Chock-full of vitamin C, oranges lend a sweet tang to winter dishes. Make the most of the juicy fruit with these tips.

By Real Simple
Updated January 11, 2010
Credit: Manfred Koh

How to select: Look for oranges that feel heavy for their size and have firm, finely textured skin. But don’t use skin color as an indicator of flavor or ripeness. Some oranges are artificially dyed to look more vibrant, so those with greenish hues can be just as tasty as bright orange ones. Avoid any with soft spots or those that feel spongy.

How to store: Uncut oranges will keep at room temperature for a few days and will last for up to 2 weeks or so in the refrigerator.

How to prepare: You can peel and section the fruit with your hands, but for salads and other dishes, prepare the fruit with a little more finesse. With a sharp knife, cut off the top and the bottom of the orange and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it. If you need the zest, grate it before peeling the fruit.