(BPT) – Your health is top of mind, so you’re always looking for simple ways to stay well, such as receiving vitamins through fresh citrus. To support your immune system, it’s important to make mindful choices about what you eat, so you feel your best. Plus, eating wholesome foods like oranges provides fresh flavors that satisfy taste buds.
Many fresh citrus fruits are packed with vitamin C, which is known to support overall wellness. One of the simplest ways to incorporate vitamin C into your diet is by choosing fresh, in-season citrus like Sunkist® Cara Cara oranges. Be sure to look for fresh options from your local grocer and get creative incorporating citrus into your meals.
To help you get the most out of your citrus, the experts at Sunkist are sharing some tips and tricks:
1. Look for heavier fruit
When shopping for citrus, choose fruit that smells fresh and feels heavy for its size. The heavier the fruit, the juicier it is.
2. Store fruit in the refrigerator
You can keep fresh citrus longer by storing it in the refrigerator at a temperature below 42 degrees F. Stored properly, fresh citrus can last up to three weeks.
3. Plan ahead when cooking
When it’s time to use it, make sure your fresh citrus is room temperature to ensure you get the most juice.
4. Use the whole fruit
From the zesty peel to the juicy flesh, the whole citrus can be used in your cooking and baking. Look for new recipes that feature different types of citrus to keep meals interesting.
5. Explore different citrus
When it comes to the fresh, vibrant flavors of citrus, it’s fun for the whole family to explore different varieties. Try Navel oranges, Blood oranges, Cara Cara oranges, Minneola tangelos, California mandarins, lemons and grapefruit.
These colorful varieties earned the GUINNESS WORLD RECORDS® title for the largest display of citrus fruit on Wednesday, Jan. 26, 2022, from Rouses Markets and Sunkist Growers. It took over a dozen produce merchandisers eight hours to build this enormous display that weighs in at 40,013 pounds, featuring over 100,000 individual pieces of citrus.
“The start of the new year brings with it a desire to eat healthier, and vitamin C and other key nutrients are top of mind for so many consumers,” adds Jim Phillips, President and CEO of Sunkist Growers. “Sunkist Growers is excited to join forces with Rouses Markets in achieving a new world record with the largest display of citrus. Shoppers can enjoy this record-breaking fruit, as the 40,013 pounds of oranges, lemons, grapefruit, Sunkist California mandarins, and Minneola tangelos were distributed to over 60 Rouses Markets locations following the event.”
‘World records are a fun way to promote produce,’ says Donny Rouse, CEO of Rouses Markets. ‘Citrus is a big part of our Eat Right with Rouses program, and our in-house registered dietitian was on hand to discuss citrus nutrition, and the health benefits that citrus can provide. We invite everyone to be a part of the celebration, as the record-breaking fruit made its way to over 60 Rouses Markets locations following the event.’
Need inspiration for how to use citrus? Peak-season Cara Cara oranges are the bright and flavorful star of this Citrus Salmon Sheet Pan recipe that is healthful, flavorful and on the table in about 30 minutes. Plus, Cara Cara oranges are packed with vitamin C, with one orange providing 100% of the daily recommended amount of vitamin C.
Citrus Salmon Sheet Pan recipe
Sheet pan salmon ingredients:
1 pound salmon
2 cups broccoli florets
1 small sweet potato, cubed
2 cups asparagus, cut into 1-inch pieces
Citrus glaze ingredients:
1 Sunkist Cara Cara orange
1/4 cup soy sauce
1 tablespoon honey
1/2 teaspoon salt
3 garlic cloves, minced
Directions for glaze:
Cut the Sunkist Cara Cara orange in half and slice half of it into thin slices. Large slices can be cut in half.
Add to a bowl and combine with soy sauce, honey, salt and garlic cloves. Mix well and set aside.
Directions for salmon:
Preheat oven to 400 degrees F.
Line the sheet pan with parchment paper.
Coat the sweet potatoes with some oil, salt and pepper and bake for 5-7 minutes.
While the sweet potatoes are baking make the citrus glaze.
Remove potatoes from oven, add veggies and mix well.
Create a middle section to add the salmon.
Pour the glaze on top and bake for another 15-18 minutes until salmon is cooked.