Oranges are in full season, and it’s time to explore their versatility beyond just juice. Whether you’re in Kolkata or elsewhere, this citrus fruit offers countless possibilities for adding a zesty punch to your meals.
Bibriti Chatterjee recalls her fondness for small oranges, such as Malta and Darjeeling Mandarin, from her school lunch box. These varieties, from blood oranges to Kinnow, are not just for snacking—they can transform your cooking, baking, and drinks.
Blood oranges, with their deep crimson hue and floral taste, are perfect for garnishing cocktails, sorbets, or salads. Home chef Sakshi Sureka notes that their lower acidity and floral notes elevate any dish. On the other hand, Kinnow oranges, with their sweet-tangy flavor, are excellent for healthy munching or adding to marinades.
Malta oranges, slightly difficult to peel but bursting with sweet-sour flavor, are a chef favorite. They shine in baking—think orange upside-down cake or cheesecake—and make an excellent base for cocktails. Similarly, Darjeeling Mandarins, known for their tangy flavor, can be infused in savory curries or paired with baked goods.
Don’t forget the Nagpur orange—its slightly green skin and lumpy texture belie its perfectly balanced sweetness and tangy punch. Ideal for juices, jams, and marinades, this variety makes every dish more vibrant.
So, this season, get creative with your oranges—whether in salads, desserts, cocktails, or savory dishes.
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