Inventory, 56 ct : 0
This item was last sold on : 12/03/23
Navel oranges are medium to large in size, averaging 6-10 centimeters in diameter, and are globular to slightly oval in shape with the trademark “navel” or circular hole on the blossom stem end. The medium-thick rind matures from green to bright orange and is smooth with a pebbled texture due to many oil glands found across the surface. Underneath the outer layer of the rind, the white pith clings to the flesh, but is easily peeled and has a spongy texture. The pale yellow-orange flesh is juicy, tender, seedless, and divided into 10-12 segments by thin membranes. Navel oranges are aromatic, sweet, and contain a low-acidity which produces a balanced level of sweet, tangy, and tart flavors.
Navel oranges are available in the winter through spring.
Navel oranges, botanically classified as Citrus sinensis, are a winter variety that grows on evergreen trees reaching over six meters in height and belongs to the Rutaceae or citrus family. Also known as the Washington Navel, Riverside Navel, and Bahia Navel, there are over fifty different varieties of Navel oranges, and these oranges are considered to be some of the most popular citrus fruits in the world. Navel oranges are grown by grafting due to their seedless nature, and because of this, the trees are all genetically identical clones of the original tree discovered in Brazil in 1820. What makes Navel oranges unique are their small holes or “navels” resembling belly-buttons at the blossom stem end. These small holes are created by a genetic mutation where a secondary orange grows within the larger fruit. Navel oranges are predominately favored for fresh eating and are also used by chefs and home cooks for zesting, flavoring sauces, and as a garnish.
Navel oranges are an excellent source of vitamin C, dietary fiber, and thiamin and also contain potassium, vitamin A, beta-carotene, and calcium.
Navel oranges are best suited for both raw and cooked applications, but their balanced flavor is showcased when used fresh, out-of-hand. Sweet and easy-to-peel, Navel oranges can be segmented and tossed into green salads, blended into smoothies, garnished over cooked meats, or served over grain bowls and yogurt. The fruit can also be served over toast with melted brie, chopped into salsa, or topped over vanilla ice cream. The rind can be used to flavor baked goods such as cakes, zested to create flavored salts and sugars, or used as a flavoring for syrups, curds, and doughs. In addition to fresh applications, Navel oranges can be roasted to create a sweet layer of caramelization and are served with cinnamon as a dessert. While the fruit does contain a substantial amount of juice, Navel orange juice is recommended for immediate consumption. The juice contains an antioxidant known as limonin which causes the juice to turn bitter or sour after about thirty minutes of exposure to air. Navel oranges pair well with strawberries, bananas, coconut, pomegranate seeds, dried fruit, cucumber, snap peas, cabbage, cilantro, red bell pepper, quinoa, honey, Greek yogurt, pecans, pine nuts, pistachios, sesame seeds, meat such as poultry, pork, steak, and salmon, shrimp, and scallops. The fruit will keep up to a week at room temperature and up to two weeks when stored in the refrigerator.
When Navel oranges were introduced to California in the early 1870s, they provided a seedless, sweet, and easy to consume variety that grew well in the warm day and cool nighttime temperatures. In 1878, the Navel orange won first prize at the Southern California Horticultural Fair, and by 1882, California was home to over 500,000 citrus trees with Navel oranges being one of the most cultivated varieties. Navel oranges still account for a large portion of the state's citrus business today and are used for more than just fresh eating. In California, Navel orange peels are used to help whiten teeth, eliminate odors, and reduce bad breath. The flesh is also believed to help reduce muscle soreness and is commonly consumed by athletes for its high vitamin C content.
Navel oranges are native to Brazil where a single orange was discovered growing as a mutation or bud-sport on a laranja selecta tree in 1820. Seedlings were then brought to Florida in the 1830s and California in the early 1870s, and in 1875 the orange tree began producing its first fruit in the United States. Today Navel oranges are widely found through local markets, specialty grocers, and supermarkets, and are cultivated in Brazil, the United States, Paraguay, South Africa, Australia, Japan, and Spain.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Flower Pot Cafe and Bakery||La Jolla CA||858-454-5453|
|619 Spirits||San Diego CA||509-701-9534|
|The Crack Shack-Encinitas||Encinitas CA||858-735-3093|
|Fresco Cocina||Carlsbad CA||760-720-3737|
|Marriott Courtyard - Broadway||San Diego CA||619-446-3008|
|El Sueno||San Diego CA||619-972-6286|
|Polite Provisions||San Diego CA||619-677-3784|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Tribute Pizza (Bar)||San Diego CA||858-220-0030|
|Olive Tree Marketplace||San Diego CA||619-224-0443|
|Bread & Cie Café||San Diego CA||619-683-9322|
|Casa||San Diego CA||619-581-3003|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Little Lion||San Diego CA||619-519-4079|
|Invigatorium||San Diego CA||855-634-7664|
|Half Door Brewing||San Diego CA||619-655-7459|
|The Joint||San Diego CA||619-222-8272|
|Under Belly-Uptown (Bar)||San Diego CA||619-269-4626|
|Craft and Commerce Bar||San Diego CA||619-269-0288|
|Primal Balance Nutrition LLC||San Marcos CA||760-822-2904|
|Black Raill Kitchen + Bar||Carlsbad CA||619-454-9182|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|Fifty Two Remedies||San Diego||858-707-7016|
|Lafayette Hotel - The Gutter||San Diego CA||619-296-2101|
|Crudo Cevicheria & Oyster Bar||San Diego CA||619-313-9127|
|Artifact at Mingei||San Diego CA||619-846-2164|
|Revolution Roasters||Oceanside CA||760-330-6827|
|Tap Room Beer Co.||San Diego CA||619-539-7738|
|Kitchens For Good||San Diego CA||619-450-4040|
|Alila Marea Beach Resort||Encinitas CA||805-539-9719|
|Herb & Wood Bar||San Diego CA||619-955-8495|
|Lafayette Hotel - Pool (Bar)||San Diego CA||619-296-2101|
|Fairfield Inn and Suites||San Diego CA||619-297-2400|
|Viewpoint Brewing Co.||Del Mar CA||858-205-9835|
|Inn at Rancho Santa Fe (Bar)||Rancho Santa Fe CA||858-381-8289|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|SandBox Pizza||San Diego CA||858-272-7263|
|Encontro North Park||San Diego CA||310-955-6333|
|Kingfisher||San Diego CA||619-861-8074|
|Casero Taqueria||Carlsbad CA||760-533-4997|
|Pacific Coast Spirits Bar||Oceanside CA||925-381-5392|
|Lafayette Hotel - Mississippi Kitchen||San Diego CA||619-296-2101|
|Hilton Garden Inn||San Diego CA||858-720-9500|
|The Lion Share Bar||San Diego CA||619-564-6924|
|Marriott Courtyard Old Town||San Diego CA||619-260-8500|
|Smokin J's BBQ||San Diego CA||703-314-1486|
|SB Kitchen||Solana Beach CA||610-717-7217|
|Salt & Whiskey||San Diego CA||619-544-1886|
|Jeune Et Jolie||Carlsbad CA||858-231-0862|
|Seneca Bar||San Diego CA||619-588-2411|
|Tipsy Crow||San Diego CA||619-338-9300|
|Redwing Bar & Grill||San Diego CA||619-281-8700|
|Cocina de Barrio Encinitas||Encinitas CA||760-840-1129|
|Lafayette Hotel - Lobby (Cafe)||San Diego CA||619-296-2101|
|Rancho Valencia Spa||Del Mar CA||858-759-6490|
Recipes that include Navel Oranges. One is easiest, three is harder.