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Homepage > Ingredients: Orange

Ingredient

Orange

Nutrition Facts:
Serving Size, 8fl oz (240 ml) of orange juice
Calories 110
Calories from Fat 0

Adults who include 8 ounces of orange juice in their everyday diet increase their intake of vitamin C, thiamin, potassium and other important nutrients. Vitamin C acts as a scavenger to harmful elements in your body. Vitamin C neutralizes free radicals to help fight cell and tissue damage that could lead to diseases, including cancer and heart disease. Calcium-fortified orange juice is an excellent non-dairy source of calcium that is also lactose-free. One hundred percent orange juice is the most popular and one of the few 100 percent fruit juices considered to be a good source of natural folate, which is essential for growth and development and which cannot be fortified in fruit juices.

Orange Cocktails:
  • Tequila Sunrise
  • Negroni
  • Burnt Orange Martini
  • The Royal Gingersnap

  • Cooking with Orange:
  • Mediterranean Orange Chicken
  • Smokey Scallops with Kiwi, Avocado and Orange Relish
  • Orange Rum Granita with Balsamic and Mint Strawberries

  • Storing Oranges
    Florida oranges are plentiful from October through June, although the largest quantities are available from December through May. Orange is not picked until it has reached maturity, nor does it ripen further after picking. Oranges always reach your local supermarket ripe and ready to eat. Oranges should be store in the crisper of your refrigerator, where it will keep at top quality in flavor and nutrition for up to three weeks. Unrefrigerated orange will remain fresh for four to five days.

    Ambersweet Oranges:
    Tastes like a mild tangerine; easy to peel and section. Excellent source of Vitamin C and fiber, containing more fiber than an English muffin.
    Seasonal availability: From October to January

    Hamlin Oranges:
    Medium size, round to oval, deep yellow to orange color with a smooth, thin peel. Usually seedless. An excellent juice orange.
    Seasonal availability: From October to December

    Navel Oranges:
    Large to extra large, round to oval, deep yellow to orange color. Pebbly, medium thick peel. Usually seedless. Peels and section very easily.
    Seasonal availability: From October to January

    Pineapple Oranges:
    Medium to large size, round to oval, orange color, pebbly peel. Has some seeds. The Pineapple is acclaimed for its juicy sweetness.
    Seasonal availability: From December to February

    Red Navel Oranges:
    Very sweet; easy to peel and section. Flesh is red-orange and usually seedless. Has more fiber than a serving of raisins.
    Seasonal availability: From October to December

    Valencia Oranges:
    Medium to large size, round to oval shape, yellow to orange color (sometimes tinged with green) with a smooth, thin peel. Usually seedless or with only a few seeds. Valencias have orange colored flesh, which is loaded with golden juice of fine rich flavor and aroma.
    Seasonal availability: From February to June

    Citrus fruit have been farmed commercially in Florida since the mid-1800s. The first citrus was brought to the New World in 1493 by Christopher Columbus. In the mid-1500s one of the early Spanish explorers, most likely Ponce de Leon, planted the first orange trees around St. Augustine, Florida. Today, more than 90 percent of America's orange juice is made from Florida-grown oranges. (Source: Florida Department of Citrus, Florida Citrus Commission)

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