Navel oranges have comparatively thick skins and a characteristic navel-looking mark on the non-stem end. Navel oranges are good for juicing, but the juice tends to be so sweet that it ferments easily, so you will need to use the juice within a few hours.
Consider using the fruit in a classic orange and coconut ambrosia , a fresh mixture of orange pieces, coconut, confectioner's sugar, and orange juice. Or put together a vanilla citrus fruit salad featuring grapefruit, pineapple, lime juice, and powdered sugar along with the oranges and vanilla. Valencia oranges have thin skins, some seeds, and are very juicy, which makes them the perfect and most common type of orange used to make orange juice.
These oranges are perfectly delicious to eat as fruit as well—you just have to watch out for the seeds. If you are squeezing a few, consider saving some of the juice to make a Valencia cocktail —a refreshing combination of apricot brandy, fresh orange juice, and orange bitters. Blood oranges are famous for their deep red flesh which can vary in the depth of color. From the outside, the fruit may or may not have a bit of red blush on their otherwise orange skins. This variety is a smaller orange, quite sweet, and is best used as a fruit—rather than for its juice—if only to show off its beautiful color, like in a spinach salad with feta cheese.
They are also delicious when part of a dessert, such as a cardamom cake or panna cotta. Blood oranges are not widely available in North America but can be found at specialty markets during its season from November through March. You also may find them at your local supermarket. Cara cara oranges are a wonderfully sweet type of navel orange harvested in California between December and April.
The bright orange skin conceals an interior that is juicy and often just a bit pink—making it perfect for citrus fruit salads , as well as a satisfyingly sweet juice. It has low acid and a great zingy bite behind its sweetness and tends to have very few if any, seeds. Seville or sour oranges are perfect for making marmalade ; their natural sourness works as a nice foil to the large amount of sugar used when making this jelly.
Seville orange juice is an excellent acid for cooking. Cocktails and salad dressings , in particular, can benefit from the greater range of flavor you get from sour oranges as compared to lemons or limes.
This fruit tends to be small and has a short window of availability starting in December and ending at the start of February. Tangerines are smaller than oranges with bright orange skins and slightly looser peels than oranges.
The tangerine season is longer than most other citrus fruits, running from November through May. Clementines some marketed in the U. Their small size makes them best eaten out of hand, but they are also delicious when part of a cornmeal cake , or a salad of green beans and bulgur wheat. The tight, shiny orange skins also make them perfect for display and creating casual, edible centerpieces.
The smallest of commercially available "oranges" are kumquats. These magical little citrus fruits are a bit sour and have the magical element of edible peels. Eat it as is, just be sure to not make the mistake of trying to peel this fruit; the peels are actually the sweetest part of the fruit. There are many ways to enjoy kumquats, from preserving them to making into marmalade to pureeing and incorporating into a cream pie.
Mandarins , often called mandarin oranges, are a small and sweet tangerine variety. Pixie may not be in stock at your local nursery, but it is readily available on special order. Gold Nugget was released from the UCR citrus breeding program in and is my personal favorite. It is not the prettiest fruit — the rind can be kind of bumpy — but everyone who tastes Gold Nugget comes back for more.
The fruit is usually ready to eat in March and remains sweet and juicy until August, if you can resist eating them all before then. The trees are medium in size and easy to grow. I consider all these varieties to be excellent candidates for a home garden. As you can see, by selecting carefully, you can have tasty mandarins for six or more months of the year.
We planted some cabbage plants a few weeks ago and now some 2-inch long green worms are eating the leaves. This happened last year, too. What should I do? They do a pretty effective job of eating the leaves of cabbages and related plants, even boring through the entire cabbage head. In fact, you might chalk it up to a family resemblance. Tangerines are actually thought to be descendants of the original yellow-red fruit, with their genus, Citrus tangerine , traced back to a cross between a mandarin orange and a pomelo, a green-skinned grapefruit forerunner with tart, citrusy insides.
But unlike their OG ancestors, which originated primarily in China, tangerines are historically more associated with Tangier, Morocco, the namesake port city which they were famously shipped from on their way to charming the taste buds off everyone in Southern Europe and, eventually, the Americas. As a fruit in their own right, tangerines began to be bred for variety back in the s, spreading their seeds to a number of cultivars along the way — including a handful of some of the most popular produce aisle options at any grocery store today.
Perhaps the most famous type of tangerine, Clementines are still grown in Morocco today — but the popular fruits are also widely cultivated in Spain, Uruguay, Peru and the United States. And their easy-to-peel skin has made them a soccer halftime standby for years. Plus, Clementines are sweethearts, typically much more sugary — and less acidic — than their tangerine brethren, and seedless to boot, making them an awesome snack even at non-halftime intervals.
Admittedly not as pretty as their Clementine cousins, these tangerine varietals are at least true to their name, with bumpy, pock-marked skin that looks a bit more like the small rocks dug out of the earth — or the small pieces of breaded chicken — than a smooth-skinned small orange. But under all those wrinkles is a true inner-beauty, with dense, deep-orange sections heavy with sweet juice.
In fact, Golden Nuggets are one of the heaviest tangerine varieties, renowned — and usually sought after — for their juicing prowess, making them, to some breakfast enthusiasts at least, worth their weight in gold. Half-tangerine, half-orange, these hybrids were first bred in the orange-loving lands of Florida, where a farmer named Charles Murcott was experimenting with creating novel citrus fruits in the s.
His namesake result is easy to peel, sweet and juicy with a clean citrusy scent and smooth orange color. First developed in California in the s, these tangerine varietals are less sweet than some of their relatives, paler in color and just moderately juicy. Their standout quality is closely linked to their name, with Pixie tangerines typically taking up far less room than the rest of the pack, at an average diameter of just inches.
And they do share the same seedless quality of many good tangerines, as well as an easy peelability. Not bad for something that can snugly fit in the palm of your hand!
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