Oranges (Citrus x sinensis) are a common denomination for fruits of various citrus species. They are rounded orange fruits with leathery and oily peel and a juicy inner flesh. Oranges are picked from the trees when fully ripe since, unlike other fruits they do not ripen after being picked.

Nutritional information

Although not as tasty as the flesh, orange peel is edible and provides significantly vitamin C, dietary fiber, carotenoids, limonene, potassium and magnesium.

Direct uses and industrial applications

Orange flavor varies from sweet, to sour, to bitter, but those that are sweeter or more sour are commonly peeled and eaten fresh or squeezed into juice. The rind is thick and bitter, which it mostly why it is not eaten fresh, but dehydrated and caramelized. However, it is also used for obtaining orange zest and food flavoring.

Orange juice is obtained by squeezing the fruit on a juicer or squeezer. Brazil is the largest orange juice producer, followed by the United States. Another widely commercialized product is orange marmalade or jelly, usually made out of the less sweet orange breed.