Description:
A baseball-sized citrus fruit with a tough orange skin and flesh that is segmented and juicy. It may have a sweet to slightly bitter taste, depending on the variety. They are grown in regions with a subtropical or Mediterranean climate. Some of the common varieties of include Ambersweet, Blood, Hamlin, Naval, Red Naval, Pineapple, and Valencia oranges.
How to select:
The most important thing to look for is one heavy for its size. Florida oranges will not be as brightly coloured as California, but the quality is equal. Oranges are picked fully ripe, so ignore the colour of the rind when selecting. Avoid large bruises, soft spots or shrivelling, otherwise superficial marks or brownish patches usually indicate an especially juicy and tasty fruit.
Use:
Oranges are used for a large number of bakery and confectionery products and also for making of marmalade, squash etc. Oranges form the basis of a large range of drinks : syrups, sodas, juices, punches, liqueurs and fruit wines.
How to store:
Store all citrus fruits at room temperature and they should keep for 2 weeks. For longer periods, refrigerate in perforated plastic bags.
Health benefits:
Oranges are a good source of vitamins, such as vitamin C and four B vitamins and are also a good source of many important minerals.
Orange Rind
The orange zest is obtained by grating or peeling the rind with a zester or a sharp knife as thinly as possible without touching the white inner skin. It is used to flavour a large number of desserts, pattisserie and confectionery either as an ingredient or as a decoration. Orange rind or peel preserved in sugar is called candied orange peel.
Orange juice
The juice squeezed from an orange, which is used as a beverage that is generally served at breakfast. It is also used as an ingredient in some recipes. The most flavourful juice is obtained by squeezing fresh oranges but it is also available prepared and packaged in cartons, plastic containers and bottles, or as frozen concentrate.
|
