Orange

Oranges are probably second only to apples in popularity among fruits. They are the most commonly used member of the citrus family for eating and cooking, and their sweet juice is a typical breakfast beverage. Oranges are grown commercially in the United States in Florida, California, Texas, and Arizona. Fresh oranges are available year round. The trees are everbearing (as are other types of citrus and also the coconut palm, cocoa tree, and coffee plant), meaning that they produce buds, flowers, immature and ripe fruit at the same time. Oranges are used in many of the same dessert preparations as lemons, such as sorbets, sauces, fruit salads, and custards. Blood oranges are a variety of orange with red flesh, juice, and rind. Their distinctive color adds a nice touch. Bitter oranges, such as Seville, are used in marmalades and to make Curaçao and Grand Marnier. Commercial oranges (and many other fruits) are almost always dipped in or sprayed with an edible wax to enhance their appearance and preserve freshness; often, an orange-colored vegetable dye is added to the wax. The colored wax is absolutely harmless, and there is no need to wash it off before using the fruit. Oranges will yield more juice if stored at room temperature; they can be kept this way for up to two weeks. They can be stored about twice as long in the refrigerator. It is not necessary to wrap or cover oranges in either case, as their sturdy skin offers enough protection.