Naranja

Naranja, in Spanish, designates the fruit of the sweet orange, Citrus sinensis, and also the color orange. The orange belongs to the genus Citrus in the family Rutaceae and is among the most widely cultivated fruit crops in the world.

Physically, the fruit is a citrus drupe with a thick, aromatic rind that is peeled to reveal segmented, juicy flesh. Ripe fruit ranges from yellow-orange to deep orange, and some cultivars show reddish hues. The term naranja may refer to the fruit itself or the color derived from it. Common cultivars include Valencia, used mainly for juice; Navel, seedless and popular for fresh eating; Blood orange, with crimson flesh; and Bitter orange (C. aurantium), valued for zest and flavoring.

Culture and cultivation: Orange trees are evergreen and typically reach 3–6 meters. They prefer subtropical or tropical climates, well-drained soils, and full sun. Most production is achieved by grafted trees. Harvesting occurs in winter to spring in temperate regions; in the tropics, production can be year-round.

Nutrition and uses: Oranges are a rich source of vitamin C and dietary fiber, with notable amounts of potassium and folate. They are eaten fresh, juiced, or used in jams, sauces, desserts, and baked goods; the peel and juice zest are used as flavorings and essential oils.

Etymology: The Spanish naranja derives from Arabic nāranj, reflecting historical trade routes; the color name orange is derived from the fruit.