These 3 Calcium-Packed Recipes Will Reinvent How You Think of OJ (2024)

If you’re looking to add more calcium to your cooking, swapping orange juice for water or other liquids in your recipes is a great idea to get you started. One serving of Trop50 — which has 50% less sugar and calories than original Tropicana orange juice — has a full 20 mg of calcium to jump-start your consumption. We all need calcium to keep our bones strong and our heart, muscles, and nerves working properly, and our diets are the best way to get it. Dive into these recipes that use orange juice in ways familiar and novel to amp up the calcium content in your meals.

Orange-Turmeric-Mango Smoothie

You won’t find a more vibrant combination than the orange, turmeric, and mango in this smoothie. We add banana for heft and black pepper for how it enhances turmeric’s health benefits. Turmeric has long been used in Ayurveda and traditional medicine to fight inflammation, chronic pain, skin disorders and more, but curcumin, the main compound behind its health benefits, is not very bioavailable (i.e., it’s not easily absorbed by our bodies). Enter black pepper and its active component piperine, which dramatically increases our ability to absorb and benefit from the curcumin in turmeric. So while it may seem like just a garnish — not to mention a weird flavor to add to a drink — don’t leave out the black pepper or you’ll miss out on turmeric’s benefits.

Yield: 2 cups
Total Time: 5 min.

Ingredients

• 1½ cup frozen mango chunks (about 8 oz.)
• ½ banana, peeled and sliced
• 1 (1-inch) piece fresh turmeric, peeled and thinly sliced (or ¼ tsp. ground)
• 1 cup Tropicana Trop50 No Pulp Orange Juice
• Freshly ground black pepper
  

Directions

1. In a blender, puree mango, banana, turmeric, Tropicana Trop50 No Pulp Orange Juice, and a grind of black pepper until smooth, about 30 seconds.
2. Pour into glasses and top each with another grind of pepper

Coconut-Orange Curry Squash Soup

This bright and creamy soup is a vegan stunner, with sweet, sour, and savory flavors from the squash, citrus and bloomed spices. Adding the Trop50 and lime juice after the cooking process preserves the nutrients and bright flavor, giving the dish a fresh finish. You’ll want to put the crunch topping on everything from yogurt dips to salads, so keep this recipe handy even after soup season ends.

Yield: 4 servings
Prep Time: 15 min.
Active Time: 30 min.
Total Time: 45 min.

Ingredients

Soup

• 2 tbsp. coconut oil or vegetable oil
• 2 lb. butternut squash, peeled, seeded and cut into ½-inch pieces (about 4 cups)
• 1 medium yellow onion, chopped (9 oz.; about 1½ cups)
• 1 (2-in.) piece ginger, peeled and finely chopped (about 2 tbsp.)
• 4 garlic cloves, finely chopped
• 1½ tsp. curry powder
• 3 cups low-sodium vegetable broth
• 1½ tsp. ground turmeric
• Kosher salt
• ½ cup Tropicana Trop50 No Pulp Orange Juice
• 1 tbsp. fresh lime juice

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• 1 (15-oz.) can coconut milk, divided

Coconut Crunch Topping

• 2 tbsp. coconut oil or vegetable oil
• ¾ cup unsweetened shredded coconut
• ¼ cup black and white sesame seeds
• 1 (2-in.) piece ginger, peeled and finely chopped (about 2 tbsp.)
• 2 cloves garlic, finely chopped
• 1¼ tsp. sweet paprika
• ½ tsp. red chili flakes
• ½ tsp. kosher salt

Directions

1. Make the soup: Heat a Dutch oven or large heavy-bottomed pot on medium. Add the oil, squash, and onion and cook, stirring occasionally, until the onion is light golden brown and tender, about 6 minutes.
2. Add the ginger and garlic and cook, stirring, until light golden and fragrant, about 2 minutes more. Stir in the curry powder and cook, stirring, for 30 seconds. Add the broth, turmeric, and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash is very tender, about 15 minutes.
3. Meanwhile, make the coconut crunch topping: Heat a medium nonstick skillet on medium. Add the oil, coconut, sesame seeds, ginger, and garlic and cook, stirring, until mostly golden brown and fragrant, 3 to 4 minutes. Remove from the heat and stir in the paprika, chili flakes, and ½ teaspoon salt. Scrape onto a plate in a thin, even layer and let cool completely.
4. Remove the pot from the heat and stir in Tropicana Trop50 No Pulp Orange Juice, lime juice, and ½ cup coconut milk and let cool 5 minutes.
5. Using a hand blender (or standard blender in batches), puree the soup. Divide among bowls and drizzle with remaining coconut milk and sprinkle with coconut topping.

Avocado & Citrus Farro Salad with Cilantro-Orange Dressing

Grain salads are perfect for a party: They’re delicious at any temperature, don’t get soggy if you make them ahead, and are easily adaptable to various dietary needs. Before the farmers’ market is overflowing with spring greens, this mixed-citrus salad brings a pop of color and garden freshness to your table without relying on out-of-season or imported produce. Adding orange juice to your dressings is a great way to add flavor without ending up with a grainy or otherwise undesired texture.

Yield: 4–6 servings
Prep Time: 15 min.
Total Time: 40 min.

Ingredients

Salad

• ½ cup farro
• 2 lb. assorted citrus (such as oranges, grapefruit, mandarins, and blood orange)
• 1 large avocado, cut into ½-in. pieces
• ⅓ cup fresh mint leaves, chopped, plus more for serving
• 3 tbsp. roasted and salted pistachios, roughly chopped
• ¼ cup crumbled feta

Dressing

• 2 tbsp. white wine vinegar
• 1 tsp. honey
• 1 tsp. Dijon mustard
• ¼ tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 1 small shallot, finely chopped
• ⅓ cup extra-virgin olive oil
• 3 tbsp. Tropicana Trop50 No Pulp Orange Juice

Directions

1. Make the salad: Cook farro per package directions. Rinse under cold water to cool, then drain well.
2. Meanwhile, make the dressing: In a large bowl, whisk together vinegar, honey, mustard, cumin, ¾ teaspoon salt, and a few grinds of black pepper; stir in shallot. While whisking constantly, slowly pour in oil until combined, then whisk in Tropicana Trop50 No Pulp Orange Juice. Add cooled farro and toss to combine.
3. Cut away and discard peel and white pith of grapefruits, oranges, and clementines and cut into bite-size pieces. Add citrus to farro along with the avocado, mint, and ¼ teaspoon salt and gently toss to combine. Transfer to a serving platter, spooning any remaining juices in the bowl over top. Sprinkle with pistachios, feta, and additional mint, if desired.

Prop Styling: Summer Moore; Food Styling: Sean Dooley; Art Director: Mandi Hayes; Food Editors: Carson Lombardi and Sarah Strong