Friday, January 4, 2019

Top 8 Reasons to Buy Honeybells

There are certain things in life that are worth waiting for. Florida Honeybells, with their short but very delicious season, are definitely one of those things.

Never had a Honeybell? These unique citrus fruit are more than a little different from the typical oranges and tangerines most of us are familiar with.

What is a Honeybell?

To start with, these aren’t oranges at all. The Honeybell is actually a tangelo—a word that combines “tangerine” and “pommelo.”

What’s a pommelo, you ask? The pommelo was basically the original grapefruit. The grapefruit variety used to create the Honeybell was the White Duncan. This fruit has gone out of favor for being seedy, but was well known for its incredible favor.

What Honeybells Look Like

When the Duncan was crossed with a tangerine by a savvy citrus grower, the result was the Honeybell—a distinctive, bright orange, super sweet and juicy fruit with an unusual “bell” at one end. This fruit hit the market in the 1930s, and it’s been popular, yet rather hard to come by, ever since.

Why They’re So Hard to Find

You see, Honeybells have a very short season, and they’re generally only grown in a small area of Florida. Supply is small, and they often can’t be found in stores because they get bought up by special companies like ours. Once they’re gone, they’re gone. (Recently, a few California growers have also started growing Honeybells. We know we’re biased, but we don’t feel the CA climate is the best for this variety; read reviews yourself and draw your own conclusions.)

That’s the background of this delicious fruit—a favorite of gourmets, Florida natives, citrus growers, and people who just love good fruit for many years. Not yet convinced that you ought to try these sweet juicy, delectable treats? We’ve got 8 great ones below.

1. They’re beautiful

If you haven’t ever seen a Honeybell in person, you may not realize how gorgeous they are! These are some of our most giftable fruit--not just because of their delicious taste, but due to their appearance. Their color isn’t just orange…it’s a deep, almost fiery red-orange. And since we hand clip each one from the tree to keep the “bell” intact, they’ve been treated with a lot of gentleness. 



2. They’re unusual

If the classic “oranges and grapefruit” basket isn’t exciting you as much anymore, then Honeybells are the way to go. With their unusual appearance and out of this world flavor, there’s really not much typical about them.

3. They’re “classic Florida”

Are you a Floridian who wants to send a taste of the sunshine state to some out-of-staters? Want to rub it in about how beautiful it is here in January, while your friends and relatives are digging their cars out of the snow and cursing? (Just kidding.) Honeybells are the perfect taste of the real Florida.

4. They’re fun to cook with

Just like our other citrus, Honeybells are fun to cook with and make an especially great addition to green salads and fruit salads. Their abundant juice also means they can be used in marinades and dessert recipes. (Check out our Pinterest page for tons of recipes using Honeybells and other Florida citrus.)

5. They make wonderful juice

Most of us probably haven’t tried Honeybell juice, in part because it might seem like a sin to juice these fruits when they’re so delicious to eat out of hand. But if you can stand to give up a few to the juicer, you’ll find that the flavor of Honeybell juice is absolutely outstanding.

6. They’re great for you

Just like all the citrus we sell, Florida Honeybells are incredibly healthy for you, as well as being delicious. Citrus is high in vitamin C, fiber, folic acid, and potassium, supporting the immune system and heart and digestive health. People who take medications known to interact with grapefruit will be happy to hear that even though Honeybells are a tangerine-grapefruit cross, they do not contain the substance that causes medication interactions.

7. They’re easy to peel

Honeybells are a “zipper skin” variety of citrus, meaning that the skin comes right off in a jiffy, just as though it had a little zipper you could unzip. Though I don’t mind the occasional bit of work to peel citrus, I have to admit that an easy-peeling fruit is a pleasure.

8. They just might be the most delicious citrus you’ve ever tasted

Ok, this is subjective. Some of us are “grapefruit people” and can’t get enough of the sweet-tart, luscious Ruby Red. Others prefer the classically rounded, deep flavor of a Temple. And many of us love the little-known Page orange (sadly, we’re still bringing our Page groves back to life here after Hurricane Irma). But many citrus lovers do think the Honeybell is the absolute best-tasting citrus there is. Can you deny yourself the chance to try one? We didn’t think so. But remember, the season (in January) is VERY short.



Buy Florida Honeybells

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Tuesday, December 11, 2018

Why Buy Seville Oranges? This Expert Marmalade Maker Knows!


Veda Karlo, of New York City, is a long-time customer of Florida Fruit Shippers who enjoys making her own marmalade using our Seville oranges. She has become so interested in the hobby that she regularly enters her marmalades in contests, including the World’s Original Marmalade Awards contest, held annually in Cumbria, England.

Though marmalade can be made with other types of oranges, this famous, bittersweet orange preserve is traditionally made with Seville oranges for the best flavor. This type of orange is rarely found in stores, so online purveyors like Florida Fruit Shippers are the perfect way to buy. We had a chance to interview Veda about this fun and intriguing hobby.

Seville Oranges, also known as 'marmalade oranges' or 'bitter oranges'. Photo by A. Barra [CC BY-SA 4.0]

How much marmalade or jam do you make per year, and how many kinds do you typically make?
I make about 500 pints of jam in the summer, and an equal amount of marmalade in the winter. I make over 50-60 kinds in one year, since I often experiment with new combinations while making old favorites as well. I haven't sold a jar ever, so as to maintain my amateur status! Instead, I give the jars away to all my family and friends and donate the rest to charity sales.

Preserves travel really well, and mine go all over the world. Their long shelf life makes them an ideal gift. I have cases of jam and marmalade under every bed in my apartment, just waiting to be transferred to a new home.


How do you like to use your marmalades?
I have always loved baking, and the ideal partner for bread is jam or marmalade. Marmalade also makes an ideal topping for yogurt or cottage cheese, a great filling for cakes and cookies, and a good addition to ice creams and sauces. It also has savory uses, such as marinades or glazes. Seville orange marmalade also finds its way into some great cocktails.


Can you describe the Marmalade Awards?
The English love jam and marmalade, and the stores there offer hundreds of different varieties. Above all, they prize Seville orange marmalade. (Winston Churchill even allowed the transport of Seville oranges during the blockade in World War II, feeling them necessary to the morale of the war-torn English people.)

The Marmalade Awards and Festival, now in its 13th year, happens during National Marmalade Week. Only the English would go that far in celebration of marmalade! Over 3,000 entries make their way to Cumbria from over 50 countries. The judging and awards ceremony are held at the beautiful Dalemain historic mansion in Penrith.

My daughter and her husband moved to London two years ago, so we get to visit them three times a year. Over the last five years, I have been able to travel to the festival three times, where I have enjoyed meeting others who are interested in making good marmalade. The Q and A sessions are very intense, and the display of 3,000 jars is an impressive assortment, especially when you consider that this all really starts from just 3 basic ingredients: citrus, sugar and water. I am proud to say I have won gold at Dalemain for every category I have entered!


Tell us more about your Seville Orange, Cranberry and Horseradish Marmalade, which won the “Most Inventive” prize at the Marmalade Awards last year. How did you come up with this recipe?
Orange and cranberries are common companions for Thanksgiving, and horseradish is so very English, so I thought the three combined would make a great savory marmalade. It sounds like an odd trio, but the combination is quite distinctive and useful for cold cuts, roasts, and glazing vegetables.


Why do you use Seville oranges in your marmalades?
I thank those who have kept those Seville orange groves alive. I understand they make great root stock for other table oranges, but I like to think that I am getting the descendants of those brought over by the St. Augustine friars in the 1700s to Florida. Florida Seville oranges have the best and most authentic flavor and taste, compared to the CA oranges, which might be other varieties, though all are marketed legitimately under the name “Seville.”


Why do you choose to order your Seville oranges online?
I have lived on the upper east side of Manhattan for almost 50 years, which is not farm country. I do have access to spectacular local produce at the GrowNYC's Farmers Green market at Union Square, where I have shopped for many years and have volunteered on Wednesdays for over six years. However, we do not have citrus in NY state, except for a few trees in greenhouses on Long Island.

Ordering online is the perfect answer for everyone, no matter where one is living in the US. Few supermarkets carry specialty citrus, and even if they do, the fruit has been processed and is not at optimum freshness. I tried several options, but Florida Fruit Shippers has been the most reliable and cooperative in providing the citrus for my Seville marmalades. I order about 4-5 (4-tray) boxes each winter, and the company has been great about staggering the shipments, as I can only deal with one box at a time. Having the fruit delivered to my door is fantastic.



What advice do you have for someone making orange marmalade for the first time?
Seville orange marmalade is the ultimate marmalade, and requires some dedication to make a decent batch. For newbies, I would recommend reading Christine Ferber’s books and Rachel Saunder’s Blue Chair books. Making marmalade is easy, but requires some time.

The process is very flexible, and is best spread over several days so the project is not too daunting. I watch BBC series while I sliver the citrus. Then I put it aside to soak overnight to release the pectin and reduce bitterness, and cook it whenever it is convenient on the third day.

Do you have a marmalade recipe you can share with us?
Here is a simplified recipe for Seville Orange cranberry horseradish marmalade. It’s great for Thanksgiving turkey or Christmas ham!


Seville Orange Cranberry Horseradish Marmalade
2 lbs. Seville oranges (5-6)
2 lbs. fresh cranberries
1/2 lb. lemons (2)
1/4-1/2 lb. fresh horseradish root, depending on sharpness desired
4 lbs. sugar

Directions:
  1. Wash and juice Seville oranges.
  2. Refrigerate juice.
  3. Cover skins with water overnight to remove some of the bitterness.
  4. Next day, drain off water and add more fresh water to cover skins and simmer for 2 1/2 hours covered, until very tender.
  5. Cool. Scrape off membranes and some of the white pith, and discard along with water.
  6. Cut cooked orange peels into fine strips or chop coarsely in food processor.
  7. In large pot, combine oranges, reserved orange juice, cranberries, 1/2 c. water and sugar.
  8. Stir to dissolve sugar.
  9. Bring to a full boil and stir occasionally until cranberries pop, about 4-5 min.
  10. Meanwhile, squeeze lemons.
  11. Grate peeled horseradish directly into lemon juice to preserve sharpness.
  12. Add to pot and boil another 2-3 min. until mixture reaches 220 F on a candy thermometer.
  13. Turn off heat, and skim off any floating scum.
  14. Pour into sterilized jars and cover with lids and rings.
  15. Process in boiling water bath for 5 minutes for long term storage, or just refrigerate for 2-3 weeks.
  16. Cool undisturbed for a day.

For more about Seville oranges, take a look at our blog on this fruit: The Magic of The Sour Seville. And if you’d like to try your own hand at marmalade (or one of the many other recipes that call for Sevilles), you can order Seville oranges from Florida Fruit Shippers.


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Monday, December 10, 2018

How to Make Candied Orange Peel at Home

Everyone loves eating fresh oranges, tangerines, tangelos, and grapefruit, but did you know that some of the most concentrated flavor in citrus is actually in the peel? Citrus peel is also extremely nutritious, containing many vital phytonutrients. Though some recipes call for citrus zest or peel, we most often just throw it away.

Since I eat so many citrus fruit in season (sometimes we may go through 8 in a day!), I have spent some time thinking about all those discarded peels. One of my favorite uses, especially as the holiday roll around, is making candied orange peel. It’s super delicious...like fresh orange gummy bears, but better!

Note that there’s no need to peel citrus just for this use. When we’re eating a lot of citrus and I know I’ll have time to make these, I just remove peels the way this recipe indicates. You can store them in the fridge in an airtight container for a few days until you’re ready to proceed.



For this recipe, you want citrus with thicker, easy-peeling skin. Navels are a great choice. Tangelos or tangerines could also work. Avoid thin-skinned, hard-to-peel varieties.

You can also use grapefruit for this recipe, though you’ll want to go through the boil/discard water step a couple more times to cut down on bitterness.

A note on quantities: this recipe can easily be scaled up or down. The syrup proportions are simply 1:1 sugar to water. When coating with finished peels with sugar, just use as much as seems necessary.

Ingredients:
4 medium/large oranges
2 ½ cups sugar, divided
2 cups water (plus water for boiling)
Chocolate chips, as desired, for coating (optional)

Directions:
  1. First, cut the top and bottom off 4 medium-sized fruit. There’s no need to cut a lot off here—you just don’t want the very ends.


  2. Next, score the fruit in quarters lengthwise. If the orange were a globe, this would be along its “longitudes,” not the equator. Go pretty deep with a sharp knife, till you feel the blade hitting up against the orange flesh.

  3. At this point, you should be able to gently remove the peel in 4 neat sections. Don’t worry about the white pith—its pectin lends chewy texture to the finished product.
  4. Now cut the quartered peel into strips. I like them about ¼ thick, but some prefer thinner, more like 1/8”.


  5. Put your sliced peel into a pot and cover generously with cold water. Bring to a rolling boil and boil for 5 minutes. Drain, cover with fresh cold water, boil 5 minutes, and drain. Repeat the process one more time and drain.
  6. Combine two cups of granulated white sugar with two cups of water in the same pot and bring to a rolling boil. Add the peel. Bring to a boil, then lower to a simmer. (pic 6) Simmer gently for approximately 45-60 minutes or until peel is translucent. The pith should no longer appear white, but instead saturated with syrup. However, be careful not to overcook it such that the peel begins to break apart.
  7. Remove peel with a slotted spoon to a wire cooling rack. I put my cooling rack over a cookie sheet lined with tin foil to make cleanup easier. Allow the peel to cool just enough to handle (they need to still be “tacky”), then roll them in the remaining ½ cup sugar. (Note: the remaining sugar water is an orange-flavored syrup now. Don’t throw it away! It is excellent in tea or mixed drinks, can be poured on cakes, and will keep well in the fridge.)

  8. Leave the sugared peel out to dry for at least 4-6 hours or overnight, then store in an airtight container in a dry place at room temperature. Candied peel will keep for several months. (pic 10)
  9. Enjoy eating, gifting, or cooking and baking with your delicious candied peel!
  10. To coat your candied peel in chocolate and make a true orangette, wait till your peel has dried overnight. Then melt some chocolate chips over a double boiler or in the microwave. For a traditional appearance, dip in only one end. Let dry on a wire cooling rack. Store separately from peel that has not been chocolate-dipped. Orangettes do not keep as long and should be eaten within a week or two.

Many wonderful recipes using candied orange peel are available on the Florida Fruit Shippers Pinterest Page, https://www.pinterest.com/flfruitshippers/boards/ specifically on our Citrus Desserts https://www.pinterest.com/flfruitshippers/citrus-desserts/ and Rise-n-Shine with Citrus https://www.pinterest.com/flfruitshippers/rise-n-shine-with-citrus/ pages.

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Monday, December 3, 2018

Florida Citrus: The Perfect Gift When You Don’t Know What to Gift



It’s that time of year again—the time when you need to find and buy gifts for… well, it sometimes seems like just about everyone.

When it comes to some recipients, this task is easy. I love nothing more than picking out fun new toys for young children. And everyone knows the satisfaction of finding the perfect, unexpected item for someone whose tastes you know well. For others, a simple gift card to a favorite store is just right.

The Ones You Get Stuck On

But what about that favorite teacher whose tastes you don’t know? Those new business clients who need a gesture of appreciation?

How about the aging relative who literally has everything… and then some? Then there’s the acquaintance who did you that big favor. You need something for her, but you’ve never been to her house. What would be right?

Unfortunately, there are so many ways to go wrong when you need to buy a gift for someone you don’t know well.

Books and music? Too personal.

Gift cards? Not personal enough!

Accessories, jewelry, and the like? It’s just impossible to predict other people’s tastes and preferences.

Bath items and lotions? Many people avoid these items due to disliking strong scents.

As for knick-knacks and decorative items, most of us have way too many of these already. (If you haven’t been trying out the current trend of decluttering, it might be time to start! For instance, have you heard of Marie Kondo’s “life-changing magic of tidying up” or of “Swedish death cleaning”? Both can make your life calmer, simpler, and more peaceful.)

Is Food a Good Option?

So… no entertainment items, no personal care, no clothes, no knick-knacks. What’s left? We often fall back on tradition and go with the old favorite: food.

In lots of ways, this is a great choice. After all, who doesn’t like food? Cookies, chocolate, candy—yum. Plus, there’s something about the tradition of celebrating the holidays this way that feels warm and genuine.

But…let’s face it. This can be a minefield! 45 million Americans diet every year. Twelve to thirteen percent report food allergies. And about 60% are on a restricted diet of some kind: low-carb, vegan, gluten-free, paleo...and the list goes on.

About to give up? Here’s where we come in.


Florida Citrus: The Gift Everyone Can Enjoy

While these food restrictions do rule out most traditional holiday food gifts, here’s one virtually every single person on your list can have: sweet, juicy, healthful Florida citrus, like our oranges, tangerines, and grapefruit.

Even the most restrictive diet is likely to allow fresh citrus! Allergies to it are very rare.

Plus, enjoying a sweet orange or tangerine is not going to cause any worries about not eating well. Instead, your gift recipient can feel good about enjoying a gift that’s completely guilt-free while also being truly delicious.

At a time when heavy, calorie-laden treats are all around us, a holiday gift of Florida citrus is a truly brilliant choice. Our delicious, juicy oranges and grapefruit can be enjoyed by all. They won’t blow anyone’s diet or make anyone feel sorry that they ate them. They certainly won’t be hidden away in a closet, and they won’t end up regifted or need to be donated to the thrift store.

And afterwards? No one will have to “declutter” anything but a few peels.



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Tuesday, November 13, 2018

8 Chocolate-Orange Recipes That Celebrate this Perfect Flavor Combination



Have you ever had an orangette? It’s a delicious little candy—a sugared orange peel coated in luscious chocolate.

There’s a reason this classic French treat has been around for generations. Putting chocolate and orange together just works. Is it the way the acidity of the fresh orange plays off the richness of the chocolate? We’re not sure, but the combination is a classic.

Chocolate and orange are also a traditional flavor choice for holiday desserts and treats. As you may know, some families still enjoy putting oranges in the toe of stockings, a tradition that goes back to the time when oranges were very expensive. But others now give “chocolate oranges”—an “orange” made out of orange-flavored chocolate! Yum.

Are you a chocolate lover who also happens to adore fresh Florida oranges? We’ve got a delectable list of recipe possibilities on this theme, from the super-simple to the delightfully elaborate. Try some out, and savor this exotic yet time-honored combination today.



Chocolate-Covered Orange Slices
It doesn’t get much simpler than this—and this treat is pretty healthy too! It’s mostly fruit, with just a bit of delectable chocolate. Still, we think you’ll find it feels decadent. To make these, you just melt chocolate with coconut oil (that helps provide a hard coating) dip the oranges in, and wait.


Chocolate-Orange Cheesecake
The creator of this cheesecake notes that she was inspired by the holiday “chocolate oranges” mentioned in the introduction to this blog. This cheesecake looks absolutely luscious.


Chocolate-Orange Babka Wreath
I actually prefer my desserts a little on the “less sweet” side—which is why treats like babka are absolutely perfect for me. This particular chocolate and orange recipe is involved and elaborate…we won’t lie. But look at the beautiful results.


Chocolate Orange Truffles
Did you know that it’s really easy to make high-end truffles at home? Now that I have armed you with this possible dangerous information, go ahead and make these orange-chocolate babies, and see if you can bring yourself to give them as gifts.


Orange Chocolate Mousse
Chocolate mousse is one of those recipes that impresses everyone who doesn’t know how easy it is to make. This version is made especially elegant by the addition of orange.

Incredible chocolate cake recipe and photo courtesy of Jonathan Stiers.

Chocolate-Orange Cake
For some people, cake is the best dessert, and chocolate cake is the ultimate. If you’re one of these people, may I suggest this twist on an old favorite?


Chocolate-Orange Martini
Some cocktails are definitely dessert—and this is one of those. It’s a decadent combination of chocolate and orange liqueurs, vodka, and fresh orange juice. Don’t forget to garnish with a fresh wedge of Florida orange.


Orangettes
Finally, orangettes! These aren’t as easy as orange slices dipped in chocolate—but they last much longer, and make a really beautiful and impressive gift. They’re actually pretty frugal to make, too. To make orangette, you slice and boil orange rind, simmer them in sugar water, roll the orange rinds in sugar, then dip the ends in melted chocolate.

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Tuesday, October 30, 2018

These Quirky Citrus Collectibles Can be Worth Thousands



The University of Florida hosts a quirky and amazing event once a year called Collectors’ Day. Avid collectors of all stripes take over the natural history museum to show off their special treasures to the public. It’s pretty fascinating. With my children in tow, I’ve marveled at hundreds of spatulas, a horde of Pez dispensers, and my personal favorite, an array of stereopticons, accompanied by boxes and boxes of antique cards.

At last year’s Collector’s Day, one booth I especially enjoyed was the one featuring a beautiful assortment of antique citrus reamers. I loved the shimmering rainbow of glass these came in. My favorites were the ones that looked like strange little clowns. (Not the scary kind of clowns.)

You surely know what a citrus reamer is, right? Some have a handle, while many sit atop a saucer and cup, and they feature a roughly conical ribbed spire. To use a reamer, you halve an orange, lime or lemon, and rotate it on the cone to extract the fruit’s juice. Some also have a clever way to remove or catch seeds.



Reamers are a very old-fashioned way to juice citrus fruit, but for my money, they still work pretty well! Invented over 200 years ago in Europe after the discovery that oranges, limes, and lemons prevent scurvy, these devices have changed over time. They started out as basic wooden implements, but soon evolved into pretty and sometimes extravagant little items.

According to historians, citrus reamers were especially fashionable during the Gold Rush of the 1920s in California. During this period in history, they were popular in bars, where they were used to extract the juice from citrus used in cocktails. Supposedly, the rather heavy devices not only served as décor, but could also stand in for a bouncer on occasion. It seems they’re heavy enough to clonk an unruly customer over the head with.

There are actually many collectors of these functional and sometimes beautiful items. The National Reamers Collectors Association even holds conventions where people gather to buy, sell, trade and talk about reamers.

Image from https://athomearkansas.com/article/main-squeeze/
They come in almost every color of the rainbow. The most valuable ones, of course, are the more unusual hues, like swirled, fluorescent green, opalescent, or my personal favorite, inky black. Many look like people or animals. They also come in the shape of oranges themselves.

Citrus reamers also helped increase the popularity of orange juice. Back before this refreshing beverage was a common one, Sunkist brands ran a “Drink an Orange” marketing campaign offering free citrus reamers to customers who saved their orange wrappers. In a funny way, it seems that orange juicers helped create orange juice.

Today, many people who enjoy fresh juice turn to faster electric juicers or more powerful manual models instead. However, the classic citrus reamer has been around for hundreds of years for a reason. If you’d like to use one to juice your own oranges, tangerines, grapefruit, or other citrus, you can find many interesting vintage reamers on eBay.

References:
https://newsok.com/article/2363946/old-citrus-utensils-prove-appealing
http://www.reamers.org/reamerinfo.html
http://articles.latimes.com/1987-08-08/local/me-376_1_reamer-collectors

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Thursday, October 11, 2018

4 Easy Science Projects Using Oranges

If you have older children in school, you may have recently had to shepherd them through the process of creating a science fair project. This process can be stressful for parents and kids alike. (“The caterpillars are ALL dead!” “Why didn’t you label this graph?” “Where are all the glue sticks??”) By the end of the process, though, hopefully, something has been learned!

Meanwhile, if there are younger kids in your home (or if grandkids come to visit!) you may enjoy doing much smaller science experiments with them from time to time. I know my own children used to beg to play with “science kits” we had bought. These were fun. But I often felt like I had shelled out big money for what was really just a few dollars of ingredients and some instructions, plus my household materials.

Simple Projects for Pennies

Fortunately, these days, it’s really easy to find tons of fun and simple science experiments online that can be done for pennies. Many require only the most basic materials, like vinegar, baking soda and dish soap.

In fact, you can do a science experiment with something as simple as an orange! Of course, if you’re anything like us, you might not want to surrender one of our juicy, delicious navels or tangerines to science. It just seems a bit….wrong.

However, you could always use one of those anemic grocery store oranges. Also, a few of these let you eat the fruit first, or afterwards (don’t worry—no toxic chemicals involved).
Want to learn with citrus? Check out these fun and fruity experiments.

Oranges Go Swimming—Or Do They?



In this experiment in buoyancy, kids try to predict whether peeled and unpeeled oranges are going to sink or float in a bowl of water. Of course, the answer is that the buoyant, unpeeled orange will float (due to the air pockets in the skin) while the peeled orange will sink. This may seem fairly predictable to adults, but I remember the game of “Sink or Float?” entertaining my preschooler for quite some time.

How To: Orange Buoyancy Science Experiment

How Much Water is in an Orange?



One of the reasons that oranges are so good for us is that they are highly hydrating. Just how much water is in an orange, though? You can find out (roughly) with this simple experiment. You’ll slice and weigh a fresh orange, dry it out and weigh the dried slices, and do some simple math. Hot tip: You can dry your oranges faster in the oven.

How To: Orange Water Volume

Orange Battery



In this experiment, you use a nice, juicy orange, a copper nail, and a galvanized zinc nail to make an LED light glow! What makes this work is the acidity in the fruit and the dissimilar metals. By the way, this experiment will work better with a nice, fresh orange than an old and tired one.

How To: How to Make Electricity Using an Orange

Popping a Balloon with an Orange Peel



Here’s one that definitely allows you to eat the orange—bonus. In this very simple demonstration, you simply blow up a balloon, take a fresh orange peel, and squeeze the orange peel onto the balloon so that some of the peel oil sprays out onto the balloon. If the balloon is made out of rubber, it should instantly pop. This is because of the powerfully fragrant molecule that gives oranges their fresh smell. It weakens the latex in balloons!

How To: Warning: Never Eat an Orange by a Balloon!

Is there any end to what we can do with an orange? If this article has you feeling hungry or just curious, head over to our store for some sweet, fresh Florida citrus.

Photo credits: 
Water bowl” by Aditi Jain (CC-BY-SA)
Mandarin Orange Battery” by G43 (CC-BY-SA)

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