Orange

About

Like other citrus fruits, orange's juice and peel have distinctly different flavors. During processing, peel oil is extracted separately from the juice and sometimes blended back in to boost flavor naturally, and fresh juice deteriorates quickly after squeezing. Orange is the most popular and versatile citrus fruit, a category that also includes mandarins, satsumas, blood oranges, and bitter oranges. Sweet orange has the fruitiest flavor of the citrus family, with hints of mango and pineapple alongside mild spice notes; mandarins share a similar sweet-sourness but with a more herbal zest; blood oranges add a raspberry-like note; and bitter oranges, such as Seville, have a stronger, waxy, lavender-tinged zest that suits marmalade and orange-flavored liqueurs such as Cointreau, Grand Marnier, and Curaçao. Orange-flower water is distilled from bitter orange blossoms, and dried orange peel is used as a flavoring in Chinese and Middle Eastern cooking.

Pairs well with orange

• CiLemonBitter lemon soda gets its bitterness from both lemon and quinine, the compound that also gives tonic water its edge; mixed with orange…
• WoAlmondClaudia Roden's orange-and-almond cake uses nearly the whole orange-zest, pith, membranes, and juice vesicles-boiled until soft, then…
• SpCinnamonCinnamon's essential oils release orange and cedar notes early, followed by clove- or pepper-like heat, making it a natural match for…
• FrAppleApple and orange combine well when the apple is cooked first, one method browns apple segments in butter, caramelizes them with brown…
• RoChocolateOrange zest and orange-flower water have flavored chocolate since at least the 17th century, and the pairing has outlasted older chocolate…
• CiGingerGinger and orange share a spicy-citrusy quality -- Finnish gingerbread spice mixes include Seville orange powder alongside cinnamon, clove…
• MeBeefA bouquet garni of orange zest, bay leaf, thyme and parsley is a traditional addition to slow-cooked beef stews.
• BeMintMint and orange is an uncommon and divisive pairing; some compare the clash to drinking orange juice right after brushing with mint…
• GrAniseThinly sliced fennel and orange is a well-loved chef's pairing, and anise seems to intensify orange's citrus juiciness generally.
• FfVanillaVanilla and orange meet in the American Creamsicle, a vanilla ice cream bar coated in orange-flavored ice, similar to the British Mivvi.
• BrBaconA ham glazed with Seville-orange marmalade balances the meat's saltiness with a deep, bitter tang, provided the marmalade isn't too sweet,…
• GrChiliRipe orange habanero has an aroma reminiscent of passion fruit, apricot, orange blossom and herbs, with tangerine-like sweetness alongside…
• FfHoneyOrange zest simmered briefly with honey and water makes a fragrant syrup, best made with a mild orange blossom honey.
• ChHard CheeseCheese pairs readily with many fruits, and though Cheddar with marmalade sounds unusual, a rich, salty, mature Cheddar balances well…
• CiLimeLime and orange balance tequila's strength in the margarita, one of the most popular mixed drinks in the United States, where sweetness,…
• SuOnionThinly sliced onion and orange make a crisp, attractive salad.
• WoCarrotFrench writer Paul Reboux paired thinly sliced orange zest and carrot, both cut to resemble pine needles, as a garnish for a potato and…
• RoCoffeeOrange and coffee appear together in marmalade, ice cream, tiramisu and homemade liqueurs.
• SpPeppercornBrazilian black pepper can carry hints of orange peel.
• CrRaisinCandied peel and dried vine fruits are commonly sold together for use in enriched breads and fruit cakes, the raisins sweet-sour, the peel…
• CrDateSliced orange and date with a touch of orange flower water and cinnamon (or torn mint and sugar in summer) makes a simple but excellent…
• FrPineapplePineapple's bright sweetness masks orange's more bitter, complex and slightly sulfurous notes.
• FrPlumLekvar, a Hungarian spiced plum butter, is made by slow-cooking pitted plums, often with orange or lemon zest, cinnamon or clove.
• WoWalnutWalnuts and clementine segments combine well in a relish with cranberries, a salad with bitter greens, or stirred into thick yogurt with…
• GrFennelHighlighted as a notable pairing in a 1996 issue of Gourmet magazine, though it is a long-established combination in Italian cooking.
• CrPruneOrange zest commonly flavors dried fruit compotes, and prune and orange combine well in sticky loaf cakes and desserts.
• GrCilantroCilantro's aroma comes largely from decenal, a compound also responsible for the waxy note in orange peel, which is why cilantro is often…
• GrKaleKale and orange are both at their best in the same season and share a bracing bitterness.
• BrOlivePoet F.
• EaRyeSwedish limpa is a spiced rye bread often flavored with orange zest and fennel, eaten at Christmas with preserves or charcuterie.