The Fragrant Fruit

Oranges: A nice size, juicy, pretty color and fragrant. With just the right amount of sweet and tart, orange is the fruit of the season. Oranges originate from South East Asia, but are now available in many warmer climates. The United States are now the largest producer of oranges in the world. Believe it or not, oranges were not named for their color. The word orange comes from the Sanskrit word “naranga”, which means “fragrant”.

Did you know oranges are actually a berry? And…

• • A helpful treatment for those with hot, inflammatory diseases because of their cooling thermal nature.
  • They have medicinal properties for those with liver weakness. The juice helps cleanse the blood and liver, which regenerates body fluids.
  • They help lower high fever.
  • Oranges balance Vata and if sweet and eaten in moderation, are good for Pitta.
  • Aid in digestion due to their aromatic peel.
  • They are rich in Vitamin C, along with bioflavonoid content, which benefits the immune system. Also benefitted are the lens of the eye, adrenal glands, and reproductive organs and in the connective tissues of our body.
  • One orange supplies nearly 100 percent of the recommended dietary intake of Vitamin C.
  • They are a very good source of dietary fiber. In addition, also a good source of B Vitamins (vitamins B1, B2, and B6). 
  • Oranges contain potassium, calcium and a good source of pectin. The pectin helps in lowering cholesterol levels.
  • The interior white membrane is a superior source of bioflavonoids. These enhance the absorption of iron from plant foods, defend against cancer, and have antioxidant properties.
  • The inner white lining, placed directly on the eyelids, helps to dissolve eye cysts.
  • They are easy to digest when eaten alone or with other tropical or subtropical fruits. May be a challenge for the digestive system when eaten with carbohydrates, sweets, or dried fruits.

How to eat

• • Eat it whole. For optimum health, choose eating an orange over orange juice. The mineral-rich pulp helps buffer the citric acid, and it also slows down absorption of the fruit’s sugar into the bloodstream. A fully ripened orange contains as much as ten percent of fruit sugar.
  • Avoid oranges with dark brown spots, soft spots, or a puffy looking peel. Select those heavy for their size. Store loose in a dry and cool, but not cold, place. Do not wrap in plastic.
  • Tangerines make a good substitute for commercial oranges since they have many of the same properties but are sprayed with less chemicals.
  • Oranges are among the foods on which pesticide residue has been most frequently found so selecting organically grown oranges is highly recommended.

Recipe ideas

Carrot & Orange salad

Sweet Orange Miso Dressing

Fresh Arugula salad with orange fennel and Parmesan

Over the arugula, place orange segments, fennel, and goat cheese. Consider adding walnuts, and toss with a citrus vinaigrette.

Orange Granita

Freeze orange juice in ice cube trays. Once they are frozen, gently blend in a food processor to create a frozen granita dessert.

More recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!