Oranges are a refreshing and healthy fruit, but many people don’t realize that there are hundreds of different types of oranges. Packed with vitamin C and antioxidants, they can’t be beat as a quick, energy-filled snack. Many varieties are easy to peel and eat on the go, and they travel well, too. They’re just as delicious when juiced, or chopped and added into a salad. If you’re in the mood for a scrumptious orange, try our Orange Citrus Blossom® for an orange treat so decadent, your mouth will water.
Interesting Facts About Oranges
Winter typically doesn’t bear a lot of fruit, but the orange is one exception. Oranges are just hitting their prime in the winter months, bursting with flavor, antioxidants, and vitamin C.
Oranges are currently the largest citrus crop in the world, and actually originated from China. Now, Brazil is the leading orange producer in the world, producing about 30% of the world’s output. The United States comes in second, accounting for about 10% of the world’s production.
About 70% of the oranges grown in the United States are grown in Florida. California, Texas, and Arizona are also large producers. Orange trees, though they require tropical climates, are actually classified as evergreen trees. You might be surprised to know that there are 400 varieties of oranges that go way beyond the common navel.
Top 10 Types of Oranges
It’s fascinating to learn about new orange varieties you never knew existed. Here are ten different types of oranges you might want to try:
1. Navel Orange
Navel oranges are one of the most popular kinds of oranges out there. They are prized for their high vitamin C content, low acid content, and delectable sweetness. They’re known by the small growth at the bottom of the fruit, which resembles a human navel. When you peel them, you’ll uncover a tiny “mini orange” at the bottom of the fruit. Another feature that makes navel oranges appealing is that they’re seedless. They’re also easy to peel and are loaded with sweet juice.
2. Blood Orange
The blood orange stands out from every other type of orange due to its bright red flesh. Blood oranges are also smaller than navel oranges but a bit bigger than tangerines. Blood oranges have a unique flavor that tastes somewhat of oranges mixed with raspberries. They are relatively easy to peel, but are very juicy. They’re great for making salads, sauces, and marmalade. They’re also great for juicing.
Smaller in size and sweeter than the typical orange, tangerines are also very popular. They have a soft and thin skin, making them easier to peel than a typical navel orange. They’re known by their deep orange skin and flesh and are very high in vitamin C.
4. Acid-less Orange
Acid-less oranges have a low acid content, as their name implies. They’re also called “sweet” oranges, but they don’t really have much flavor. Since they contain very little acid, which protects typical oranges against spoiling, they aren’t produced in large quantities and are typically eaten, rather than juiced.
Mandarin oranges are smaller than your regular orange. They also have looser skin, a sweeter taste, and less acidity. Mandarins are commonly eaten as snacks because they’re easy to peel and practically seedless, but they’re also a popular ingredient for desserts.
6. Seville Orange
Seville oranges are also known as sour oranges. Due to their high acidity, they’re not typically peeled to eat as snack, but are used for cooking. Many people use sour oranges to make marmalade, salad dressings, or sauces.
7. Bergamot Orange
Bergamont oranges have a yellow or green color similar to a lime, but are the size of an orange. They have a intensely bitter and acidic taste and aren’t typically eaten. Instead, these oranges are grown primarily for their peel, which is used in perfumes and as a flavor for Earl Grey tea.
Clementines are actually a hybrid between a willowleaf mandarin orange and a sweet orange. The peel has a deep orange color with smooth, glossy appearance. Similar to tangerines, they’re pretty easy to peel and are a hit with kids because they’re cute and easy to eat. They’re typically juicy and sweet, with a low acid content.
9. Trifoliata Orange
Trifoliate oranges native to northern China and Korea. They’re particularly interesting because they’re actually a bit downy, or fuzzy. They’re tiny oranges, and are used most often to make marmalade.
10. Cara Cara Navel Orange
The Cara Cara navel orange, or red-fleshed navel orange, is like a combination of a blood orange and a navel orange. It has a deep red flesh that’s sweet and low in acid. It has a complex flavor profile with hints of cherry and blackberry.
The next time you pick out some oranges at the food store or want to test out a new marmalade recipe, try a new orange variety. It’s sure to be delicious. Also, give our Orange Citrus Blossom® a try for an amazing orange treat. It’s packed with orange slices and all of our fresh fruit favorites, including strawberries, grapes, honeydew, and cantaloupe.