Navel Oranges

Thanks to a huge navel orange tree that lives in the back of a family member’s house, I am gifted with these sweet, juicy fruit all winter long.  Their thick, firm skin is super easy to peel – making them a perfect snacking fruit  – and their seedless flesh eliminates any annoying roadblocks while noshing on them.  Plus, their bright orange hue adds a welcomed burst of color in the kitchen during the drab winter months.

The navel is the dominant orange variety in California – in contrast to Valencia oranges, which are primarily grown in Florida and don’t show up in markets until late April – and are known as “eating oranges”. When juiced Navels turn bitter within half an hour…so leave it to the Valencia’s for your morning O.J.

• How to pick: Navel oranges get their name from the belly button-like marking on one end, so look for an “innie” (not “outtie”) on the bottom. Look for small sized navel markings, because oranges with larger navels indicate that they were overripe when picked. They should be firm and heavy for their size. Avoid oranges with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.
• How to store: Store in a cool, dry place. Since it’s the middle of winter and we have our heater on most days, I stick mine in a bag out on the patio where they last a few weeks thanks to the outside chill.
• How to prepare: Peel and eat! You can also toss peeled slices into salads or a cup of yogurt; zest skin and add to muffins, cookies or granola for an added hint of flavor; or juice and use to prepare a salad dressing (if used immediately).
• Recipe ideas: My Fennel and Orange Salad; Relish’s Orange Glazed Tofu; Bon Appetit’s Halibut with Roasted Potatoes, Orange, and Rosemary; Smitten Kitchen’s Orange Chocolate Chunk Cake; and on Friday I share my dark chocolate-dipped orange recipe!
• Fun Fact: To this day, all navel oranges are clones, which still originate from a tree in Brazil from almost 200 years ago.  This single tree propagated spontaneous clones and led to being grown in other regions. These mutations can only be cultivated through tree cuttings and being grafted onto other trees. (Citrus.com)

Tagged as: juice, navel orange, Pick of the Week, salad dressing, zest