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Types of Oranges

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Oranges are one of the most commonly grown fruits in the world. They are healthy, readily available, and have tons of varieties.

They have many purposes and are not merely a good source of Vitamin C.

Here are some of the most common types of oranges:

1. Navel Orange

Navel Oranges

This orange variety is the most commonly stocked orange at grocery stores.

Compared to other orange types, the navel orange is bigger and has a thicker skin, which makes peeling easier.

The navel orange is less juicy, and the taste is more bitter than other oranges, therefore it is not recommended when making fresh orange juice.

They are best eaten fresh, but can also make a great addition to green salads, yogurts, and salsas.

2. Tangerine

tangerines orange

A popular citrus fruit due to their strong sweet flavor, Tangerines make a healthy dessert option.

Tangerines have an abundance of vitamin C and moderate amounts of vitamin A.

Eating just 100 grams of tangerines will provide you approximately 14% of your daily recommended vitamin A intake.

Aside from their flesh, tangerine peels also have health benefits including the super-flavonoid, or antioxidant, which is effective in lowering cholesterol.

3. Blood Orange

blood oranges

Compared to other orange types, the Blood Orange has a unique crimson, or almost blood-colored flesh.

It is very juicy and easy to peel with only few seeds. This variety of orange tastes like oranges and raspberries blended together.

Perfect for juicing or making marmalades, Blood Oranges are in season from December to April, that’s why they are more pricey than the other common orange types.

They are also good for incorporating into your sauces and salads.

4. Mandarin Orange

Fresh mandarin oranges

The Mandarin Orange is a smaller version of regular oranges.

It is believed that this variety originated in India before traveling to China, where it got the name “mandarin.” 

This variety has a loose skin, sweeter taste, and low acidity. Since mandarins are mixed with different citrus types, around 200 varieties of mandarins have been developed.

Tangerines and Clementines are some orange varieties that fall within the Mandarin family tree.

5. Clementine

clementine orange

The Clementine, typically liked by children and adults, is a cross between the Mandarin and Sweet Orange.

It is a small, seedless, and easy-to-peel orange. Combine this with their sweet taste and low acidity, the Clementine makes the perfect mess-free citrus fruit.

Its skin is thin and shiny, and its shape is oval due to its flat apex.

The Clementine is usually in season between November and January, hence their nickname “Christmas Orange.”

6. Heirloom Navel

Heirloom navel orange

The Heirloom Navel is the reason why California’s citrus industry bloomed.

The taste of the heirloom navel is similar to a regular navel orange, but is sweeter and with a higher acidity level.

This variety is only available during winter and early spring, particularly from the months of December to March.

7. Cara Cara

Raw Organic Caracara Oranges

The Cara Cara is a favorite among chefs. This red-fleshed, medium-sized navel orange is seedless, incredibly sweet, and low in acid.

They’re in season from the months of December to April.

8. Acid-Less Orange

As you can guess from the name, the acid-less orange has a very small amount of acid.

Also known as “sweet orange,” this early season citrus fruit is not suitable for juicing because of its low acidity. 

9. Valencia Orange

valencia orange

Having a very sweet taste with low acidity, the Valencia orange is excellent for making juices, though it also makes a great snack.

This bright orange-colored citrus is one of the most common oranges in the U.S. and is harvested during summer, specifically from March to July.

10. Hamlin Orange

The Hamlin Orange is small, thin-skinned, usually seedless and has a pleasantly tangy, sweet taste.

This orange variety grows abundantly during winter, and is best consumed when fresh, or juiced. 

11. Trifoliate Orange

Trifoliate Orange

Native to Korea and northern China, the trifoliate orange displays a tiny, downy fruit and is most often used to make marmalade.

This variety is used as a rootstock for sweet orange trees.

12. Murcott Mandarin

Murcott Orange

Also known as “honey tangerine,” the murcott is a mandarin and sweet orange hybrid.

The skin is thin, and easy-to-peel. It is very juicy, and the taste is rich and sprightly. This variety is in season from January to April.

13. Seville Sour Orange

Seville Sour Oranges

The Seville sour orange is also called the “bitter orange,” and is mostly used to create marmalade.

Familiar with Triple Sec? Well, the Seville Sour Orange is a main ingredient of that orange-flavored liqueur.

It is native to Southeast Asia, and is in season from the months of December to April.

14. Satsuma Orange

Satsuma fruit in garden

This citrus fruit variety originated in China, but became popular because of Japan.

Being one of the sweetest oranges in the world, Satsuma can be eaten fresh, or can be used in fruit salads.

It is juicy, often seedless, and the skin is easy-to-peel. Extra care is needed when handling this fruit because it is soft and delicate.

15. Lima Orange

The Lima orange is a great example of an Acid-less Orange.

Its flesh is lighter than that of other orange types, and it comes with a thick skin and a good amount of seeds.

Produced abundantly in Brazil, this variety is very low in acid, thus making it sweeter compared to other oranges.

16. Golden Nugget Mandarin

Gold Nugget Mandarin Oranges

The golden nugget mandarin is a recently-released mandarin variety.

It is smaller than the classic and Murcott Mandarin, with a bumpy orange peel. It is juicy, seedless, and considered one of the sweetest mandarin varieties.

It grows abundantly from March to June.

17. Bergamot Orange

sour orange bergamot riping

This variety is a cross between a lemon and bitter orange.

It is a fragrant citrus fruit that is yellow or green in color, resembling a lime.

Usually the size of an orange, the Bergamot Orange has either a smooth or bumpy orange rind. It is full of seeds, and the taste is very sour.

While it is not best for fresh consumption, the extract of Bergamot Orange is commonly used in Earl Grey Tea.

18. Byeonggul Orange

The Byeonggul orange is native to South Korea, specifically to Jeju Island.

It has a sweet, pleasant taste, and is used for a variety of purposes. It can be eaten fresh, dried, or candied. It can also be used for flavoring and condiments. 

The Byeonggul orange peel has been used in traditional Korean medicinal tea for healing digestive problems since the Joseon Era.

19. White Grapefruit 

Organic White Grapefruit

The white grapefruit is a pomelo-sweet orange hybrid. When ripe, this variety is bright yellow in color.

It is very juicy, with a sweet, slightly bitter, and sour taste. It can be eaten fresh, or can be added to salads, salsas, and beverages.

The rind, or peel, can be used to make marmalade or candied grapefruit peel.

The white grapefruit is in season from April to June.

20. Jaffa Orange

Jaffa Orange Organic Fruits

This orange variety has a hard, thick skin, making it suitable for export.

It has a sweet taste with only a few seeds. The shape is a bit elongated, and the color is deep orange.

The Jaffa orange is commonly used for fresh consumption, as well as to produce jam, juice, and desserts.

21. Pineapple Orange

Pineapple oranges grow in Florida, specifically during the mid-season.

They have a yellow skin, hence the name. This variety is fragrant, with a sweet and subtle flavor. They have seeds, but are also available as seedless.

The pineapple orange cannot handle frost.

It can be eaten fresh, or can be used in zesting and desserts.

Final Thoughts

And that’s some of the most common and popular orange types that can be found in grocery stores and local markets.

It is important to know about the different types of oranges available so you know what they can be used for.

Depending on the variety of orange, they are an extremely versatile fruit that can be used for fresh consumption, juicing, zesting, cooking, and more.


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