Oranges are a healthy and tasty fruit, but many people are unaware of the several varieties available. They can’t be matched as a quick, energy-filled snack because they’re packed with Vitamin C and antioxidants. Many varieties are easy to peel and eat on the fly, and they also travel well. They're just as good when juiced or sliced and added to a salad. They can make everything from juice to jams to marinades. However, not all oranges are created equal. Each type has a distinct taste and appearance. Whether it's great for cooking, juicing, or nibbling straight from the skin, each type of orange has its own distinct strength. Here are some popular orange varieties to consider purchasing.
1. Navel Orange
One of the most popular orange varieties is the navel orange. They're regarded for their high Vitamin C content, low acid content, and sweet flavour. The little protrusion at the bottom of the fruit, which mimics a human navel, is how they're identified. You'll find a tiny ‘mini orange’ at the bottom of the fruit when you peel it. Another enticing quality of navel oranges is that they are also simple to peel and have a lot of sweet juice. Brazil, California, Florida, and Arizona are among the regions that grow commercial navel orange trees.
2. Tangerine
Tangerines are very popular. They are smaller and sweeter than ordinary oranges. They have softer, thinner skin than a traditional navel orange, which makes peeling them easier. Their bright orange skin and flesh, as well as their high Vitamin C content, set them apart. Tangerines are thought to have originated in Southeast Asia, most likely in Japan, China, or northeastern India.
3. Blood Orange
The blood orange is distinguished from all other types of oranges by its bright red flesh. Blood oranges are somewhat larger than tangerines but smaller than navel oranges. These oranges have a distinct flavour that is reminiscent of oranges and raspberries. They're not difficult to peel, but they're really juicy. Salads, sauces, and jams can all be made with them. They're also fantastic for making juice. In Mediterranean climates like Italy, Spain, and Malta, blood oranges thrive.
4. Seville Orange
Seville oranges are also referred to as sour oranges. They're not commonly peeled to eat as a snack due to their extreme acidity, but they are used in cooking. Many people use sour oranges to prepare marmalade, salad dressings, and sauces. Seville Oranges are still predominantly farmed in Spain.
5. Mandarin
Mandarin oranges are significantly smaller than normal oranges. They also have less acidity, looser skin, and a sweeter taste. Mandarins are popular as snacks since they're easy to peel and practically seedless, but they're also used in desserts. Nagpur santra (mandarin) is primarily grown in Central India's Satpura hills (Vidharba region), Darjeeling's hilly slopes, and Coorg's hilly slopes (Karnataka). China and Japan, in addition to India, grow mandarin.
6. Cara Cara Navel Orange
Cara Cara navel oranges, often known as red-fleshed navel oranges, are a cross between blood oranges and navel oranges. It has delicious, low-acid flesh that is rich crimson in colour. With undertones of cherry and blackberry, it has a rich flavour profile. This type of orange is primarily grown in California.
7. Acid-less Orange
Acid-free oranges, as the name implies, have a low acid content. They're also called sweet oranges, but they don't have much flavour. They aren't grown in huge amounts and are usually eaten rather than juiced because they have very little acid, which keeps ordinary oranges from deteriorating. These oranges are native to Southeast Asia, whereas Brazil is the top producer of the type.
