|
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)
