5 Ways To Use Up Extra Oranges & Prevent Food Waste

I’m going to give all of you citrus lovers five ways to preserve your extra oranges and make use of every last bit of the whole fruit. From the skin to the pith to the pulp, I’ll give you some good ideas for what to make with each part and how to savor the sweet flavor of oranges throughout the entire year.

As citrus season peaks, many San Diegans find themselves with an abundance of leftover oranges, whether that’s from a backyard orange tree or a big bag of them bought at your local grocery store–and in a race with time to figure out what to do with so many of them.

While enjoying fresh orange juice is a favorite way for many of us to start our day, there’s so much more you can do with these sweet, juicy fruits. And how many orange rinds can one discard in the garbage disposal before starting to wonder what else can be done with them? Here are some creative ways to use up the extras:

Make Orange Zest: Preserving the Flavor and Aroma

One of the most common ways to use excess oranges is by grating the orange peel into orange zest. The zest, or outer peel, contains the essential oils that impart the characteristic flavor and aroma of oranges.

Do you remember sitting at holiday dinners as a child, grabbing a section of orange peel, then pinching it with the waxy side of the peel facing the flame of a candle and creating a burst of sparks as the juice caught fire? It was the high oil content of the skin that made it so flammable. 

If you’re wondering about the best way to grate an orange peel, it’s simple, but you’ll want to avoid the white, spongy pith underneath. Some people find it a little bitter. Personally, I don’t think the white pith is that offensive. I like bitters in general, but a lot of people are averse to the pith, even though it’s got some good nutritional value (more on that in the next segment). Before you zest your oranges, wash them thoroughly, then use a zester or grater to remove the outer, waxy, orange layer of the peel. Note: While zesting, the spray from the sticky juice and flecks of peel can get a little messy and even stain light cloth, so be sure to zest your orange over a large plate or bowl on a solid surface that can be easily wiped down when you’re done.

Orange zest adds a bright, tangy flavor to a variety of dishes, from desserts like orange cake, cookies and scones to savory dishes like orange chicken or a glaze for roasted veggies. You can also add it to salad dressings, marinades, and sauces to add a burst of citrus. 

You can preserve orange zest a couple of ways. 

• The first is to dehydrate the zest and then grind it into a powder with your blender or coffee grinder. I usually put mine in a spice jar, once it’s completely dry and add it to sauces and other meals when cooking.  However, it takes a lot of oranges to make a small amount of dehydrated zest, so don’t be surprised when you end up with a lot less zest than you may have expected. Just remember, the flavor is going to be much more concentrated than when it’s fresh. 
• A more simple way is to freeze the fresh zest in ice cube trays and once it’s frozen, store the cubes in a freezer bag or airtight container in the freezer. Just make sure you measure the amount and label it before you freeze it, so you know how much of it to defrost when you’re ready to use it. 

Save the Pith: Recycling Scraps by Making Your Own Pectin

While orange zest is high in vitamin c and contains a variety of other nutrients, the pith contains pectin, a natural thickening agent commonly used in jams and jellies. Instead of tossing it away, you can preserve the pith to extract its pectin-rich goodness.

To do this, simply remove the white, spongy substance that remains on the orange after making your zest and store it in an airtight container in the freezer. Once you’ve collected enough, simmer the pith in water until soft, then strain the liquid to extract the pectin-rich solution. I’m also experimenting with dehydrating the pith and storing it dry in order to free up space in my freezer and then reconstituting it when I want to make pectin. If you try this, let me know how it works for you. 

This natural pectin can be used to set jams, jellies, and marmalades, ensuring a gelatinous consistency for your homemade preserves. If you find the pectin at all bitter, consider using it with recipes that already have a strong or sweet flavor to them, so that any bitterness is masked. 

Supreme Slice the Orange: Freezing Ready-to-Use Sections

Supreme slicing, also known as segmenting, is a technique that involves removing the membrane and pith from the fresh oranges to yield clean, seedless sections. These orange wedges can be enjoyed fresh or frozen for later use in a fruit salad, dessert, or cocktail.

To supreme slice an orange, start by slicing off the top and bottom to create flat surfaces. Then, following the curve of the fruit, carefully cut away the peel and pith, exposing the juicy segments. Finally, slide a knife along each membrane to release the segments, collecting them in a bowl or storage container.

For long-term storage, arrange the orange segments in single layers on parchment paper and freeze until firm. Once frozen, transfer the segments to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Frozen orange segments can be added directly to smoothies or cocktails for a burst of flavor or blended into sorbet for an easy dessert. 

Dehydrate Orange Slices: Making Sweet and Tangy Citrus Wheels

Dehydrating is a great way to preserve the sweet flavor and vibrant color of the whole orange while reducing food waste. I love dried oranges as a snack on their own, but they can also be used to garnish desserts and cocktails or decorate cakes and incorporated into baked goods like muffins, scones, and biscotti. The amazing thing about them is if dried completely and stored in an airtight container (I use mason jars), they seem to last indefinitely. 

To dehydrate orange slices, start by slicing the oranges into uniform rounds, about 1/4-inch thick. Arrange the slices in a single layer on a parchment-lined baking sheet and bake on low in the oven (around 200°F) for 2-3 hours, or until the slices are dry and slightly curled at the edges. Alternately, you can also process in your dehydrator at 135° for 5-10 hours. Once dried (the key is to make sure they are bone dry, in order to preserve well) allow the orange slices to cool completely before storing them in an airtight container in a cool, dark place. Dried orange slices can also be coated in sugar or syrup prior to dehydrating and then dipped in dark chocolate, once dehydrated, for an extra indulgent treat.

Creative Uses for Juices: Drinking Up the Goodness

If you know, you know… there is no store bought orange juice that will ever rival a fresh squeezed glass of o.j. in the morning. Of course, orange juice isn’t only for breakfast… and though the classic mimosa, a bubbly combination of champagne and orange juice, is a traditional favorite for brunches and celebrations, there are some other ways I like to enjoy fresh, orange juice.

For example, I’m a big fan of orange ginger shots any time of day. No alcohol is needed for this elixir. Made with orange juice, ginger, turmeric, and a dash of cayenne, these health shots are a wonderful way to get a potent dose of vitamins and antioxidants to kickstart your day or pick you up from an afternoon slump.

If you’re craving something a little less potent and more indulgent, you can whip up some orange curd—a luscious spread, similar to lemon curd, but made with the following simple ingredients: orange juice, orange zest, sugar, eggs, and butter. Drop a dollop of orange curd on your waffles or pancakes, fill your crepes or cakes, or spread it over scones.

For a tangy alternative, you can make an orange vinaigrette dressing by whisking together orange juice, olive oil, Dijon mustard, honey, and a splash of white vinegar to create a vibrant and tangy dressing. Drizzle this salad dressing over mixed greens and your favorite berries with toasted almonds for a refreshing and light salad that bursts with flavor. 

Final Notes:

From making orange zest to preserving pith for pectin, supreme slicing oranges, and dehydrating orange slices, there are lots of ways to make the most of excess oranges during citrus season. So, the next time you have  a surplus of oranges, you’ll know exactly what to do with them—get creative in the kitchen and explore the many different ways to use them. Finding delicious ways to use up excess oranges not only reduces food waste but also allows you to enjoy the abundance of citrus long after it’s in season.