Minted Orange, a New-Taste Sensation

I love orange for breakfast. Since learning that whole fruits were better for me than fruit juices, I usually include fresh fruit with my breakfast. Oranges are ideal. They keep for long periods on the counter. When they do start shriveling up, their peel turning to leather, the flesh becomes even sweeter, almost like liqueur!

I planted apple mint in the front garden two years ago. They've taken over the border under the weigela. In the spring and early summer, the spikes of mint are a treat to the eyes. The chartreuse-hued leaves divest the soul of winter's bleak and cold.

This morning I paired oranges with mint for a new taste sensation. I'm sure others have made this discovery before but rubbing mint on orange slices creates something very like ambrosia! Try it. You'll never think of oranges again without thinking mint!