Oranges are round, thick, skinned, juicy edible fruit that is a reddish-yellow color when ripe. Canned orange refer to orange segments, which have been peeled to remove the white pith prior and then canned with sugar syrup.
The orange segments are peeled using a chemical process where initially, the segments are scalded in hot water to loosen the skin and then they are bathed in a lye solution. Finally, the segments undergo several rinses in plain water and are canned. Canned oranges are easy to use, available round the year and can be used to add flavour to salads, ice-creams, cakes or cookies.
How to select
Ensure that the cans are not bulging or are dented. After opening, if you find a foul odour or cloudy solution, it would be best to discard the contents. Pull out the segments and it should be firm, smooth textured and bright orange in color.
· Orange segments, fennel and boiled beets make a delightfully refreshing salad.
· Gently simmer sweet potatoes, broccoli and orange segments in orange juice. Before serving, sprinkle with walnuts.
· Orange segments may be added to ice creams, curds, salads or even made into pies and cakes.
How to store
Store unopened cans in a cool, dry place off the floor. Avoid freezing or exposure to direct sunlight. Sudden changes in temperature shorten shelf life and speed deterioration. Store opened oranges in a tightly covered nonmetallic container and refrigerate. Use within 2 to 4 days.
· Oranges are rich source of vitamin C, calcium and fiber.
· The healing properties of oranges have been associated with a wide variety of phytonutrient compounds. These phytonutrients include citrus flavanones (types of flavonoids that include the molecules hesperetin and naringenin), anthocyanins, hydroxycinnamic acids, and a variety of polyphenols.
· In addition, oranges are a good source of B vitamins including vitamin B1 and folate as well as vitamin A, calcium and potassium