Fresh citrus slice in water for refreshment generated by artificial intelligence.
Fresh citrus slice in water for refreshment generated by artificial intelligence.

Squeeze me, please: Zesty, tangy goodness of oranges

As the orange season is on, TNIE slices into the tang-tastic tale of the zesty fruit.
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KOCHI: When it comes to a refreshing and revitalising drink, only a few can compete with the bright, tangy goodness of oranges. Known for its zesty nature and vibrant colour, the fruit is undeniably a global favourite, offering a delightful combination of sweetness and citrusy tang.

One will be surprised to learn that there are over 600 different varieties of oranges worldwide, though only about 10 to 15 are recognised, such as the Navel, Cara Cara, Blood Oranges, and Tangerines.

A powerhouse of health benefits, these have an exciting array of flavours, textures and uses. In short, oranges have something for everyone.

First things first: why is orange orange?

Well, orange is orange because of a group of pigments called carotenoids. When an orange is unripe, it contains chlorophyll, the green pigment.

As the fruit ripens, the chlorophyll breaks down, allowing the yellow and orange carotenoids to become visible, giving the fruit its characteristic colour. Interestingly, carotenoids are also responsible for the colour of other fruits and vegetables, such as carrots, pumpkins, and sweet potatoes.

Orange wasn’t orange before oranges!

Believe it or not, the word ‘orange’ has an intriguing linguistic history that stretches across continents. It all begins with an ancient Sanskrit word called ‘naranga’.Interestingly, it passed through many languages like Persian (narang), Arabic (naranj) and Old French (orenge), before finally becoming ‘orange’ in the 14th century.

The word was widely adopted in English by the 16th century. It wasn’t long before the name for the fruit was also used to describe the colour, thanks to its striking hue. And, what we now call the colour ‘orange’ was directly inspired by the fruit itself.

Sting in the eyes

Remember that sneaky little trick as a kid? You’d press an orange just right, and with a quick squeeze, a burst of citrus oil would shoot out, catching someone off guard. The result? A sting in their eyes and a look of surprise as they rubbed their eyes, trying to shake off the sharp blast.

It was all in good fun of course, but that spray of limonene, the powerful citrus oil, was a reminder of just how potent the peel’s aroma and oils can be.

Health powerhouse

An orange can provide your full daily dose of Vitamin C, boosting immunity and promoting glowing skin. Loaded with antioxidants, oranges help fight off free radicals, while fibre supports digestion and heart health.

The potassium in oranges aids in maintaining healthy blood pressure, and their natural sugars offer a quick energy boost. They are indeed a delicious, nutrient-packed choice your body will thank you for.

Slices of history

Well, oranges are believed to have originated over 4,000 years ago in Southeast Asia, particularly in regions of southern China, India and Vietnam. They started spreading westward, especially in the Middle East through Arab traders by the 9th century.

Sweet oranges were cultivated in China and spread to Europe and America. By the 19th century, oranges were widely cultivated in Florida and California. In the 20th century, orange juice became popular globally, cementing the tangy fruit’s place as a health staple.

Indian zest

India is one of the world’s largest producers, with a thriving citrus industry supporting millions of farmers. The fruit thrives in regions like Nagpur, Andhra Pradesh and Karnataka. The first significant cultivation of oranges, particularly in Nagpur is believed to have started around the 18th century.

Nagpur oranges, known for their sweetness and juiciness, are a celebrated variety and are considered one of the finest citrus fruits in the country. Interestingly, Nagpur

is often referred to as the ‘Orange City’. India produces around 10-12 million metric tonnes of oranges annually. The country exports around 3000,000-400,000 metric tonnes of oranges annually, reaching markets across the Middle East, Bangladesh and Sri Lanka, contributing nearly Rs 2,000-2,500 crore to its economy.

Did you know?

  • Oranges are water-rich. About 86% of an orange’s weight is water,

  • The Cara Cara orange, with its pinkish-red flesh, is considered one of the sweetest varieties, often compared to candy.

  • During the Renaissance in Europe, oranges were so rare and expensive that they were often considered a symbol of wealth and prestige

  • Botanically, an orange is classified as a hesperidium, which is a type of berry with a leathery rind. So, orange is technically a berry

  • The sweet orange is a natural hybrid between the pomelo and mandarin

Now that you know all about the benefits, history, and versatility of oranges, it’s time to bring this powerhouse into your kitchen. Let’s dive into some delicious orange-inspired creations that will leave you craving oranges!

Honey Orange Salmon

Ingredients

Orange juice: 20 ml

Salmon: 1 piece (250 gm slice)

Chopped orange flesh: 30g

Soy sauce: 5 ml

Salt: to taste

Crushed black pepper: 10g

Honey: 10 ml

Garlic paste: 5g

Olive oil: 20 ml

METHOD

Mix orange juice, chopped orange flesh, soy sauce, salt, crushed black pepper, honey, garlic paste, and a portion of the olive oil in a bowl. Now apply this mixture evenly over the salmon slice, ensuring it is well coated. Let the marinated salmon rest for 30 minutes to enhance the flavour. Heat the remaining olive oil in a flat pan (tawa) over medium-low heat. Place the marinated salmon in the pan and shallow fry each side for about 5 minutes, or until it is golden brown and cooked through. Adjust the heat to prevent burning. Garnish the cooked salmon with fresh orange slices.

Sex on the beach

Ingredients

Ice

Vodka: 50ml

Peach schnapps or peach iced tea: 25ml

Orange juice: 2 oranges

Cranberry juice: 50ml

Orange slice to garnish

METHOD

Pour vodka, peach schnapp/iced tea, and juices into a large bowl and stir. Fill two glasses with ice. Pour the drink into the glasses and mix well. Enjoy.

Orange cheesecake

INGREDIENTS

FOR THE BASE

Digestive biscuits: 200g

Unsalted butter (melted): 80g

FOR THE FILLING

Cream cheese: 250g

Orange zest: 1 tsp

Orange juice (freshly squeezed): 50 ml

Granulated sugar: 100g

Whipping cream: 200 ml (chilled)

Gelatin: 10g (or 2 tsp)

Water: 30 ml (to dissolve gelatin)

FOR TOPPING

Orange juice: 100 ml

Granulated sugar: 50g

Gelatin: 5g (or 1 tsp)

Water: 20 ml (to dissolve gelatin)

Orange slices (optional): for garnish

METHOD

To prepare the base, crush the digestive biscuits into fine crumbs using a food processor or by hand. Mix the biscuit crumbs with melted butter. Press the mixture firmly into the bottom of a springform pan (8-inch) to form an even layer. Refrigerate for 20-30 minutes to set. For the filling, in a bowl, beat the cream cheese until smooth and creamy. Add orange zest, orange juice, and sugar. Mix well until the sugar dissolves.

Dissolve the gelatin in water by heating gently over a double boiler or microwave. Allow it to cool slightly before adding it to the cream cheese mixture. Whip the chilled cream until soft peaks form, then gently fold it into the cream cheese mixture. Pour the filling over the chilled biscuit base and smooth the top.

Refrigerate for 4-6 hours or until set. For the topping, heat orange juice and sugar in a saucepan until the sugar dissolves. Remove from heat. Dissolve gelatin in water and add it to the orange juice mixture. Let it cool slightly.

Pour the topping gently over the set cheesecake. Refrigerate for another 2-3 hours until the topping is firm. Once fully set, carefully remove the cheesecake from the pan. Garnish with fresh orange slices and cheese cream. Slice and serve chilled.

Orange chicken

Ingredients

Egg: 1 (beaten)

Skinless chicken breasts: 2

Ground white pepper: a pinch

Self-raising flour: 6 tbsp 

Cornflour: 4 tbsp 

Vegetable oil: 2-3 tbsp

Orange: 1 (sliced quartered or halved)

Shredded lettuce

For the orange sauce

Cornflour: 2 tsp

Double-strength orange cordial: 4 tbsp

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