That the orange is native to China and the Far East is undisputed, but no one is certain as to the origins (sorry!) of its name. Some say it derives from the Sanskrit nagarunga, which means, inexplicably, "fruit favored by the elephants." Other linguists believe it is a derivation of narang–Persian for "golden" or "orange-colored."

The original fruit was small, hard, and bitter. It is only through cross-fertilization and selection over the centuries that oranges have come to be large, heavy for their size, and generally sweet.

From Asia, the orange was brought south and west, to the Mediterranean (and most notably to Spain) by Arab traders and Moors. The Seville orange, developed in Spain, was brought to the New World by Columbus, who hoped to start some plantations. Eventually, Spanish missionaries planted the famous groves in Florida, and Father Junipero Serra and the Franciscan monks brought the seeds to California. The rest, as they say, is culinary and agricultural history.

CULINARILY SPEAKING: Buy oranges that are heavy and firm. (If they¼re light and squishy, they will have less juice.) If possible, choose sun-ripened fruit, for the best flavor and vitamin content. To avoid ingesting the chemical dips and fumigants that are frequently used on commercially grown citrus fruit, buy organic oranges whenever possible.

NUTRITIONALLY SPEAKING: Rule of thumb: the sweeter the orange, the more nutrients it contains. I love it when that happens. The natural acid in oranges is a great cleanser for your internal organs. In addition, oranges are an excellent source of potassium and antioxidants, most notably beta carotene and vitamin C. Be aware, though, that vitamin C is unstable, and dissipates with exposure to the air. So eat oranges soon after cutting them open–or drink the juice soon after squeezing–for optimal C.