For a deliciously healthy breakfast treat, slice a banana into a bowl and top it with fresh orange juice. The juice adds sweetness, tang, and moisture to the banana—it’s a perfect flavor and texture combination.

For instant “pickles”, mix orange juice with Asian-style ingredients. In a small bowl, combine:

4 parts fresh orange juice
2 parts soy sauce
2 parts vegetable oil
1 part sesame oil
2 parts rice vinegar

Mix well and pour over sliced cucumbers to cover. Serve immediately, or let the cucumber slices soak in the refrigerator for up to 24 hours to absorb more flavor.

To stir up a fast and fabulous vinaigrette, whisk together 1/4 C. fresh orange juice, 1 tsp. grated orange zest, 1 tsp. fresh lemon juice, 1/2 tsp. Dijon mustard, and 1/2 tsp. salt. Gradually whisk in 1/2 C. fruity olive oil. Excellent on spinach salads.

For an herb-scented Bundt cake, add chopped fresh rosemary, fresh orange juice, and grated orange zest to the batter. Replacing half of the recipe’s butter with olive oil also adds to the fruity flavor.

For an easy mango sorbet, mix 1/2 C. orange juice, 1/2 C. sugar, 1 package (about 5 oz.) frozen mango chunks, and 1 tsp. vanilla extract in a food processor. Process until smooth and thick, using 4- to 5-second pulses. Scrape into a shallow metal pan and freeze for up to 2 hours. Scrape out servings with a spoon. If you freeze longer, return the mixture to the food processor and pulse to revive its creamy texture.

For an aromatic marinade for pork tenderloin, mix together:

1 can (6 oz.) thawed orange juice concentrate
2 tsp. olive oil
2 tsp. rum
1/4 C. chicken broth
1/2 tsp. salt
2 tsp. chopped fresh rosemary
1/2 tsp. freshly ground black pepper
3 garlic cloves, minced

Marinate 2 pounds pork tenderloin in the mixture for 4 to 8 hours. Grill or broil the pork, then boil the marinade for 5 minutes. Dissolve 1 tsp. cornstarch in 1/4 C. cold chicken broth, then stir into the marinade to thicken. Serve with the pork.

When you can’t think of what to do with chicken yet again, mix up this quick and surprising marinade. Grate the zest and squeeze the juice from 1 lime and 1 lemon into a large zip-close bag. Stir in 1 can (6 oz.) thawed orange juice concentrate, 1/2 C. tomato sauce, 2 minced garlic cloves, 1 tsp. dried Italian seasoning, and 1/2 tsp. hot-pepper sauce. Drop in 2 pounds boneless chicken parts and marinate in the refrigerator for 4 to 8 hours. Grill or broil the chicken and serve with prepared salsa.

To make a refreshing brine for fish, combine 2 C. fresh orange juice, 2 tsp. fennel seeds, 2 tsp. sugar, 3 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper. Add thick fish steaks or fillets and refrigerate for up to 2 hours. Remove from the brine and grill, broil, or pan-fry the fish.

To breathe new life into creamy squash or red-pepper soups, stir in 1/4 C. fresh orange juice.

For a new twist on tapioca pudding, combine 2 C. fresh orange juice, 1/3 C. sugar, 3 tsp. quick-cooking tapioca, and a pinch of salt in a saucepan. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Remove from the heat and cool for 20 minutes. The pudding will thicken as it cools. Stir until smooth and serve warm or chilled.

To freshen up spaghetti sauce, squeeze in the juice from 1 to 2 oranges.

For a lively teriyaki marinade, mix together:

1/2 C. fresh orange juice
1/4 C. soy sauce
2 tsp. honey
1 tsp. grated fresh ginger
1 tsp. grated orange zest
2 garlic cloves, minced
1 tsp. toasted sesame oil

Use to marinate beef, pork, or chicken.

For a quick creamy orange smoothie, combine orange-tangerine juice, vanilla ice cream, vanilla extract, and orange sherbet in blender. Process until smooth.

To give steamed rice an uplifting aroma, add 1/4 C. fresh orange juice to the cooking water.