Mention of the orange in ancient Eastern texts indicates that this citrus fruit probably existed at least two thousand years ago in Asia. Today it is one of the most varied of all the citrus fruits. Sour oranges (Seville or Bigarade) are normally too bitter to eat raw, and are frequently used in marmelade and liqueur. Seedless navel oranges contain the germ of a second fruit, and are identified by an indentation in one end resembling a navel. The most common oranges are Jaffa oranges from Israel, and Valencia oranges, cultivated with and without seeds. Blood oranges from Italy have a deep crimson pulp and a rich flavor. Mandarin oranges, smaller with loose skin, include clementines, tangerines, satsumas from Japan.
Oranges are used extensively to flavor poultry, salads, pastries, creams and sorbets, drinks, and candies. When using an orange for its zest, buy untreated (or organic) fruit and wash and dry them thoroughly before use. The zest may be grated or removed with a zester, and is often candied or dipped in chocolate. Orange-flower water, pressed from the flower of the Seville orange tree, is used in moderation as a liquid extract.
