Oranges are one of the most popular and widely consumed fruits in the world. Known for their vibrant orange color, sweet juicy flavor, and health benefits, oranges are a staple in many people’s diets. But did you know that oranges are not the only fruits that are orange in color? There are actually quite a few other fruits that share the bright orange hue. In this article, we will explore some of the other common and not-so-common orange fruits that you may or may not have heard of before.
Mangoes
One of the most popular orange fruits are mangoes. Mangoes are a tropical stone fruit native to South and Southeast Asia. There are hundreds of different mango varieties and many of them have orange skin when ripe. Some popular orange mango varieties include the Ataulfo, Kent, Nam Doc Mai, Palmer, and Keitt. Mangoes are juicy and sweet with a hint of tartness. They are rich in vitamins A and C as well as fiber. Mangoes can be enjoyed fresh or used to make smoothies, chutneys, desserts, and more.
Papayas
Papayas are another tropical fruit that turns orange when ripe. Native to Mexico and Central America, papayas are grown in tropical regions around the world. Some common orange varieties of papaya include the Maradol, Mexican Yellow, and Kapoho papayas. Papayas have an oblong shape and orange flesh that is sweet and musky in flavor. They are packed with vitamin C and an enzyme called papain that aids digestion. Papayas can be eaten fresh, added to salads and salsas, or blended into smoothies.
Persimmons
While there are non-orange varieties, most persimmons are known for their bright orange color. Persimmons are native to China but are now grown around the world. Some popular orange varieties include the Hachiya, Fuyu, and Chocolate persimmons. Persimmons have a sweet, honey-like flavor with hints of cinnamon. Unripe persimmons can be very astringent but turn soft and sweet when fully ripe. Persimmons can be enjoyed raw, baked into desserts, or even dried.
Apricots
Apricots are stone fruits that are closely related to peaches and plums. Most apricots turn a bright orange color when ripe. The most common varieties include Blenheim, Moorpark, Tilton, and Orange Red apricots. Apricots have a sweet flavor with tart undertones and a smooth, juicy texture. They can be enjoyed fresh or dried. Dried apricots make for a healthy snack full of nutrients like vitamin A, iron, and potassium.
Orange Tomatoes
Believe it or not, there are over 7,500 varieties of tomatoes and some of them are orange! Orange tomato varieties include Taxi, Sungold, Cosmonaut Volkov, and Jaune Flamme. These tomatoes range from gold to deep orange in color. Compared to red tomatoes, orange tomatoes tend to be sweeter and less acidic. They still offer a punch of tomato flavor and make a colorful addition to salads, salsas, pasta dishes, and more.
Carrots
While most people think of carrots as being orange, there are actually many different colored carrots out there. Orange carrots get their color from beta carotene. Some popular orange carrot varieties include Nantes, Danvers, and Imperator. Orange carrots have a mildly sweet flavor, crunchy texture and are chock-full of nutrients like vitamin A. Though orange is the most common, carrots also come in shades of yellow, red, purple, and white.
Citrus Fruits
There are many citrus fruits that have orange flesh or peel when ripe. Varieties like oranges, tangerines, blood oranges, cara cara oranges, and calamondins all share the vibrant orange color. Citrus fruits contain beneficial plant compounds and high amounts of vitamin C. The orange color comes from carotenoids like beta-cryptoxanthin and beta carotene. Citrus fruits have juicy segments inside and make refreshing snacks or additions to drinks.
Other Orange Fruits
There are also some more unique and tropical orange fruits found around the world, including:
- Jackfruit – Large, spiky fruit with sweet orange flesh
- Longan – Small round fruit native to Asia with juicy, musky orange flesh
- Sea Buckthorn – Shrub fruit with tart, juicy orange berries high in nutrients
- Tamarillo – Oval shaped fruit grown in South America that tastes like tomatoes with a hint of citrus
- Safou – Tropical fruit from Africa with fatty, orange flesh and a nutty flavor
Nutrition of Orange Produce
So why are so many fruits orange in color? The orange pigment comes from antioxidants called carotenoids. Carotenoids like beta carotene, alpha carotene, beta cryptoxanthin, and lycopene give many fruits and vegetables an orange or yellow shade. Carotenoids act as antioxidants to help neutralize damage from free radicals in the body. They also promote healthy immunity and lower inflammation. Some key nutrients found in orange fruits include:
- Vitamin C – Supports immune function and collagen production
- Vitamin A – Important for eye and skin health
- Potassium – Helps control blood pressure
- Fiber – Aids digestion and gut health
- Carotenoids – Antioxidants with anti-inflammatory effects
Here’s a look at the nutritional profiles of some common orange fruits per 100 grams:
| Fruit | Calories | Carbs | Fiber | Vitamin C | Vitamin A |
|---|---|---|---|---|---|
| Orange | 47 | 11.8g | 2.4g | 53.2mg | 11% DV |
| Mango | 65 | 16g | 1.6g | 54.6mg | 11% DV |
| Papaya | 39 | 9.8g | 1.8g | 61.8mg | 10% DV |
| Apricot | 48 | 11g | 2g | 10mg | 15% DV |
| Carrot | 41 | 9.6g | 2.8g | 5.9mg | 334% DV |
Uses for Orange Fruits
Orange fruits are extremely versatile and can be used in both sweet and savory recipes. Here are some ways to enjoy orange produce:
- Eat raw – Many orange fruits like oranges, tangerines, and clementines can be peeled or segmented and eaten raw as a snack or dessert.
- Juice – Orange fruits make refreshing, nutrient-rich juices. Carrot and orange juice is a popular combination.
- Smoothies – Blend oranges, mangoes, papayas, or persimmons into fruit smoothies.
- Salsa – Dice mango, papaya, or orange tomatoes to make a colorful fruit salsa.
- Salads – Toss peeled orange segments, sliced apricots, or carrots into green or grain salads.
- Chutney – Cook down mangoes or papayas into a flavorful orange chutney.
- Jams – Make apricot, mango, or papaya jam.
- Baked goods – Add shredded carrots, pureed mangoes, or dried apricots to muffins, cakes, and breads.
- Desserts – Use oranges and apricots to top tarts, cakes, and pies.
- Savory dishes – Cook papayas, carrots, or orange tomatoes into stews, curries, and stir fries.
Selecting and Storing Orange Fruit
Follow these tips for picking ripe, flavorful orange produce:
- Choose oranges, mangoes, and papayas that feel heavy for their size with smooth, bright peels.
- Avoid citrus fruits with overly soft spots or wrinkled skin.
- Select carrots, tomatoes, and apricots that are firm without major blemishes.
- Ripe persimmons feel soft and jiggly (but not mushy) when gently squeezed.
- Inspect oranges, apricots, mangoes for fruity aroma at the stem end.
- Store whole oranges, tomatoes, carrots in cool fridge for 1-2 weeks.
- Keep cut oranges, mangoes, and papayas in fridge for 3-5 days.
- Persimmons, apricots can be ripened at room temp, then refrigerated.
Conclusion
While oranges may be the most popular orange fruit, there are clearly many other varieties to discover. From tropical mangoes and papayas to sweet apricots and tomatoes, orange produce provides unique flavors, textures, and nutrients. Experiment with some new orange fruits and add color and health benefits to your diet.
