Sunkist Valencia Oranges – Green is Good

This is a Sponsored post written by me on behalf of Sunkist Growers for SocialSpark. All opinions are 100% mine.

So, I have seen these oranges in the store that are greenish in the past (though I haven’t noticed them in our stores locally, maybe because we have a different type here in California? I’m not sure), and always just thought they were not ripe yet. Apparently that’s not so. I watched this Sunkist Valencia Oranges Re-greening Video and it explained that in the warmer summer months, chlorophyll gets reabsorbed into the oranges’ peels AFTER they are already ripe. I wonder why this is.

In any case, Green is Good, when it comes to Sunkist Valencia Oranges.

The sunkist site has lots of recipes, including this awesome sounding Orange Ginger Carrot Soup. It’s a cold soup and sounds really refreshing. I would probably cut back on the ginger a bit because I’m not a HUGE ginger fan (which is weird because I LOVE gingerbread), but tell me this doesn’t sound awesome (and the cayenne sounds like the perfect complement):

• Combine Sunkist_® fresh-squeezed orange juice, chicken broth, carrots, onions, ginger and garlic in medium saucepan. Simmer approximately 20 minutes until carrots are tender.
• Remove from heat and let cool to room temperature.
• Place in bowl of food processor and puree until mixture is smooth. Soup may need to be pureed in batches, if food processor bowl is small. (I would use my stick blender. You know how much I love my stick blender, right?)
• Add cream, salt and white pepper to taste, and use pulse cycle of food processor to blend in slowly.
• Chill for a minimum of 2 hours before serving.
• Ladle 1 cup of soup mixture into each of 4 soup bowls. Sprinkle each with a dash of cayenne pepper and serve.

There are lots of additional Sunkist citrus recipes on their site too, so check those out.