Ingredient: Oranges

Two whole oranges and three orange halves are displayed on a wooden surface with a few green leaves in the background. The fruit appears fresh and juicy, with vibrant orange colour and smooth rind.

You probably already know that oranges are a great source of vitamin C, which is vital for a healthy immune system and for your skin, not to mention avoiding scurvy! Oranges also contain fibre, potassium and antioxidants.

While most of us assume the pith is for peeling off and throwing away, it actually contains a large part of the vitamin C, as well as the flavonoids hesperidin, which can help with your heart health and blood flow, as well as reduce inflammation and help to stabilise blood sugar. It’s a little bitter but very good for you.

The colour ‘orange’ was named after the fruit, not the other way round, but orange is not the only colour of oranges! Ripe oranges are naturally green. This is because it takes cold temperatures to break down the green chlorophyll, and that doesn’t happen in tropical climates.

And blood oranges get their reddy purple colour from the same pigments in blueberries, known as anthocyanins, which are super good for you.

Meanwhile, good luck finding a word that rhymes with orange!