Oranges range in colour from orange, yellow, to green with a smooth leathery texture, dotted with many small oil glands across the surface that produce fragrant essential oil. Underneath the rind, there is a thin layer of white pith that is bitter and spongy. The flesh is juicy, also ranges in colour from red, orange, to yellow, is filled with tightly packed pulp and juice sacs, and is divided into 10-14 segments by thin membranes. Oranges are aromatic, juicy, and vary in flavour from sweet, acidic, tart, to sour.
Oranges are an excellent source of vitamin C, fibre, potassium, and have anti-inflammatory properties. They also contain some calcium, vitamin A, manganese, iron, copper, and magnesium.
Oranges are suited for both raw and cooked applications/ The fruit can easily be peeled, segmented, and served as a stand-alone snack, or it can be tossed into green salads, fruit salads, and fruit cups. The juice is also commonly used and can be consumed fresh in smoothies, cocktails, and soups. In addition to savoury preparations, Orange juice can be used to flavour cakes, muffins, cookies, granola and soft-drinks. The zest of the Orange can be used to add flavour. In South America, Oranges are boiled in sweetened water and poured over toast to create a unique soup. Oranges pair well with strawberries, pineapple, grapes, walnuts, pecans, light balsamic, kale, carrot, fennel, beets, potatoes, winter squash, cinnamon, cumin, ginger, onions and garlic.