Orange is back in fashion. From the subtle shade of peach fuzz that is the colour of the year to the more leathery skin tone of the newly elected US president, orange has as many shades as it has associations. Although not one of the most popular of colours, this strong shade is hard to ignore when it comes to food and fashion and it is also increasingly popular on the shelves next to red, white and pink wine…
According to studies, orange doesn’t make it into the top half of favourite colours (read more), but it is traditionally seen as a positive colour symbolising optimism, happiness, enthusiasm and even youthfulness. While your only orange garment might be a Dutch supporter’s jersey, fashion pages state that it can be a flattering colour to warmer skin tones and advise that this statement colour should be worn with confidence. The fashion industry also considers this warm hue to symbolise excitement, energy and vitality.
I am a little more informed about orange when it comes to my plate! Childhood memories are of traditional South African pumpkin fritters with a light dusting of cinnamon, pumpkin tart or grated carrot salad with the braai, sweet baby carrots with a Sunday roast and juicy oranges as a halftime snack during rugby season. Today our plates might look a little different. We have orange and fennel salads, pumpkin tagliatelle, filled butternuts and even orange sweet potatoes. Regardless of the recipe, however, orange fruits and vegetables should be an important part of our diets.
The orange colour of fruit and vegetables come from carotenoids. These powerful phytochemicals are said to repair DNA and play a preventative role when it comes to cancer and heart disease. They also supply us with potassium and vitamin A to protect against infections. Their vitamin C content further boosts our immune systems. Packed with antioxidants, vitamins, minerals, and other nutrients, orange and yellow vegetables and fruit help lower bad cholesterol, reduce high blood pressure, neutralize damaging free radicals, promote the formation of collagen and help maintain healthy joints and bones.
Quite impressive. Perhaps we should drink orange too! More than juicing your daily orange fix, there’s also orange wine! Have you tried it yet? Wine Folly explains it best: “Orange wine is a type of white wine made by extending contact with grape skins (and seeds) during winemaking. Orange wines often taste more like dry red wines because they have tannin.” (Read more) Quite bold, orange wines tend to complement bolder flavours such as curries or Indian cuisine and it often works as a pairing where other wines struggle. An article by Tamlin Curren recommends orange wine with pickled food and garlic and as a happy partner to both sweet and savoury dishes. A good fit for all, it goes with proteins that we usually enjoy with tannin-rich wines and at the same time matches vegetables that usually prefer a wine with more acidity. She continues to say: “the best orange wines have the acidity for fat, the fruit for intensity, the tannins for protein, the sweetness for salt, and the savour for savouriness…” (Read more)
Where can you find such an interesting wine and wonderful food partner? According to the The Independent, some of 2024’s best orange wines are from France, Chile, the UK and Romania. You might be surprised that two South African orange wines made the list too! The Inside Guide has also compiled a list of top orange wines that are easy to find locally.
Whether you are celebrating the return of orange or are just open to experimenting with an interesting shade on your festive table, let’s pour a few orange glasses this summer!