Orange

Fresh citrus fruits are refreshing and highly nutritious, and are a rich source of flavonoids and vitamin C. The antioxidant properties of this category are not limited to one type, and for this reason we consider citrus fruits to be among the most important agricultural products that we grow.

Oranges, which vary in flavor from sweet to sour, are usually peeled and eaten fresh or squeezed to extract their juice. The thick, bitter rind is usually discarded, but can be processed for use as animal feed by pressure and heat drying. It is also used in some recipes as a flavoring or garnish. The outer layer of the peel can be finely grated using an orange zester. Orange zest is popular in cooking because it contains oils and a strong flavor similar to orange pulp. The white part of the peel, including the white pith, is a source of pectin and contains nearly as much vitamin C as orange pulp, in addition to other nutrients.