Navel orange

Keisha Shakespeare-Blackmore, Staff Reporter

Uptown, downtown and around town, everywhere you turn tangerines and all varieties of oranges fill the stalls of market vendors and supermarkets. So if you are a citrus lover, now is the time to fill your belly with all the navel oranges and tangerines you can eat.

While there are many types of oranges, navel is seemingly one of the most-sought-after varieties because of its sweetness. Though the Valencia is the most popular variety produced in Jamaica, the navel orange is also available and loved by many. The fruit can be easily identified, as it has a round or oval shape with a small depression (or bump) resembling a human navel opposite the stem end, which is how the fruit got its name.

Another unique characteristic of navel oranges is the presence of an underdeveloped conjoined twin inside the orange, adjacent to the navel-shaped blossom end. These special features developed as a result of mutation, which happened in Brazil, at the onset of the 19th century.

The orange, unlike other varieties, has few seeds and has a bright orange-coloured skin which peels easily. It is particularly sweet and juicy and is perfect to be consumed by itself or in salads and jams. The fruit is good for snacking, as it is low in calories and rich in vitamin C, which is one of the important antioxidants. It is also a good source of beta-carotene and dietary fibre. It contains considerable amounts of potassium, calcium, iron, manganese and B vitamins.

Tangerines

Tangerines are in abundance now, too, and are of a bright orange colour and slightly flattened at both ends, with a loose skin that is easily peeled without a knife. Usually they are sweet, with a hint of tang. The inner segments are covered with tiny white membranes that are preferably peeled off before digging into the tasty fruit.

Like navel oranges, tangerines are great in salads. They can also be used in desserts and make a refreshing drink. The tangerine is also rich in vitamin C and is packed with lots of fibre. It is a great source of vitamin A and beta-cryptoxanthin, which may help reduce the inflammation of arthritis. Tangerines also contain a healthy amount of lutein, which is good for your vision.

There are also claims that it contains cancer-fighting nutrients. According an article on the BBC website, a team from Leicester School of Pharmacy found that a compound extracted from the tangerine peel can kill certain human cancer cells. The article said the Salvestrol Q40 was turned into a toxic compound in cancer cells, destroying them.

"Salvestrol Q40 is found at higher concentrations in tangerine peel, than in the flesh of the fruit." So the possibility that tangerine skin has cancer-fighting nutrients is one more reason to enjoy the fruit.

source: ww.bbc.com

www.thefruitpages.com

'A compound extracted from the tangerine peel can kill certain human cancer cells.'

Tangerines

Navel oranges tangerines

Navel oranges tangerines

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RECIPES

Fresh Navel Orange Salad

2 navel oranges, peeled, separated into segments

1 apple or pear, diced

¹/² cup red or green, seedless grapes, halved

1 banana, peeled, thinly sliced

2tbs orange juice

¹/² cup granola cereal, fat-free or low-fat

Method

In a medium bowl, toss together all fruit and orange juice. Sprinkle granola over mixture and toss lightly. Serve immediately.

Makes 6 servings.

Tangerine Curd

¹/² cup tangerine juice

¹/⁴ cup lemon juice

2 tangerines; grated zest only

¹/⁴ lb butter

4oz sugar

8 egg yolks

Method

1. Combine the juices, zest, sugar and butter in a saucepan and bring to a boil over medium heat.

2. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.

3. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes.

4. Do not allow the curd to boil or it will scramble. Pour into a clean bowl, cover surface with plastic wrap and chill.

Makes 1 cup.

Tangerine Coleslaw

3tbs vegetable oil

Grated peel of ¹/² tangerine

¹/⁴ cup tangerine juice, freshly squeezed

¹/² lemon, juice of

2tbs honey

1tbs toasted sesame seeds, optional

5 cups cabbage (about half a head), cut into long, thin shreds

3 tangerines, peeled, segmented, halved and seeded

¹/³ cup raisins

3tbs nuts, chopped

Method

1. In a jar with lid, combine oil, tangerine peel and juice, lemon juice, honey and sesame seeds; shake well.

2. In another bowl, combine cabbage, tangerines, raisins and salad dressing; chill briefly. Before serving, add chopped nuts; toss gently.