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Oranges can be used in both sweet and savory dishes, such as salads, marinades, desserts, sauces, and beverages.

Use a microplane, zester, or fine grater to remove just the colored part of the peel, avoiding the bitter white pith.

Orange juice can be used in smoothies, salad dressings, glazes for meats, cocktails, and baked goods.

Zest refers to the colorful outer part of the peel, which is aromatic, while peel includes both the zest and the bitter white pith.

Simmer strips of orange peel in sugar syrup until translucent, then let them dry and optionally coat with sugar.

Choose oranges that are heavy for their size, with firm, smooth skin and no soft spots.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Yes, orange zest adds a bright, citrusy flavor to cakes, muffins, cookies, and breads.

Store fresh oranges in a cool, dry place or in the refrigerator to extend their shelf life.

Yes, you can freeze orange segments, juice, or zest. Store them in airtight containers or freezer bags.

Store peeled orange segments in an airtight container in the refrigerator, ideally covered with a little orange juice.

Yes, orange works well in glazes for meats, salad dressings, and sauces for chicken, seafood, or pork.

Yes, orange juice adds flavor and tenderizes meats due to its acidity.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Oranges last about 1–2 weeks at room temperature and up to a month when refrigerated.

Roll the orange to loosen the juice, then cut in half and use a manual or electric juicer to extract the juice.