Orange

Citrus × aurantium

fruit

A juicy, sweet berry with a thick skin, the fourth most grown fruit in the world: blond, navel or blood orange, whose red flesh comes from anthocyanins triggered by a cold snap. Eaten whole rather than as juice, it keeps its pectin and hesperidin; 100 g provide 53 mg of vitamin C.

Origin

China and Southeast Asia

Season (United States)

all year round · grows in your region

Preparation

The white pith and threads, often removed, hold a good share of its fiber and hesperidin: better to eat them. The zest too, from an organic or untreated fruit. Freshly squeezed, its juice keeps about a third more vitamin C than store-bought juice: it does not like heat or time.

Molecules

Pectins · Flavanones · Vitamin C · InositolIn small amounts, not counted Beta-cryptoxanthin · Folates (B9) · Calcium · Potassium · Limonene

Did you know?

In the 19th century, an orange was a precious Christmas gift.