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