| Oranges are the best known member
of all the whole citrus fruit family, a favourite amongst young
and old people. It's one of the fruits that's considered a key
player in the kitchen and in the workplace They are usually
quite sweet and juicy and more than ever refreshingly healthy.
Originally from the Himalayas, oranges are now cultivated in
most warm regions of the world. Admiration for the versatility
and benefits of this fruit dates back to 17th century cookbooks.
There are two types of oranges, bitter ones and sweet ones.
Bitter oranges
Seville oranges are
small, round oranges with a very sour taste. These are never
eaten as a snack. Because of their high acidity and pectin
levels and their thin peel, Seville oranges are used to make
marmalade.
They have a very short season appearing in January and ending
in February. They are used to prepare dishes based on meat
and fish. The flowers of Seville oranges are distilled and
made into orange flower water, a colourless liquid having
a strong taste of oranges. It is used all over the Mediterranean
region added to sweet dishes to enhance the flavour of oranges.
Bergamot oranges are
very rare and so are difficult to find. They are mostly used
in industry to extract its oil and used in perfumes. Bergamot
essence is famous for its presence in Earl Grey Tea, a tea
widely drunk in Britain and its former colonies.
The whole fruit or sometimes just the peel is candied to
use as decorations for cakes and desserts. |
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Sweet
oranges
Most sweet oranges are easy to peel and squeeze. Extremely
versatile, sweet oranges can be added to fresh fruit salads
or eaten on their own as a snack or dessert fruits. In cooking
sweet oranges add zing to sweet and savoury dishes.
They combine well with pumpkin and carrot to give a bright
and nutritious vegetable salad, add sweetness to pancakes,
sorbets, soufflés and mousses.
The rind of sweet oranges is often added to cake batters
and tea bread mixture, and chocolate sauce for more taste
and flavour.
Navel oranges are
sweet and very juicy. Surprisingly enough, this fruit does
not have many pips and makes it a old time favourite with
children and adults. They have a particular shape, when you
slice them you will notice that there is another second smaller
orange growing inside, reminiscent of a baby segment. These
oranges are available for most of winter and spring.
Shamouti oranges are
available from January to April. Large and oval with a thick
peel, these oranges are very juicy and sweet tasting with
virtually no pips. Its taste is richer than that of navel
oranges.
Valencia oranges are
available from spring through to autumn. They are rather small
but very sweet and juicy. They are perfect refreshing snack,
especially when cold or for juicing.
Blood oranges are
a product of the Mediterranean with their red flesh and red
juice. They are very sweet and juicy and makes them ideal
eaten whole as a snack or squeezed to extract its tender juice.
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Oranges are a rich source of vitamin
B and mostly C especially during the winter months when our
bodies are more prone to common colds and influenza.
They are also rich in minerals, mainly copper, magnesium,
phosphorous, potassium and zinc.
Oranges help stimulate appetite and can also help reduce
cholesterol levels in our blood streams as they are rich in
antioxidants and bioflavonoids.
Always choose fruit that has a shiny or radiant peel and
feels heavy.
Avoid oranges that are blemished, mouldy or looking tired.
Oranges keep well in the fridge, about 2 weeks.
These sweet and zesty orange roundish fruits are a medicine
chest in disguise.
Next time you have an orange in your hand, tear it open and
the sunshine of the fruit bursts out into your face. |
the
orange
