Oranges

Juicy and sweet and renowned for its concentration of vitamin C, oranges make the perfect snack and add a special tang to many recipes; it is no wonder that they are one of the most popular fruits in the world. Oranges are generally available from winter through summer with seasonal variations depending on the variety.  Oranges are round citrus fruits with finely-textured skins that are, of course, orange in color just like their pulpy flesh; the skin can vary in thickness from very thin to very thick. Oranges usually range from approximately two to three inches in diameter.

Nutrition:  Oranges are a good source of fibre, Vitamin C and potatssium.  They are high in antioxidants, which neutralize the effects of free radicals, unstable oxygen molecules in your body, believed to cause aging and some diseases.  Oranges are a good source of folate, an important vitamin for pregnant women that can help prevent neural tube defects in their infants. They also contain a phytochemical called hesperidin, which may lower triglyceride and blood cholesterol levels.

In Season:  Oranges are at their peak between December and April. Since oranges keep well in cold storage, they can be found in supermarkets throughout the year.

What to Look For:  The most common variety of orange for eating is the navel orange, so named because the blossom end often resembles a navel. The skin of a ripe navel orange ranges in color from deep orange to yellow-green. Choose fruit that's heavy for its size and free of soft spots.

How to Store:  Oranges can be stored at room temperature for several days or in the refrigerator for up to two weeks.

How to Serve:  Sweet oranges are great for eating out of hand, but oranges can also be cooked. 

Did you know?  The edible white part of the orange rind has nearly the same amount of vitamin C as the flesh, so eat that part too!