Oranges

Choose one that feels heavy for its size and has firm, unbroken skin; the weight is a useful clue that it is juicy. Colour alone is not reliable, as some ripe oranges retain green patches.

Keep them in a cool, airy place for several days, or refrigerate them to keep them fresh for longer. Once peeled or cut, cover and refrigerate them, and eat them within a few days.

Use a fine grater or zester and take only the thin, coloured outer layer. Stop when you reach the white pith, which tastes bitter; zest the orange before squeezing it.

For neat, pith-free segments, cut off the top and bottom, stand the orange on a board, then slice away the peel and white pith in strips. Cut between the membranes to lift out each segment.

Orange segments pair well with fennel, olives and fresh herbs; they also brighten salads with beetroot or leaves such as watercress. Add the juice to a dressing with olive oil and a little mustard.

Orange juice is sweeter and less sharp than lemon juice, so it works well in cakes, marinades and dressings where a gentler citrus flavour is welcome. For a recipe that relies on lemon’s acidity, orange juice is not a like-for-like swap.

A small piece of peeled orange flesh is generally safe for dogs, but remove the peel and seeds, and offer only a little. The peel is difficult to digest and can cause stomach upset.