History of oranges fruits

The Portuguese explorer Vasco da Gama brought oranges from India via the Cape of Good Hope in 1498, and it was from here that the fruit eventually spread to Europe. Christopher Columbus brought oranges, among other things, to the New World in 1493. The two species were introduced to the shores of Haiti, where they thrived in the Caribbean climate, spreading to Florida and California by 1739.

Categories of cultivated orange.

• Bitter or Seville oranges - destined for the UK marmalade industry, which requires the traditional aromatic tang of the peel within its recipe to satisfy the British breakfast palate.
• Common or sweet oranges come in a number of varieties, including the Valencia, Pera and Jaffa.
• Blood oranges are grown mainly in Italy, notably Sicily, where the red pigment (anthocyanin) develops best in the cold winter nights and cool days of the island. 
• The colour arose as a chance mutation around 400 years ago, a reminder that plants use the same mechanism as animals to feed the process of natural selection.
• Navel oranges are recognised by a "baby fruit" visible at the apex. They are a subtropical variety, large and easy to peel, with a rich flavour.
• Acidless oranges are found in Brazil, Italy and North America. With a low acid content they are bland in flavour compared to other varieties.

The essence of the orange

• The volatile oil from the peel, often extracted by hand, is difficult to preserve and is mixed with 10% olive oil to give it a workable shelf life.
• It is employed widely as a flavouring, fragrance and essential oil used by Aromatherapists.
• Marketed as Oil of Bigarade (Bitter Orange), Oil of Portugal (Sweet Orange) or Neroli Oil (from the flowers), it commands a high price, especially when it finds its way into expensive Eau de Cologne formulations (3).
• Medicinally, it has been used to ease congestion in chronic bronchitis and as a mild nervous stimulant and tonic. In contrast, the wine and liquor (Cointreau) have more of a sedative effect.