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Some blood orange juice may be somewhat tart; other kinds are sweet while retaining the characteristic blood orange taste. The oranges can also be used to create marmalade, and the zest can be used for baking. [16] A popular Sicilian winter salad is made with sliced blood oranges, sliced bulb fennel, and olive oil. [17]
The Citrus sinensis group is subdivided into four classes with distinct characteristics: common oranges, blood or pigmented oranges, navel oranges, and acidless oranges. [4] [5] [6] The fruit is a hesperidium, a modified berry; it is covered by a rind formed by a rugged thickening of the ovary wall. [7] [8]
About a third of citrus fruit production goes for processing: more than 80% of this is for orange juice production. Demand for fresh and processed oranges continues to rise in excess of production, especially in developed countries. [9] The two main juice producers are Florida in the United States and the state of São Paulo in Brazil ...
By the 17th century, orangeries were added to great houses in Europe, both to enable the fruit to be grown locally and for prestige, as seen in the Versailles Orangerie. [65] Some modern hobbyists grow dwarf citrus in containers or greenhouses in areas where the weather is too cold to grow it outdoors; Citrofortunella hybrids have good cold ...
Citrus bergamia, the bergamot orange, is a fragrant citrus fruit the size of an orange, with a yellow or green colour similar to a lime, depending on ripeness. Genetic research into the ancestral origins of extant citrus cultivars found bergamot orange to be a probable hybrid of lemon and bitter orange. Blood orange: Citrus × sinensis
Citrus × sinensis (sometimes written Citrus sinensis), a hybrid between pomelo (Citrus maxima) and mandarin (Citrus reticulata), also known as the sweet oranges, is a commonly cultivated species of orange that includes Valencia oranges, blood oranges and navel oranges.
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Cara Cara orange slices, on the left, compared to ordinary navel orange slices, on the right. This medium-sized navel is seedless, sweet and low in acid - characterized by little to no pith and easy, clean separation from the rind.