There are three main orange varieties: navel oranges, Valencia oranges, and Moro oranges.
Navel oranges are one of the most popular oranges for eating because they’re easy to peel, segment easily, and are seedless. They have orange flesh and orange skin with a little button at the stem end of the orange and typically thicker pith than other varieties. The bigger the navel, the sweeter the orange! Cara Cara oranges are another variety of navel oranges that look like navel oranges but have pink-hued flesh. Navel oranges are available from November until May, their peak season is from January until March.
Valencia oranges are the most popular oranges for juicing because they’re really juicy and full of sweet flavour. Their skin is thinner than the naval variety and is typically orange with a twinge of green. They’re smaller than naval oranges and sometimes have seeds. Their season runs opposite of naval oranges, from February to October, peaking in May, June, and July.
Moro oranges are also known as blood oranges. This variety has a thin orange skin that sometimes has red patches. Their flesh ranges from a deep red to a pale orange and the flavour has a deeper sweetness than other oranges. They’re popular for eating fresh, but their striking red hue is wonderful for showcasing in recipes that feature slices or even for fresh orange juice.
Do you know the difference between tangerines, satsumas or clementines? For more information on other fruits in the citrus family, check out this post!