Nutritional Information:
Good source of vitamins A and C.

What to Look For:
Choose thin-skinned, orange fruit about 1.5 inches long. Fruits with green leaves still attached are freshest.

Easy Storage and Preparation:
Keeps at room temperature for several days.

Best Uses:
Eat raw (a very refreshing treat after rich meals); or cut it in half, seed and purée, then add to a sauce for dessert or poultry.

Sample Recipe:
Avocado, Kumquat and Grapefruit Salad With Bibb Lettuce and Watercress

Oranges

Nutritional Information:
Excellent source of vitamin C and fiber and good source of folate.

What to Look For:
Look for firm, thin-skinned oranges for juicing and thick-skinned oranges for eating.

Easy Storage and Preparation:
Store at room temperature for up to one week, or even longer in the refrigerator.

Best Uses:
If grating the zest, avoid the white pith, which tends to be bitter. Raw orange slices make a wonderful addition to salads. Oranges complement the flavors of onions, olives and cucumbers.

Sample Recipe:
Allen Susser's Red Snapper With Orange-Mango Salsa

Pears

Nutritional Information:
Good source of vitamin C and fiber.

What to Look For:
Pears should yield to very slight pressure. Color varies according to variety.

Easy Storage and Preparation:
Store at room temperature to soften slightly, then refrigerate for one to two days when ripe.

Best Uses:
When serving sliced, rub the cut surface with lemon juice to prevent discoloration. Slice raw pears into salads. Cooked pears are delicious in cakes and tarts. Serve alongside cheese or game.

Sample Recipe:
Pears Poached in Syrup