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Sunkist Valencia Oranges…Green is Good!!!

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

I have always heard the saying “green is good.”  Usually when people say this they are referring to broccoli, spinach or some sort of other leafy green vegetable. I didn’t know that this saying could also go hand in hand with Valencia oranges! Apparently when the oranges grow on the tree they become bright orange but once warmer weather moves in they can turn green.  Apparently this is because the warmer weather makes the orange skin reabsorb chlorophyll as they hang on the tree causing the orange color to look partly green. Don’t be fooled though, just because the outside might have some green the inside is ripe and delicious!  To find out more about the re-greening process please watch the Sunkist Valencia Oranges Re-greening Video

I was also given a recipe to test out using Valencia oranges and it was delicious! It combined some of my favorite flavors and the color the meal was beautiful and summery. I loved the use of fresh summer vegetables and herbs and the purple basil really dressed up the dish.  I have never seen purple basil at the grocery store but I had no problem finding it at my local farmers market.


Sunkist Orange Caprese Bites with Orange Scented Herb Oil

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes


3 Sunkist® Valencia oranges - segmented and zested
20 cherry tomatoes - halved
1 lb. tub Bocconcini mozarella
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 tablespoon black pepper

Source: Sunkist


Cut the Bocconcini into halves.

Zest the Valencia oranges using a micro plane or fine 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 remove the skin and white pith. Carefully cut and release each segment from between the membranes and set aside.

In a blender, add the olive oil, orange zest and fresh herbs. Pulse until blended, continue to blend on 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 kept 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 of orange scented herb oil and season with salt.

To Serve: Top each cracker with the mixture and serve.

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Pictures were provided by Sunkist.

Nutmeg Nanny » Valencia Orange Curd

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[...] have a thing for citrus curds. I didn’t have any tangerines on hand but I did have a big bag of Valencia oranges.  I decided they would do the [...]


Thursday 4th of August 2011

Fresh, sweet, perfectly ripe oranges are sooo delicious. Love the pretty salad you made!

Blond Duck

Thursday 4th of August 2011

I had no idea!


Thursday 4th of August 2011

It sounds like a wonderful recipe! I have never heard of re-greening either. I have had many oranges that stayed on the tree when the new blossoms come out, but non turned green again. My lemons are green right now! I also have some Kent mangoes that don't change color when the are ripe...hard to know when to pick them :)


Thursday 4th of August 2011

I've never heard of the re-greening process, but it sound so interesting. It is interesting that the color on the outside of fruit is not necessarily an indicator of ripeness in fruit. I came across something similar with pineapples when I was a farmer's market in Hawaii last year. What a pretty and different caprese salad. I love adding purple basil to salsas for some color (found mine at the farmer's market too!).