Orange

Cultivation and production - Arboriculture

Orange is the fruit of the orange tree (Citrus × sinensis), a small tree of the Rutaceae family. Originating from Asia, oranges are cultivated in many regions worldwide. It is one of the most popular and widely consumed fruits globally.

Description

Oranges are spherical to oval fruits, typically orange in color when ripe, hence their name. They have a thick, rough skin called zest. Inside, the orange is divided into juicy segments called wedges. Each segment contains numerous small sacs filled with juice.

Varieties

There are many varieties of oranges, each having slightly different flavor, color, and size characteristics. Some well-known orange varieties include navel oranges (which have a small growth at the end opposite the stem), Valencia oranges (very juicy and often used for juice), and blood oranges (which have reddish flesh due to natural pigments).

Uses

Food: Oranges are consumed fresh as fruit, but their juice is also very popular. Oranges are used in fruit salads, desserts, sauces, and various dishes.
Orange Juice: Orange juice is one of the most popular non-alcoholic beverages in the world. It is rich in vitamin C and is often consumed at breakfast.
Jams and marmalades: Oranges are used to prepare jams, marmalades, and preserves due to their sweet and tangy flavor.
Flavors and fragrances: Orange peel is used to produce flavors and fragrances, as well as in cooking to add flavor.
Industry: Orange peels are used to produce essential oils used in the food industry, perfumes, and cleaning products.

Nutrition

Oranges are rich in vitamin C, an essential antioxidant for the immune system. They also contain dietary fiber, B vitamins, potassium, and various beneficial plant compounds.

Oranges are not only delicious but also nutritious, making them one of the most beloved and healthful fruits.

Annexes