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Oranges vary in size and shape, depending on the specific variety, and can be small to large with globular, oblate, or oval shapes. Some Orange cultivars may exhibit a prominent nipple or protruding knob on one end, while others will be more uniformly curved and round. Oranges ripen to variegated shades of orange, red-orange, golden orange, and orange with green patches. It is important to note that Oranges grown in warm climates may retain their green coloring, even when ripe, due to increased chlorophyll production in the rind. Select Orange varieties will also develop a dark red to crimson blush on the surface, created from sun exposure. Oranges can be smooth, taut, firm, or slightly pebbled, rough, and bumpy. The surface is enveloped in fragrant oil glands, occasionally giving the matte rind a glossy appearance. Underneath the surface, a thin layer of spongy, white pith separates the rind from the flesh, and the flesh appears in pale orange, dark orange, yellow, red, and purple hues. The flesh is aqueous, tender, and succulent, divided into 10 to 14 segments by thin membranes. Depending on the variety, the flesh may contain a few cream-colored seeds or be seedless. Oranges are edible raw once ripe and release floral, sweet, and fresh fragrances. The flesh can be mild and sweet, sweet-tart, tangy, and sour, and typically bears floral and fruity nuances.
Seasons/Availability
Oranges are available year-round, with peak season in the winter through early summer.
Current Facts
Oranges are a category of fruits, botanically part of the Rutaceae or citrus family. There are many types of Oranges grown commercially worldwide, and the two main overarching kinds are Sweet Oranges and Bitter Oranges. Sweet Oranges are the most popular Oranges produced for fresh eating, and widespread types include Navels, Valencia, Mandarins, Acidless, and Blood Oranges. Throughout history, Oranges have been favorably perceived as a prestigious fruit and are famously grown in large commercial groves and home gardens for medicinal and culinary purposes. Oranges have acquired nicknames such as “food of the gods” and are a symbol of good fortune, wealth, and prosperity around the world. They are also a central component of international holidays and are used as natural decorations, gifts, and emblematic signs of hospitality. These famous reputations have continued to live into the modern day, establishing Oranges as one of the most well-known global fruits. In current markets, Oranges are primarily sourced for culinary or therapeutic use and are sought by chefs and home cooks for their juice and zest. Each orange variety varies in culinary capabilities but is generally celebrated for its ability to be incorporated raw or cooked into sweet and savory dishes.
Nutritional Value
Oranges are a source of vitamins A, C, and E to strengthen the immune system, maintain healthy organs, and guard the cells against the damage caused by free radicals. Oranges also provide fiber to regulate the digestive tract and minerals like potassium, calcium, copper, magnesium, manganese, and iron. Potassium balances fluid levels within the body, while calcium supports bones and teeth. Copper helps the body produce red blood cells, magnesium controls nerve functions, and iron develops the protein hemoglobin for oxygen transport through the bloodstream. Oranges contain antioxidant and anti-inflammatory properties to contribute to overall bodily health. Throughout history, various types of Oranges have been utilized in natural medicines, notably Traditional Chinese Medicine, and have been used for issues associated with coughs, circulation, and indigestion. Oranges were also famous for helping sailors avoid scurvy, a disease caused by a vitamin C deficiency. Beyond vitamins and minerals, Oranges are valued for their fragrant essential oils and are incorporated into perfumes, cosmetics, and various topical creams.
Applications
Oranges range from sweet, tart, rich, and mild and are suited for raw and cooked preparations. Each type and variety of Orange has varying uses, and the ideas mentioned in this section are centered around Sweet Oranges. The fruit can easily be peeled, segmented, and served as a stand-alone snack or tossed into green salads, fruit salads, and fruit cups. Oranges are also mixed into grain-based dishes, dipped whole in chocolate as a sweet snack, or used as an edible garnish over sweet and savory dishes. Try dicing the fruit into salsa, slaws, and various condiments for a pop of flavor. They can also be pressed into juice and combined into sauces, vinaigrettes, dressings, and marinades. Orange juice is popular worldwide as a freshly pressed beverage and is also mixed into smoothies, cocktails, and other drinks. Worldwide, Oranges are incorporated into many shared dishes that overlap between cultures and recipes unique to specific regions. In Asia, Oranges are used for their zest and juice in desserts like daifuku, sponge cakes, and jellies, or they are incorporated into glazes for meats like poultry, duck, and beef. They are also cooked into chutneys, rice puddings, and added to distinct desserts like red bean soup. In Europe, Oranges are often prepared in seasonal Christmas dishes like apelsinsoppa in Sweden, an orange juice soup, pastries in Greece, or juiced for sauces to pair with seafood. Oranges are also simmered into marmalades, cooked into duck à l’orange, a famous French main dish, or blended and frozen into granita, a Sicilian palate-cleansing dessert. Oranges are versatile and can be molded to fit individual dishes’ needs. There are many other sweet and savory recipes not mentioned in this section, and these are simply a few listed ideas to inspire. Oranges pair well with other fruits like strawberries, pineapples, grapes, and pomegranates, nuts including almonds, walnuts, and pecans, kale, carrot, fennel, and spices such as cinnamon, cumin, ginger, and cloves. Whole, unopened Oranges will keep for several weeks when stored in a cool, dry, and dark location, such as the refrigerator’s crisper drawer. Each variety will vary in its storage capabilities, and it is recommended to loosely cover the fruits to help retain their moisture in the fridge.
Ethnic/Cultural Info
In the 16th and 17th centuries, Oranges were famously grown across Europe in buildings called “orangeries.” The first orangery was thought to have been developed by the Italians and was a building designed to protect sensitive plants during colder months. These buildings were also typically designed to embody the owner’s wealth, a visual representation of their societal status. Orangeries were reserved for the elite and were a prevalent part of Italian Renaissance Gardens, later adopted by nobility throughout Europe, especially in France, Austria, and Russia. The most renowned orangery was built at the Palace of Versailles in France. The original structure was built in 1663 by French architect Louis Le Vau and was commissioned by the Sun King, Louis XIV. The stone orangery faced south to obtain the most sunlight and maintain a stable temperature. Later in 1678, it was expanded by architect Jules Hardouin-Mansart, almost doubling in size. The orangery was completed in 1688, and the central portion of the building extends over 150 meters in length with 13-meter-high vaulted ceilings. King Louis XIV planted hundreds of orange trees in movable planter boxes within the orangery, and these trees came from his personal collection and contacts from Portugal, Spain, and Italy. During the summer, the orange trees are moved outside into the garden, and in the winter, they are sheltered from the cold climate in the safety of the orangery. Louis XIV also planted Orange trees in containers throughout the palace to fill the air with the seasonal flowers’ sweet fragrances. Often outshining the Oranges, the planters that housed each orange tree became well-known and are called Versailles planters in the present day. These planters are handmade, said to weigh over 400 pounds, and are expected to last 150 years. The Palace of Versailles orangery is still one of the most visited sites at Versailles, and many of the orange trees housed in the building are hundreds of years old.
Geography/History
Oranges are native to Asia and are believed to have a center of origin across the southeastern Himalayan foothills, spanning from the eastern areas of Assam in India and stretching to northern Myanmar and Western Yunnan in China. Ancient types of Oranges were thought to have been created from a natural cross between a mandarin and a pomelo. Much of the early history of Oranges as a general category is unknown, but it is hypothesized that Bitter Oranges were the first type to be spread outside of Asia. Historians believe the Moors contributed to the fruit’s expansion, introducing Oranges into areas of the Middle East, North Africa, and the Mediterranean by the 11th century. A century later, Bitter Oranges had spread to other parts of Europe and were mostly being used medicinally and as flavoring in select dishes. Sweet Oranges arrived in Europe around the 15th century and were quickly adopted as a favored fresh eating fruit. Oranges were planted across the Mediterranean and were also sown in greenhouses in regions with cooler climates. Spanish and Portuguese explorers carried Orange seeds on their journeys to the New World, planting trees along their routes as a source of vitamin C to protect against scurvy. Oranges naturally spread through human plantings over time and eventually became established worldwide. Today, Oranges are grown on six of the seven continents, and new varieties are still being developed to meet changing consumer demands. Oranges are prevalent in commercial markets and are also popularly planted in home gardens worldwide.
Supermarket SMall
Kazakhfilm microdistrict, 13, Almaty, Kazakhstan
Plenty of oranges from Egypt. There are over six hundred varieties of Oranges that can be divided into three main types including the sweet orange, mandarin orange, and sour orange. Some of the more commercially-important varieties include Washington navel, Valencia, Satsuma, and Seville. Despite the popular belief that they earned their name from the color of their skin, Oranges earned their name from the Sanskrit word naranga, meaning fragrant.
Supermarket "Magnum"
Almagul 18A, Almaty, Kazakhstan
Egyptian oranges imported to Kazakhstan. Oranges are best suited for both raw and cooked applications but are showcased when used fresh, out of hand. The fruit can easily be peeled, segmented, and served as a stand-alone snack, or it can be tossed into green salads, fruit salads, and fruit cups.
Supermarket Magnum
улица Хан Шатыр 273, Алматы 050000
Egyptian oranges imported to Almaty, Kazakhstan. The juice is also commonly used and can be consumed fresh in smoothies, cocktails, soups, and gelatins. In addition to savory preparations, Orange juice can be used to flavor cakes, muffins, cookies, granola, soft-drinks, and candy. The zest of the Orange can be used to add flavor to meats, fish, and stir-fries. In South America, Oranges are boiled in sweetened water and poured over toast to create a unique soup.
Magnum supermarket
Almagul 18A, Almaty, Kazakhstan
Moroccan oranges imported to Almaty, Kazakhstan. Oranges are native to Asia, specifically southern China, India, and Southeast Asia, and are a hybrid variety that was developed around 2500 BCE. These fruits are not found growing wild and were spread to the Mediterranean in the 1400s via traders returning from voyages to Asia. In the 1500s, Spanish explorers introduced Oranges to South America and Mexico, and the fruits were spread up into North America.
Plenty of oranges from Egypt. There are over six hundred varieties of Oranges that can be divided into three main types including the sweet orange, mandarin orange, and sour orange. Some of the more commercially-important varieties include Washington navel, Valencia, Satsuma, and Seville. Despite the popular belief that they earned their name from the color of their skin, Oranges earned their name from the Sanskrit word naranga, meaning fragrant.
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