When you visit the grocery store, you probably just grab a bag without even thinking about the variety of orange you’re buying. The orange connoisseurs among us might recognize the superior taste and juiciness of navel oranges, but beyond that, it isn’t really a thought. Therefore, you might be surprised to find that there are actually over 400 different varieties of oranges grown around the world. Oranges are bred for different characteristics, such as taste, juice, resistance to disease, etc. Some are tart and sour, while others are juicy and sweet. If you’re an orange lover and looking to expand your knowledge of this special fruit, we’ve rounded up 50 of the best orange varieties for you to try.
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1. Navel Orange
Navel oranges grow a second small fruit opposite its stem that remains underdeveloped and resembles a human navel from the outside. They’re often regarded as the world’s best-tasting oranges.
Byeonggyul oranges are native to South Korea and have a sweet and pleasant flavor. They’re more cold-resistant than other Korean oranges and are used in a traditional Korean medicine tea that’s said to help with digestive problems.
Tarocco oranges have deep pink or red-streaked flesh, are easy to peel and have very few seeds. They have a rich, bold flavor with a hint of sweet berries and are best when eaten fresh.
Developed in 1961 in Italy, the Biondo Comune features a pleasant taste that’s sweeter than many other varieties. The only drawback is that this type of orange is typically quite seedy.
A cross between a pomelo and a mandarin, Seville oranges are bitter and sour. They aren’t too tasty when eaten on their own but are a wonderful addition to vinaigrettes, aioli, sauces, marinades, and so much more.
Developed in Spain, the Bittersweet Daidai is a sour variety that’s bitter and acidic, which makes it unpleasant to be consumed raw. It’s primarily used to make marmalades, juices, and essential oils.
One of the most common types of oranges found in China and South-East Asia, the Gou Tou orange has a high resistance to disease. The fruits are small and yellow in color and taste very acidic with lime overtones.
The Chinotto orange tree has beautiful, green foliage, lots of fragrant flowers, and bright orange fruit. The fruit is very sour, but delicious when candied or made into marmalade.
Valencia oranges are sweet summer oranges named after Valencia, Spain. They’re the perfect juicing orange because they are juicier than many other types of oranges and they have a pleasant sweet-tart flavor.
10. Moro Orange
The Moro orange is one of the most colorful of blood oranges, with a deep red flesh and a blush pink rind. It features a slightly sweet flavor with a hint of raspberry and a floral fragrance.
11. Jincheng Orange
Originating in China in 1987, the Jincheng orange is oblong in shape and features a sweet flavor. This type of orange is the number one sweet orange in the Sichuan Province in China.
Cultivated exclusively in Sicily, the Sicilian Red orange has dark red pulp with a slightly oval shape. It’s great for eating out of hand and juicing. Additionally, it is the first blood orange to ripen and is available from December to February.
Tangerines are the perfect mini orange to take with you and eat on the go. They’re very easy to eat, with a loose reddish-orange peel and easily separated segments.
The Washington Navel orange is seedless, easy to peel, and sweet with just the right amount of juice. It’s also one of the first fruits ready for the winter. It makes sense that this variety is the most popular orange in the world.
Scarlet Navel oranges are sweet, juicy, and seedless, too. The flesh is a gorgeous crimson color that’s reminiscent of an autumn sunset. They have a sweet and juicy flavor similar to a navel, but with more juice.
16. Murcott Orange
With a rich flavor and deep orange-colored flesh, the Murcott orange is delicious and sprightly. The origin of the Murcott is unknown, and today it is planted extensively in Florida.
Bahianinha oranges are similar to navel oranges. They’re believed to be a mutation of the Washington or Bahia Navel orange. They’re sweet and delicious and best for eating fresh out of hand.
18. Dream Navel
With a moderately soft texture and a rich and sweet flavor, Dream Navels are delicious and have less acid than most navels. They’re smaller than most navel oranges but are even more delicious.
Clementines are very similar to tangerines. They’re slightly more oval in shape than tangerines and have a flat spot on the top and bottom. At the grocery store or farmer’s market, you’ll typically see them labeled as “Cuties” or “Halos,” which are marketing names.
20. Cherry Orange
Hailing from West Africa, Cherry oranges are a little-known fruit that is similar to tangerines with a typically sweet orange-like flavor. They have a sweet orange-like flavor and are best eaten raw out of hand.
Originating as a bud mutation in Spain in 1950, the Salustiana orange is virtually seedless and features a good, sweet flavor. They typically ripen between June to mid-September, depending on location.
22. Joppa Orange
Originated in 1877 from seed imported from Joppa, Palestine, the Joppa orange has light orange flesh and a rich, juicy flavor. It’s similar to the Jaffa orange, but it’s smaller and less oblong and has a finer texture.
23. Blood Orange
Blood oranges have deep red-colored fruit due to high levels of anthocyanin, a natural pigment. They tend to be easier to peel, have fewer seeds, and have a sweeter taste than other types of oranges.
24. Cara Cara Orange
Cara Cara oranges are a type of navel orange that has distinctive pinkish-red flesh. They’re also sweeter, slightly tangy, and less acidic than regular oranges, with a hint of cranberry flavor.
25. Midsweet Orange
The Midsweet is a sour-sweet orange that’s juicy and has an excellent flavor. Midsweet trees are known for their high yields, and the fruit is ready December through January, depending on location.
26. Narinj Orange
Originally from Iran, the Naranj orange is known in the Middle East as the “King of citrus” due to its distinct taste and aroma. They’re slightly sour and are often used as a substitute for lemons and limes.
Mandarins are smaller and sweeter than oranges with thin, loose skin that is easy to peel. Tangerines are a type of mandarin, but not all mandarins are tangerines. There are different varieties of mandarins, including Chinese Honey Mandarin, Satsuma, and clementine.
28. Lima Orange
Lima oranges are small to medium in size with pale orange to yellow flesh. They’re soft, tender, and juicy and feature a sweet taste with a perfumed scent and virtually no acid.
29. Berna Orange
Berna oranges are of Spanish origin but are grown also in Morocco and Algeria. They’re moderately juicy and have a sweet flavor. They’re one of the last oranges to ripen to maturity out of all Mediterranean oranges.
30. Hamlin Orange
Sweet and juicy, the Hamlin orange is thin-skinned, has a few seeds, and features a delicious tangy-sweet flavor. Bursting with lots of flavor, they’re great for eating or juicing.
Trifloliate oranges are also known as Flying Dragon Bitter oranges. The Flying Dragon orange is typically quite sour, but you can eat it raw. These oranges are used medicinally in China, and the rind is often candied and the fruit made into marmalade.
32. Pera Orange
Introduced in Brazil, the Pera orange is medium-small with a juicy, rich flavor. It’s the most important late export variety from Brazil and makes up nearly three-fourths of the commercial acreage in Rio de Janeiro.
The Bigaradier Apepu orange is slightly tart, making it ideal for making delicious marmalade. The trees are quite hardy and are capable of surviving brief periods below 32 degrees.
34. Ovale Orange
An old variety of Blond Italian orange, Ovale oranges are grown in Calabria, Italy between the end of March and June. With a high level of sugars and acidity, these oranges are great for eating, juicing, jams, candied citrus, and so much more.
35. Jaffa Orange
Grown in the Middle East and the Mediterranean, Jaffa oranges are oval-shaped with sweet and moderately juicy flesh. They’re highly praised for their tough, yet easy-to-peel skin which gives them a long shelf life.
36. Acidless Orange
Limited to areas in South America and the Middle East because they have little commercial value, Acidless oranges have a light yellow flesh. They’re tender and juicy but have a bland flavor due to the lack of acid.
37. Navelina Orange
Navelina oranges are similar to the navel variety, but are a little smaller and have a much less prominent “navel” on the blossom end. They’re aromatic, sweet, and contain a low amount of acidity.
The Lue Gim Gong orange is a form of Valencia that dates back to Florida in 1876. It is praised for its sweet flavor and its ability to tolerate frost more than other types of Valencias.
Tangelos are cross between a tangerine and grapefruit and feature unmistakable sweetness with a tart aftertaste. They’re about the size of a fist and feature a characteristic knob on the top.
Belladonna oranges are small, egg-shaped oranges that mature in spring. They’re a fragrant orange that’s very, very juicy, which makes them perfect for eating fresh and juicing.
41. Cadanera Orange
Of Spanish origin in the 1960s, the Cadenera orange has become the most important variety in Spain. It is very juicy and flavor and aroma excellent and is very popular in European markets.
42. Macetera Orange
This high-quality, old Spanish variety is juicy with special flavor and fragrance. They aren’t as popular but with their thin rind and extra juiciness, they’re not great for shipping and have a short shelf life.
43. Bergamot Orange
Common throughout the Mediterranean, Bergamot is the size of a typical orange, yet green or yellowish, depending on the ripeness. The fragrant, citrus flavor of the Bergamot is responsible for the distinctive flavor of Earl Grey tea.
44. Pineapple Orange
A major variety in Florida, the Pineapple orange is medium-sized, juicy, rich, and sweet. They’re named Pineapple because they have a sweet, delicate fragrance similar to a pineapple.
Parson Brown oranges were developed in Florida shortly after the Civil War and are famous for their delicious, sweet flavor. They’re a major variety of oranges in Florida but aren’t extremely prominent because of their seediness.
Imported from the Azores Islands in 1865, this variety was originally cataloged under the name Excelsior. It’s widely grown in Florida today and is one of the most popular types of oranges.
47. Satsuma Orange
Satsumas are a variety of mandarin oranges, related to tangerines and clementines. They’re the most common citrus used in canned mandarin oranges but are also delicious to enjoy fresh off the tree.
48. Maltaise Ovale
An old Mediterranean variety that was imported into Florida, the Maltaise Ovale became an important midseason variety, maturing between the Washington Navel and Valencia. It’s moderately juicy with a mild taste that’s acidic-sweet.
49. Homosassa Orange
Homosassa is one of the oldest Florida varieties, having been discovered no later than 1865 in Homosassa, Florida. It was planted extensively for many years, and you can still find some old orchards in Florida. They’re delectably sweet and mature mid-season.
50. Rhode Red
The Rhode Red Valencia was discovered in 1955 in Florida. It produces even more juice than the Valencia and is less acidic. It features a deep orange-colored flesh that’s also great for eating out of hand.
From tart and sour to sweet and succulent, these delicious oranges have to be tried at least once to appreciate the subtle distinctions between them. If you’re a fan of oranges, you may also enjoy our Orange Citrus Blossom® arrangement featuring juicy orange slices, strawberries, honeydew, cantaloupe, and grapes.