Orange

About Orange

Oranges, a type of citrus fruit, are part of the Rutaceae botanical family and are a hybrid of pomelos and mandarins. A hybrid results from cross breeding two genetically different plant species.
This botanical family also consists of lemon, lime, tangerine, mandarin orange, grapefruit, sour orange and citron to name a few.
In the United States, the majority of oranges are grown in Florida, California and Texas.

Purchase oranges year round in the grocery store.
- Valencia oranges are in peak season from late spring to mid-summer, typically March through July.
- Navel oranges are in peak season from mid-winter to early spring, typically October through January.
Select oranges that are firm, smooth and heavy for their size. Avoid those that have soft spots.
Oranges with thin skin are typically juicier than oranges with thick skin.
Store oranges at room temperature for one week or in the refrigerator for two weeks.
Remove the peel from the flesh of the orange before eating as a snack.
Use oranges to make fresh orange juice, add to a salad, or incorporate in other recipes.

Oranges are a good source of fiber, thiamin, folate and an excellent source of vitamin C.
- Fiber aids in healthy digestion, prevents constipation and can help to weight control by making you feel full faster thus reducing the amount of food you eat.
- Thiamin assists in converting food into energy and helps to maintain nervous system function.
- Folate supports red blood cell formation, protein metabolism and prevention of birth defects including neural tube defects.
- Vitamin C is an antioxidant involved in wound healing, formation of collagen and connective tissue and immune function.

Via fdc.nal.usda.gov