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Sweet Orange


Common name - Bioflavonoid Complex, Concentrate, Blood Orange, Citrus aurantium dulcis, aurantium, aurantium var, Bioflavones, Bioflavonoid Extract, Flavones, Flavonoids, macracantha, Peel Extract, Seed Extract, sinensis, Jaffa orange, Naranja orange, DulceNavel, Shamouti, Valencia are some of the common names in which Sweet Orange is known by.

Ethnic names - Naranja de China, China dulce or simply China.

Scientific name - Citrus sinensis. The botanical name of sweet orange is Citrus aurantium.

Origin - They are known to originate from Asia, through which they spread to India.

Appearance - Depending on the variety, oranges will be yellow or spotted with red in appearance. Its size varies from being as large as a football to as small as a cherry. This fruit flavors ranges from sweet to intensely sour.


Sweet Oranges are rich in Vitamin C and potassium. One orange supplies around 116.2% of the daily value for vitamin C. Its peel contains citral, an aldehyde that hassle the action of vitamin A. In addition to the minerals and vitamins given in the table this also contains 86.0 g of Moisture.


Vitamins (Per 100 g)
Vitamin A 198 I.U.
Vitamin B2
(Riboflavin)
0.046 mg
Vitamin B1
(thiamin)
0.113 mg
Vitamin C 65.69 mg
Minerals ( Per 100 g)
Carbohydrate 12.0 g - 12.67 g
Calcium 40 g- 43 g
Potassium 190 mg - 201 mg
Iron 0.2 g - 0.8 g
Calories 48 - 52
Protein 0.8 g - 1.4 g
Fat 0.2 g - 0.4 g
Fiber 0.8 g

Note: The content given in the table is fixed according to our calculation, hence it may not be accurate.


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  1. Sweet orange pulp is used for preparing fresh juice which is rich in protein content.

  2. The peel of the fruit is used for making perfume and soaps.

  3. Cooking oil is extracted from its seeds.

  4. Aids in the prevention and treatment of skin diseases, catarrh, acne and stomach ache.

  5. Juice extracted from sweet orange leaves are used to control ulcers, sores etc.

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  1. Rich Vitamin C content in sweet orange helps in the antioxidant protection and Immune Support.

  2. A Glass of Orange Juice is said to be more protective than the intake of Vitamin C Alone.

  3. Long-Acting Liminoids in Citrus fruits add their ability to promote optimal health.

  4. Compounds in orange peel lower the Cholesterol as Effectively as Statin Drugs.

  5. Rich Fiber in the fruit helps to prevent atherosclerosis.

  6. Protection Against Rheumatoid Arthritis.

  7. Helps in preventing Ulcers and reduces the risk for Stomach Cancer.


By Consuming to 1 liter of orange, grapefruit or apple juice every day, increases the excretion of urinary pH value and citric acid, there by dropping the risk of forming calcium oxalate stones. Intake of vitamin C is associated with a reduced risk of colon cancer. Vitamin C also prevents us from asthma, osteoarthritis, and rheumatoid arthritis.

Since vitamin C can deactivate free radicals, it helps in the prevention of cholesterol. Vitamin C also controls cold and ear infections. Some of the compounds in these citrus fruits are called limonoids which fights with cancers in the mouth, skin, lung, breast, stomach and colon.

A class of compounds found in citrus fruit peels are called polymethoxylated flavones (PMFs) have the capability to reduce cholesterol levels. Fiber content present in it helps out by keeping blood sugar levels under control and by reducing the uncomfortable constipation or diarrhea.

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Oranges are one of the most popular fruits around the world. While they are enjoyable as a snack or as a recipe ingredient, its juice is highly associated with good health which acts as an integral part of a healthy breakfast. Oranges are round citrus fruits with finely-textured skins that are orange in color just like their pulpy flesh.

The size of the fruit ranges from about three inches in diameter. Oranges are classified into two general categories sweet and bitter. The word orange is derived from the Sanskrit "naranga" which means 'orange tree'. Usually, ripe oranges consists of 40%-55% juice by weight, depending on their variety.

Like other citrus fruits, its rind contains essential oils which are used in cooking and perfumery. Sweet oranges are divided into five or six main categories Common sweet oranges, blood, navel, acidless, bitter, and mandarin, are available at different times of the year:

Look for: Fruits that have smoothly textured skin and are firm and heavy for their size.

Avoid : Avoid those that have soft spots or traces of mold.

How to eat: The pulp of the fruit can be obtained by peeling out the thin-skin.

How to Store: Oranges can either be stored at room temperature or in the refrigerator for not more than two weeks and the best way to store oranges is keeping it loose rather than wrapping it in a plastic bag .

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Ingredients:
  • 1 bottle dry red
  • 2 glasses of wine
  • 2 cinnamon sticks
  • 1/4 cup sugar (as needed)
  • 1 orange
  • 15-20 cloves
Winter mulled wine

Method:
  1. Peel the fruit and take the flesh outside.
  2. Boil the flesh of the fruit, cinnamon sticks, wine,red, cloves, sugar together in a bowl.
  3. Remove it from flame.
  4. Allow it to cool down by 30 degrees.
  5. Once it is completely cooled, pour it into a clean, sun-dried bottle.
  6. Close the bottle with an air-tight fitting cap.
  7. Seal for 22 days.
  8. After 22 days, strain out the wine through a fine cloth (folded into 4-5 layers).
  9. Keep this strained wine in an airtight container for another 22 days before use.
  10. Tasty wine is ready to serve.
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Sweet Orange Cream Fruit Salad
Ingredients:
  • Pineapple chunks, Peaches, Orange sections (any fruit can be used)
  • Dry pudding mix
  • Milk as erequired
  • Orange juice concentrated
  • Sour cream as required

Method:
  1. In large pan mix all the pineapple chunks, peaches, orange sections, bananas, grapes and apples.
  2. Set to one side.
  3. Take another pan mix dry pudding mix, milk, and orange juice concentrate.
  4. Beat it with rotating food-mixer till it gets blended well.
  5. Again beat it in sour cream.
  6. Fold the cream into the fruit mixture.
  7. Store it in cool temperature for several hours and then serve.
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Ingredients:
  • Grapes, Lemons
  • Oranges
  • Water as required
  • Sugar as required
Fruit Marmalade

Method:
  1. Take equal weights of all fruits.
  2. Wash all the fruits and bring it to boil.
  3. Add 500 g sugar and 250 ml water per kilogram of fruits we added.
  4. Reduce the heat and let simmer for a few minutes.
  5. Place the fruit into the syrup, return to boil and allow it to cook for more than 25 minutes.
  6. Check the thickness of the jam, if it's ok, then remove it from heat and seal it in an air tight container.
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Sweet-Orange-juice
Ingredients:
  • Sweet Orange as required
  • Milk (if needed)
  • Sugar as required.
  • Water as required.

Method:
  1. Take the pulp out from sweet orange and place it in a bowl.
  2. Add sugar, milk, water to the bowl.
  3. Blend the mixture for around 1 minute on a medium setting.
  4. Refrigerate and serve.
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Ingredients:
  • 1 kg Sweet Orange
  • 1 cups brown sugar
  • Chopped onions 4
  • 1 tsp ground ginger
  • Salt as required
  • Cayenne pepper as required.
Sweet-Orange-Sauce

Method:
  1. Take out the pulp from the sweet orange.
  2. Melt some butter in a saucepan.
  3. Add orange pulp or orange juice, onions and sugar into the saucepan.
  4. Cook until the sauce thickens slightly.
  5. Strain the sauce if needed.
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