DYK? Fun Food Fact…

by Nathalie Remond, on behalf of the Food Issues Committee.

Like most fruit and vegetables, the peel is the most nutritious part of an orange. The way we traditionally peel it results in discarding nutrients with many health benefits. Numerous delicious recipes wisely use grated orange peels for flavour in marmalades, cakes and pies.

A recent study has found that the white part of the skin, often called pith, also has health benefits. It has fourteen times more antioxidants than the juice, and phenolics, hesperidin and total flavonoids concentrations are linearly correlated with the antioxidant activity  [1]. Every time you choose recipes with unpeeled oranges, you enhance the health benefits of your meal, reduce waste, and increase the value for money of your purchases.

Photo by okeykat on Unsplash

Contrary to general belief, the white part of the skin is not bitter like in grapefruit. It is really tasteless, as it is in lemons. Among the varieties that Karma offers, you will have more pith if you choose Navel or Cara Cara rather than the thin-skinned Valencia and Blood oranges.

Next time you peel a Navel or a Cara Cara orange, try using a peeling knife in order to leave more pith on the orange. If your orange has a pretty skin, use it as a gorgeous garnish in an upcoming meal or, beverage!

[1] https://www.longdom.org/proceedings/phytochemicals-and-antioxidant-activity-of-orange-fractions-citrus-sinensis-l-32383.html