Selecting
When selecting oranges the simple rule for choosing citrus fruits is that they should feel firm and heavy for their size. Good color and a fresh appearance are also important. Avoid fruit that is misshapen or obviously damaged. Thinner-skinned fruits tend to be juicier than those with thicker skins. Tangerine is another name for the Mandarin orange variety.
Varieties
| Variety | Characteristics |
Blood Oranges |
Sweet, deep red color of meat |
Valencia Oranges |
Sweet, seeded |
Navel Oranges |
Seedless, seedless |
Mandarin Oranges (Tangerines) |
Delicate flavor, less acid than oranges, easy to peel |
Clementines |
Small, thin skin, easy to peel, seedless or few seeds |
Satsuma |
Seedless, easy to peel, thin skin |
Tangelos (Minneolas/Orlandos) |
Sweet, seeded |
Storing
Oranges will keep at room temperature for three or four days and up to two weeks if refrigerated. Mandarins and tangelos are more delicate and should not be kept at room temperature for more than a day or two, and will last up to a week in the crisper drawer of the refrigerator.
Using
Fresh oranges aren’t just for snacking and juicing. They can also be used in desserts and in cooked dishes, particularly with poultry. Grated orange peel (zest) can be used to flavor a wide variety of foods.
Nutrition Information
Orange, raw, Florida Nutritional value per 100 g (3.5 oz) |
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Energy 50 kcal 190 kJ |
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Percentages are relative to US |
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Tangerines, (mandarin oranges) (raw) |
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Energy 50 kcal 220 kJ |
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Percentages are relative to US |
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