• Thu
  • Dec 25, 2014
  • Updated: 5:47pm


Take 5: orange juice

Take 5: orange juice

Fresh or reconstituted, pulpy or filtered, fortified or natural - there's more to the world's most popular juice than meets the eye. Janice Leung looks for her favourite squeeze

Pure J

Wednesday, 15 August, 2012, 5:40pm

Ex-banker likes to see the fruit of his labours

Fresh orange juice has long been seen as a healthy beverage in many places around the world, but it is a relative newcomer to drinks lists on the mainland.

Daniel Liao Yuang-whang, the new chief executive of frozen-concentrated-orange-juice maker China Tianyi, believes the changing beverage culture on the mainland portends big business for companies such as his.

30 Jun 2012 - 12:00am

Kaffir margarita

Armani Prive's kaffir margarita has a culturally confused background. A Mexican cocktail created by an Italian, its distinguishing feature is the use of the leaves of a plant native to Southeast Asia.

Many people will be familiar with the kaffir lime and its leaves from Thai, Malaysian and Indonesian cuisine, but may not have previously encountered it in a drink.

10 May 2012 - 12:00am

Lemon grass infusion

Sometimes you wonder why restaurateurs don't put as much energy into developing the food and drinks on the menu as they put into developing the menu as a sales tool. Do they think good food won't sell itself?

16 Feb 2012 - 12:00am

On the juice

On a recent trip to Malaysia, I was thrilled to taste refreshing calamansi juice once again. It's a fruit I tend to forget about except when travelling in Southeast Asia because it's very hard to find in Hong Kong. Although tiny, the calamansi lime has a taste that's tart, strong and distinctive.

1 Jan 2012 - 12:00am

Peel it off but don't throw it out - that skin is packed full of nutrients

The next time you have a piece of fruit or veg, think twice before tossing out the skin.

Apple peel, for example, is rich in quercetin, an antioxidant that could help ward off certain cancers. Potato skin contains about half of the spud's fibre.

8 Nov 2011 - 12:00am


Bonne Maman Bitter Orange Marmalade

20 Oct 2011 - 12:00am

Zest appeal

Whenever I'm in California and see overladen citrus trees in people's gardens, I'm tempted to pick the fruit from any branches hanging over the pavement (it's considered fair game if limbs cross into public space).

9 Oct 2011 - 12:00am

Markets put squeeze on orange juice producer

The mainland's largest orange juice producer is striving to boost production capacity to fend off foreign competitors, but weakening market sentiment is casting a pall over some deals.

24 Sep 2011 - 12:00am

Asian Citrus full-year net profit rises 90pc on year

Asian Citrus Holdings, the largest orange plantation operator on the mainland, saw its net profit increase 90 per cent to 1.11 billion yuan (HK$1.35 billion) in the year ended June on larger harvests and higher orange prices.

The producer has earmarked up to 800 million yuan for acquisitions of orange and other citrus plantations in southwest China.

17 Sep 2011 - 12:00am

Special delivery

En papillote is a French method of cooking food in an envelope made of parchment paper. Trapped in the parcel, the ingredients steam but flavours remain bright and concentrated. When other cooking techniques are used, tastes can be muted.

Fish en papillote with lemon-kalamata olive butter and tomato-basil concasse (pictured)

21 Aug 2011 - 12:00am

Fennel and blood orange salad

I love this dish because it has the flavours of the Mediterranean, without being as predictable as something like the caprese (tomatoes, mozzarella and basil). Like the caprese (which I also love), the quality of this salad depends on top quality ingredients - the freshest of fennel, and the juiciest and most fragrant of blood oranges.

18 Aug 2011 - 12:00am

Sha Tin Pomelotini

The Hyatt Regency Hotel looks out over Hong Kong's Tolo Harbour on one side and Kau To Shan's mountain peaks on the other. For years, plantation workers, when taking a break from harvesting the plump yellowish-green citrus fruit they call a pomelo, might have taken a breath, squinted at the sun and peered at the same glinting waters and velvet greenery.

14 Jul 2011 - 12:00am

Robata Zawazawa

LG/F, 41 Wyndham Street, Central Tel: 2536 9898 Open: Monday-Thursday 5pm-midnight (last order at 11pm), Friday and Saturday 5pm-3am (last order at 2am) Cuisine: Japanese robata and kushiyaki (skewers)

Price: about HK$320 without drinks and the service charge.

2 Jun 2011 - 12:00am

Flesh and blood

It's easy to see how the blood orange got its name. There are a few with skin and flesh that resemble any other orange but most of them have a red flush and, when the fruit is sliced open, the flesh is vivid, juicy red.

1 May 2011 - 12:00am