Showing posts with label Orange. Show all posts
Showing posts with label Orange. Show all posts

Feb 22, 2019

Orange Facts

Many varieties of orange exist today. However, every variety traces its roots to the man-made hybrid created by crossing the pomelo with the mandarin. The pomelo is almost as bitter as the grapefruit, while the mandarin is sweet. The mandarin has an orange color, and some people misidentify it as a variety of the orange, but the mandarin is an ancestor of the orange.

The history of the orange is unclear, but it is believed to have first appeared in southern China. Humans have selectively bred oranges to create many varieties, making it easy to confuse the orange with other citrus fruits. A fruit needs to have evolved from the pomelo and mandarin to be considered an orange.

A tangerine is not considered an orange, because it evolved from the mandarin, but not the pomelo.

Aug 6, 2016

Clementines, Tangerines, and Oranges

A Mandarin is a small, loose-skinned, orange-yellow to deep orange-red citrus fruit. While many refer to mandarins as oranges, they are technically tangerines. All Clementines and Tangerines are Mandarins, but not all Mandarins are Clementines or Tangerines.

A Clementine is a deep red-orange, often seedless mandarin orange.

A Tangerine is a widely cultivated variety of mandarin orange having deep red-orange fruit with easily separated segments. Tangerines have seeds. A tangerine is smaller, less round, sweeter, and contains less acid than an orange. They have virtually the same nutritional values. Tangerines are smaller than oranges and the peel comes off easily.

Oranges are larger, as well as more tart and sweet than tangerines. Orange zest is the orange layer on the outside and the rind is the white underneath.

A Satsuma is a seedless mandarin orange native to Japan and the hardiest commercial citrus fruit.

Clementines look like small oranges: they are actually a cross between navel oranges and mandarin oranges. They are a great source of vitamin C and provide a natural sweet, honey-like flavor. They have shiny tight skins and make a great display as a centerpiece. Clementines are often confused with Satsumas, which have a looser skin.

Navel oranges are the most common type of oranges for eating. These sweet oranges are baseball sized, seedless, and sweet. The thick skins make these oranges easy to peel.

Blood oranges have a deep red color of the flesh that distinguishes them. They are smaller than navel oranges and are very sweet.

Valencia oranges are the classic orange for juicing. They have a thin skin and seeds. Valencia oranges are delicious to eat as a fruit, but more difficult to peel than navel oranges.

Seville and other sour oranges make great marmalade. They can be used to add acid when cooking, for cocktails, and in salad dressing. You can replace lemon or lime juice in recipes with the juice of a sour orange.

Jan 9, 2015

Color Names

Am sure many of you woke up this morning with the same burning question on your mind, where did the common colors get their names.

Pink - In English, pink used to refer exclusively to a flower called a pink, a dianthus which has pale red petals with fringed edges. Pink, as a verb means to cut or tear jaggedly and has been in use in the English language since the early 14th century.

Orange - When oranges (the fruit) were exported from India, the word for them was exported too. Sanskrit narangah, or "orange tree," was borrowed into Persian as narang, "orange (fruit)," which was borrowed into Arabic as naranj, into Italian as arancia, into French as orange, and eventually into English as orange. The color of the fruit was so striking that English speakers eventually began referring to the color by this word as well. Before oranges were imported in the 1500s, the English word for the color orange was geoluhread (yellow-red).

Jun 13, 2014

Essential Oils

An essential oil is a concentrated liquid containing volatile aroma compounds from plants. Essential oils are also known as volatile oils, or ethereal oils. An oil is 'essential' in the sense that it carries a distinctive scent, or essence, of the plant. Essential oils do not form a distinctive category for any medical, pharmacological, or culinary purpose. They are not essential for health.

is best for blood-pressure reduction. In a 2013 study, women who smelled clary sage experienced reduced blood pressure and breathing rates. They were also able to relax during a stressful medical exam. Sage also increases memory and attention.

Peppermint is best for stress relief. Research shows that breathing in eau de peppermint can decrease the body's levels of cortisol, a stress hormone. It also reduces fatigue.

Orange is best for decreasing anxiety. A study found that people who sniffed it before a stressful test were able to stay calm under pressure without anxiety spikes.

Rosemary is best for enhancing brainpower. Breathing it in can improve speed and accuracy during demanding mental tasks, per a 2012 study. Other research found its scent left people feeling refreshed and mentally stimulated. It also has been known to reduce fatigue.

Cinnamon is best for improving focus. It may stoke the area of the brain that governs alertness. Research found that drivers were more focused after breathing in cinnamon-oil scents.

Lavender increases relaxation and relieves some symptoms of PMS. A 2013 study found that it also eases pre-period symptoms such as mental confusion and depression. It also reduces some migraine pain.

Olive Oil  may help you lose weight, according to a recent study in the American Journal of Nutrition. It says the scent of olive oil might help you feel full.

A diffuser is the most effective way to unleash essential oils into the air, but you can add one or two drops of oil into a bowl of steaming hot water. Another option is to place one drop of oil on a cotton ball, put it under your nose, and inhale normally for one to two minutes.

Essential oils should never be used for more than one hour at a time. Look for 100 percent pure and organic oils free of fillers, pesticides, and synthetic chemicals.

May 30, 2014


The color orange may have been named for the fruit, but the irony is that oranges usually are not the color orange. The color orange wasn’t defined until 1542, when it was cobbled together from words that had previously been used to refer to the fruit. Its first form was the Arabic word naranj and the Persian narang, which were both derived from a Sanskrit word, naranga.

Most oranges that come from their native tropical countries are not orange. In their natural, ripe state, in the warmer countries where they are grown, the outside of the orange is full of chlorophyll, making it green. In colder areas, the chlorophyll is killed by the cold weather, and similar to the leaves on a deciduous tree, the orange color of the flesh inside emerges through the green.

It is actually the green oranges that are ripe, and those that turn orange are on their way from their peak ripeness. Many people in the United States and Europe think of green fruit as being unripe, so some orange crops are turned orange unnaturally, exposed to flash freezing or ethylene gas to eliminate the chlorophyll in the skins.

Apr 11, 2014

Google Compare

Here is another great feature of Google that might help improve your health and decrease your waistline. Google has a nutrition comparison feature that allows you to compare two types of food for nutritional values.

If you want to compare the calories, nutrients, and other values of apples and oranges, type in "compare apples oranges" without the quotes. You will see photos and a chart revealing calories, sodium, vitamins, minerals, etc. It also lists other normal results, like web sites, etc. I also tried "compare banana potato" and found there is only twelve calories difference between them. Very interesting and useful tool.