Oranges
Varieties
Oranges fall into three categories: bitter, loose-skinned (like mandarin oranges), and sweet; each type has many individual varieties.
Sweet oranges are used chiefly for juicing or eating. They include the Valencia, Navel, and Temple oranges.
The Navel orange, which is grown in California, is considered an eating orange, since its sweet pulp tends to turn a little bitter when the juice is exposed to air.
Valencia oranges are enjoyed for both eating and juicing, although commercially the Valencia is considered the best juicing orange.
An orange hybrid bearing an orange and red rind with red flesh is called blood orange and is frequently available.
The Temple orange, named after the man who created it, is a flavorful orange-tangerine hybrid. Bitter oranges, also known as Seville oranges, are named after the Spanish city of the same name. They are seldom seen in markets and are used chiefly for marmalade or for their peel (in liqueurs).
Preparation, Uses, & Tips
An orange is one of the best fruits for eating raw and juicing. It has a great range of uses, from an ingredient in salads and frozen desserts to marmalade, pastry making, and cooking, including using the peel to extract essential oil. Orange flower water is distilled from the tree blossoms, and is used in Indian cooking. The fruit and its grated zest can be added to punch and cakes as a garnish, and segments are also served with seafood. For a unique presentation, try using the deep red flesh of blood oranges, with its hint of raspberry taste. Bitter oranges are used to make marmalade, jam, jelly, syrup, and sauce. Their bitter zest lends the hint of orange to the alcoholic liqueurs Curaçao, Cointreau, and Grand Marnier.
Storing
Oranges keep well in the refrigerator for two weeks, and the zest from oranges can be frozen.
Nutrition Highlights
Orange, 1 large
- Calories: 86
- Protein: 2g
- Carbohydrate: 22g
- Total Fat: 0g
- Fiber: 4g
*Excellent Source of: Vitamin C (97.89mg)
*Good Source of: Folic Acid (55.20mcg), Potassium (333.04mg), and Thiamine (0.16mg)
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