85. ORANGES belong to the group of citrus fruits, but they differ from
both lemons and grapefruit in that they contain more sugar and less
acid. Two kinds of oranges supply the demands for this fruit, Florida
and California oranges. _Florida oranges_ have a skin more the color of
lemons and grapefruit and contain seeds, but they are considered to be
the finest both as to flavor and quality. _California oranges_, which
have a bright-yellow or orange skin, are seedless and are known as
_navel oranges_. As soon as the Florida season ends, the California
season begins; consequently, the market season for this fruit is a
lengthy one. The russet of oranges is caused by the bite of an insect on
the skin. To be shipped, oranges are packed in cases that will contain
from 48 to 400 to the case.
Probably no citrus fruit is used so extensively as oranges. Because of
their refreshing subacid flavor, they are much eaten in their fresh
state, both alone and in combination with other foods in numerous salads
and desserts.
[Illustration: FIG. 11]
86. PREPARATION OF ORANGES.--Several attractive ways of preparing
oranges for the table when they are to be eaten raw are shown in
Fig. 11.
To prepare them in the way shown at the left, cut the orange into two
parts, cutting half way between the stem and blossom ends, and loosen
the pulp in each half in the manner explained in Art. 81 for the
preparation of grapefruit. Then the pulp may be eaten from the orange
with a spoon.
[Illustration: FIG. 12]
If an orange is to be eaten in sections, the skin may be cut from the
stem to the blossom end about six times and then loosened from the one
end and turned in toward the orange in the manner shown in the central
figure of the group. It will then be easy to remove the skin.
[Illustration: FIG. 13]
Sometimes it is desired to serve sliced oranges, as shown at the right.
To prepare oranges in this way, remove the skin from the orange, cut it
in halves lengthwise, and then slice it in thin slices crosswise.
Arrange the slices on a plate and serve as desired.
87. When oranges are to be used for salads, or for any purpose in which
merely the pulp is desired, as, for instance, orange custard, all the
skin between the sections must be removed, as it makes any warm mixture
bitter. To secure the pulp without any of the skin, first peel the
orange, as shown in Fig. 12, in the same way an apple is peeled,
beginning at one end and peeling around and around deeply enough to
remove with the skin all the white pithy material under it. If the knife
is a sharp one and the peeling is carefully done, there will be little
waste of the pulp. When the orange is entirely peeled, cut each section
from the skin by passing the knife as closely as possible between the
pulp and the skin, as shown in Fig. 13. The sections thus obtained may
be used whole or cut into pieces of any desired size.