ORANGE, AN INEXHAUSTIBLE HEALTH SOURCE

 

It would be wrong to think that the orange is native to our area, because its origin is Eastern Europe, specifically the south-east Asia and China, and only in the ninth century AD Arabs brought this delicious fruit in Sicily, where it was initially called Melarancia or Portugal.

The fruit spread in overalls Italy where he took a variety of other names, but to date the most delicious oranges come from Sicily, where the particular climatic conditions and soil characteristics, give this fruit a knowledge and a unique aroma.

Unfortunately, today there is little culture on the method of use of the orange, more and more often we see the shelves of our supermarkets full of fruit juices, which have controlled and guaranteed origin of this fruit. Ma despite the quality is always assured, they are not nutritional properties that are inevitably dispersed during industrial processing, not to mention sugar often added to attract younger consumers. Oranges are very rich sources of many substances capable of carrying out numerous therapeutic functions in our body, first of all its high content of vitamin C, vitamin with multiple functions, which is essential to our immune system (but we do not think that its consumption excessive may stimulate the immune system) and the formation of collagen (a substance essential to slow down skin aging) as well as the assimilation of iron (in this case must be taken simultaneously to the food rich in iron).

I also remember that because of our metabolism of vitamin C, we need to take it at least 2-3 times during the day ( what better excuse if not a snack of oranges ... ) .

But its properties do not stop but continue to juice the skin where there is not only the presence of the essential oil , a bioflavonoid useful in strengthening our capillaries and improve peripheral circulation and an amine can help our body to lose weight (in this case it is possible to take it through an extract ) .

So if you want to fully enjoy the taste and benefits of the orange, there are other ways to eat it fresh and immediately after pressing, but as usual a recipe to best enjoy this fruit and fully exploit its nutritional properties :

Orange salad

2 fennel

2 orange

black olives

oil

salt

pepper

The procedure is to clean the fennel , cut thin and place them in a container with ice water. Meanwhile, peel the oranges and cloves separatene .

Once drained fennel, combine and season with pitted olives, olive oil, salt and pepper.

You can serve the whole garnish with the orange leaves, and sprinkle the dish with the bark obtained from the peel of oranges.

Bon appetit !

Andrea Busalacchi