{"id":5639,"date":"2025-03-18T02:29:21","date_gmt":"2025-03-17T17:29:21","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=5639"},"modified":"2026-09-07T18:14:59","modified_gmt":"2026-09-07T09:14:59","slug":"orange","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/orange\/","title":{"rendered":"The benefits of orange"},"content":{"rendered":"

Orange is sweet and sour and cool, a citrus held to settle the stomach and to replenish the body with moisture, its fluids. It suits daily care when a dry throat or trouble from dryness is on your mind, and it is also said to moisten the Lung. Clean in flavour, it is a fruit that goes easily into juice and salads as well as being eaten as it is.<\/p>\n

\"Orange\"<\/figure>\n

When oranges are in season, their types, and how to choose them<\/h2>\n

If you want to enjoy what orange does, it helps to know its season, its types and how to choose it. It is a citrus loved for its vivid colour, its fresh scent and the balance of sweetness and acidity.<\/p>\n

In season from winter to spring, and imported all year<\/h3>\n

Orange is a citrus grown around the world, and imports keep it available all year. American and Australian fruit arrive at different times, so the shops are rarely without it. Japanese navel oranges and blood oranges are in season from winter into spring, roughly December to April, and that is when both scent and sweetness come up. They are grown in Hiroshima, Wakayama and Ehime among other places, with a juiciness particular to home-grown fruit. Using imported and Japanese fruit in turn gives you a range of flavour all year.<\/p>\n

Navel, Valencia and blood oranges<\/h3>\n

Orange comes in several types, differing in flavour and in what they suit.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Navel orange<\/td>\nSoft flesh and a deep sweetness. Few seeds and easy to eat<\/td>\n<\/tr>\n
Valencia orange<\/td>\nPlenty of juice and a fresh acidity. Suited to juicing<\/td>\n<\/tr>\n
Blood orange<\/td>\nRed flesh, with a rich sweetness and scent. For colour and for baking<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Sweet navel to eat as it is, juicy Valencia to squeeze, blood orange for colour and flavour: you can choose by use. All of them can be peeled and eaten with the membrane, or the segments taken out.<\/p>\n

How to choose it and how to cut it<\/h3>\n

When picking out good oranges, these are the things to look for.<\/p>\n