Oranges in Indonesia, there are many types of oranges that can be consumed directly and used as a food complement. Anything? Let’s take a look at the reviews! Oranges also contain zeaxanthin compounds, which are antioxidants that can reduce inflammation. Based on the journal Antioxidants in 2019, zeaxanthin is beneficial for the health of the heart, liver, skin, and eyes.


Types of Oranges for Cooking


In order not to be mistaken, here are some types of oranges that are often used in everyday cooking:

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1. Lime

The type of orange for the first dish is lime. The type of citrus for the first dish is lime. In English, lime is often referred to as lime. In fact, lime refers to many types of citrus.

Two of them are key lime (Citrus aurantifolia) which is native to Southeast Asia and Persian lime (Citrus Latifolia) which comes from Iran. Persian lime is the type of lime that is most widely produced globally. Compared to key lime, Persian lime is bigger and has thicker skin. Key lime itself has more seeds, is more acidic, has a stronger citrus aroma, and tastes bitter.


Persian lime is a cross between key lime and lemon. Hence, the size is rather large and oval with a slightly pointed tip like a lemon. However, if the lemon is yellow, the Persian lime is usually sold while it is still green.

Lime is usually squeezed over soup or soup to add freshness. In Kuningan, West Java, this type of orange is processed into a Juniper drink, which stands for squeezed lime. Lime is also commonly used to remove fishy fish or seafood.


2. Orange Lemon

Lemon (Citrus limon) or citron, is a type of citrus from South Asia but famous all over the world. The part of the fruit that is most often used is the juice. In addition, the skin is also used.


Lemon juice contains 5-6% citric acid with a pH of 2.2, so it tastes sour. Its citric acid content is slightly higher than lime juice. Lemon juice is used in a variety of foods and drinks, to remove fishiness in fish, and prevent oxidation (browning) in chopped apples, bananas, and avocados.


The outer part of the lemon zest is usually shredded to give dishes and cakes a fragrant aroma. The peel can be used to make marmalade, to make pectin, and to extract the oil.


3. Lime Limau

The next type of orange that is usually made for cooking is lime. Lime (Citrus Amblycarpa) has several names. In Betawi and several other areas, these oranges are called sambal oranges. The Sundanese and Javanese call it limo. Meanwhile, Limau is a name that is often used by Malays.


Lime is different from lime. This orange is more like a kaffir lime because the skin is thick and wrinkled, but smaller in size. As the name suggests, lime juice is commonly used in chili sauce and dumplings to making it taste more fresh and sour.

4. Kaffir lime

(Citrus Hystrix) which in English is called kaffir lime or makrut lime originates from Southeast Asia and the southern part of China. The name Citrus Hystrix which means “hedgehog orange” refers to the thorns found on the tree trunk.


This type of citrus has thick, wrinkled skin. The juice has a very sour and fragrant taste, commonly used to get rid of the fishy smell of fish. However, compared to the fruit, kaffir lime leaves are more often used for various dishes. Kaffir lime leaves make a great dish because they contain up to 80% citronellol compounds.

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Kaffir lime leaf slices are commonly used in pecel and peanut sauce seasonings, while the whole form is often used in Balinese and Javanese culinary along with bay leaves. The culinary delights of Thailand, Laos, Cambodia, Vietnam, Malaysia, Myanmar and South India also use a lot of kaffir lime leaves.


5. Calamansi oranges

Calamansi is a type of citrus that is commonly used in cooking. Calamansi orange (Citrus Microcarpa) has many names, namely musk orange, key orange, Songkit, or lemon Cui. This fruit is a hybrid of the kumquat and mandarin oranges.

This type of citrus Calamansi comes from the Philippines and is found in southern China, Taiwan, Borneo, Sulawesi, and Bengkulu. This fruit is also popular as a sweet food mixture in Florida, United States.


The fruit is small, round, thin-skinned with a green to orange color when ripe, with an orange pulp and juice. The taste of the water is sour because it contains up to 5.5% citric acid. Kasturi oranges are widely used in Philippine food and beverages. In Indonesia, Calamansi is widely used in North Sulawesi cooking, while in Bengkulu it is used as a syrup. In general, its use is similar to a lime.


Now you are not confused anymore, are you, Moms, distinguishing between types of oranges for cooking? Well, apart from cooking, there are also types of oranges that you can eat right away, namely!

Types of Oranges that are Directly Eaten

Not only for cooking, but there are also types of oranges that are delicious to eat right away. You may often encounter the types of oranges below at the market or supermarket, which one is your favorite?


1. Mandarin oranges

Types of oranges that are rich in vitamin C are mandarin oranges. These oranges are easy to find in markets and supermarkets, Moms! One mandarin orange can produce or provide 26% of the vitamin C from the recommended daily intake. Reporting to the Indian Journal of Clinical Biochemistry, vitamin C is very important for skin health, healing wounds, and enhancing the body’s immune system.


2. Grapefruit

Who doesn’t love these big oranges? Grapefruit or pomelo is still related to grapefruit but has a sweeter taste. One grapefruit contains 6 grams of fiber. Humans generally need at least 25 grams of fiber per day, so you can eat grapefruit to meet your daily fiber needs.

3. Sunkist oranges

Well, Moms must be familiar with this type of orange, right? Actually, the real name of this orange is navel orange, but Indonesians are more familiar with it than Sunkist. This type of citrus is rich in vitamin C, fiber, potassium, and low in calories. Eating navel oranges regularly can help prevent various diseases such as heart disease, cancer, and diabetes.

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4. Medan oranges

Here are the local oranges that we often enjoy! Unlike the imported oranges, which mostly have bright orange skin tones, Medan oranges have a yellowish-green color mixture. Even though the skin is green, Medan oranges have a sweet, fresh, and fragrant aroma. Do you prefer imported oranges or local oranges?


5. Valencia

orange The type of orange is similar to the Sunkist or navel orange, but the skin color is usually more yellow than the Sunkist orange which is more orange. The taste of valencia oranges is not as sweet as Sunkist oranges, but it is delicious when used as a juice because it contains lots of water and a refreshing taste. Just like other citrus fruits, Valencia is also rich in vitamins and minerals, especially potassium.