Oranges
Oranges (Citrus sinensis) are thought to be a hybrid of pomelos and mandarins. Types include Valencia (often used for juice and generally available starting in April), Navel (distinctive “belly button” on the blossom end), and Blood (deeply red flesh with sweet juice). Cara Cara is a variety of navel orange with salmon-colored flesh. Orange trees produce three essential oils used in perfumery and aromatherapy: oil of orange from the rind, petitgrain oil from the twigs and branches, and neroli from the flowers. Orange blossom water is commonly used in Middle Eastern cooking.
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Varieties Available
Recipes with Oranges
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Beet, Blood Orange, WatercressNigel Slater, Greenfeast: Autumn, Winter |
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Citrus SaladAve Lambert, CUESA |
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Sorrel and Orange Salad with CucumbersKatie Lauter, CUESA Staff |
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Revani with Honey-Poached Cara Cara OrangesMaura Kilpatrick, Sofra Bakery & Cafe |
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Articles about Oranges
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January 12, 2018Sunshine in the Winter: A Farmers Market Guide to CitrusFrom Cara Cara oranges to Buddha’s Hand citron, here are the winter citrus fruits you don’t want to miss the farmers market. |
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January 10, 2014Big Chill for Citrus GrowersWhat’s the citrus forecast? Find out how our farmers are faring after last month’s severe freeze. |
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February 15, 2013Growing Sustainable Citrus and SoilKen Olsen of Olsen Organic Farm is not just growing delicious oranges and mandarins; he’s growing a healthy ecosystem. |
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January 22, 2010Boxed Juice Vs. Fresh FruitAlissa Hamilton, author of Squeezed: What You Don’t Know about Orange Juice, talks about the orange juice industry and the value of fresh fruit. |
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January 04, 2008The Multi-hued MarketWhy are some fruits and vegetables green, some orange and others red? The answer is in the pigments. |
About CUESA
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »