Orange Aide

Some healthy recipes, using citrus fruits.

Cardamom Citrus Fruit Salad Recipe

• 1 large ruby pink grapefruit
• 3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
• 1/4 cup honey
• 2 Tbsp fresh lime or lemon juice
• 1/4 teaspoon ground cardamon

Method

1. Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.

2. Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp. Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Serves 4.


Orange Berry Muffins
• Grated zest and juice of 1 orange
• 1/2 tbsp vinegar + 3/4 cup milk, mixed (or 3/4 cup buttermilk)
• 2 large eggs
• 3 tablespoons honey
• 1 stick (8 tablespoons) unsalted butter, melted and cooled
• 1/3 cup sugar
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup frozen blueberries

 

1.Preheat the oven to 400F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

2. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

3. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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