When I think of the best season to enjoy fresh fruit, winter isn't the first one that comes to mind. But that's the wrong attitude! Take oranges for instance-they are juicy, ripe and ready for eating right now in both sweet and savory dishes. And since they're in season, oranges are one of the cheapest fruits per pound in the produce section (less than $1/pound versus more than $11/pound for blackberries).
Oranges are perfect for an afternoon snack (just peel and eat), but I love the sweet balance they add to savory dishes. Here are some of my favorite winter recipes with oranges:
Curry-Roasted Shrimp with Oranges (recipe below): Shrimp, oranges and curry make a great flavor trio. Serve over rice as a main course.
Pork Chops with Orange & Fennel Salad: Fennel-crusted pork chops with a warm citrus-and-fennel salad is a terrific antidote to a dreary winter day. Serve with crusty whole-grain bread or brown rice.
Roasted Halibut with Banana-Orange Relish: Bananas (another cheap ingredient) really stand up to the powerful tang of orange and lime in this accompaniment to roasted fish. Try the relish with other seafood, chicken or steak.
Five-Spice Chicken & Orange Salad: Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient package. Tossed with oranges, chicken and Asian greens, it makes a terrific salad with a complex, layered taste that belies the simple recipe.
Curry-Roasted Shrimp with Oranges
2 large seedless oranges
1/2 teaspoon kosher salt, divided
1 1/2 pounds shrimp (30-40 per pound), peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon curry powder, preferably Madras (see Tip, below)
1/2 teaspoon freshly ground pepper
1. Preheat oven to 400°F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
2. Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Makes 4 servings.
NUTRITION INFORMATION: Per serving: 253 calories; 7 g fat (1 g sat, 3 g mono); 259 mg cholesterol; 13 g carbohydrate; 35 g protein; 4 g fiber; 488 mg sodium; 338 mg potassium. Nutrition bonus: Selenium (93% daily value), Vitamin C (70% dv).
Tip: Madras curry powder is made with a hotter blend of spices than standard curry powder.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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