Oranges are sweet, juicy citrus fruits. Their juice and zest add brightness to sauces, baking and drinks.
- Botanical name
- Citrus x sinensis
- Family
- Rutaceae
- Part used
- Fruit, juice, zest
- Flavor
- Sweet and tangy
- Season
- Winter
History
Oranges came from a cross between pomelo and mandarin in southern China and Southeast Asia. They traveled along trade routes to India, the Middle East and Europe, and were later planted in the Americas. Sweet oranges became widespread in the sixteenth century.
Where it comes from
Southern China and Southeast Asia.
Where it is used most
Brazil, India, China, the United States and Spain are major producers. Oranges are used for juice, marmalade, desserts, salads and sauces worldwide.
Varieties and types
Navel oranges are seedless and easy to peel. Valencia oranges are juicy and used for juice. Blood oranges have red flesh. Seville oranges are bitter and used for marmalade.
Flavor and how to use it
Grate the zest before juicing, and avoid the bitter white pith. Add orange juice or zest to cranberry sauce for balance.
Buying, storing and substitutes
Keep at room temperature for a few days or refrigerate for weeks. Mandarins or tangerines are close substitutes.
Recipes that use it
Photo credit: Nda Arsa on Pexels.