Oranges
- + High in fibre
- + Rich in vitamin C
- + Source of vitamin B9 / folic acid
About Oranges
Oranges are wonderfully refreshing, or thirst-quenching when juiced. The taste varies from sharp to very sweet. A thick, bitter rind covers juice-filled flesh segments.
Selecting
Look for firm, well-formed oranges that are heavy for their size and have a smooth skin surface. The sweet and juicy Valencia is perfect for making freshly squeezed orange juice. The seedless Navel is easy to peel if you want to eat from the hand.
Storing
Citrus fruits do not ripen after harvest but you can keep them fresh in the refrigerator for several weeks. Dole oranges are picked by hand when they are perfectly ripe and full of juice. They are then transported in temperature-controlled conditions to Europe’s shops.
Eating
Wash oranges before cutting or slicing. If you intend to make orange juice, store the fruit at room temperature; you’ll need 3 or 4 oranges to fill a wine glass.
Availability of Oranges
| no | no | no | no | no | no | no | no | no | no | no | no |
| JAN. | FEB. | MAR. | APR. | MAY | JUN. | JUL. | AUG. | SEP. | OCT. | NOV. | DEC. |
Growing regions
South Africa, Mexico, USA
Nutrition facts
| Average per 100 g* | |
|---|---|
| Energy | 49.0 kcal |
| Protein | 1.0 g |
| Carbohydrate | 12.5 g |
| of which sugars | 8.5 g |
| Fat | 0.2 g |
| of which saturates | 0.0 g |
| Cholesterol | 0.0 mg |
| Fibre | 2.2 g |
| Sodium | 1.0 mg |
| Vitamin C | 59.1 mg |
| Calcium | 43.0 mg |
| Magnesium | 11.0 mg |
| Iron | 0.13 mg |
| * Average values according to US Department of Agriculture | |