Oranges are firm, big in size, and have fine-textured skin, with bright orange colour. Skin color is not a good guide to quality. Fruits may be ripe even though they may have green spots.
Oranges are low in calories, fat, sodium, and cholesterol. They are especially known for their high Vitamin C content—one medium orange contains over 100 percent of the daily recommended value of Vitamin C. Oranges are most often eaten fresh or can be used to extract juice. They can be cut up to use in salads and desserts and it's peel is also edible which is sometimes candied or zested as flavouring for a variety of dishes. The pectin found in this fruit make oranges a great candidate to add to fruit preserves, or to make into marmalade.