1 lb. Sea Bass or Grouper filet 1 pack of aniseed or coriander
1 tsp. crushed garlic 2 tbsp rice vinegar
2 tbsp salt 2 tsp soy sauce
1 cup Florida Star Tangerine juice 1/2 onion, thinly sliced
1 tbsp olive oil 1/4 cup carrots, thinly sliced
1 tsp star aniseed 1-2 tangerines, thinly sliced

Preheat oven to 400 degrees. Oil an oven proof cast iron or earthenware pan. Place fish in pan and season with salt and spices (except for pack of aniseed). Place onion, carrots and tangerine on fish. Add tangerine juice and bake uncovered for 20 minutes.

Carefully remove fish from pan. Add vinegar, soy sauce and pack of aniseed to pan and bring liquid to a boil. Pour sauce over the fish and serve.

(Citrus, A History by Pierre Laszlo)


1/2 cup orange juice 2 oranges, rinsed, peeled and cut into sections
2 tablespoons olive oil 1/2 small red onion, thinly sliced
3 tablespoons red wine vinegar 6 cups fresh spinach, rinsed and torn
1/2 teaspoon black pepper 1/4 cup chopped pecans or slivered Almonds (optional)

Combine orange juice, olive oil, vinegar and pepper in mixing bowl and set aside. In large bowl, combine spinach, orange sections, and onions. Add dressing to salad and toss. Top with nuts if desired. Serves 6.


Fresh squeezed Florida orange juice
Champagne or Prosecco
Orange or strawberry slices (optional)

Fill a champagne flute half-way with the sparkling wine. Top off with Florida orange juice and stir gently. Garnish with slice of orange or strawberry.

Variation: add a dash of orange liqueur.


2 oz. bourbon 1.5 oz. Seville Orange juice
8 ml. of 2:1 simple syrup  

Shake, double strain, serve in cocktail glass with a flamed peel.
- from Naked Sushi


2 oz. Absolut Mandrin
3/4 oz. Campari
1 oz. Freshly squeezed Florida Honey Tangerine juice
Orange peel strip to garnish

Shake all ingredients in an ice-filled glass. Strain into chilled martini glasses. Garnish with orange peel.


2 tsp poppy seeds 1/2 tsp honey
3 seedless Ruby Red Grapefruit Pepper to taste
6 cloves garlic, peeled 3/4 lb. Fresh spinach, washed and torn
2 tbs white wine vinegar 1/2 small jicama, peeled and cut into matchsticks
2 tbs olive oil 1/2 red onion, thinly sliced
1 tbs coarse grain mustard

Toast poppy seeds in a small skillet over medium heat until aromatic, about 1-2 minutes, stirring constantly. Set aside. Peel and section red grapefruit over a small bowl to catch the juice, removing any seeds. Measure 1/3 cup juice and set aside. Simmer garlic cloves in a small amount of water until tender, then drain. Combine garlic, vinegar, oil, mustard, honey and reserved grapefruit juice in blender and blend until creamy. Season with pepper. Combine spinach, jicama and grapefruit sections in a salad bowl. Drizzle with dressing, toss and sprinkle with poppy seeds. Serves 6.


1/4 cup butter 1 tsp salt
1/2 cup celery, chopped 1 Scarlet Navel Orange peeled and cut into small pieces
1/4 cup green onions, chopped 1/4 cup almonds
1 cup long grain and wild rice 1 cup water
1 cup Scarlet Navel Orange juice

Cook celery and green onions in saucepan over medium heat until tender. Add rice and continue cooking 4-5 minutes, stirring often. Add orange juice, salt and water; heat to boiling. Reduce heat and simmer, covered, for about 45 minutes or until wild rice is tender. If all liquid is absorbed before rice is done add 1/2 cup additional orange juice. Remove from heat, gently stir orange pieces and almonds into rice mixture. Serves 6.

Note: May use only long grain rice. Reduce cooking time of rice to approximately 30 minutes.


Excellent served with pork, poultry or seafood

2 Honeybell Oranges, peeled, segmented, seeded and cut in pieces 2 small jalapeno peppers, seeded, finely chopped
1 kiwi fruit, peeled and diced 1 tablespoon lemon or lime juice
1 small Florida sweet onion, finely chopped 1 tablespoon vegetable oil

In a 2-quart saucepan, heat oil over medium heat. Add onion and pepper; saute until translucent - about 2 minutes. Remove from heat. Stir tangelos, kiwi fruit, and lemon or lime juice into onion mixture. Spoon salsa into small serving bowl. Cover and refrigerate until cold - about 1 hour. Makes: 2 cups


1 cup Seville Orange juice 1 bulb of garlic minced or crushed
1 tsp coarse salt 1/2 tsp dried oregano
1/2 tsp ground black pepper 1 cup extra-virgin olive oil

Add all ingredients to a blender or food processor and pulse until garlic is pulverized and the mixture has a creamy consistency.

Or, for a more richly flavored marinade,

  1. Mash together garlic, salt, pepper and oregano using the side of a large knife blade (or use a mortar and pestle).
  2. Heat oil in a saucepan over medium heat until it becomes aromatic.
  3. Add garlic mixture to oil and cook just until garlic is soft. Careful, do not burn the garlic.
  4. Stir in the Seville orange juice and cook until heated.
  5. Cool and use right away or store tightly covered in the refrigerator for up to 3 days.

This essential Cuban marinade is great for chicken, pork, fish, beef or vegetables.


1 tbsp canola oil 1/4 cup Marsh White Grapefruit juice
1 piece (2 x 1") fresh ginger peeled and cut into match-stick strips 3 tbsp low sodium soy sauce
1 lb. Boneless chicken breasts cut crosswise into 1/2" strips 1 tsp cornstarch
2 cups broccoli florets 1 cup Marsh White Grapefruit Sections
1/2 cup low sodium chicken broth

Heat oil in 10" skillet over medium heat. Add ginger and cook 2-3 minutes until golden brown, stirring occasionally. Remove ginger and set aside. Increase heat to medium high and add chicken. Cook until no longer pink, stirring constantly. Remove and set aside. Add broccoli with 1/4 cup water and cook until tender crisp. Return chicken to skillet, add broth, white grapefruit juice and soy sauce. In small cup combine cornstarch with 1 tbsp water and add this mixture to skillet. Cook until mixture boils and thickens slightly, stirring frequently. Add white grapefruit sections and ginger and heat through. Serves 4.


2 cups all-purpose flour 2/3 cup sugar
1 1/2 tsp baking powder 2 lg eggs (or egg substitute)
1 tsp baking soda 3 tbs mested unsalted butter or margarine
1/2 tsp salt 1 tbs grated orange zest
2/3 cup non-fat plain yogurt

Syrup

1/2 cup Florida Temple Orange Juice (or orange juice of choice) 1/4 cup sugar

Preheat oven to 350 degrees. Butter an 8 1/2" x 4 1/2" non-stick loaf pan. Sift flour, baking powder, baking soda and salt into a bowl. In a separate bowl, whisk yogurt, sugar, eggs, butter and orange zest. Add liquid and dry ingredients, and stir well. Transfer batter to loaf pan, smoothing top, and bake for 45 to 50 minutes, or until skewer comes out clean.

While bread is baking, combine orange juice and sugar in a saucepan. Bring mixture to a boil over moderate heat while stirring, and simmer for 1 minute. Keep syrup warm. Make holes in top of bread with a skewer and brush with syrup. Let stand in pan for 10 minutes, then invert onto rack. Poke holes in bottom and sides with skewer, and brush with remaining syrup. Let bread cool, and wrap in plastic and foil overnight. (Makes 1 loaf = 17 slices.)

NUTRITION FACTS PER SERVING (1/2" SLICE): 127 calories, 3 g protein, 23 g carbohydrates, 3 g fat (21% of calories) 1.5 g saturated fat, 31 mg cholesterol, 155 mg sodium, 0.5 g dietary fiber, 4 mg vitamin C.


4 large seedless Valencia Oranges 1 1/2 tsp baking powder
8 tbs brown sugar 1/4 tsp salt
1/8 tsp nutmeg 1 egg
1/8 tsp mace 1/3 cup milk
1/4 tsp cinnamon 1/4 cup 2 tbs olive oil
1 cup flour 4 tbs mustard

Peel and section oranges and set them aside. Combine 1/2 the brown sugar, nutmeg, mace, cinnamon, flour, baking powder and salt in a bowl. Blend 2 tbs oil, well-beaten egg and milk and add to dry mixture. Add flour or milk if needed to get thick batter that can coat orange pieces. Chill batter for 1 1/2 hours.

Heat remaining oil in skillet until hot but not smoking. Dip orange sections into batter to coat and fry until browned. Serve warm with mustard and remaining brown sugar.


1 lg egg 1/8 tsp ground cinnamon
2 lg egg whites 1 tbs vegetable oil
1 tbs low-fat milk 4 slices whole wheat toast
1 tsp grated orange zest Florida orange slices (recipe below)
1/2 tsp vanilla extract

In a shallow bowl, beat egg, egg whites, milk, orange zest, vanilla extract and cinnamon until blended. In a large nonstick skillet, heat oil over medium heat. Dip bread in egg mixture and add to skillet. Cook, turning once, until browned on both sides (3 to 4 minutes per side). Serve hot with Florida Orange Slices.

Florida Orange Slices

2 seedless Florida oranges, peeled (white pith removed), halved and sliced into rounds (not segments). 2 tsp sugar
1/2 tsp vanilla extract

In a small bowl, combine Florida orange slices, sugar and vanilla extract, tossing to coat. Let stand one hour.

NUTRITION FACTS PER SERVING (1/2" SLICE): 157 calories, 6 g protein, 23 g carbohydrates, 5 g fat (28% of calories), 0.8 g saturated fat, 53 mg cholesterol, 205 mg sodium, 2.8 g dietary fiber, 35 mg vitamin C.


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Florida Fruit Shippers® is a registered trademark of Vegetable Kingdom Inc.