The Orange – Health Benefits of the Most Popular Citrus Fruit in the World

Oranges taste wonderfully sweet and contain plenty of valuable nutrients. Thanks to their high vitamin C content, they are particularly popular in winter for preventing colds. The vitamin B content in the fruit encourages the production of endorphins, which encourage feelings of contentment and serenity. As oranges are low calorie, they are ideal as a healthy snack. They can also be used in a multitude of ways for cooking and are available year-round – what more could you want from a fruit?

 

Food Facts Food Facts

Orange

Class

Citrus

Calories

42 kcal per 100 g

Nutrients

8.3g carbohydrates, 1.6g fibre, 0g fat, 0g protein per 100g

Season

available year-round

Storage

store in a cool, dry place

Shelf life

up to 6 weeks

The Orange - Origin and Cultivation

Originally oranges are from China and were known as “Chinese apples” for a long time. The orange is a cross between a tangerine and a grapefruit, which is available in many different types. The bitter orange has been cultivated in Italy since the 11th century, but its sweeter counterpart didn’t make it to Europe until the 15th century.

In Switzerland the orange wasn’t widely distributed until the 19th century. At first it was used almost exclusively for desserts and was viewed as an expensive luxury good, but by the mid-20th century the orange was available for everyone during the Christmas season. This was due to imports from Mediterranean countries becoming more affordable and the fact that oranges were in season there during the Christmas months. Overseas oranges are in season during Swiss winter and spring, making the fruits available at affordable prices year-round.

Nowadays oranges are cultivated on almost all continents. The biggest exporters of oranges are Brazil, the USA and Mexico. Here in Central Europe, Swiss people mainly consume oranges from Spain. The fruit requires a lot of water, sun and warmth to grow. Once a tree has reached three years of age it can bear fruits, which take 6 to 19 months to ripen. As they do not continue to ripen once picked, they must be harvested and processed quickly once they have reached maturity. 

The Orange - Endless Types, Endless Ways to Serve

If you think of oranges, you can almost taste their sweet, fresh taste in your mouth. This taste is characteristic of sweet oranges, of which the blond orange, the navel orange and the blood orange are examples. These popular types of oranges are commonly consumed raw or as juice. The blood orange especially makes for an appealing-looking, slightly bitter juice due to its striking red flesh. Sweet oranges are also perfect ingredients for desserts and salads.

The bitter orange tastes, as its name suggests, bitter. The bitter orange is also known as Seville orange. It is not only consumed, but is also used to produce cosmetic products. Bitter oranges are smaller than their sweet relatives and protected by a thick layer of peel. This thick peel is often candied and eaten as a sweet, or used for baking. Bitter oranges are also a common ingredient in marmalade. Squeezed, its juice is used in lemonade, orange liqueur and tea.

Whether raw, as juice, in ice cream, in cakes or in a sauce accompanying duck breast – oranges go well in many dishes. If you want to make the most of the high-vitamin, low-calorie nature of the orange it is best consumed in its natural state. To get the full nutritional value it should be consumed with the white skin, as it contains many secondary phytochemicals. For more ideas, have a look at our recipes.

RELATED TAGS

Orange Recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Saving failed!