Maltese Oranges
Estimated Inventory, lb : 0
Description/Taste
Maltese oranges vary in size, depending on the specific variety, and are generally small to medium with a round, oval, or oblate shape. The fruit’s rind ranges from thin to semi-thick, and some varieties are easy to peel, while others are more challenging. Maltese oranges showcase yellow, yellow-orange, and orange hues when ripe and are occasionally flushed with red patches on select types. The rind is smooth, glossy, and covered in sunken oil glands, giving the surface a pebbled feel. The rind can also be slightly leathery and rough. Underneath the surface, the orange flesh is divided into 10 to 12 segments by thin membranes and is seedless or contains a few ivory seeds. The flesh is aqueous, soft, tender, and succulent. Maltese oranges are mostly aromatic and release a faintly fruity, floral, refreshing scent. Ripe oranges are edible raw or cooked and have a mild and balanced blend of sweet and sour flavors with fruity, sugary nuances.
Seasons/Availability
Maltese oranges are generally available from late fall through spring, with a peak season between December and early April.
Current Facts
Maltese oranges, botanically classified as Citrus sinensis, are a general category of sweet orange varieties belonging to the Rutaceae or citrus family. The name Maltese has different connotations, depending on the region in which it is sold. The most prevalent use of this name occurs in France, where sweet oranges are sold under the name Maltaise and La Maltaise de Tunisie. The most famous variety offered under these French names is the Half-Blood Maltese orange, also known as a semi-blood orange, a cultivar grown in Tunisia and exported to France. This variety is nicknamed the “Queen of Oranges” in Tunisia and is increasing in demand in French markets for its sweet flavor and aroma. It is also important to note that the term Maltese oranges is used in markets outside France to describe other sweet orange varieties grown in the Mediterranean Basin. Varieties found under this name include Maltese Blond oranges, Maltese Oval Sweet oranges, and Maltese Meski or Sweet Maltese oranges. On the island of Malta, several local types are also sold as Maltese oranges in markets. Throughout Europe, Maltese oranges have a quality reputation, regardless of the individual variety, and are favored in fresh markets for their sweet taste and low acidity. Maltese oranges are traditionally harvested by hand and are grown throughout islands in the Mediterranean and regions of North Africa. When in season, some varieties are exported to Europe and are sold as specialty fruit for fresh eating and use in cooked culinary preparations.
Nutritional Value
Maltese oranges have not been extensively studied for their nutritional properties, as each variety under this name will have varying vitamin and mineral content. Sweet oranges, in general, are a source of vitamins A, B, C, and E to strengthen the immune system, aid the body in energy production, guard the cells against free radical damage, and maintain healthy organs. Sweet oranges also provide other antioxidants to reduce inflammation, fiber to cleanse the digestive tract, and calcium and phosphorus to support bones and teeth. Common minerals include magnesium, manganese, potassium, and iron. Magnesium assists the body in controlling daily nerve functions, while manganese helps with various metabolic processes. Potassium balances fluid levels in the body, and iron develops the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Maltese oranges have a mild, sweet, and fruity flavor suited for fresh and cooked preparations. Sweet oranges are popularly consumed throughout Europe and North Africa and are eaten as a snack, peeling the fruit into segments or slicing it into pieces. Maltese oranges can also be segmented and tossed into green salads or finely chopped and added to fruit cocktails. The mild-flavored flesh complements light breakfast dishes like oatmeal and parfaits, and the fruits can be pressed into juices or blended into smoothies as a refreshing beverage. Try dicing Maltese oranges into slaws, salsa, or as an edible topping over dishes with fresh herbs. They can also be blended and frozen into ice cream and sorbet as a dessert. In addition to fresh preparations, Maltese oranges are customarily simmered into marmalades, jams, and syrups. They are also used as flavoring for cakes, madeleines, tarts, and scones. Maltese oranges were said to have inspired the creation of the French maltaise sauce. This recipe is similar to hollandaise but incorporates blood oranges for a tangier, fresher taste. In savory dishes, maltaise sauce is drizzled over cooked vegetables, meats, or grains. Maltese oranges are also occasionally used in glazes and other seasonings for duck, pork, and poultry. The variety pairs well with herbs such as parsley, coriander, mint, and tarragon, vanilla, maple syrup, chocolate, and fruits such as strawberries, raspberries, and grapefruits. Whole, unopened Maltese oranges will keep for 1 to 3 days at room temperature and for 1 to 2 weeks when placed in a ventilated bag in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Maltese oranges were famously planted in the refurbished garden of the Inquisitor’s Palace in Birgu on the island of Malta during the 17th century. The Inquisitor’s Palace was built in 1530 and housed leaders who enacted religious and political rulings decreed by the Pope and the Catholic Church. Around 1627, Fabio Chigi, an Italian vice-papal legate, was appointed Inquisitor of Malta. During his time as inquisitor, he decided to renovate the inquisitor’s palace. It is said that Fabio Chigi loved the smell and taste of oranges on Malta so much that he planted the fruit trees in the garden. Chigi also mentions oranges in his report to the Holy Office in Rome in 1635 as a favorite fruit during the season of Lent. Fabio Chigi later became Pope Alexander VII in 1655 and remained in powder until his passing in 1667. Orange trees are also still grown at the palace in Malta, which is now a national museum and historical building of significance.
Geography/History
Maltese oranges have a broad history, as several varieties are marketed throughout Europe and Northern Africa under this name. Oranges first appeared in the Mediterranean around the 9th and 10th centuries through Arab introduction, but it wasn’t until the 15th century that the Portuguese carried sweet orange varieties from India and China. Once sweet oranges were established in the Mediterranean, new varieties were bred regionally over time. Sweet oranges were initially restricted in trade as they were considered luxury fruits, but by the 18th century, oranges were being notably exchanged between Paris and Malta. Production in Tunisia also expanded in the early 20th century, giving rise to the major Maltese orange cultivation sites. Today, varieties sold under the Maltese name are grown in Tunisia, on the island of Malta, and on a small scale in other North African countries like Algeria. In Tunisia, the oranges are exclusively cultivated on the Cape Bon Peninsula, and in Malta, production primarily occurs in the villages of Balzan, Attard, and Lija. Outside of the Mediterranean, a variety of Maltese orange is said to be cultivated in India. When in season, Maltese oranges are sold domestically in their growing regions at local markets and are also exported to other countries as specialty citrus through select retailers.
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