Orange pulp

Orange pulp refers to the fleshy and juicy part of the orange, composed of the segments that contain the juice and the natural fiber of the fruit. It is an ingredient widely used in cooking to provide a fresh citrus flavor and a slightly fibrous texture to different preparations, from desserts and juices to sauces and dressings.

The orange is native to Southeast Asia, although today it is cultivated in many regions of the world, mainly in temperate and subtropical climates. The pulp is obtained by opening the fruit and carefully separating the segments, or by processing it to obtain a natural concentrate of flavor and texture.

Regarding its properties, orange pulp is rich in vitamin C, antioxidants, and dietary fiber, making it a great ally for strengthening the immune system, improving digestion, and providing hydration. It provides a very characteristic sweet and acidic flavor that balances both sweet and savory recipes very well.

In different Spanish-speaking countries in Latin America, orange pulp may also be known as "carne de naranja", "flesh de naranja" (less common usage, influenced by English), or simply referred to as "juice with pulp." It does not usually have many synonyms, but it is important to differentiate it from *strained orange juice*, which is filtered and does not contain this fleshy fiber.