Oranges are mainly divided into sweet orange, navel orange, blood orange, sugar orange and red orange.
In China, young fruits and fallen fruits can be dried and used as medicine. Storage and transportation resistance. The maturity varies greatly, which can prolong the supply period of fresh fruit and processing raw materials. Citrus varieties can be divided into early, middle and late maturity according to fruit maturity.
In view of the high degree of commercialization of citrus, many varieties with their own characteristics have been born under the market demand, such as late-maturing summer oranges (Mi Xia Nai orange and olinda orange) to fill the market gap, and geographically protected varieties such as seedless orange and Gannan navel orange are beneficial to fresh eating. Many kinds of oranges are named after their place of origin (such as Xinhui Orange in China), and some kinds of oranges even have registered trademarks (such as Ji Xiang in the United States).
Extended data:
(1) The most convenient, quick and commonly used method: cut from the middle with a knife, the big one is cut into six petals, and the small one is cut into four petals. Then each flap separates the skin from one end.
(2) Take an ordinary small iron spoon for eating at ordinary times, surround the opening at one end of the orange in a circle, fasten the spoon (that is, the convex side is upward) and put it in from the small opening, apply a little force downward along the curvature of the orange, finally take out the spoon, and repeat the above actions until the whole orange peel is separated from the meat, which is easy to peel and won't hurt the pulp.
(3) You can bake oranges on the radiator for a while in winter. They are easier to peel when they get warm.
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