This post brought to you by Sunkist. All opinions are 100% mine.
Our family eats a lot of fruit. And I do mean a lot. One of our favorites happens to be a tart, juicy Sunkist orange, particularly during the summer when that bright flavor is so refreshing. I have found, though, during summer months that the fruit often looks like it isn’t fully ripe. I hate having to pass on such a delicious treat, and I was really happy to learn recently that the reason behind the green hue of the fruit is that Sunkist Valencia oranges actually undergo a process known as “re-greening” as they ripen, where the warm temperatures cause their skin to reabsorb chlorophyll as they hang on the tree. Don’t be fooled, though: although the outside is partly green, the inside remains ripe and delicious! For more details on just how this process works, check out this Sunkist Valencia Oranges Re-greening Video.
If you have summer entertaining coming up, and you’re wanting to serve something unique using ingredients at their seasonal best, this delicious appetizer recipe using Sunkist Valencia oranges will certainly fit that bill!
- 3 Sunkist Valencia oranges, segmented and zested
- 20 cherry tomatoes, halved
- 1 lb. tub Bocconcini mozzarella
- 1/4 cup Opal (purple) basil, shredded into small pieces
- 20 whole wheat crackers
- Salt to taste
- 1/4 cup fresh rosemary
- 1/4 cup fresh thyme
- 1/8 cup fresh oregano
- 1 1/2 cups extra virgin olive oil
- 1 Tbsp. black pepper
Cut the Bocconcini into halves. Zest the Valencia oranges using a microplane grater and set aside. To segment the oranges, cut off the top and bottom. Lay the orange on a flat surface, using a paring knife to remove the skin and white pith. Carefully cut each segment from between the membranes and set aside.
In a blender, combine the olive oil, orange zest and fresh herbs. Pulse until blended. Continue blending at medium speed until the herbs and zest are finely chopped; add the pepper and pulse quickly. Pour into a jar or plastic container. Leftover oil can be refrigerated for up to one month and used as a marinade for fish, poultry or vegetables.
Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with 3/4 cup orange-scented herb oil and season with salt. Top each cracker with the mixture and serve.
Sounds delicious, right? Be sure to check out the additional Sunkist citrus recipes available on their website. What a terrific resource!
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.