Orange fruits contains a high amount of beta-carotene, which is an antioxidant that keeps your heart healthy. According to Texas A&M University, it also prevents cancer. Beta-carotene contains vitamin A, which improves your vision, immune system and the health of your skin. Many orange fruits also contain potassium, which helps heart palpitations and muscle contraction.
Apricots are native to Asia and Armenia. California is now a main distributor of apricots in raw, canned, dried and preserved form. Apricots can be used to make brandy in addition to cordial. Also, plumcot is a hybrid of an apricot and plum.
According to Sundia, some historians believe the cantaloupe originated in Cantaloupe, Italy. The fruit is classified as a melon. You can cut in half before scooping out the seeds. It can then be sliced into sections and is usually eaten similarly to a watermelon, where the flesh is chewed off of the shell.
Kumquats are often used for cooking in China, Taiwan and Japan. The fruit is regularly preserved there as a jam or in salt. Kumquat tea is popular in Taiwan and the plant is used as a bonsai tree throughout southeast Asia. The fruit grows to about 2 inches and is entirely edible.
The mango tree can grow up to 90 feet tall and 80 feet wide. Leaves span 12 to 16 inches and are leathery when fully grown. The fruit weighs about 3 lbs. at its largest and turns green, yellow, orange, purple and red. It is generally sold in stores when it is a combination of these colors.
The appropriately named orange is one of the most common citrus fruits in North America. The sweet, juicy fruit takes on many forms and is often served as orange juice. Oranges are also often peeled and eaten fresh. The fruit originated in India or Vietnam, according to Neohumanism.
Peaches originated in China and are traced to the 10th century B.C. Historians were able to track their origin by observing ancient illustrations. Both the skin and the flesh are eaten either as food or as a beverage. The fruit is often incorporated in tropical drinks.
Though there are a wide variety of tangerines, they are most commonly purchased as clementine or Japanese satsuma and are similar in taste and texture, but smaller than, oranges. Like oranges, they are regularly served as a beverage or eaten without their peel year round. However, tangerines are a staple during holiday celebrations in December.
References and ResourcesTexas A&M University: Rainbow of Nutrition
Specialty Produce: Kumquats
University of Hawaii: Mango
ResourcesThe Fruit Pages: Peach
The Fruit Pages: Tangerines