Citrus X sinensis

In winter, time of oranges. Taking them as fruit or juice is one of the best options to fill with energy and shield against infections.

But they also offer a huge variety of possibilities to experience in the kitchen. The uniqueness of this citrus so present in our daily life is such that it even defines one of the colors of the rainbow, orange.


The orange are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.


The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each


The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of orange

Regarding the origin of bitter orange, there are different opinions among experts. Some authors affirm that the bitter orange tree passed from Libya to Europe, others, that the Arabs brought it from India in the 10th century and acclimated it to all countries, other authors who in 1150 adorned the gardens of Sicily. According to another author, bitter orange comes from the eastern regions of the Indies

Nutritional benefits of orange

This juicy winter gift provides all the vitamin C needed daily. This nutrient is essential for resistance to infections (not surprisingly, orange juice is the most used natural resource to prevent colds and flu); It increases the absorption of iron, calcium and phosphorus and has antioxidant properties.

But vitamin C is not the only interesting component. The fiber gives orange digestive properties and flavonoids collaborate with vitamins to strengthen the immune system.

Oranges are also rich in thiamine and folic acid, two B vitamins essential for the health of the nervous system. The sanguinas, of red color, are also characterized by their richness in beta-carotene. 


Mode of consumption of orange

The best way to enjoy the aroma and delicacy of orange is to take it naturally, as a desktop fruit, or as juice.


Within the sweet orange tree numerous varieties are known, encompassed in three basic groups: the blood or red oranges, the white ones (such as Valencia Late or the Salustiana) and the navel-type sweets, with a navel-shaped protrusion at one end (navel means «belly button» in English).

  • Navel They are tasty and do not contain seeds, but they are not very suitable for juice, because they do not contain much juice and are usually bitter quickly. On the other hand, its thick crust is excellent to confit.
  • Late or late Valencia. It is perhaps the most consumed in the world. It gives a lot of juice, with a subtle acid taste. It is a somewhat elongated orange, with a thin crust, with or without seeds in the pulp, and ripening in late spring.
  • Salustiana Of the group of the white ones, it is an orange of great size and sweet flavor, with more carotenes, that hardly contains seeds. It is collected from November to March and is usually used to obtain juice, although it is also very suitable for salads in the form of loose wedges.
  • Sanguine. With thin and smooth skin, it is very juicy. It is clearly distinguished by being dyed a beautiful garnet red, very suitable for highlighting desserts. It is ideal for juices and very antioxidant. Today it is not easily found, because it is only grown in the Mediterranean and needs special conditions, such as low night temperatures.
  • Sevillana It is the most important variety among bitter oranges. Medium in size, slightly flattened at the ends and with thick and rough skin. Its bitter taste makes it inappropriate to take it raw but it is ideal for preparing jams and certain sweet and sour sauces or for flavoring liquors.


The zest of the orange peel can substitute the lemon zest in many recipes such as custard, pudding, etc. The segments can be added to salads with watercress, endives, beets, red onion, canons, escarole and other fruits.

When cooking, whether it is sweet desserts or salty dishes, they can be spiced with cinnamon, cardamom, ginger, tarragon etc. They combine very well with bitter chocolate and carob, and are essential in the Macedonian, to which they grant juiciness and texture, in addition to helping other fruits such as bananas not blacken.



Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.


whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer



Removes the water by freezing and sublimation –vacuum at 30ºC.


chopped fruit

The fastest way to reach results is to monitor the progress you make.



Transforms the fruit into pulp whitch is easily rehydrated.



Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

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