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.
Recipes with Oranges
Articles about Oranges
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 »