All About Oranges
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ORANGES Munira Mustafa Class Vll
Citrus fruits All citrus trees are of the single genus, Citrus, and remain largely interbreedable; that is, there is only one "super species" which includes grapefruits, lemon, lime and oranges. Nevertheless, names have been given to the various members of the genus, Fruits of all members of the genus Citrus are considered berries because they have many seeds, are fleshy and soft, and derive from a single ovary. An orange seed is called a pip. The white thread-like material attached to the inside of the peel is called pith.
Types of Citrus Fruits • Oranges • Grapefruits • Lemons • Lime
Different Varieties of Orange • Persian Orange • Navel Orange • Valencia Orange • Blood Orange
Acidity Like all citrus fruits, the orange is acidic, with a PH level of around 2.5-3; depending on the age, size and variety of the fruit. Although this is not, on average, as strong as the lemon, it is still quite strong on the scale - as strong as vinegar.
Top Orange Producers — 2005 (million tonnes) Brazil
17.8
United States
8.4
Mexico
4.1
India
3.1
China
2.4
Spain
2.3
Italy
2.2
Iran
1.9
Egypt
1.8
Pakistan
1.6
World Total
61.7
Juice and other products. • Oranges are widely grown in warm climates worldwide, and the flavours of oranges vary from sweet to sour. The fruit is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick bitter rind that is usually discarded, but can be processed into animal feed by removing water, using pressure and heat. It is also used in certain recipes as flavouring or a garnish. The outermost layer of the rind can be grated or thinly veneered with a tool called a zester, to produce orange zest. Zest is popular in cooking because it contains the oil glands and has a strong flavour similar to the fleshy inner part of the orange. The white part of the rind, called the pericerpor albedo and including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh.
Orange juice
Orange in cakes
Orange in dishes
Citrus fruits All citrus trees are of the single genus, Citrus, and remain largely interbreedable; that is, there is only one "super species" which includes grapefruits, lemon, lime and oranges. Nevertheless, names have been given to the various members of the genus, Fruits of all members of the genus Citrus are considered berries because they have many seeds, are fleshy and soft, and derive from a single ovary. An orange seed is called a pip. The white thread-like material attached to the inside of the peel is called pith.
Types of Citrus Fruits • Oranges • Grapefruits • Lemons • Lime
Different Varieties of Orange • Persian Orange • Navel Orange • Valencia Orange • Blood Orange
Acidity Like all citrus fruits, the orange is acidic, with a PH level of around 2.5-3; depending on the age, size and variety of the fruit. Although this is not, on average, as strong as the lemon, it is still quite strong on the scale - as strong as vinegar.
Top Orange Producers — 2005 (million tonnes) Brazil
17.8
United States
8.4
Mexico
4.1
India
3.1
China
2.4
Spain
2.3
Italy
2.2
Iran
1.9
Egypt
1.8
Pakistan
1.6
World Total
61.7
Juice and other products. • Oranges are widely grown in warm climates worldwide, and the flavours of oranges vary from sweet to sour. The fruit is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick bitter rind that is usually discarded, but can be processed into animal feed by removing water, using pressure and heat. It is also used in certain recipes as flavouring or a garnish. The outermost layer of the rind can be grated or thinly veneered with a tool called a zester, to produce orange zest. Zest is popular in cooking because it contains the oil glands and has a strong flavour similar to the fleshy inner part of the orange. The white part of the rind, called the pericerpor albedo and including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh.
Orange juice
Orange in cakes
Orange in dishes
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