Skip to content
FriendsPantry
Orange

Fruits · Citrus

Orange

Sweet, juicy citrus fruit with an orange rind; eaten fresh, juiced and used in salads, marinades and baking.

Also called: oranges, portakal, naranja, santra

31 recipes with it

Photo: Ivar Leidus, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Oranges are round citrus fruits with a thick, aromatic orange rind and sweet, juicy segments. Navel oranges are seedless and good for eating; Valencias are juicier; blood oranges have red flesh; Seville oranges are bitter and used for marmalade. Mandarins are smaller and easier to peel.

Citrus × sinensis

How it’s used

  • Eaten fresh or segmented into salads
  • Juice and zest in cakes, glazes and marinades
  • Paired with fennel, olives or beetroot in salads
  • Bitter oranges in marmalade and Cuban mojo

Characteristics

Taste
Sweet with balanced acidity.
Aroma
Sweet, bright citrus.
Sold as
fresh, liquid
Cooking uses
Usually eaten raw, Suitable for baking

Kinds in our pantry

Storage

At room temperature. Keep at room temperature for about a week, or in the fridge for longer. Soft patches or mould mean discard.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
47 kcal
Protein
0.94 g
Carbohydrate
11.75 g
Fat
0.12 g
Fibre
2.4 g
Sugars
9.35 g

USDA FoodData Central: Oranges, raw, all commercial varieties.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Mandarin — Swap for eating or juicing; sweeter and less acidic.

Related ingredients

Recipes with orange

See all 31

19 more

More citrus