Oranges
One of the more popular members of the citrus family, the orange is well known for its high Vitamin C content but also contains a good amount of fiber and calcium. Oranges contain no fat, sodium or cholesterol. It is a perfectly healthy food popular in many types of cooking. It is great for those with restricted food selections to add extra sweetness to the often boring foods in a limited diet.
The Popular Types
Valencia oranges are the juicier of the orange verities. It contains less carbohydrates and less sodium than other varieties (especially the navel) but is higher in fiber. Valencia oranges have thin skin and are usually difficult to peel. Valencia oranges are available February through October and typically peak in May, June and July.
Navel oranges are meatier than Valencia oranges and have nice thick skin that is easy to peel. Navel oranges are easily identified by the navel at the end of the orange. Unlike the Valencia orange, navel oranges contain more carbohydrates, more sodium and more sugar. While they can be used for juicing, navel oranges truly shine in cooking oranges or eating them raw. Navel oranges are available from November until May, peaking in January.
The Skin
The skin is a great source of mold both from the ground and from the handling and shipping process required to deliver it to the mega-mart of your choice. This means that it is better to peel the orange by hand rather than cutting through it (cutting through simply means you are cutting through the mold from the skin).
As for the skin, brown or green spots on an orange are not a problem provided the orange is still firm. The green and brown spots are just a sign of russeting. Russeting is the thickening of the skin tissues after the orange was removed from the vine and once it is re-exposed to sunlight.
Trivia
Oranges are a (ancient) hybrid fruit; it is likely a combination of two other citrus foods: the pomelo and the tangerine.
More Information
- Orange information, Hormel Foods
- Orange information, The Fruit Pages
- Health information, NutritionData.com
