Simple Recipes to Use Leftover Oranges

Got a bowl of oranges that no one touches after juicing day or a bulk shop? You are not alone. Many of us watch good fruit fade in the fruit bowl.

These simple vegan recipes with leftover oranges make the most of sweet, sunny citrus. Oranges bring vitamin C, bright flavour, and natural sweetness, so you can skip refined sugar. You also cut food waste, save money, and get fresh meals in minutes.

This Sticky Vegan Orange Cake (The Veg Space) is made with plant-based yoghurt and ground almonds, served with an orange drizzly syrup.

Keep citrus fruits away from pets. Read more on food safety for people and pets. Also bin citrus rinds, as acids could harm compost bin creatures.

Why Are Oranges so Popular in England?

Vegan Orange Loaf Cake (Cupful of Kale)

Not native, oranges only arrived on English shores in the 17th century, and back then were only eaten by people with access to orangeries (big greenhouses).

Before that, Queen Eleanor (from Spain) would order oranges to dock at Portsmouth harbour, as she was homesick for her favourite fruits.

Today, most oranges still arrive from southern Europe. But Pesticide Action Network say oranges (along with grapes) are usually covered in a cocktail of pesticides before arriving on supermarket shelves. So try to choose organic if you can.

You can also buy darker richer Spanish blood oranges (you can sub in recipes but they will be different in taste and colour). Also related to oranges are mandarins, clementines and easy-to-peel Japanese satsumas.

Creamy Orange Banana Smoothie

A thick smoothie that uses up soft oranges and ripe bananas. It is creamy without yoghurt, thanks to plant milk and frozen fruit. You get immunity support from vitamin C and fibre from fruit.

Ingredients:

• 2 oranges, peeled and segmented
• 1 frozen banana, chopped
• 200 ml oat or almond milk
• 1 cm fresh ginger, grated, or a pinch of ground ginger

Steps:

1. Remove seeds and any tough pith from the orange segments.
2. Add all ingredients to a blender.
3. Blend until smooth. Add a splash more milk if needed.
4. Taste, then sweeten with extra banana if you like.

Serving:

• Pour over ice for a cold, thick sip.
• Add a handful of spinach for extra greens. It blends well and stays mild.
• Store in a sealed bottle in the fridge for up to 24 hours. Shake before drinking.

Zesty Orange Infused Water

Light, crisp, and perfect when you want flavour without sugar. This simple mix uses orange peels that are often thrown away. It is ideal for a gentle refresh after a walk or workout.

Ingredients:

• 1 orange, thinly sliced
• Peels from 1 orange, washed well
• A small handful of fresh mint or basil
• 1 litre cold water
• Ice, optional

Steps:

1. Add orange slices, clean peels, and herbs to a large jug.
2. Pour in cold water and stir.
3. Chill for 30 to 60 minutes to infuse.
4. Top up with more water as you drink through the day.

Serving:

• Use sparkling water for a lively version.
• Add a few frozen berries for extra colour and light sweetness.
• Keep in the fridge and drink within 24 hours. Remove peels if it gets too bitter.

Citrus Quinoa Salad with Oranges

A light grain salad with a juicy bite. Segmenting the oranges gives clean sweetness without the bitter pith.

Ingredients:

• 1 cup cooked quinoa, cooled
• 2 oranges, segmented, plus any juice
• 1 small cucumber, diced
• 1 small red onion, thinly sliced
• 2 tbsp olive or rapeseed oil
• 1 tbsp lemon juice or apple cider vinegar
• Pinch of salt and black pepper

Steps:

1. To segment oranges, slice off top and bottom, cut away peel, then cut between membranes.
2. In a bowl, mix quinoa, orange segments, cucumber, and onion.
3. Whisk oil, lemon or vinegar, salt, and pepper.
4. Toss salad with the dressing, then adjust seasoning.

Serving:

• Add chickpeas or pumpkin seeds for more protein.
• Make ahead for lunch boxes. It keeps well for 2 days in the fridge.
• Stir through chopped parsley or mint for a fresh lift.

No-Bake Orange Energy Balls

A portable bite with a zesty kick. The zest uses the peel for extra flavour and fibre, which helps reduce waste.

Ingredients:

• 1 cup rolled oats
• 10 soft dates, pitted
• Zest of 1 large orange
• 2 to 3 tbsp fresh orange juice
• Pinch of salt
• Desiccated coconut for rolling, optional

Steps:

1. Blitz oats in a food processor until fine.
2. Add dates, orange zest, and salt, then pulse.
3. Add orange juice, 1 tbsp at a time, until the mix clumps.
4. Roll into small balls, then roll in coconut if using.
5. Chill for 30 minutes to set.
6. Keep in an airtight box in the fridge, for up to a few days.

Simple Orange Sorbet

This icy treat uses whole oranges for maximum flavour. It is bright, clean, and perfect on warm days.

Ingredients:

• 4 oranges, peeled, segmented, and frozen
• 1 to 2 tbsp agave or maple syrup
• Squeeze of lemon juice
• Splash of cold water, only if needed

Steps:

1. Add frozen orange segments to a high speed blender.
2. Blend with agave and a small squeeze of lemon.
3. Add a splash of water if the blender needs help.
4. Spoon into a container and freeze for 1 to 2 hours.

Serving:

• Scoop into small bowls and top with fresh berries.
• For a richer colour, add a few frozen mango chunks.
• Store for up to 1 month. Let it sit on the counter for 5 minutes before scooping.

5-Ingredient Whole Orange Cake

This vegan whole orange cake (Rainbow Nourishments) only needs 5 ingredients. Free from oil and flour, the secret ingredient is potato starch, which you can buy in most grocery stores and supermarkets.