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Types of oranges tangerines9/5/2023 These oranges are very versatile, most often utilised for their sweet flesh and juice, in both sweet and savoury preparations, raw or cooked. Their beautiful and vibrant crimson colour makes them appealing as a garnish on desserts and cakes. Interestingly, their red colour is derived from a pigment called anthocyanin, which is not usually present in citrus, but common in other red fruits and flowers. Blood oranges are very juicy, making them useful as sauces and marmalade. There are three main types of blood oranges: Moro, Sanguinello, and Tarocco-ranging from tart to sweet, respectively. This medium-sized fruit has thick orange skin, and is lauded as one of the most aromatic oranges in the family. Not all oranges are named after the same colour, and the Blood orange is the epitome of this, embodying its ruby, almost blood-coloured flesh. It’s used to make juice, syrups, cocktails, and marinades. However, it’s known for its remarkable juiciness, and together with a near-seedless pulp, this orange is ideal for juicing. They contain a few seeds, ranging from zero to nine per fruit. The Valencia orange is slightly more tart than the navel orange. Thankfully though, regreening does not affect its flavour. Also, sometimes, the Valencia orange may go through a regreening process, which is when the fruit reabsorbs chlorophyll, giving it hues of green even though it is fully ripe. The longer they ripen, the sweeter they taste. They are mostly harvested from March through July, but continue to ripen after harvest. Medium to large in size, they have a bright orange-coloured rine which is thin and smooth. In spite of its Spanish namesake, Valencia oranges were created in California in the mid-19th century. They also pair well with other fruits like strawberries, bananas, and coconut. Their zest can be used in baking as they lend a bright tart-sweetness to the dish. The inviting flavour and lack of seeds make navel oranges a popular choice for snacking and in salads. Heath-benefits wise, they’re an excellent source of Vitamin C, dietary fibre, and thiamin. The juice of navel oranges contain an antioxidant known as limonin, which causes the juice to turn bitter or sour after about 30 minutes of exposure to air. As a seedless orange, it’s easy to snack on, but its slight bitterness makes it less appealing for orange juice. You’ll probably notice that it’s divided into 10 to 12 segments by thin membranes. Its pale yellow to orange flesh is tender and juicy. This bright orange lies on the larger side, with thicker skin that’s easy to peel for consumption, and is in season from November to June. As its moniker goes, it resembles a human navel, with a circular hole on the bottom stem end. The Navel orange is the most popular type of orange, the one you’re probably snacking on. With that, let’s delve into this segment of our Produce explained series, into the 8 types of oranges we may know, to develop a more discerning eye for these beauties that lie along the aisles of our supermarkets. With over 400 varieties of cultivars, orange trees were the most cultivated fruit tree in the world as of 1987. While their colour and general round silhouette may compel us to gloss over the differences between types, this family of fruits is far from synonymous. Oranges are another zesty staple in the kitchen, a perfect perk-me-up and a helpful cooking condiment.
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