Sweet, juicy and universally loved, oranges are multifaceted fruits. They are valued for eating whole as well as for their juice and peel. Like many other fruits, they originated in Southeast Asia, but today, the largest supply of oranges comes from the United States, with Florida and California both contributing significant numbers to the total.

There are three broad categories of oranges: sweet, loose skinned and bitter.

Navel oranges, so named because of a protuberance at the blossom end that resembles a navel, are the most well-known in retail markets. Large, sweet, juicy and seedless, they are ideal for peeling and eating.

Valencias, sometimes labeled as juice oranges, are very juicy (and seedy) and most often are squeezed for juice.

Loose-skinned oranges are generally smaller and have peels that easily separate from the flesh. This category includes tangerines, tangelos, temple oranges, honey oranges, mandarin oranges and clementines. All are sweet and juicy and excellent for snacking. Their peels can be used in recipes.

Bitter oranges are rarely, if ever, seen fresh. Types include Seville oranges and bergamot, both of which are used commercially for preserves, flavorings and liqueurs.

Navel oranges are available all year with the peak season from January through April. Valencias are available almost all year with the winter and spring supply from Florida and the summer supply from California. Loose-skinned varieties come to market in late fall and stay through much of the winter.

Orange juice is available in cartons, bottles and as frozen juice concentrate. Canned mandarin oranges are readily available.

Americans like their oranges to be vibrant orange, without any sign of their natural greenish tinge showing through. This means that most oranges are dyed, making color an unreliable guide to quality. Instead, select heavy, firm fruits with no signs of mold on the skin or softening at the blossom end. The skin should have a natural luster; avoid those that look dull.

1 pound oranges = 3 medium oranges or 2 large; 1 cup juice.

Oranges should be kept in the refrigerator, where they will last up to two weeks. When using them for juice, they should not be juiced until just before serving or there will be a significant loss in vitamin C.

When the peel will be used, scrub the orange thoroughly, using soap and water. This removes pesticide residues as well as the wax coating. The peel can be grated with the fine side of a box grater.

To zest an orange, draw a zester (see Tool entry) across the surface of the orange in short strokes.

The peel can be removed in large strips with a vegetable peeler. Be careful to remove only the colored part, not the bitter white pith. The peel may be cut into thin strips for garnishing or it may be minced. Once the peel is removed from the fruit, the fruit will dry out so it should be used within a day or two. Juice can be extracted with reamers, hand juicers or electric juicers.

To make orange strips, remove the colored portion of the peel, not the white pith, in long, thin strips using a citrus stripper. The strips can be curled or tied in knots for garnishing.

To section an orange, place it on a cutting board. Cut a slice from the top and bottom of the orange with a utility knife. Then starting at the top and working towards the bottom, slice the peel and white pith off the orange in wide strips, following the curve of the orange. Repeat until all the peel and pith are removed. Make "V-shaped" slices into the center of the orange just inside of the membrane to remove the segments.