Sicilian Oranges

Large Sicilian oranges (Citrus × sinensis), supplied on the stem with leaves still attached — a sign of how recently they were picked and an indicator of the short supply chain between grove and kitchen. The skin is smooth and glossy, the flesh is juicy and full-flavoured, and the balance between sweetness and bright citrus acidity is exactly what Sicilian oranges are known for. These are eating oranges first and foremost, but the aromatic peel is excellent for zesting and the juice is clean and well-balanced.

Sicily's position in the central Mediterranean — long, hot growing seasons, cool nights and the mineral-rich volcanic soils around Mount Etna — produces citrus with a depth of flavour and fragrance that is difficult to replicate elsewhere. These are not the waxed, cold-stored oranges of industrial supply chains; they are picked closer to full ripeness and shipped quickly, which is why the leaves are still fresh and green on arrival. The season runs from autumn through to mid-spring. In the kitchen, Sicilian oranges are the natural choice for an insalata di arance — thinly sliced with shaved fennel, black olives and a good olive oil — but they are equally good segmented into salads, juiced fresh, or used for zesting into cakes, dressings and syrups.

Origin: Sicily, Italy

Ingredients: Fresh Sicilian oranges (Citrus × sinensis) — on the stem with leaves.

Storage: Store at room temperature for up to a week, or refrigerate for longer storage. The attached leaves will dry and brown naturally — this does not affect the quality of the fruit.