 green onions, chopped
   1/2 cup celery, chopped
   1/2 cup pecans, chopped
   1 can (6 oz.) lump crabmeat, drained and flaked
   4 cups  mixed salad greens
   1 can (3 oz.) chow mein noodles

Ginger Salad Dressing
   1/2 cup mayonnaise
   2 tsp. sugar
   2 tsp. lemon juice
   2 tsp. prepared horseradish
   1 tsp. minced fresh gingerroot
 
In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. In a small bowl, whisk together the dressing ingredients. Serve with crab salad. Serves 4.  —courtesy Taste of Home

Chicken and Mandarin Orange Stir-Fry

    3 lb. boneless, skinless chicken breasts or thighs, made ahead of time
    1 Tbsp. vegetable oil
    1 cup frozen, shelled edamame (soybeans)
    2/3 cup mandarin stir-fry sauce
    2 carrots (medium), peeled and cut into julienne strips
    3 cups small broccoli florets
    2 Tbsp. Asian seasoning mix

To finish and serve:
    1 can  Mandarin orange segments
    6 cups hot cooked rice
                sliced green onions (optional)
                coarsely chopped peanuts (optional)

Cut chicken into ½-inch cubes. Heat oil in 12-inch skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink, stirring occasionally. Remove and drain chicken, if necessary.

Heat oil again, and add carrots, broccoli, and seasoning. Cook 3-5 minutes or until broccoli is slightly tender. Add cooked chicken, edamame, and stir-fry sauce. Cook 3-5 minutes or until broccoli is crisp-tender and chicken is hot.

Toss in oranges. Serve with rice. If desired, garnish with sliced green onions and coarsely chopped peanuts. Serves 6.  —courtesy Mountain Mandarin Festival