Recipe: Salted Oranges
Very salty oranges that smell lovely and fragrant but are too salty to eat alone. Combine with other dishes, raw or cooked. Recipe by Alexis Goertz, Edible Alchemy
Note: This recipe doesn't have exact measurements as you can simply make as much as you like or have. This recipe can also be made with other citrus fruits.
You need:
- jar
- salt (non-iodized salt)
- organic oranges
Preparation
Wash oranges. Cut into quarters. At the bottom of a clean, sealable jar sprinkle some salt to cover the bottom. Add a layer of oranges. Salt over the top. Add another layer of oranges. Salt over the top. As you are adding layers, push the oranges down so they juice and there are no air pockets.
Once the jar is full to the top with salt and oranges, add one last layer of salt and close the jar. Leave jar at room temperature for 3-4 weeks with a plate or bowl underneath for possible leaking. The high concentration of salt will keep unwanted yeasts and bacteria away.
The end result are very salty oranges. They smell so lovely and fragrant but are too salty to eat alone. Combine with other dishes, raw or cooked.
Will last in the fridge for over a year!
My latest 'sweet' dish was a salted orange vegan ice cream:
- 1 frozen banana (that has been already sliced)
- 200 ml coconut milk
- 1/8 slice of a salted orange
Blend and enjoy a refreshing and healthy treat!
Salted Orange Skins
If you just want to eat those oranges, that is also totally understandable! Then left with all that orange skins, one can simply do the same thing to get a more tart result full of flavor!
I cut mine into small pieces so that the salt has an easier time to pull all the rest of the juices out as the skins are a lot more dry than the whole oranges.
After about a 3-4 weeks at room temperature, they can be pushed down and stored in the fridge. You will notice that they develop a lovely thick syrup full of orange flavor and of course salt!
This recipe was provided by Alexis Goertz from Edible Alchemy.
