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An orange is a common citrus fruit. Oranges need not be orange in color; depending on climate and variety, an orange may have green patches when ripe. Some will even experience regreening, which is when an orange-colored orange loses its orange. To deal with this aesthetic problem, oranges are often dyed. Rough brownish patches are indications of abrasion against the tree, which does not affect taste.
The orange has a sweet-tart taste and is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick, bitter rind that is usually discarded, but can be used in cooking. The outermost layer of the rind can be scraped off to make zest, having a similar flavor to the flesh. This is the part which contains orange oil. The white part of the rind is almost always discarded as it is extremely bitter, but it does contain lots of pectin. Orange peel can be made into candied peel and used in sweet dishes.
A number of varieties of orange are now cultivated widely. The sweet orange (Citrus aurantium) was first grown in Spain, and has become the most popular variety. The sweet orange will grow to different sizes and colors due to local conditions, most commonly with ten carpels (slices) inside.
A single mutation in an orchard of sweet oranges planted at a monastery in 1820 in Brazil led to the navel orange (aka Washington, Riverside or Bahia navel). A single cutting of the original was then transplanted to California in 1870, creating a new market worldwide. The mutation caused a diploid, or twin, fruit, with a smaller orange embedded in the outer fruit near the stem. From the outside the smaller, undeveloped, twin leaves a human navel-like formation at the top of the fruit. Navel oranges are almost always seedless, and tend to be larger than the sweet orange.
The Valencia or Murcia orange is one of the sweet oranges used for juice extraction. It is a late-season fruit. It is a popular variety when navel oranges are out of season.
The blood orange (sometimes called "ruby orange" by the squeamish) has streaks of red in the fruit, and when squeezed the juice is often reddish. The mandarin is similar, but smaller and sweeter, and also the scarlet navel is a variety with the same diploid mutation as the normal naval orange.
Bitter oranges are used in marmalade and as an ingredient in the liqueurs Triple sec and Curacao.
Orange juice is produced by juicing oranges. Brazil is the world's largest producer of orange juice, followed by Florida. Orange juice is available in fresh-squeezed or 'reconstituted' forms, and in refrigerated or pasteurised long-life bottles. The heat-treated juice is made from whole crushed oranges, including the peel, giving it a much more bitter taste than fresh-squeezed.
In the USA, orange juice is sometimes also sold in the form of frozen concentrate blocks, so a recipe may say 'one box or block frozen orange juice'. These are not available in Australia and some other countries.
Oranges are not often used in savoury cooking, but they are an important flavouring ingredient of several recipes, including orange chicken, and the French dish duck a l'orange. Orange zest, candied peel and orange juice are frequently used in making cakes and sweets.
Orange blossom water is sometimes used as an alternative to rosewater in Middle Eastern cookery, especially in sweet pastries and jams.
Orange blossom honey (really "citrus honey") is produced by putting beehives in citrus groves during bloom, which also pollinates seeded citrus varieties. Orange blossom honey is highly prized, and has a distinct "orangey" flavor.
FAQs
It's tangy. It's juicy. It's sweet, but it's also tart! It is one of America's most popular fruit juices that is packed in Vitamin C.
How do you describe the taste of orange? ›
The orange has a sweet-tart taste and is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick, bitter rind that is usually discarded, but can be used in cooking. The outermost layer of the rind can be scraped off to make zest, having a similar flavor to the flesh.
What is the Flavour of orange? ›
An orange has a juicy, tangy, and fruity flavor that is reminiscent of citrus.
What does orange peel taste like? ›
It's also bitter, which some people may find off-putting. Despite its nutritional benefits, the combination of a bitter flavor and tough texture may make orange peels unappealing. Orange peels have an unpleasant, bitter flavor and tough texture, which may be difficult to digest.
Why is orange Flavour so popular? ›
The popularity of orange flavoring is likely due to its sweet taste, pleasant aroma, and rich source of antioxidants and carotenoids.
What is the most flavourful orange? ›
Citrus x sinensis 'f*ckumoto' is a navel orange with sweet, juicy and very flavourful fruit with reddish-orange skin perfect for juice and fresh eating. The plants are less vigorous with more compact growth than other varieties which makes this cultivar well-suited to container growing.
What flavor pairs well with orange? ›
Orange: Pairs exceptionally well with almond, anise, banana, basil, berries, cherry, chocolate, cilantro, cinnamon, clove, coffee, cranberry, fig, ginger, grape, grapefruit, hazelnut, lemon, mint, nutmeg, persimmon, pineapple, pomegranate, rosemary, vanilla, and walnut.
What spices pair well with orange? ›
Fruit Flavor Pairing Chart
| Herbs and Spices |
|---|
| Orange | Basil, black pepper, cardamom, cilantro, cinnamon, cloves, cumin, ginger, mint, nutmeg, paprika, parsley, poppy seed, rosemary, saffron, sage, star anise, tarragon, thyme |
| Papaya | Black pepper, cilantro, cinnamon, ginger, mint |
| Passion fruit | Cilantro, ginger |
42 more rowsFeb 9, 2024
Bright orange can be used with a number of different colors. It could form an autumnal palette alongside cream, olive green, reds and browns, or pop next to bold purples. If you want to temper orange's intensity, pair with white. It can also work well alongside blue, which is its complementary color on the color wheel.
Why is orange so delicious? ›
Sweetness: Seedless oranges are known for their sweet taste, which is due to their high sugar content. They are generally sweeter than other varieties of oranges.
Orange is a very common colour of fruits, vegetables, spices, and other foods in many different cultures. As a result, orange is the colour most often associated in western culture with taste and aroma. Orange foods include peaches, apricots, mangoes, carrots, shrimp, salmon roe, and many other foods.
Do orange and chocolate go together? ›
Do chocolate and orange go together? This is a flavor combination that you have to try just once to fall in love. The acidity of the orange is balanced by the acidity in the chocolate, and the sweetness from orange juice rounds out the flavors.
Can dogs eat orange? ›
Yes, dogs can enjoy orange slices in moderation. It's best that you do not feed them the entirety of an orange, as too much citrus and sugar isn't good for your dog. Only give them one to three pieces or slices of an orange per day.
Can you boil orange peels and drink it? ›
“To make orange peel tea, just combine fresh or dried orange peels and water in a pot with a lid, bring to a boil, and then remove from the heat. Allow the orange peels to steep for an hour or more before straining and discarding the used peels,” she said, sharing another method of making this tea.
Is it OK to eat a whole orange peel? ›
Orange peels, like most peels, are healthy and nutritious. They are high in health-boosting vitamins and antioxidants. Orange peels are also high in fiber and can help with weight loss by reducing appetite. If you love oranges but don't have time to eat them whole, try eating an orange peel instead.
How do you describe orange color? ›
Orange is often described as an energetic color. It may call to mind feelings of enthusiasm and excitement. Because orange is a high-energy color, many sports teams use orange in their uniforms, mascots, and branding.
What are the main Flavour profiles? ›
Here's an introduction to balancing the five key flavours in your cooking. Sweet, salty, sour, bitter and umami are five taste elements that build our overall perception of flavour.
What are the major flavor profile? ›
The term "flavor profile" refers to a dish or recipe's overall taste characteristics and sensory attributes. It encompasses the combination and balance of various flavors, including sweet, salty, sour, bitter, umami, and other taste elements, as well as aromas and textures.
