Olga Suchocheva, director of fruit and vegetable purchasing of the Rimi retail chain, says that in winter, delicious and fresh citrus fruits come directly to Lithuania from the orchards of sunny Spain, Italy, Egypt and Turkey. Nutritionist Dr. According to Editas Gavelien, citrus fruits are an excellent source of vitamin C, but also flavonoids that help strengthen immunity.
Depending on the variety, oranges can be sweet or slightly sour. While drinking fresh-squeezed orange juice may seem more convenient and faster to many than eating a whole orange, nutritionist Dr. E. Gavelienė recommends using the whole fruit.
“Any fruit is more useful to eat than to squeeze juice, because useful substances are obtained not only from the liquid part, but also from the solid part, for example, in the form of fibers, which are especially necessary for our intestines.
Citrus fruits are generally classified as high-nutrition products. They are rich in antioxidants and immune system strengthening flavonoids, carotenoids, vitamin C and folate.
Also – various essential oils, trace elements and minerals, for example, calcium and potassium. It’s part of adding citrus fruits to the diet,” says Rimi’s health-friendly nutrition consultant, a dietitian doctor.
Since citrus fruits are not useful, but tasty, you can eat several times at once without noticing. However, nutritionists do not recommend abusing oranges.
“It is recommended to eat about 200-300 grams of various fruits per day, and it is definitely not necessary to increase this amount in the hope of good health results. On the contrary, if you eat more fruits, the feeling of hunger will intensify,” warned E.Gavelienė.
When tasting citrus fruits, you should not forget about the possibility of allergies. According to nutritionists, it is recommended to add citrus fruits to children’s diet after some time due to the risk of allergies. Meanwhile, citrus allergies are rare in adults.
“Although there are different types of oranges, this does not significantly affect their nutritional value. Sweet oranges are often used in food, while sour oranges are used in candies. Oranges can be used in many dishes, main courses and desserts, and their acidity is perfect for marinating meat. In addition, orange peel is rich in antioxidants. Rich, it can be used to make teas or added to confectionary products, advises E. Gavelien.
According to O.Suchocheva, buyers buy a lot of oranges and other citrus fruits in winter. Often, not only these fruits, but also the juice made from them go to the shopping cart.
Oranges and tangerines come to Lithuania directly from the orchards of sunny Spain, and their taste is greatly influenced by the temperature during cultivation.
“Cold gives orange skin and fruits a deep orange shade (otherwise they are green), thickens the peel, and due to temperature fluctuations, sugar production is activated in the fruits, which makes them sweeter,” explains O. Suchocheva. .
Experts also share some tips to help you choose delicious, juicy, and ripe fruit: “Choose oranges that are heavy and have firm, finely textured skin. True, skin color is not an indicator of taste or ripeness. Green oranges are just as delicious as bright oranges. Those that have soft spots or are mushy. Avoid oranges that look (hollow), as this could be a sign of drying out,” advises the director of fruit and vegetable procurement.
Rimi culinary experts invite you to try new dishes at home, so this time they share a recipe for delicious pork ham with the smell of oranges.
Orange roasted pork ham
For 4 times you will need:
For the brine you will need:
- 1 pc. Oranges
- 400 grams of water
- 35 grams of salt
- 15 grams of sugar
- 2 grams of bay leaves
- 4 grams of a mixture of four peppers
- Spice 2 grams
- 5 grams of cloves
- 8 grams of cinnamon sticks
For the pickle you will need:
- 5 grams of spice mix with sea buckthorn and oranges
- Lemon pepper 7 g
How to produce
Prepare the brine: squeeze the orange juice into the water, add a mixture of salt, sugar, bay leaves, allspice, four peppercorns, cloves and cinnamon sticks. Keep the ham in this brine for about a day.
After removing from the brine, rub the ham with a spice mixture of sea buckthorn and orange and chitin peppers. Marinate for another 10-12 hours.
Add some water to the baking tray. Place the ham in a baking bag, then place in the tin and bake for about 10 hours. Bake at 80 degrees. At the end of baking, increase the temperature to 190 degrees and bake for another 15-20 minutes.
Serve the ham with your favorite sauce, vegetables or side dish (potatoes, rice, beans). Ham can be used as pulled meat in salads.
Cold ham, cut into slices, can be used for sandwiches and tortillas. Delicious!