Oranges are tropical fruits in season during the winter months. So while most other fruit trees fall into hibernation, the citrus are in their prime. There are over 400 varieties of oranges grown all over the world, each with their own unique qualities when it comes to juiciness, flavors, and texture. Depending on the type, oranges can be delicious in marmalades, salads, sauces, stir-fries, baked goods, and much more.
Navel
Navel oranges are what most people think of when it comes to this fruit. They are bright, yellow-orange with a navel-like indent on the rind. They are versatile, sweet, seedless, and easy to peel. You can eat them on-the-go because of their peel, or eat the slices in salads or yogurt. The rind and juice can be used for baked goods, marinades, and sauces. Navel oranges are famously rich in vitamin C, which is an antioxidant that supports skin and bone health, as well as promotes iron absorption in the body.
Cara Cara
Cara cara oranges are similar to navel since they are also sweet and seedless with a brightly colored peel. However, they have pinkish-reddish pulp due to a carotenoid called lycopene pigmentation, which provides the body with vitamin A. Additionally, they are rich in potassium and fiber. Unlike navel, cara cara oranges stay sweet after being exposed to air. So they are ideal for fresh salads, baked goods, sauces, and juice.
Valencia
Valencia oranges are sweet, and packed with juice and the occasional seed, so they are great for smoothies and fresh OJ. They contain an assortment of nutrients, including folate, vitamin C, and potassium. In addition to beverages, Valencia oranges pair well with savory and spicy dishes, suggests the Kitchn.
Mandarin
Mandarins are another popular citrus snack food because of their small size and sweet flavor. They are sold fresh with their peels on, as well as canned. They are delicious in fruit salad, oatmeal, or with desserts such as custard.
Clementines
Clementines are a type of mandarin orange, being small, brightly colored, and easy to peel. They are also seedless, making them a perfect snack for young children. Despite the small size, they are filled with nutrients, and are particularly rich in vitamin C, according to the U.S. FoodData Central.
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Tangerines
Tangerines are another type of mandarin orange. They tend to grow bigger than other types (while still being small compared to navel). Tangerines’ reddish pulp and tart flavor makes them stand out while still being culinarily versatile, working well in juices, jams, baked goods, and salsa.
Sumo Oranges
Opposite clementines are sumo oranges, the largest variety of mandarins. Their peels are deep orange, slightly bumpy, and have a distinct knob that protrudes from the rest of the fruit. Like other citrus fruits, they are rich in fiber, vitamin C, and sweet flavors that can be enjoyed on their own or in salads and desserts.
Blood Oranges
With their deep ruby-red pulp and reddish rind, it’s no wonder how blood oranges got their name. The color comes from a plant pigment called anthocyanin, which a 2021 study has linked to protective effects against chronic diseases, including obesity and cancer. There are several types of blood oranges that vary in tartness and color. Because of their unique hues, blood oranges make beautiful garnishes for drinks and foods, and make tasty additions to salads and chicken stiry-fry.
Seville Oranges
Seville oranges aren’t typically eaten fresh because of their sour flavor. But they are utilised in marmalades, preserves, marinades, dressings, and even fortified wine. They are also used in fragrances.
Tangelo
“Tangelo” oranges are so named because they are a combination of tangerines and pomelos. They have thin skin with a knob across the stem, and juicy pulp inside. Moreover, they have the sweetness of tangerines, and the tanginess of pomelos. Therefore, they are delicious on their own, or fresh dishes. The juice is also tasty in marinades and cocktails.
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