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The orange tree has always been appreciated for its ability to simultaneously produce flowers, fruit, and leaves. There are three basic types of oranges: Sweet Oranges: These are primarily consumed raw or used in making juice. They are large with skins that are relatively difficult to remove. The major types of sweet oranges are navel (juicy), Valencia (thin-skinned and sweet), and Blood Oranges. All sweet oranges are better consumed raw than cooked. Loose-Skinned: These are all members of the mandarin family, and include the clementine and the tangerine. They all have
skins that slip off easily. Bitter: The most well known bitter oranges are the Seville and the bergamot. They are generally too sour to eat raw, and are used to produce marmalade and sauces. The peels are used to make candied oranges and capture oils or flavor liquors.
Season: Sweet Oranges are best from November – May; Blood Oranges are best from January – April; Bitter Oranges are best from January - February
Purchasing Tips: Choose those that are firm and heavy for their size, with no mold or spongy spots. Because oranges are sometimes dyed, a bright orange color is not necessarily an indicator of freshness.
Storage: refrigerate several weeks, or keep at room temperature for about one week
Cooking Tips: Enjoy as a juice, in salads and sauces, as a flavor enhancer, or as a marmalade.
Nutritional Info: Excellent source of vitamin C & A. Once cut or juiced, vitamins are quickly lost – 20% loss after only 8 hours. Canned, bottled, and frozen concentrate have greatly reduced levels of vitamins.
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