The Tangerine is a Healthy Seasonal Delight With a Global History

The ever popular little fruit known as the tangerine is rich in history and tradition as well as being one of the tastiest, most nutritional and convenient-to-eat foods around.  The tangerine is actually a member of the mandarin family of oranges and is known to have been cultivated in China and Japan more than 3,000 years before being introduced to the West two centuries ago.  The tangerine is an important food source which contains essential nutrients and minerals such as vitamin C, beta-carotene, potassium, magnesium and many others.  Tangerine oil, which is extracted from the peel, is used for both cooking and for medicinal purposes. 

Tangerines are smaller than oranges, have a deeper orange skin, and the flesh inside is very juicy, usually with a mild, sweet taste.  Most varieties of tangerines have few or no seeds.  In the United States, the best time to eat tangerines is November through January, although when juiced at the right time, tangerine juice holds up to freezing very well.  Otherwise, they should stay in the refrigerator no longer than seven days to maintain their great taste and nutritional value.  The best tangerine to buy will be soft and puffy with a loose-fitting skin and feel heavy for its size.  It should also be glossy and pebbly-skinned, but don’t worry if there are small green patches near the stem.

To get the most of its nutritional value, the best way to eat a tangerine is to peel it raw and eat its luscious juicy wedges right off the skin.  Fresh tangerine wedges are also important ingredients to many healthful, nutritious recipes for meals and snacks at any time of day or night.  The tangerine peel is also used not only as a decorative garnish or grating, but when dried and cured properly can also be eaten as a glaze or preserve, like marmalade or jelly.  Many great recipes like tangerine peel beef or chicken or radish soup with dried tangerine peel can found with an easy online search.

Tangerine oil is extracted by a process of cold-pressing tangerine peel.  The use of the tangerine oil for medicinal applications came from China and is now used the world over for natural healing of all sorts of conditions, both internal and external.  It is perhaps most popular in the United States for aromatherapy benefits in cream, bath lotion or vapor form as the fragrance of tangerine oil has been shown to help soothe the nervous system and reduce tension and stress at the same time it boosts the digestive system.

Health Benefits: The Fascinating History of Navel Oranges

Pictured: Oranges Preparing to Be Processed for Fresh Squeezed Florida Orange Juice

Oranges are among the most popular fruits worldwide because of their unique, sweet and refreshing taste.  Also, because not only can they be found in great abundance and varieties, oranges have many important health benefits to the human body.  The navel orange, also known by its scientific term citrus sinensis, is one of the most popular of the orange tree varietals and also one of the most unique. 

Navel oranges are seedless, and once the peel is broken, the flesh inside is naturally very sweet and juicy.  From the outside, the blossom end of a navel orange looks like a human navel, which is how it acquired its name.  Inside, when a naval orange is broken or peeled, you can see a partially formed, undeveloped conjoined “twin” fruit on the blossom end. 

The antioxidant vitamin C is a main nutritional ingredient of navel oranges.  Millions of people drink orange juice from navel oranges daily as a source of vitamin C.  Vitamin C not only helps keep the human immune system strong, but it also helps the body absorb iron, works to heal wounds, and can even help prevent heart disease.  The human body does not naturally produce vitamin C on its own, so one of the best ways to get the right amount of this essential nutrient is to drink a fresh squeezed juice from a navel orange or to eat it right off the peel.

Other nutrients in navel oranges are also known to help to prevent cancer as well, such as stomach and esophagus cancer.  The high fiber content in navel oranges can help improve cholesterol ratios in the body, which is important in controlling diabetes. 

Beta-carotene is another antioxidant found in navel oranges which helps prevent cell damage.  Navel oranges also contain calcium, which promotes strong, healthy bones and vitamin B6 to boost production of hemoglobin in the bloodstream. The high potassium content in navel oranges helps maintain the balance of electrolytes in cells, and its magnesium helps keep blood pressure at an acceptable level.

But one of the most unique things about the naval orange is its history.  To this day, all navel oranges are clones which still originate from a tree in Brazil from almost 200 years ago.  This single tree propagated spontaneous clones and led to being grown in other regions. 

These mutations can only be cultivated through tree cuttings and being grafted onto other trees.  Producing navel oranges is considered a very big industry in the United States and economically important to California, Florida and Arizona where they are primarily grown.

Essential Nutrients Make Navel Oranges One of Nature’s Most Important Foods

Red Navel Oranges, often called "Ravels"

The citrus sinesis, also known as the Navel Orange, is one of the most popular, unique and versatile of the orange tree varietals.  The navel orange can be cut open and eaten right off the peel, squeezed and drunk as a juice, a favorite addition to fruit salads, or even turned into preserves or jams, such as the ever popular orange marmalade.  Orange oil from naval oranges is a byproduct of the orange peel which is used to flavor food and drink as well as for fragrance in perfumes and aromatherapy.  Gardeners often use orange peels as a slug repellent.  Orange blossoms can be dried and then used to make a delicious, aromatic tea.

Fresh navel oranges are available from winter through late spring, depending on your region of the country.  When you go to the market, the kind of navel orange you should look for is one that feels heavy for its size and has no soft spots, outward pitting or mold. 

Navel oranges are seedless, and the flesh inside is naturally very sweet and juicy.  From the outside, the blossom end looks like a human navel.  When a naval orange is peeled, there is a partially formed, undeveloped conjoined “twin” fruit on the blossom end on the inside. 

Although navel oranges originally came from Brazil, today they are grown primarily in Florida, Arizona and California, and the navel orange cultivation industry is very important in the United States.

In addition to their sweet, refreshing taste, navel oranges are also well known and considered very important for their health benefits, especially the antioxidant vitamin C, their main nutritional ingredient.  Every morning millions of people drink orange juice from navel oranges as a source of vitamin C. 

There are other health advantages to consuming navel oranges as well.  The fiber content in navel oranges can help improve cholesterol ratios in the body.  Beta-carotene is an antioxidant found in navel oranges which helps prevent cell damage.  Other nutrients in navel oranges are also known to help to prevent other types of cancer as well, including stomach and esophagus cancer.

A Fruitful Diet: The Many Benefits of Fresh Citrus & Fruit

Fresh Fruits are Recommended for a Daily Healthy Diet

Looking for something to turn back your internal clock by increasing your vitality and improving your appearance?

Of course there’s no Fountain of Youth, but research suggests that nature has provided us with an answer that comes very close — fruit. It almost seems too simple: Eat fruit; fool Mother Nature.

Yet studies show that by eating four to five servings of fruit each day, you can improve your chances of staying healthy and vibrant as you age. That’s because fruit is loaded with phytochemicals, which are natural compounds that may help slow the aging process and reduce the risk of many diseases.

Phytochemicals fight to protect your overall health by providing antioxidant effects, stimulating your immune system, modulating the metabolism of your hormones, and acting as antibacterial and antiviral agents. Get too few of these marvelous compounds and you set yourself up for premature aging, as well as placing yourself at risk for some cancers, heart disease, stroke, high blood pressure, cataracts, osteoporosis and urinary tract infections. But if you eat the recommended amount of fruit each day, you improve your odds for a healthier life.

If you think “eat more fruit” means you should just have another slice of strawberry pie, it’s time to explore the variety of offerings Mother Nature has provided in her fruit basket:

* APPLES

Granny Smith, Jonathan, Macintosh, Red Delicious — there are many different varieties of apples. Whether you like them tart or sweet, apples are a good source of vitamin C and fiber. (One medium apple has 5 grams of fiber.)

* APRICOTS

Apricots are “stone-fruit” and are related to the plum and peach. Buy apricots that are orange-yellow — that indicates ripeness. They spoil quickly so if you don’t eat them right away, freeze them for later. Apricots contain vitamin A, which you need for healthy skin and to protect against infections.

* BANANAS

Bananas are an excellent source of potassium, fiber, and vitamins C and B6. Store bananas at room temperature, never in the refrigerator. (The cold makes the fruit decay from the inside.)

* BLUEBERRIES

Blueberries have more antioxidant power than any other fruit or vegetable, giving them remarkable anti-aging potential. Research suggests that blueberries protect against the effects of age-related deterioration of the brain, such as short-term memory loss. Blueberries are also a good source of fiber and vitamin C.

* CANTALOUPE

Cantaloupe is high in vitamins C and A and a good source of potassium and folate. Folate is linked to the prevention of birth defects (such as spina bifida), heart attacks, stroke and colorectal cancer.

* CHERRIES

Cherries are a good source of fiber and vitamin C.

* DATES

Don’t mistake dates for dried fruit — they’re not, even though you’re likely to find them in the dried fruit section at the supermarket. Sometimes known as “the candy that grows on trees,” dates are a good source of fiber.

* GRAPEFRUIT

Grapefruit is high in fiber and vitamin C, and a good source of vitamin A. Just one-half a grapefruit counts as one serving of the recommended four to five servings of fruit per day.

* GRAPES

Grapes are not only high in vitamin C, they contain the phytonutrient “reservatrol,” which is known for its potent antioxidant properties, as well as providing protection against cancer and heart disease.

* KIWIFRUIT

Kiwifruit may look a little funny — it’s brown and fuzzy on the outside; bright green on the inside with tiny black seeds — but it’s high in vitamin C and a good source of fiber, vitamin E and potassium. You’ll know kiwifruit is ripe when it’s slightly soft to the touch and has a fragrant smell.

* MANGOES

This tropical fruit has a flavor that’s often described as tasting like oranges, peaches and pineapples all in one. You’ll know you have a ripe, delicious mango when you can detect a pleasant scent of pine and peach from the stem (no fragrant aroma usually means no flavor). Mangoes are high in vitamin A and a good source of vitamin C.

* ORANGES

Oranges are the largest citrus crop in the world, with navel oranges and Valencia oranges the two most common varieties. One orange contains all the vitamin C your body needs for the day.

* PAPAYAS

Papayas are a tropical fruit that are rated as one of the most nutritious. They’re high in vitamin C and a good source of fiber and folate. As an additional treat, the black seeds found inside a papaya are edible and have a spicy, pepper-like flavor.

* PEACHES

Ever wonder why peaches smell so great? The peach is a member of the rose family and has a similar sweet fragrance when ripe. Peaches are a good source of vitamin C.

* PEARS

There are more than 3000 varieties of pears; Bartlett being the most popular. Pears ripen better off the tree, so ripen your pears in a brown paper bag at room temperature. Pears are a good source of vitamin C and fiber.

* PINEAPPLE

When selecting a fresh pineapple don’t look for shell color — that’s no indication of ripeness. (A green pineapple can be just as ripe and sweet as a pineapple with a golden shell.) Look for a pineapple that has a fresh appearance with deep green leaves, and remember to refrigerate it when you get home to preserve freshness. Pineapple is high in vitamin C.

* PRUNES

Prunes are actually dried French plums, and just eight of them make one serving of fruit for the day. Eat them right out of the bag for a healthy snack — they’re high in fiber and a good source of vitamin A.

* TANGERINES

One of the most distinctive features of tangerines is that when they are peeled, the segments of fruit separate easily, making them an excellent snack food for kids! Tangerines are high in vitamin C and a good source of fiber.

* WATERMELON

Whether seedless or full of seeds, watermelons are high in vitamins C and A.

Remember that whole, fresh fruit is better than canned fruit or fruit juices, but any fruit is better than no fruit. It’s a sweet treat or an excellent side dish or dessert, comes in its own easy-to-open packaging, and best of all, can provide your body with unsurpassed health benefits.

Visit MyOnlineHealthArticles.com for a vitamin C fact sheet and many other natural health articles.