33 Best Rated
Dishes with Orange

This traditional Greek dessert consists of layered or torn phyllo sheets that are blended with a creamy, orange-flavored yogurt custard. When baked, the cake is doused in a thick, sugary, orange-spiked syrup. Portokalopita is a classic that comes in different versions and often incorporates semolina, cinnamon, vanilla, and dried or candied fruit. It is best served well chilled and is occasionally paired with ice cream.Expand

This classic Sicilian semi-frozen dessert is just the thing to cool you down during the dog days of summer. It is served all across the island, and traditionally enjoyed for breakfast alongside an espresso and brioche. Granita is made with water, sugar, and fruit juice or various other flavorings. It is sometimes confused with sorbetto, though granita has a much grainier texture, hence the name, while its origins can be traced back to the sweet Arabic chilled drink sharbāt which was introduced to Sicily during Arab rule. However, traditional granita is not simply chilled but almost frozen - in fact, it was once called rattata (lit. grated) and made using snow and ice from Etna that was collected during winter, then stored in mountain caves. Until the early 20th century and the advent of Italy's first ice cream makers, this was the only way to prepare this icy dessert. Some of the favorite modern Italian takes on this ancient recipe include sweet Sicilian lemon and zesty blood orange varieties. With other flavors such as rich espresso, almond, or even those spiked with luscious liqueurs, the possibilities for granita are seemingly endless.Expand

Baked bananas are a typical African dessert that is especially popular in Gabon. There are numerous variations of the dish, but it is usually prepared by dipping sliced banana pieces in a combination of eggs and orange juice, then rolling them in breadcrumbs. The banana pieces are then fried in hot oil until they develop a golden color of the exterior. The dish can be served as a dessert or as an accompaniment to main dishes. When served as a dessert, it is traditionally sprinkled with brown sugar and served with a dollop of sour cream.Expand

Tarte tropézienne is a dessert with a brioche pastry base, usually orange-flavored, which is cut in half and filled with a creamy filling. Since the original recipe is a secret, fillings may vary, including pastry cream, buttercream, crème diplomat, or other pastry cream varieties. The top is usually decorated with sliced almonds, pearl sugar, or a thin layer of powdered sugar. The recipe for this cream-filled brioche has arrived in France with the Polish pastry chef named Alexandre Micka in 1950. In 1955, during the filming of a famous movie in Saint-Tropez, Micka was supplying the entire crew with his food, and when he offered his brioche invention to the renowned actress Brigitte Bardot, she named the dessert pie de Saint-Tropez. Micka later patented his invention under the name tarte tropézienne. and the original recipe has not been revealed up to this day.Expand

Vasina torta or Vasa's cake is an absolute classic of Serbian cuisine consisting of a walnut sponge base, a creamy filling made with walnuts, chocolate, and oranges, and two additional toppings – šaum (a mixture of egg whites, sugar, and a bit of water) and chocolate. The cake dates back to 1908, when it was prepared as a gift from a mother-in-law to her son-in-law, Vasa Čokrljan from Paraćin, who took his wife to Vienna so she could give birth in better conditions than in Serbia. It should be noted that oranges were a real treasure in Serbia in 1908, which is one of the main reasons why this cake was so precious and valuable. Since then, the cake became a staple in every Serbian home, and it is regularly prepared for festive events such as birthdays and weddings.Expand

Canard à l'orange is a traditional dish in which a duck is roasted, then served with a rich brown sauce that's flavored with sugar and orange juice. The dish is typically made with a duck breast known as Magret – which comes from a force-fed duck that was raised for the production of foie gras. This type of duck breast is a bit bigger, about twice the size of a normal duck breast. The duck should be cooked so that it still remains pink on the inside, and the accompanying sauce consists of red wine vinegar, orange juice, sugar, chicken stock, and sugar. The dish is usually garnished with orange pieces on the side. It is believed that canard à l'orange was exported to France by Catherine de Medici. However, some believe that the dish goes back to ancient Middle East, as typical meals from that area often pair meat with fruit.Expand

Traditionally baked in honor of Saint Phanourios—a martyr and a patron of all things lost—fanouropita is the Greek version of a dense, spiced cake that is also commonly enjoyed during Lent. It is prepared with a dough that combines flour, olive oil, orange juice, orange zest, hefty amounts of spices such as cinnamon and cloves, and occasionally raisins and nuts. Tender and fragrant fanouropita can be enjoyed warm or chilled and is typically served dusted with powdered sugar.Expand

Poc chuc is a Mexican meat dish consisting of thin pork cutlets marinated in orange juice. The meat is then grilled and served with pickled onions and freshly prepared corn tortillas on the side. It can be found in most restaurants throughout the Yucatan region, since it is one of the region's signature dishes. It is believed that the dish was invented as a means of preservation, when the meat was cured with salt brine. The name of the dish is derived from poc, meaning to toast, and chuc, meaning charcoal.Expand

Red bean soup is a classic Chinese soup that is commonly consumed as a dessert, made from red azuki beans, lotus seeds, and tangerine or orange peel. The soup isn't too sweet, and has a subtle sweetness instead, ideal for rounding off a large Chinese meal. Red bean soup can be served hot in winter or cool during summer. Dates, sago, longan, and coconut milk can all be added in the preparation of this soup, which is considered to be one of the healthiest soups in China because it is rich in vitamins, boosts immunity, and helps against constipation.Expand

These small orange balls in white confectionery paper are made with egg yolks, sugar, and lemon zest. The rich and creamy dessert is a specialty of Ávila, where it’s traditionally prepared on October 15th, the feast day of St. Theresa, but yemas can also be bought any other day of the year as an edible souvenir.Expand