Oranges | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland


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.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Oranges

Revani with Honey-Poached Cara Cara Oranges

Maura Kilpatrick, Sofra Bakery & Cafe

Dyeing with Citrus Peel

Sasha Duerr, Permacouture Institute

Citrus-Strawberry Muffins

Jennifer Musty, Batter Bakery

Jazzy Citrus Granita

Foodwise Kids Program

Articles about Oranges

January 10, 2014

Big Chill for Citrus Growers

What’s the citrus forecast? Find out how our farmers are faring after last month’s severe freeze.

February 15, 2013

Growing Sustainable Citrus and Soil

Ken Olsen of Olsen Organic Farm is not just growing delicious oranges and mandarins; he’s growing a healthy ecosystem.

February 15, 2013

Guide to Citrus Fruits

Can you tell a Kishu from a Clementine? Check out our guide to citrus fruits you’ll find at the Ferry Plaza Farmers Market.

January 22, 2010

Boxed Juice Vs. Fresh Fruit

Alissa Hamilton, author of Squeezed: What You Don’t Know about Orange Juice, talks about the orange juice industry and the value of fresh fruit. 

January 04, 2008

The Multi-hued Market

Why are some fruits and vegetables green, some orange and others red? The answer is in the pigments.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »