Learn about your options for snacking, baking, drinking, and more.
Theyre versatile, too.
The possibilities are endless.
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Brix is the metric of sugar content, and acid is literally the acid in the fruit.
Clementines and some of the navel oranges are among the sweetest.
And dont fret if you get excited and buy too many.
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Natalie Sextonis vice president of marketing atNatalies Orchid Island Juice Companyin Fort Pierce, Florida.
Navel
Navel oranges are probably the most popular oranges at the store.
Even when other varieties are not available, navels are a staple.
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The relatively large size and thick skin make them easy to peel.
The lack of seeds adds to their allure as a quick snack or as an addition to salads.
This is not the orange for a glass of fresh-squeezed juice as its sweetness fades fast.
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Their magic is as an ingredient.
Navels have no seeds which makes them preferred by chefs and home cooks in recipes," Sexton says.
Try them in acitrus dessert.
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They’re often called red-fleshed navel oranges, so dont confuse this beauty for a blood orange.
In season December through April, Cara Cara oranges are great for snacking,fruit salads, and juice.
They have minimal seeds and a skin that is easy to peel.
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Blood Orange
These citrus stunners often have splotches of red on their skin and crimson flesh inside.
Plus, their flavor is a mix of tart orange and ripe raspberry, with a hint of floral.
This combo makes blood orange a great addition to cakes, sauces, and even marmalades.
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Blood oranges also make a visually stunning garnish forseasonal cocktailsand gorgeous additions to snack boards.
Some popular types are Moro, Sanguinello, and Tarocco, ranging from tart to sweet.
“Blood orange tastes like a combination of orange and grapefruit.
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It has tremendous flavor and zest, but it’s definitely on the more bitter side of the spectrum.
Keep an eye out for them from December through March, with peak season in January.
They also are great additions to winter salads and cocktails, but they do have seeds.
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They are cousins to the clementine, which is a seedless version of a tangerine.
They have a long season from November through May.
Valencia
Valencia is thequeen of juice, according to Sexton (and most juice producers).
Named after Valencia, Spain, this oval-shaped, golden-orange-colored citrus has incredibly juicy flesh.
But they are the perfect lunchbox snack.
Mandarins are stunners on winter salads and make great additions to cakes and curds.
it’s possible for you to also find them canned for those festivegelatin saladsyear-round.
This adorable miniature, honey-sweet citrus is seedless and the perfect afternoon pick-me-up.
They have a pale orange exterior and almost lemon-colored flesh.
There are lots of redeeming things about this never-to-be-eaten raw variety, however.
The peels make delicious candied orange confections.
In marmalades, they are the perfect foil to all that sugar.
The juice makes tasty marinades and salad dressings.
Their season is fleeting though, just January to March, so snap them up for some holiday cooking.
