Oranges have been grown since ancient times ( 2,500 BC ) and are thought to have originated in Southeast Asia.
There are no naturally occurring wild orange trees.
Navel oranges are named that because of the belly-button shaped formation across from the stem attachment.
In general the bigger the navel in any given orange, the sweeter it will taste. That is compared to other oranges from the same tree or grove and grown in the same climatic and soil conditions.
California and Florida are large producers of oranges here in the US. They are followed by Texas and Arizona.
Following chocolate and vanilla, orange is the world's third favorite flavor. We think combining orange and dark chocolate makes the very best flavor.
Oranges are very high in antioxidants. Antioxidants neutralize the effects of free radicals, which are unstable oxygen molecules, believed to cause aging and some forms of diseases.
Because oranges do not spoil easily and are full of vitamin C during the years of world exploration sailors planted orange and other citrus trees along trade routes to be able to harvest the fruit to prevent scurvy which is a disease that develops from a deficiency of vitamin C.
British sailors were often referred to as a “Limey”, when they came to the New World and prevented scurvy by sucking on limes.
Ideal conditions for growing oranges are in sub-tropical areas that have good amounts of sunshine yet moderate to warm temperatures, i.e. 60 to 84 degrees Fahrenheit.
There are typically ten segments inside an orange.
The white orange blossom is highly fragrant and has long been used in weddings as cake decoration, in bridal bouquets, wrist corsage and in a veil band or wreath. The blossom essence is an important component in the making of perfume and the petals can also be made into what is called, orange blossom flower water.
Oranges belong to a group of citrus fruits called the hesperidium.
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