ORANGE
THE ORIGINS OF ORANGE
They come from China, where the orange tree has been cultivated in Asia for more than 4,000 years. Arab caravans transported this fruit to Persia, Egypt, North Africa and Spain. By the way, the Sanskrit term “nagarunga” had become “narandj” in Arabic and then orange.
Since then, it has continued to grow in the Mediterranean basin to become one of the bestselling fruits. It has lost its name of exotic fruit.
THE VARIETIES OF ORANGES
The colour of their pulp will determine the classification of the various varieties of oranges:
– The blondes :
We can distinguish blond “navels” which have a navel. we appreciate them especially for their good taste, their crunchy flesh and their easy peeling.
Naveline: smooth or granular depending on the origin.
Washington Navel with large fruits (between 200 and 250g), very marked navel, rough skin, fine and firm flesh.
Late Navelate, navel with a well tucked-in tip. Its juicy flesh is very sweet. Another category is fine blondes, which, without seeds, are more for juice.
Salustiana of Spanish origin has fairly large fruits of about 170g. Very juicy, seedless, their skin is granular, with a soft pulp. The fruit is a little flattened.
Valencia late is the most widespread variety in the world. A little elongated in shape, the thin skin covers a very juicy flesh.
Oblong Shamouti originates from the Middle East. Thick skin coats a fragrant flesh.
– The bloods :
These oranges have their pulp and skin pigmented with red.
We find:
The bright orange Maltese with red tips where the sun hit it, is half a blood. These round fruits come from Tunisia. Their taste is known to be excellent.
Another half a blood, Washington or Double Fine Improved, is more elongated and has almost no seeds.
From Sicily, we find the Moros and Taroccos, which have a very dark juice and a very pleasant taste.
HOW TO CHOOSE ORANGE
Firm and swollen, oranges will be chosen according to their use: The navels are reserved for consumption at the table while the Valencia and Shamouti will be pressed for their juice.
It is necessary to count 1 to 2 oranges per person.
HOW TO STORE AND COOK
ORANGE
Orange can be kept for several days at room temperature or in the refrigerator. If the zest is to be used, it is preferable to wash the untreated orange under hot water.
ORANGE’S HEALTH PROPERTIES
It is a super antioxidant, because the high amount of vitamin C is reinforced in its action by the presence of citroflavonoids. These ones are pigments that neutralize free radicals. Well provided with organic acids, potassium and calcium, orange is a good element for rebalancing the acidity of the blood.
