Fruit

Orange

Orange (mainly Citrus sinensis sweet orange, plus bitter Seville types for marmalade) is the world’s most familiar citrus: juicy segments, aromatic peel oil, and a balance of sugar and acid that suits breakfast juice, snacking, and cooking. Navel oranges are seedless and easy to segment; Valencias juice well and hold on the tree; blood oranges add berry-like pigment and flavour; Cara Cara offers pink flesh and lower acid. Zest and juice perfume baking, sauces, and salads; bitter oranges supply pectin-rich peels for classic marmalade. Brazil, the US, Mediterranean Europe, Egypt, and South Africa dominate production. Colour develops with cool nights—green-tinged tropical fruit can still be ripe. Waxed peel is common in trade; wash or prefer unwaxed when zesting heavily.