One of my husband’s favorite fruits is the orange. Since we are in the middle of the orange season, I thought it might be interesting to learn a bit more about the different varieties of oranges that are available to us in Iowa.
There are 2 different types of oranges; the sweet orange and the bitter orange. Bitter oranges are mostly grown to provide root stock for different varieties of sweet oranges, to flavor tea, or for use in perfumes. Grocers do not generally carry bitter oranges.
There are a few different varieties of sweet oranges.
- Common oranges: These are the most widely grown types of oranges. The varieties most available at our grocery stores in the mid-west are Valencia and Hamlin.
- Pigmented oranges or blood oranges: There are two types of blood oranges, light blood oranges and deep blood oranges. The deep blood oranges have a deep maroon interior and an orange or orange red exterior. These oranges have a deep rich flavor; sometimes with a hint of berry. They are easy to peel and are available from December through mid-April. Only one orange can provide a full day’s supply of vitamin C.
Naval oranges: These are the most common orange sold by grocers. The varieties that you are likely to find at the grocery store include Cara Cara, Bahia, Dream naval, Late naval, and California naval. The small formation that resembles a navel on the blossom end of the fruit is an easy way to know you are looking at a naval orange. These are one of the most popular varieties of orange; they are available from November through June. They are seedless and easy to peel. They are an excellent source of vitamin C.
I had always known that there are many choices when shopping for apples; I did not realize that there were this many choices when choosing oranges.
I read in a canning book that you shouldn’t use navel oranges in preserves as they will turn bitter. Valencia oranges (the ones recommended in the book) are hard to come by where I live. This book is the only place where I have seen this concern about using navel oranges in canning. Is the bitterness a common problem?
Most recipes are calling for a medium orange for making preserves but I have not found anything stating that navel oranges should not be used. The article from the University of California states that navel oranges become bitter if they are frozen (see side note on page 4) but it doesn’t say anything about not using them for preserves.
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Linda, Thank you for contacting AnswerLine. You pose a very interesting question. I would love to know the canning book to which you refer as I have not known or can find in the scientific literature this to be true. To the best of my knowledge, navel oranges, Valencia oranges and Clementines can be turned into delicious jams, jellies, and marmalades. Each bring their own uniqueness to the product. The Valentia oranges are juicer and have a thinner peel.