This orange is similar to navel oranges in size and shape but has pinkish-red colored flesh due to its carotenoid pigments. You may hear this orange referred to as the red-fleshed navel orange. With low acidity, the flavor of Cara Cara orange has notes of berries and cherries.

While the Cara Cara orange trees were originally found in Venezuela, they are now commonly grown in California and are in season from December to April. These sweet and tangy oranges have few seeds, making them ideal for eating raw, adding to salads, or juicing. Valencia oranges are well-loved for their juiciness.

They are sweet but with a tartness that gives this brightly colored orange a delightful flavor. While named after Valencia, Spain, these oranges were actually first harvested in California in the s and are now commonly found in Florida. These summer citrus fruits are mainly available from March through July.

Valencia oranges have lots of juice packed within their thin skin. Like navel oranges, the seeds of Valencia contain limonin , so make sure to drink any Valencia-made orange juice shortly after juicing or store it in the fridge to avoid the risk of oxidation, turning your wonderfully sweet drink bitter.

Mandarins are a small citrus fruit with loose and easily peelable skin and are a bit flat in shape. Mandarins are a great snacking orange, thanks to their size, sweetness, and lack of seeds although you might come across a few seeds here and there.

These fruits are also popular to include on salads and in baked goods. Seville oranges are one of the bitter orange varieties.

Also known as sour oranges, these small, yellowish oranges have a tart and bitter flavor. Mainly found in Southeast Asia and the Mediterranean, Seville oranges date back to the 10th century and are best from December through February.

Because these oranges are so acidic, Seville oranges are rarely enjoyed raw. However, they are ideal for making marmalades, as they will balance out the added sugar content. Their thick peel is also popularly used in marmalades. Seville oranges are also great in sweetened marinades, dressings, sauces, or cocktails.

You'll find lima oranges on the opposite end of the bitterness scale. Also known as acidless oranges, these small Brazilian treats have no acidity or bitterness, making them super sweet. Lima oranges are commonly found in South America and the Mediterranean.

Despite their thick peels, these oranges are soft and juicy. The flesh of this juicy orange is a deep blood red. Blood oranges have a complex flavor, with notes of raspberry and a compelling mix of sweetness and tartness.

The sweetest type of blood orange is the Tarocco, while the Moro is the most tart, and the Sanguinello falls in the middle. The phenomenal coloring of the blood orange is due to its high concentration of anthocyanin pigment.

The striking color of the blood orange makes it an ideal companion to liven up a cocktail or winter salad. You can also enjoy the unique flavor of the blood orange in desserts, raw, juiced, or marmalade. Bergamot oranges are extremely sour oranges with a yellow or green peel, depending on their ripeness.

Originally found in Southern Italy, these oranges have a captivating aroma often used in aromatherapy or to add fragrance to perfumes. These bitter oranges are not typically eaten raw, but their peel is a main ingredient in the popular soothing Earl Grey tea.

Bergamot oranges can also be enjoyed in marmalades and jellies. These bright citrus fruits are on the smaller and softer side and are sweeter than the typical orange. Because the skin of the tangerine is easily peeled, these sweet fruits are often snacked on raw.

Due to their popularity and availability, oranges have become one of the most widely cultivated and traded fruits around the world. The Navel orange Citrus sinensis is one of the most popular and widely grown types of oranges worldwide. They are typically in season during the winter months, making them a delightful addition to holiday festivities and a refreshing way to brighten up cold, gloomy days.

Additionally, their high juice content and sweet flavour make them an excellent choice for juicing, adding zest to beverages and desserts.

With a slice, the magic unfolds as deep hues of red, maroon, and ruby reveal themselves, creating a feast for the eyes. The striking colour of the Blood orange is a result of anthocyanins, a rare group of antioxidants more commonly associated with berries.

Its seasonal availability during the winter months adds a burst of colour to holiday festivities, making it a sought-after treasure among citrus enthusiasts.

Packed with vitamin C and versatile in culinary creations, the Blood orange remains a true jewel among oranges, elevating it to a class of its own in the citrus family. Mandarins are cherished for their petite size and sweet flavour, captivating taste buds worldwide for centuries.

Recognisable by their easy-to-peel, bright orange skin, mandarins reveal tender, juicy segments with a burst of citrus aroma. Their delightful balance of sweetness and tanginess makes them a convenient and healthy snack. They also hold cultural significance, symbolising good luck in various traditions.

Available during the winter months, they add a burst of sunshine to cold days and make a delightful addition to salads, desserts, and beverages. Valencia oranges are a versatile and zesty citrus variety, cherished for their exceptional juiciness and distinctive sweet-tangy flavour.

With a vibrant orange skin and refreshing aroma, they thrive in warm climates, providing a steady supply of fresh and flavoursome oranges from late spring to early autumn. Highly valued for their high juice content and nutritional benefits, Valencia oranges are a preferred choice for juicing, eating fresh, or enhancing culinary creations.

Savour the tangy sweetness of Valencia oranges and let their versatility brighten up your culinary experiences. Tangerines are cherished for their petite size and irresistible sweetness. With their easy-to-peel bright orange skin, tangerines reveal juicy, tender segments that burst with a delightful citrus aroma.

Often associated with joy and prosperity, they add a burst of sunshine to winter days and are treasured during festive celebrations. Clementines are petite citrus fruits cherished for their delightful sweetness and easy peeling. With their bright orange skin, juicy, seedless segments, and rich nutritional value, they offer a convenient and refreshing snack.

Whether enjoyed fresh or incorporated into culinary creations, Clementines add a touch of sunshine to every moment, making them a favourite addition to various dishes.

Cara Cara oranges are captivating citrus gems known for its stunning pinkish-red flesh. Beyond their visually striking appearance, the Cara Cara orange offers a unique taste experience.

The flavour is a delightful fusion of sweet and tangy notes with hints of berries and roses, setting it apart from other orange varieties.

Seasonal in late winter and early spring, Cara Cara oranges elevate dishes with elegance. Embrace their beauty, savour their taste, and relish the joy of citrus adventures.

Originally from Southeast Asia, these citrus jewels found their way to Seville, Spain, where they earned their name and gained popularity around the world.

Seville oranges are distinctive with their bitter-sweet taste, thick dimpled rind, and culinary versatility. Popular for marmalades, sauces, and jams, they add depth to dishes.

Short seasonal availability from late winter to early spring. Tangelo is a hybrid of tangerine and grapefruit. It offers a refreshing taste with a blend of sweetness and zest. Recognizable by its vibrant thin orange skin, tangelos are prized for juicy, seedless segments that combine sweet and slightly tart notes.

Available during winter, tangelos add a burst of refreshing flavour to dishes and beverages. Embrace the charm and versatility of this captivating citrus hybrid for a unique citrus experience.

Bergamot is a fragrant and versatile citrus fruit, famed for its essential oil used in perfumes. Its yellow or greenish-yellow appearance and unique aroma set it apart.

Is there anything healthier than a good breakfast, dessert or afternoon tea with an orange? Valencia Orange harvesting calendar Valencia Orange markets the following varieties of oranges:. Midknight 7,5 35 V.

Delta Seedless 7,5 35 Valencia Late 7,5 35 Barberina 7,5 We use our own and third-party cookies to measure and analyze web browsing. If you continue browsing we consider that you accept the use of cookies.

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Necessary Necessary. Necessary cookies are absolutely essential for the website to function properly. Clementines are one of the smallest types of oranges, which makes them a great snack — especially for kids. They're round, almost entirely seedless, and have a skin that is tight, but thin and easy to peel.

Clementines may also be called "Cuties," "Halos," or "Sweeties" because those are the top commercial brands that market these fruits. They're a hybrid cross between mandarin oranges and sweet oranges, so they have a very sweet flavor.

You may see clementines a lot around Christmastime, this is because they are in season from November to January, but also because they are a common edible gift or holiday centerpiece. Even though they are a winter fruit, their popularity has caused an increase in demand, so you may see clementines in the summer marketed as "Summer Cuties.

Satsuma mandarins are a hybrid cross between mandarin oranges and pomelos. They are known for their loose skin, nearly seedless flesh, and distinctly sweet flavor. Satsumas are in season from November through February.

Tangerines are small, brightly colored oranges. They have slightly looser peels than most oranges, which makes them easy to peel and eat out of hand. Tangerines are very sweet — as is their juice.

Thus, some people prefer tangerine juice over traditional orange juice. Most tangerines have seeds in them, but you may be able to find seedless varieties as well.

Tangerines have quite a long season, running from November all the way through May, which makes them an easy orange to find.

Get the recipe: Tangerine Spritz. Tangelos are a hybrid cross between tangerines and pomelos. They're distinguished by their bell shape and "nipple" that pokes out of the top of the fruit. Tangelos are very sweet, from their tangerine roots, but they also offer a pomelo-like tartness to them.

The fruit is extremely juicy, which makes it a good choice for a glass of fresh-squeezed juice. Many people stick to just juicing tangelos anyway because their skin is very tight and can be difficult to peel, so they aren't typically a first-pick for a snacking orange.

Tangelos are in season from November through March, with their peak season occurring in January. From the outside, a blood orange may look like any old orange, but as soon as you cut into one of these beauties you can see the difference.

The blood orange has deep crimson-colored flesh and a complex flavor. It's similar in taste to a sweet navel orange, but with a hint of tart and floral flavor as well.

The blood orange is in season from October through May, but at its peak in February and early March. Get the recipe: Blood Orange Tart. Seville oranges, also called bitter oranges or sour oranges, are known for their tartness and bitterness — makes sense right?

Because of this, their flesh is almost never eaten raw. Instead, Seville oranges, and more specifically their peels, are most often used to make marmalades and marinades. If you're looking for these oranges, you'll have to act fast because they're only in season from December to the beginning of February.

Valencia oranges are the most common orange used to make orange juice. They're oval-shaped and golden on the outside, with a balanced sweet-to-tart flavor ratio and juicy flesh on the inside. Valencia oranges contain little to no limonin, which is a natural compound found in oranges that can cause the juice of the fruit to turn bitter when exposed to air.

Because of this, the Valencia orange is used to make fresh-squeezed orange juice that will remain sweet even after being exposed to air. Additionally, Valencia oranges are the only orange with a peak summer season. They are in season and available from March to September, but the best time to buy a Valencia orange is from April to June.

Jaffa oranges were once one of the most popular oranges but have since fallen by the wayside. You can still find the sweet and nearly seedless orange in the U. If you happen to find see some of these oranges, keep in mind that it's ideal to buy them between November and March when they're in their peak season.

Oftentimes called red-fleshed navel oranges, Cara Cara oranges are just that: A type of sweet navel orange with a pink or red-hued flesh.

Cara Cara oranges can be easily confused with blood oranges because of their color, but Cara Cara oranges have a different flavor. These oranges have low acidity and are very sweet with a hint of tartness. The Cara Cara orange is in season from December to April.

Lima oranges, also called sweet oranges or acid-less oranges, are known for their low acidity and extremely sweet flavor.

Because they have minimal acidity, these oranges have almost no tartness. However, the low acid levels also mean they have a shorter shelf life because the acid in citrus works as a preservative.

Luckily, Lima oranges have a decently lengthy season — from late winter to early spring — so you can continue to stock up. The bergamot orange's flesh is almost never consumed raw because of its bitter and sour flavor.

Instead, it's the orange's rind that is the most sought-after part of the fruit. The yellow-green peel is a key ingredient in making Earl Grey tea, as well as other syrups, sugars, cocktails, and vinaigrettes.

While most oranges are winter oranges, there is one type of orange that is in season during the summer months. When choosing an orange, look for a fruit that is heavy for its size with no soft spots, discoloration, or bruising on the skin. For optimal freshness, store your oranges in the crisper drawer of the fridge where they will last for about a month.

Oranges don't have a long shelf life if left on the counter, so, at room temperature, they will only stay fresh for about a week. Navel oranges are the most common type of orange that consumers eat.

They are recognizable by the small hole at the top of the fruit that resembles a navel. These oranges are sweet and seedless, which makes them the perfect snacking orange to eat out of hand. Also, if you like fresh orange juice, you can use navel oranges to make fresh-squeezed juice, but because the juice is quite sweet it can ferment and go bad if not consumed quickly.

Navel oranges are in season from November to June, with their peak season in January and February. Mandarin oranges are the smallest type of orange. They have a soft skin that's easy to peel and are virtually seedless — both of these factors mean mandarins are a popular snack.

Mandarins are also the oranges you'll find in a can packed in syrup. Mandarin oranges are in season from January to May, but there are certain varieties of mandarins that are in season at different times.

The most common mandarins include clementines, Satsumas, tangerines, and tangelos; more on those below. Clementines are one of the smallest types of oranges, which makes them a great snack — especially for kids.

They're round, almost entirely seedless, and have a skin that is tight, but thin and easy to peel. Clementines may also be called "Cuties," "Halos," or "Sweeties" because those are the top commercial brands that market these fruits.

They're a hybrid cross between mandarin oranges and sweet oranges, so they have a very sweet flavor. You may see clementines a lot around Christmastime, this is because they are in season from November to January, but also because they are a common edible gift or holiday centerpiece.

Even though they are a winter fruit, their popularity has caused an increase in demand, so you may see clementines in the summer marketed as "Summer Cuties. Satsuma mandarins are a hybrid cross between mandarin oranges and pomelos.

They are known for their loose skin, nearly seedless flesh, and distinctly sweet flavor. Satsumas are in season from November through February. Tangerines are small, brightly colored oranges. They have slightly looser peels than most oranges, which makes them easy to peel and eat out of hand.

Tangerines are very sweet — as is their juice. Thus, some people prefer tangerine juice over traditional orange juice. Most tangerines have seeds in them, but you may be able to find seedless varieties as well. Tangerines have quite a long season, running from November all the way through May, which makes them an easy orange to find.

Get the recipe: Tangerine Spritz. Tangelos are a hybrid cross between tangerines and pomelos. They're distinguished by their bell shape and "nipple" that pokes out of the top of the fruit. Tangelos are very sweet, from their tangerine roots, but they also offer a pomelo-like tartness to them.

The fruit is extremely juicy, which makes it a good choice for a glass of fresh-squeezed juice. Many people stick to just juicing tangelos anyway because their skin is very tight and can be difficult to peel, so they aren't typically a first-pick for a snacking orange.

Tangelos are in season from November through March, with their peak season occurring in January. From the outside, a blood orange may look like any old orange, but as soon as you cut into one of these beauties you can see the difference.

The blood orange has deep crimson-colored flesh and a complex flavor. It's similar in taste to a sweet navel orange, but with a hint of tart and floral flavor as well. The blood orange is in season from October through May, but at its peak in February and early March.

Get the recipe: Blood Orange Tart. Seville oranges, also called bitter oranges or sour oranges, are known for their tartness and bitterness — makes sense right? Because of this, their flesh is almost never eaten raw. Instead, Seville oranges, and more specifically their peels, are most often used to make marmalades and marinades.

If you're looking for these oranges, you'll have to act fast because they're only in season from December to the beginning of February. Valencia oranges are the most common orange used to make orange juice.

They're oval-shaped and golden on the outside, with a balanced sweet-to-tart flavor ratio and juicy flesh on the inside. Valencia oranges contain little to no limonin, which is a natural compound found in oranges that can cause the juice of the fruit to turn bitter when exposed to air.

Because of this, the Valencia orange is used to make fresh-squeezed orange juice that will remain sweet even after being exposed to air. Additionally, Valencia oranges are the only orange with a peak summer season. They are in season and available from March to September, but the best time to buy a Valencia orange is from April to June.

Also called red-fleshed navel oranges their flesh has a deeper color due to natural carotenoid pigments , the Cara Cara is sort of like a cross between a blood orange and a navel orange, as it has a complexly sweet flavor with hints of berries and cherries.

Try it: Baked Feta with Dill, Caper Berries and Citrus. If you have your sights set on fresh-squeezed OJ, look no further than sweet Valencia oranges. You can also snack on them raw, as long as you keep an eye out for seeds. Use Valencia oranges to make juice or eat them raw as part of a salad or solo.

Try it: Roasted Beet and Citrus Salad. Ah, blood orange : No winter cheese board or holiday dessert spread is complete without it. They get their name from the deep red color of their flesh, which is super juicy, sweet and tart. Their flavor is unique, sort of like tart oranges mixed with plump, ripe raspberries.

There are three main types—Moro, Sanguinello and Tarocco—which range from tart to sweet, respectively. This makes them a stellar addition to desserts or sauces, plus a great base for marmalade. They can also be juiced or eaten raw. Blood oranges are most widely available from late fall through winter about November to March.

Try it: Blood Orange Eton Mess. These Mediterranean fruits are also called sour oranges for a reason. Seville oranges are minimally sweet and big on tartness and bitterness. This makes them the best choice for marmalade, as they can hold their own against and complement the substantial amount of sugar that needs to be added.

The oranges and their peels are also great for flavoring marinades. Try it: Cranberry Orange Marmalade. If you ever see this Brazilian gem in the produce section, scoop some up before they disappear.

The only downside of lima oranges is that their lack of acidity also gives them a short shelf life. So, enjoy them raw or squeeze them into juice and indulge ASAP. You just might be lucky enough to find them from late winter to early spring.

Try it: Sticky Orange Chicken with Caramelized Onions and Fennel. Mandarin oranges are a group of citrus fruits that have loose skin, are small in size and have a somewhat flattened appearance. Oranges are actually hybrids of mandarins and pomelos which are similar to grapefruit, but less bitter.

Mandarins are small and sweet with easy-to-peel skin, making them popular salad toppers and snacks. Try it: Orange and Chocolate Brioche Tarts. In general, oranges are bigger and tarter than tangerines, which are small, sweet and easy to peel, making them great for juice, snacking, baking, drinks and salads.

Try it: Savoy Cabbage, Tangerine and Black Radish Salad. No wonder everyone loves packing these for a bright lunchtime pick-me-up.