Gbex says: Sweet orange is a member of the family of citrus. The orange is a hybrid of ancient cultivated origin, possibly between pomelo and tangerine. It is a small flowering tree growing to about 10 m tall with evergreen leaves, which are arranged alternately, of ovate shape with crenulate margins and 4–10 cm long. The orange fruit is a hesperidium, a type of berry.
Oranges originated in Southeast Asia. The fruit of Orange is called sweet orange to distinguish it from the bitter orange. In a number of languages, it is known as a "Chinese apple", "China's apple", or "Apfelsine" in German).
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 outer-most 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 pericarp or albedo and including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh.
Oranges originated in Southeast Asia. The fruit of Orange is called sweet orange to distinguish it from the bitter orange. In a number of languages, it is known as a "Chinese apple", "China's apple", or "Apfelsine" in German).
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 outer-most 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 pericarp or albedo and including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh.
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