25 Orange Recipes Sure to Brighten Any Meal

Oranges are the stars of the produce aisle come winter, and they couldn't be more versatile. Whether you're using the juice, zest, or fruit itself, the stalwart citrus lends itself well to all kinds of sweet and savory dishes, from showstopping cakes to weeknight chicken dinners. Here are our favorite recipes showcasing oranges.

Orange Basics

In Season: Oranges are at their peak between December and April. Since oranges keep well in cold storage, they can be found in supermarkets throughout the year.

What to Look For: The most common variety of orange for eating is the navel orange, so named because the blossom end often resembles a navel. The skin of a ripe navel orange ranges in color from deep orange to yellow-green. Choose fruit that's heavy for its size and free of soft spots.

How to Store: Oranges can be stored at room temperature for several days or in the refrigerator for up to two weeks.

This Mediterranean-inspired appetizer mixes the lively flavors of oranges, Castelvetrano olives, fresh mint, and Aleppo pepper. Lemon juice, olive oil, and flaky salt round out the dish.

Barley flour, cream cheese, and orange zest elevate the humble pound cake. Finish with a simple orange liqueur-spiked glaze and more freshly grated zest.

Orange juice and zest and freshly grated ginger wake up this creamy pureed soup. Garnish with orange segments, tarragon, and cracked pepper for a stunning presentation.

Have you tried roasting citrus yet? It's a revelation, especially when served with a whole bird. Pair the juice with white wine, dates, green olives, and thyme for an irresistible pan sauce.

Freshly squeezed orange juice plays nicely with wheat beer -- to say nothing of the optional almond extract. Serve with sliced oranges.

Oranges two ways! Try them with parsley, green olives, feta, toasted almonds, and balsamic vinaigrette or pair the citrus with pineapple and papaya to make our super simple Orange and Tropical Fruit Salad.

This riff on an Arnold Palmer couldn't be easier to put together. Just mix OJ with freshly brewed jasmine tea and refrigerate until ready to serve.

This leavening-free cake relies on whipped egg whites for its light, tender crumb. Oranges pull double duty here -- fresh juice and zest go into the batter, and thinly sliced rounds are used to decorate the cake.

Roast brussels sprouts, oranges, and bacon on the same baking sheet with a little oil and salt for an effortless side dish. The sweet caramelized oranges cut the porky richness beautifully.

Maple syrup and oranges make surprisingly delicious partners in this easy granita. Layer it with cardamom-spiced sour cream and orange segments for a healthy, lip-smacking dessert.

A side salad becomes way more interesting with the addition of orange and grapefruit segments, thinly sliced red onion, and a creamy, citrusy yogurt dressing.

Both pork and chicken take kindly to an orange-glazed romp in the oven. The citrus wedges develop a sultry, complex flavor as they roast.

Fresh greens can be sparse during citrus season, but salad is still an enticing option with this nutrient-dense plate.

Sliced oranges make an eye-catching accent to this whole-grain breakfast. Reverse the construction (but keep the flavor) with Orange-Ricotta Pancakes, which feature grated zest in the batter.

Like a fancier mimosa! Fresh orange juice and sugar are transformed into a refreshing granita then topped off with champagne and a touch of elderflower liqueur.

This one-pan dinner, bright with Mediterranean flavor, cooks in just 10 minutes. You can eat the cooked oranges, peels and all, or squeeze the juice over the fish.

Land and sea collide in these colorful kebabs, which can be cooked in a pan on the stove or on an outdoor grill. For another take on seafood-citrus skewers, try our Scallop, Orange, and Cucumber Kebabs.

Melt-in-your-mouth meringue is piled high with orange curd, whipped cream, and white chocolate shavings -- a grown-up take on the Creamsicle.