{"id":107056,"date":"2015-05-15T21:33:53","date_gmt":"2015-05-15T11:33:53","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=107056"},"modified":"2015-05-15T21:33:53","modified_gmt":"2015-05-15T11:33:53","slug":"it%e2%80%99s-like-apples-oranges","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2015\/05\/15\/it%e2%80%99s-like-apples-oranges\/","title":{"rendered":"It\u2019s Like Apples & Oranges"},"content":{"rendered":"

\"\"<\/a>May 15, 2015<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

It\u2019s true that you can\u2019t compare apples and oranges; but you usually have to be in the mood for either.<\/strong><\/p>\n

There are times that I\u2019m more in the mood for oranges, particularly juiced at breakfast time.<\/p>\n

Oranges are a member of the citrus family and are closely related to grapefruits, lemons and limes.<\/p>\n

Around the world, there are many varieties of oranges that vary from sweet to bitter flavoured. <\/p>\n

The sweet type is often eaten fresh or squeezed for juice, while the bitter kind is usually cooked into marmalades or citrus flavoured savoury dishes.<\/p>\n

Although oranges are ironically orange in colour, there are some with blood red flesh.<\/p>\n

Apart from the flesh and juice, the outer skin of the orange can be grated or cut into thin strips to form a zest used in bakery and confectionery items.<\/p>\n

It\u2019s the naturally formed oils concentrated in zest that impart their citrus aromatics into orange flavour liqueurs such as Cointreau.<\/p>\n

The two most common varieties of orange available in Australia are:<\/p>\n