Orange

The orange originate in Southeast Asia, but they now thrive aroundthe World in warm-climate areas including Portugal, Spain, NorthAfrica and North America. The United States is the world's largestproducer or oranges and they are grown mainly in Arizona, California,Florida and Texas.

There are three basic types of orange: Sweet, bitterand loose-skinned.

Sweet oranges are generally large and have skins that aremore difficult to remove than on loose-skinned oranges. They areusually very juicy, may have seeds or be seedless. The seedlessNavel, the juicy Valencia and the Bloodorange with red flesh are among the more popular types.

The bitter oranges are sour and astringent, and are usuallyused for cooking and not eaten raw. They are also valued for theirpeel and their essential oils, which are used to flavor foods as wellas some orange liqueurs. Most of the bitter orange supply comes fromSpain and some well-known types are the Seville and theBergamot.

Loose-skinned oranges are named so because their skinseasily slip off the fruit. Their segments are also loose and dividewith ease. They vary in flavor from sweet to tart-sweet.

Fresh oranges are available year-round at different times,depending on the variety. When buying oranges, choose those that arefirm and heavy for its size, with no mold or spongy spots. They can bestored at cool room temperature for a day or so, or refrigerated forup to 2 weeks.

Oranges are an excellent source of vitamin C and contain somevitamin A. Once cut or squeezed the vitamin C quickly begins todissipate, and after only 8 hours at room temperature or 24 hours inthe refrigerator more than 20 percent of the vitamin C is lost.