Spring semester is finally here. With the new month comes the new produce of the month: oranges! These sweet and juicy citrus fruits are one of my favorite snacks. Most people don’t know, but oranges come in many varietals. You’ve probably heard of Valencia oranges which are sweet and great for eating raw, or navel oranges which are slightly larger and have very small (if any) seeds. Blood oranges are a deep red color which comes from the higher amount of anthocyanins, a powerful antioxidant that helps fight free radicals. But have you ever heard of a pineapple orange which is one of the best types for making juice? The juice from this type of orange is not too sweet, not too sour, and a little creamy. Yum!
Like most citrus fruits, oranges are a great source of vitamin C. One orange has about 90% of the daily recommended intake. Vitamin C is also a powerful antioxidant which helps your immune system stay strong. Oranges are also a good source of thiamin which is a key nutrient necessary for metabolism, and folic acid which helps make healthy red blood cells that carry oxygen throughout the body. Once picked off the tree, oranges should be eaten as soon as possible. However, regrigerating them will help them last a bit longer, up to a couple weeks. Fun fact: before oranges were introduced to Europe, the color orange wasn’t called orange! It was called geoluread or yellow-red.
Visit the produce of the month page to find some delicious recipes using oranges. Also look for them in our dining halls this month where I’ll be doing produce of the month samplings! Find out more on our events page!
If you would like to schedule a nutrition consult, my services are free for all meal plan holders. Let’s connect!
Stay safe and stay healthy!