TYPES
The most common varieties of
oranges available are navel and
Valencia, although you’ll also
find blood and Seville oranges
in smaller quantities in season.
Navals are well known for being
a seedless variety – making slicing
and adding to a salad easy. The
Valencia has a lot of seeds and
a thicker skin – it’s large and plump
and the best variety for juicing.CHOOSING
Oranges are only ever picked ripe,
and once picked the orange will not
continue to ripen. Look for fruit that
feels heavy for its size, with a light
citrus aroma. Avoid soft, bruised or
wrinkled fruit. Fruit with a little give
will yield the most juice.STORING
Keep oranges at room temperature
for up to 2 weeks. Once cut, store in
the fridge for up to 2 days. Juice just
before using. Orange juice can be
frozen in an ice−cube tray and kept
in the freezer for up to 3 months.Citrus hit
Sweet, juicy and bursting with flavour,
it’s no wonder the orange is a favourite
fruit. Nurturing many homemade comforts,
from stunning marmalades to fresh and
fruity juices, the orange is truly versatile.In Season
42 AWW FOOD • ISSUE TWENTY SEVEN