Oranges

about

As one of the most popular fruits in the world, oranges are renowned for their juicy and sweet taste and healthfulness — they have a high concentration of Vitamin C and are good sources of fiber. Oranges are round citrus fruits with finely-textured orange skins and pulpy flesh to match. The skin varies in thickness from very thin to very thick, and the fruit itself ranges from about two to three inches in diameter. They make the perfect snack and add a special tanginess to many recipes.

Popular varieties include Seville oranges, which are more bitter and are best known for their use in marmalade; navel oranges, which make convenient snacks and are known for their classic orange flavor; blood oranges, which boast an intense, sweet, citrus flavor and bright red-tinged color; and mandarin oranges, which are usually eaten plain or in fruit salads. Some mandarin orange varieties include the Satsuma, Clementine, and the Tangor.

FUN FACT: The word orange is derived from the Sanskrit word "narangah" which means "orange tree." The Sanskrit word is derived from the Dravidian root for "fragrant."

WHEN TO BUY: Oranges are generally available year round, but certain varieties, like the navel orange, are available for a more limited time (November through May).

HOW TO SELECT: Choose oranges that have smoothly textured skin and are firm and heavy for their size — they tend to have a higher juice content than spongier or lighter ones. Also, smaller oranges are juicier than larger or thinner-skinned oranges.

prep & store:

QUICK TIPS:

Peel off the zest in wide strips or grate finely. Be careful not to remove too much of the peel — the white pith underneath is bitter and not usable.
To extract the maximum amount of juice, roll citrus fruit around on a flat surface, pressing down firmly with the palm of your hand, or place fruit into a pan of hot water, then place in the microwave for a few seconds or a warm oven for a few minutes.

STORAGE:

Best consumed at room temperature or slightly cooler.
Store on the counter for up to three days.
Store in the refrigerator in a plastic bag in the crisper section if the fruit will be kept more than 10 days.

PREPARATION:

Wash the orange, then cut into eighths and eat directly from the rind.
Remove the peel by making four vertical cuts from top to bottom, making sure you don’t cut the flesh of the fruit itself. Lift off peel.
Squeeze the fruit to make delicious and fresh orange juice.