February is still a great time to do the citrus loading . Among the top citrus fruits of this month there is grapefruit, but the fruit counters are also colored with different qualities of oranges, still very good, and some types of late mandarins.
On the other hand, the period of the mandarancins ends which, although still present on the market, have by now lost most of those organoleptic properties that characterize them when they are in full season.
Oranges are a wonderful fruit, both because of their nutrient content and because they are a particularly versatile and always valuable ingredient in the kitchen. Rich in vitamin C, they help the body defend itself from the stress caused by physical, chemical and environmental agents. They have good antioxidant qualities, the orange color is in fact given by the anthocyanins, of which they are rich.
They have a good satiating power, compared to a contained caloric content ; In fact, 100 grams of oranges contain about 34 calories.
Some advice on the consumption of oranges
Oranges ... we all know them, we all use them in a thousand different ways. Let us summarize, however, some advice, which is always useful to keep in mind.
> The orange juice is certainly very pleasant, but to benefit from all the qualities of this fruit it would be preferable to eat it in segments, so as to also take the dietary fiber.
> When we eat oranges, don't peel them too carefully . The albedo, that is the white part, is a bit bitter but it is the richest in pectin, an important indigestible water-soluble fiber.
> By squeezing the oranges, most of the fiber is lost, but the orange juice remains an excellent, tasty and healthy drink, much loved by children. However, it is important to consume it immediately ; in fact, vitamin C is very volatile.
> Is orange juice a natural remedy against gingivitis ? It can, in fact, be used to make gargles when you want to alleviate inflammation of the gums.
> In the recipes based on oranges often the zest is also used, which is very fragrant and gives an excellent aroma to sweet and savory dishes. In this case, it is preferable to use organic oranges, so as not to bring to the table even any pesticides present on the rind.
Orange variety
There are numerous varieties of oranges, which can be distinguished in 2 large groups :
- red or pigmented oranges ;
- blond oranges .
Here are some of the most widespread:
> Naveline Orange : very light pulp oranges. They are typically harvested in November and December. The orange note of Ribera and the precious Duretta of the Gargano belong to the Naveline group.
> Orange Tarocco : at the beginning of the season these oranges have a paler flesh but, as you go into the season, the pigment becomes increasingly red. The collection period is from mid-December to the end of March.
> Dark Orange : orange with red flesh that is harvested from mid-December to the end of March.
> Sanguinello Orange : it is a late orange, with red flesh, which arrives on our tables in February and will remain there until the first half of April.
> Oval Orange : the later of the oranges, appears on the fruit counters when all the others disappear; in fact, it is harvested throughout the spring, from early April to early June. It has a light pulp and is very juicy.
A quick recipe with oranges
The salad of oranges and onion of Tropea is a very fast recipe, which is suitable as a side dish for many different dishes.
Ingredients
> Oranges;
> Tropea onions cut into very thin strips
> black olives;
> salt and extra virgin olive oil.
Preparation
The oranges can be left with the peel, as in the photo, or peeled alive and then cut into rounds; this second option is preferable, also because it makes the dish easier to eat.
Read also Oranges: precious allies. The role of vitamin C >>
