You can choose between bitter oranges (C. aurantium) and sweet oranges (C. sinensis). Sweet oranges are often considered a better option because they are one of the most delicious citrus fruits.
Other common orange varieties include Hamlin, Jaffa, Marrs, Parsons, Brown, Pineapple and Trovita. In this guide, we will explore the different varieties of oranges available, where they come from, how to grow them and the advantages they offer.
Oranges are fruits of various citrus species in the Rutaceae family (see list of plants known as oranges). The orange (also called Citrus sinensis ) is sometimes called sweet orange to distinguish it from the closely related Citrus aurantium which is often simply referred to as bitter orange. These include the sweetest and most common orange varieties, as well as the original citrus variety, mandarin. Sevilla Orange (C. aurantsium) is used as a rhizome for sweet orange trees to make jam.
Native to Korea and North China, trifoliate oranges have tiny, fluffy fruits that make jam. Sweet oranges multiply from Apomixis nucellar embryony, and some varieties of sweet oranges are caused by mutations. Some oranges are hybrids of Pomelo (Citrus maxima) and Mandarin (C citrus reticulata).
The sour orange of Seville is also the main ingredient of flavoured liqueurs. The bitter and sour oranges are used to make jam and flavoured liqueur, while the tangerines (also called tangerines but not oranges) are separated from the citrus fruits and eaten fresh. Sweet oranges have a sweet taste and are mixed with sugar and acidity in a round or oval shape.
Valencia orange is a late-season fruit and the most popular variety of navel orange of the season. Ordinary oranges, also known as white, round or blond oranges, account for about two-thirds of total orange production. They are sold as fresh fruit, and orange juice comes from them.
Speaking of orange juice, as we know it in North America, comes from umbilical oranges. One type of umbilical orange that can be found in grocery stores is the Cara Cara. It was discovered in Venezuela in 1976, and although its flesh resembles grapefruit, the taste is different.
The most common orange varieties are Valencia, Hart, Tardiff, Valencia and Hamlin, but there are dozens of other varieties. Umbilical orange – Umbilical orange is a major commercial import, and we know it is the most common orange sold at grocery stores. Clementines and mandarins are among the orange varieties popular with consumers.
Blood oranges are dense and filled with plenty of juice, making them the perfect option for smoothies, snacks and cooking. Tangerines are an excellent source of vitamins A and C, making them a healthy alternative to snacking.
While we take oranges for granted, this sun-kissed fruit can be found in most supermarkets all year round. His special relatives include mandarins, clementines and tangerines. The navel of the orange is on the larger side, but the thick peel makes it easy to peel it for consumption.
Blood oranges stand out from other oranges by their bright red flesh. They are smaller than umbilical oranges and slightly larger than tangerines. Blood oranges have the unique taste and flavour of oranges mixed with raspberries.
Blood oranges with deep red flesh are a natural mutation resulting from the high amount of anthocyanins. Blood oranges are everywhere, but the bark is a red-coloured fruit peel native to Spain. Tangerines are smaller and sweeter than typical oranges and are the most popular.
In addition to their sweet taste and low acidity, Valencia oranges are excellent for making juice and are also great as snacks. As the name suggests, acid-free oranges have low acidity. Also known as sweet oranges, early-season citrus fruits are not suitable for juicing due to their low acidity.
Of all the sweet oranges you are likely to encounter, acid-free oranges sound like a great idea in theory. In the strange world of exotic fruit, however, less acidity leads to less taste, making it a much milder orange than the rest.
Citric acid helps other varieties of oranges last longer because it acts as a kind of natural preservative. Umbilical oranges are picked on average two months after their highest LARL content, which causes bitterness when trying to make juice in batches and store it in the refrigerator. Due to this lack of protection, acid-free oranges tend to spoil more quickly, making it more likely they are going to the grocery store on their way.
These small varieties of tangerines are great snacks and produce pleasant juice with different flavour profiles. Due to their size, you can juice quite a few of them, and the quantity is worth keeping in the refrigerator.
Originally called tangerine oranges, tangerines, which are flat, small and sweet oranges, are not actually oranges. Instead, it is one of the two-parent oranges, as we know it, classified as orange citrus, to which both tangerine and pomelo parents belong.
Valencia orange is the most common orange in Australia. It is the only large variety harvested in the summer, and the summer lasts from January to March. Sweet, low in acidity and bright orange in colour, Valencia oranges are also common when juicing oranges and are eaten almost everywhere. Although it is not clear whether the navel orange comes from Brazil or Portugal, it is by far the most popular orange eaten in the United States.