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All About ... Orange

The orange is the fruit of the winter because it's excellence in this season he is the best and that its high vitamin C is ideal to fight against the cold and fatigue.



Benefits
Everyone knows that orange is rich in vitamin C (53 mg/100 g): a medium orange can cover almost the recommended daily intake ;! In addition, thick skin protects the fruit of the oxygen that destroys vitamin C. The orange is the fruit of the winter because it's excellence in this season he is the best and that vitamin C is ideal to fight against the cold and fatigue.

Nutritional per 100 g
Protein	0.2 g
Carbohydrate 9 g
Fat 1 g
Calories	45 kcal

Another advantage, not least, the orange has a moderate energy intake (45 kcal per 100 g). So every morning, have good reflex: an orange pressed (much better than the juice in brick and less calories because without added sugar), drink without waiting to receive any vitamins.
Less known, the orange is also an excellent source of calcium (40 mg/100 g instead of 10 mg/100 g for most fruits). Moreover, the presence of organic acids in the fruit plays a favorable role in calcium absorption. Thus, the use of organic calcium orange appears similar to that of milk, model in this regard.
Finally, his organic acids excite the secretions digestion, and facilitate proper assimilation of food. Hence the interest of an orange juice drink made or tasted an orange for dessert, even after a hearty meal a little.
Tasting
Choose firm fruit and heavy, with smooth skin and shiny. Take untreated oranges if you plan to use the rind or bark. And of course, depending on their use, taking the fruits of your mouth (like Navels) or fruit juice (such as Valencia).
Keep oranges about a week at room temperature or a little longer by putting them in the crisper of the refrigerator.

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Eat them Simply integer or pressed, for breakfast, dessert or break during a ride.
Orange is also widely used in bakery and confectionery: grout, Grand Marnier soufflé , soft , orangettes , jam, cream , gingerbread, candied orange ... The candied peel is an ingredient or a backdrop for many desserts and cakes.
Orange is also present in many beverages: juice, syrup, soda, liquor, punch
... Finally, the orange kitchen also with meat and fish: confit of pork with orange , St. Jacques with orange , Orange Chicken, Roast Pork orange liqueur ...
History
The orange tree is a small group of citrus fruits grown in Mediterranean countries and in warmer regions. Its fruit is round with orange skin, sometimes red-veined, whose tart and juicy pulp, is divided into quarters, with or without seeds.

were traced with orange dating from 2200 years BC in China . But for some, the famous "golden apples" of Hesperides, were more ... as oranges, or more accurately, Seville oranges (bitter orange).
In North Africa, the culture of the orange back to the beginning of our era, but the sweet orange, as we consume today, was introduced in Europe in the fifteenth century by Genoese merchants and Portuguese who introduced also in America. Special shelters were built to produce this fruit in our region of the sun as the Orangerie of Versailles that can be visited.
Until the early twentieth century , orange remained a rare fruit that was offered to children at Christmas. Robespierre was called a "sybaritic" (person leading an easy life and voluptuous) because he was served the pyramids of oranges.

Today, Orange is the second most consumed fruit in France after the apple. It comes mainly from Spain, North Africa (November to May, these are the best), Israel, Italy, South Africa and the United States (in summer). In France, there is a small this localized production of citrus in Corsica and the Pyrenees-Orientales.
There are 4 major groups of oranges:
- the navels are characterized by the presence of a small internal embryo fruit (navel means "navel" in English), they have no seeds and are early (at the end of October).
- blondes are orange-fleshed winter light, mainly from Israel, near Jaffa.
- the blood (Maltese, Moro) have a skin and a pulp more or less veined with red, they are sold from December to April.
- The late , light-colored flesh with few seeds, especially coming from Spain (Valencia) and the Southern Hemisphere.

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And
- The orange flower water not from the orange, but the sour orange (bitter orange which products). It is an essence extracted by distillation of bitter orange flowers and used as flavoring in baking.
- It is with the Seville orange or bitter orange that makes the Curacao liqueur, which is consumed as a digestive and is used to make cocktails and food (crepes Suzette, duck à l'orange, etc.) .
- To flavor your cabinets, you can make the "apple of amber . This ancient Anglo-Saxon tradition is to cover an orange with cloves. Orange slices dried can also give a sour note to a pot-pourri.

Source: http://www.linternaute.com/femmes/cuisine/magazine/saisons/produits/orange.shtml