For a large number of Americans, oranges are the most popular source for vitamin C. People generally consume this fruit in the form of juice, which gives their body around 140% of the recommended dosage of the essential vitamin. However, eating the meaty segments will give you the added advantage of fiber. Doctors promote this fruit to people as an excellent source of folic acid, potassium, thiamin and some traces of magnesium and calcium.

Researchers place the origin of this tree in the southeastern region of Asia. Columbus takes the credit of bringing the seeds of this fruit to the U.S., which has now become a major hub for growing and exporting this fruit. Earlier, the fruit was very expensive since it is not easily grown in cool climates, but now it is known to be the third-most popular fruit, right after apples and bananas. They are largely grown in the states of California, Arizona and Florida.

Oranges hold a useful position in the family of citrus fruits. They are added to an assortment of dishes and snacks, and relished in the form of juice. Their extensive use in everyday life is due to their ready availability throughout the year. Growers harvest the crop mostly in the cold season, which starts from late September and goes on until April. To retain their freshness, it is recommended you keep them in the refrigerator, but this may pose a problem when you want to extract juice. Juice is best taken from oranges kept at room temperature.

Oranges are always taken off from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are preferred over the thick-skinned fruit, as they are known to give more juice than the latter. Similarly, large oranges are not as sweet as the small- or medium-sized variety.