The word "orange" in German means "Chinese apple." And indeed, the orange's homeland is China. It's quite possible the orange was created in that country as a hybrid of pomelo and mandarin. The orange was brought to Europe by the Portuguese, and now it grows freely all along the coasts of the Mediterranean and Black Seas. In the countries of Central America the orange is quite common too.
The orange is a rich source of B vitamins, as well as C, E and A. It contains phosphorus, calcium, magnesium, zinc, copper, iron and potassium. To keep yourself healthy and energetic, it's enough to drink one glass of orange juice every morning. In the United States — an orange-importing country, by the way — that's exactly what people do.
In ancient times, the orange was widely used as a remedy for scurvy. In cooking, an orange is used not only as pulp (or rather, not so much) but also as zest. Orange zest is a frequent component of sweet pastries and of jams made from fruits and berries. Many
recipes with oranges
use orange zest.
In general, oranges are an ideal component for all sorts of different dishes, from sweet to savory. Among these dishes are: orange salad, duck with oranges, chicken with oranges, goose with oranges, turkey with oranges, candied oranges, pork with oranges,
orange jam
, orange pie and so on. Recipes with oranges are very diverse and numerous.
Gourmets don't mind sampling fried oranges and even stuffed oranges. What's more, cooking them requires no special skills or special equipment.
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