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This item was last sold on : 09/10/22
|Food Talk: California Citrus|
Valencia oranges are reputed for their exceptional juice. Medium to large in size, this orange has a thin easy-to-peel smooth deep orange colored rind. Slightly more acidic than the navel orange, it has only a few seeds. Valencia oranges continue to ripen after harvest; the longer this popular orange ripens, the sweeter the taste.
Valencia oranges are available fall through spring.
Valencia oranges sometimes endure a natural process called "regreening" in late spring and summer. This process occurs when fruit is left on the tree during summer months. Warm temperatures cause a pigment called chlorophyll to return to the orange's skin which causes the greenish tint. The color of skin has no effect on the sweetness or quality of the orange. The world's most important commercial variety, Valencia oranges are often called summer oranges.
An orange offers more fiber than any other fruit, plus provides carbohydrates, calcium, iron, vitamin A and potassium. One average orange contains about 70 calories.
Valencia orange's nearly seedless pulp makes it ideal for juicing. Use in syrups, cocktails, smoothies or marinades. Pair Valencia orange segments with olives, mint, feta, onions, rice, chiles, melons, root vegetables, poultry, seafood, pastries and baked goods. Use as juice and zest to compliment butter, creams, honey, custards and vinaigrette. Valencia oranges will keep up to two weeks in the refrigerator.
The Valencia orange was named for a supposed similarity in looks to an old Spanish variety.
Locally grown at Garcia Organic Farms, Fallbrook, California, owner and grower Armando Garcia favors cultivating the Valencia orange because it offers premium orange juice. Native to the Iberian Peninsula, Brazil is the leader in world production of Valencia oranges followed by the United States.
Recipes that include Valencia Oranges. One is easiest, three is harder.
|We are not Martha||Asparagus, Orange, and Gorgonzola Salad|
|Comfy Belly||Valencia Orange Cake|