For a large number of Americans, oranges are the most popular source for vitamin C. People generally consume this fruit in the kind of juice, which gives their body around 140% of the recommended dosage of the essential vitamin. However, eating the meaty segments will give you the additional advantage of fiber. Doctors promote this fruit to people as a superb source of folic acid, potassium, thiamin and a few 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 become a significant hub for exporting and growing this fruit. Earlier, the fruit has been very expensive since it is not easily grown in cool climates, but now it is known to be the third-most popular fruit, directly after apples and bananas.
Oranges hold a handy place in the family of citrus fruits. They’re added to an assortment of snacks and dishes, and relished in the form of juice. Growers harvest the crop mostly in the cold season, which begins from late September and goes on until April. To retain their freshness, it’s suggested you keep them in the refrigerator, but this might pose a problem when you need to extract juice. Juice is best taken from oranges stored at room temperature.
Oranges are always taken off from the branches of trees when they’re ripe and ready to eat. The thin-skinned oranges are favored within the thick-skinned fruit, since they’re known to give more juice than the latter. Similarly, large oranges aren’t as sweet as the small- or medium-sized selection.