Orange

Oranges are juicy citrus fruits known for their vibrant color and refreshing taste. They are typically in season during the winter months, though some varieties are available year-round. Oranges are a versatile ingredient in both sweet and savory dishes and are a staple in Mediterranean, Middle Eastern, and American cuisines. They can be used fresh in salads, squeezed for juice, zested to add a fragrant aroma to baked goods and sauces, or used as a garnish. The fruit's natural sweetness and acidity make it a popular choice for marinades and dressings as well.

Orange Synonyms

Sweet orange
Navel orange
Valencia orange
Blood orange
Mandarin orange

Orange Substitutes

Lemon

Different Forms/Types of Orange

Zest

The grated outer peel of the orange, used to add a bright, citrusy flavor to baked goods, marinades, and sauces.

Fresh

Whole oranges, either navel, Valencia, blood oranges, or other varieties, perfect for juicing or eating raw.

Juice

Freshly squeezed orange juice or commercially available in chilled, frozen concentrate, or shelf-stable forms.

Canned

Oranges that are peeled and canned in their own juice or syrup, often used in desserts or fruit salads.

Segments

Oranges can be segmented for use in salads, desserts, or as a garnish, providing a burst of fresh citrus flavor without the pith.

Marmalade

A preserve made from the juice and peel of oranges, often spread on toast or used as a glaze in cooking.

How to Choose Orange

When selecting fresh oranges, look for fruits that are firm and heavy for their size, indicating juiciness. The skin should be smooth and vibrant in color without any soft spots or mold. For orange juice, choose products that are 100% juice without added sugars or preservatives. When buying canned oranges or marmalade, check for any signs of damage to the packaging and the expiration date.

Cooking/Prep Tips for Orange

Oranges are a versatile fruit that can be used in both sweet and savory dishes. For intermediate and expert home cooks, it's important to consider the variety of the orange and its intended use. Navel oranges are great for eating fresh or in fruit salads, while Valencia oranges are ideal for juicing. When using oranges in cooking, the zest can add a burst of flavor, so be sure to wash the skin thoroughly before zesting to remove any wax or pesticides. Segmenting oranges (removing the flesh from the membrane) can elevate the presentation and texture of your dishes. To prevent bitterness, remove all the white pith, which can be quite bitter. When cooking with oranges, gentle heat can help to concentrate the flavor without destroying the delicate citrus notes.

Shelf Life of Orange

Store whole oranges at room temperature if they will be consumed within a few days, or in the refrigerator crisper drawer for up to two weeks. Segmented oranges or fresh orange juice should be stored in an airtight container in the refrigerator and consumed within a few days. Canned oranges and marmalade should be stored in a cool, dry place until opened, after which they should be refrigerated and used within the recommended time frame on the label.

Recommended Brands for Orange

marmalade: Bonne Maman, Smucker's

orange juice: Tropicana, Florida's Natural

fresh oranges: Sunkist

canned oranges: Dole, Del Monte

Cooking Techniques for Orange

Candying: Candied orange peel is a classic treatment where strips of orange zest are blanched to remove bitterness and then simmered in a sugar syrup. This process preserves the peel and imparts a sweet, slightly bitter flavor that's excellent for garnishes or in baked goods.

Grilling: Grilling orange slices or halves caramelizes the sugars, adding a smoky, charred flavor that can complement meats or be used in desserts. Grill over medium heat until char marks appear and the fruit warms through.

Marinating: Orange juice and zest can be used in marinades to tenderize and flavor meats, particularly poultry and pork. The acid in the juice helps to break down proteins, while the zest adds a zesty fragrance.

Popular Orange Recipes

Orange Chicken
Duck à l'Orange
Orange and Almond Cake

Orange Nutritional Information (100g)

fat: 0.12 g
fiber: 2.4 g
sugar: 9.35 g
protein: 0.94 g
calories: 47 kcal
carbohydrates: 11.75 g

Flavor Combinations

Oranges pair well with other citrus fruits, berries, and tropical fruits. They also complement dark chocolate, vanilla, and spices like cinnamon and cloves. In savory dishes, oranges can be paired with fennel, olives, and fresh herbs like mint or cilantro. They work well with rich meats like duck and pork, and can balance out creamy or fatty sauces.

Allergen Information

Oranges are not a common allergen, but some individuals may experience oral allergy syndrome (OAS) when consuming them, particularly if they have allergies to pollen. Symptoms can include itching or swelling in the mouth and throat.

Ingredient Comparisons

Orange vs Lemon