Tangy-sweet Navel oranges in season bring bright citrus flavor to any recipe and make delicious out-of-hand snacks. Most oranges in this country come from California, Arizona and Florida. California and Arizona oranges are ideal for eating because they have thick, easy-to-peel skins; the thicker skins are thought to be a protection against the dry western climate.
The distinctive "blossom end" looks like a navel, hence the name. It is a favourite for snacking. If using for juice, only squeeze enough to consume immediately because the juice becomes bitter with exposure to oxygen, even when kept in the fridge.
Handling & Storage:
- Color doesn’t necessarily indicate an orange’s ripeness or quality. Oranges are always picked when they’re ripe, but Florida oranges (with the exception of organic fruit) are often dyed with food coloring. This isn’t true of oranges produced in California or Arizona, where state laws prohibit adding color to citrus fruits.
- Look for oranges that are firm to the touch and feel heavy for their size, which indicates they’re full of juice. If you’re looking for juice oranges, thin-skinned specimens are juicier than thick-skinned varieties. Avoid fruit with soft, spongy spots or any signs of mold.
- Fully ripe oranges can sometimes turn green, especially Valencias; it’s called "regreening" and it’s a natural process that can occur if there is ripe fruit on a tree at the same time that the tree is producing blossoms. When the tree produces chlorophyll to feed its blossoms, the mature fruit also receives some, which contributes a green tint to its skin. Oranges that have "regreened" tend to be extra-sweet because they’re tree-ripened.
- Store oranges at cool room temperature or in the refrigerator for up to 2 weeks.