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Orange—whole, halved, and peeled segment. The orange, also called sweet orange to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae. Botanically, this is the hybrid Citrus × sinensis, between the pomelo (Citrus maxima) and the mandarin orange (Citrus reticulata).
About 5% of the weight of an average orange is made up of the membranes of the juice vesicles. [2] [3] A single juice vesicle of a lime. Juice vesicles of the endocarp contain the components that provide the aroma typically associated with citrus fruit. These components are also found in the flavedo oil sacs. [4]
Endocarp (from Greek: endo-, "inside" + -carp, "fruit") is a botanical term for the inside layer of the pericarp (or fruit), which directly surrounds the seeds. It may be membranous as in citrus where it is the only part consumed, or thick and hard as in the pyrenas of drupe fruits of the family Rosaceae such as peaches, cherries, plums, and ...
A variety of flavours can be derived from different parts and treatments of citrus fruits. [26] The colourful outer skin of some citrus fruits, known as zest, is used as a flavouring in cooking. [62] The whole of the bitter orange (and sometimes other citrus fruits) including the peel with its essential oils is cooked with sugar to make ...
A mandarin orange (Citrus reticulata), often simply called mandarin, is a small, rounded citrus tree fruit. Treated as a distinct species of orange , it is usually eaten plain or in fruit salads. The mandarin is small and oblate, unlike the roughly spherical sweet orange (which is a mandarin- pomelo hybrid ).
A clementine is a tangor, a citrus fruit hybrid between a willowleaf mandarin orange and a sweet orange, named in honour of Clément Rodier, a French missionary who first discovered and propagated the cultivar in Algeria. The exterior is a deep orange colour with a smooth, glossy appearance. First Lady Anadomikan Citrus × iyo: Florentine citron
An adult fruit fly is a strong flier that's been known to travel 30 miles in search of food and sites to lay eggs, giving it the ability to infest new areas quickly, according to the food and ...
Orange blossom essence is an important component in the making of perfume. Orange blossom petals can also be made into a delicately citrus-scented counterpart to rosewater, known as "orange blossom water" or "orange flower water". It is a common ingredient in French and Middle Eastern cuisines, especially in desserts and baked goods.