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