|
One of the most famous fruits today, oranges have been popular throughout the ages.
|
One of the most famous fruits, oranges are round
citrus fruits with an orange-colored peel. Inside of this peel or rind are sections of juicy fruit. They give off a distinct and pleasing aroma, the result of oils found in the peel.
A Little Bite of History
Born in the Oriental Asian mountains, the orange has been cultivated in China for several thousand years. Originally used for medicinal and perfuming purposes, the orange gradually moved from East to West, and was a favored delicacy amongst royalty and venerated symbol for multiple cultures. According to Ancient Roman legend, oranges were brought to them by Herperides, the daughter of Atlas, who traveled to Greece by seashell via the Mediterranean Sea.
Varieties
Of the two main orange varieties, sweet and sour oranges, only sweet oranges are widely grown in the U.S.
Sour oranges, which include the
Seville and
Bergamot varieties, are available at some specialty markets and are too bitter to eat raw. They can still be put to good use in the making of marmalades, essential oils and concoctions calling for sweetened orange peel.
Sweet oranges are ideal for eating raw and for most juicing and zesting. Some of the most common varieties include the
Valencia orange, so popular that it accounts for half the yearly U.S. orange crop, the
Navel orange, and the rarer
Blood orange.
The
mandarin orange family includes several smaller, “loose-skinned” variations of the sweet orange that are smaller and sweeter than other oranges.
Buying Tips
While the most brilliantly-colored oranges will make the loveliest countertop decorations, be aware that the fruit’s skin color isn’t a surefire indicator of quality. Florida oranges are often colored with an artificial food dye (which does not affect the fruit in any way) and oranges are often greenish even when ripe. In fact, oranges often undergo a “re-greening” process while still on the tree, particularly if the tree is simultaneously nourishing orange blossoms with chlorophyll, and thus this green may indicate a sweeter orange because it has ripened longer.
For the juiciest fruits, try to choose oranges that are firm and heavy for their size. Orange varieties that sport a thin skin such as the
Hamlin are better for juicing.
Though superficial markings on the skin don’t affect the orange quality, watch out for bruises, sponginess or shriveled spots that may indicate dryness.
Storage Tips
Oranges can last up to two weeks refrigerated, and they often last almost as long at room temperature. The oranges’ thick skin is enough to protect them in the fridge; putting them in a plastic bag might actually hasten mold growth by trapping moisture around their peel.
Not only will keeping oranges on the countertop add a nice splash of natural color to your kitchen, but the oranges will yield more juice when they have been kept at room temperature.
Usage Tips
While navel oranges peel easily when peeled from the “navel,” other oranges should be sliced by cutting a disk of skin from the top and then using a knife to slice the peel lengthwise. You can then slice a similar disk of peel from the bottom and pull the cut sections away from the fruit.
While obviously popular as a raw fruit snack, oranges are also valuable for their juice,
zest and garnish appeal. Slice oranges into delicate garnishes by halving them lengthwise and slicing each half into thin rings.
In recipes, oranges can be paired with both sweet and savory spices. They're tasty with dishes that include
cinnamon or
nutmeg but equally delicious complemented by
garlic or
basil.
Juicing Tips:• When using oranges for their zest and juice, be sure to zest the orange before juicing.
• An average orange will yield between 1/3 and ½ cup of juice.
• To yield the most juice, an orange should be room-temperature or warmer.
• Roll the orange under your palm on a hard surface to soften it before juicing.
• If you only need a bit of juice at one time, make a toothpick-hole in the skin through which to extract juice, and then leave the toothpick in the hole to “seal” it and maintain freshness.
Zesting:• Check that the oranges you are going to zest are not artificially colored or waxed.
• The average orange will yield 2-3 tablespoons of zest.
• Zest can be obtained with a sharp paring knife, a vegetable peeler, a cheese grater, or a specially-purchased zesting gadget.
• Take care to zest just the colored skin and none of the bitter-tasting white pith that lies beneath.
Nutrition Notes
Oranges are a well-known source of
vitamin C. However, once cut or squeezed, the vitamin C content diminishes quickly. Therefore unfortified, packaged orange juice products usually have less vitamin C than fresh juice. Refrigerating orange juice keeps the vitamin C around longer, though 25% is still lost after 24 hours of refrigeration.
Oranges are also an adequate source of
fiber,
folic acid,
calcium,
potassium and thiamine, and their opulent nutrients make them a great choice for expectant mothers.
Try one of our favorite orange recipes:
Mediterranean BBQ Chicken
Citrus Breakfast Cake
Orange Ele-Fun (Decoration)
