For a high number of Americans, oranges are the most popular resource for vitamin C. People normally consume this fruit in the kind of juice, which gives their body around 140 percent of the recommended dose of the important vitamin. However, eating the meaty segments will provide you the added advantage of fiber. Doctors encourage this fruit to individuals as a superb source of folic acid, potassium, thiamin and some traces of magnesium and calcium.
Researchers place the origin of this tree in the southeastern region of Asia. Columbus takes the charge of bringing the seeds of the fruit to the U.S., which has now become a significant hub for exporting and growing this fruit. Earlier, the fruit was very expensive as it is not easily grown in cool climates, but today it’s known to be the third-most popular fruit, directly after apples and bananas. They are largely grown in the states of California, Arizona and Florida.
Oranges hold a useful position in the household of citrus fruits. They’re added to an range of dishes and snacks, and relished in the form of juice. Their extensive use in everyday life is due to their ready availability throughout the year. Growers harvest the crop mostly in the cold season, which begins from late September and goes on till April. To retain their freshness, it is suggested you keep them in the refrigerator, but this might pose a problem if you want to extract juice. Juice is best taken from oranges stored at room temperature.
Oranges are always removed from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are preferred within the thick-skinned fruit, as they are proven to give more juice than the latter. Similarly, large oranges are not as sweet as the little – or medium-sized selection.