Growing up, I lived a mere two blocks away from an orange grove. So, when oranges and grapefruits were in season, it was easy to go and pick a few to take back home. Fresh Pride, at 8506 Chesapeake Boulevard in Norfolk, Virginia always offers a selection of seasonal citrus fruit. A few of my favorites are the temple orange for cooking, the naval orange and tangerines for snacking. Oranges and tangerines are always sweet and delicious, when bought at Fresh Pride.
Sweet oranges originally came from China, while tangerines and mandarins came from southeastern Asia. Yet, no matter where these amazing fruits came from, they’re captured in an eye-appealing display, created by Sammy Blount, this store’s produce manager. Upon meeting Sammy, I’ve learned so much about the quality of the fresh produce displayed on the aisles.
The following great recipe, Baked Oranges, comes from my grandmother’s cookbook, enjoy!
One will need an orange per serving, butter, powdered sugar, brown sugar and heavy cream. * One can use stevia or honey, in place of sugar. Wash oranges and place in a saucepan or kettle. Cover with water and cook on medium heat until skins are tender. Drain, slice off tops of oranges and save. Remove cores from each orange. Place oranges in a casserole dish, putting 1 tsp. butter and 1 tsp. of brown sugar in the center of each. Replace top and sprinkle with powdered sugar. Pour small amount of water into casserole dish, just enough to cover the bottom. Put casserole in oven at 350 degrees for about 30 minutes. Pour cream over the top before serving.
For a more nutritional variation, check out the list.