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Orange health benefit, origin, season, Nutritional value and storage & shelf life

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Their fine sweet and sour taste components make oranges a varied culinary delight that is very popular all year round.

Oranges grow on trees that can be up to 8 meters high. There are numerous types of oranges, which are divided into a total of five groups:

  • Bitter oranges
  • Blonde oranges
  • Navel oranges
  • pigmented oranges (blood oranges)
  • acid-free oranges

Info: 100 grams of this citrus fruit contain only 47 kilocalories.

Orange
Orange

Origin

It used to be assumed that the orange originally came from China. But now the assumptions are tending towards India.

Today the citrus fruits are grown almost in many parts of the world. Almost a third of world production comes from Brazil. Other important growing countries are the United States, Mexico, India, Spain and China.

Season

Oranges are offered in large quantities from November to May, depending on the variety and growing area, when the main season in the European growing areas is running. However, the fruits are available all year round, because the summer months are covered by the southern countries.

Taste

The taste of oranges is typical of citrus fruits. Oranges taste very juicy and also quite sweet. At the same time, however, there is always a more or less pronounced acidic component. This makes oranges look very fruity and refreshing.

Purchase, storage & shelf life

You can recognize a fresh orange by its thick, undamaged skin and it should give a little when you apply light pressure.

Info: Oranges do not ripen after harvest. Many varieties only change their color from green to orange after harvesting due to the cold.

Oranges don’t like the cold and should therefore not necessarily be packed in the refrigerator or vegetable drawer.

It is best to keep them at room temperature (it should not be too warm, otherwise they will dry out) for about 6-8 days.

Info: If they are stored in the refrigerator, they will last about 2-3 weeks, but lose a lot of their aroma.

Use in the kitchen

Oranges must be washed under warm water and then peeled before consumption. Peeling also removes the white, soft skin that is under the peel, as it quickly becomes bitter when exposed to air. Then the orange can be cut into small pieces or filleted.

Tip: When peeling the orange, you should not necessarily remove the white skin very thoroughly, because it is very healthy. it contains a lot of phytochemicals.

Since oranges taste sweet and a little bit sour at the same time, they are ideal:

  • Desserts
  • Jams
  • cake
  • Cookies and Muffins
  • Creams
  • Salads
orange juice
orange juice

Oranges can also be squeezed and drunk in the form of a juice. Apart from that, of course, they are also very good on their own or in small slices in fruit salads and in cocktails and smoothies.

The orange peel, thinly cut into strips or grated, is edible as so-called orange zest and is also very healthy (contains many essential oils). It is important, however, that you should only use the peel from 100% organic oranges.

Nutritional value / active ingredients

  • Oranges are particularly valued for their high vitamin C content, which strengthens the immune system and connective tissue.
  • Potassium and magnesium are also found in citrus fruits.
  • The existing flavonoids ensure that the body can absorb vitamin C very well.
  • They also strengthen the cardiovascular system.
  • The bitter substance naringin [1] supports fat burning.

Info: 100 grams of orange contain around 50mg of vitamin C – that’s more than half of the recommended daily requirement.

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