Oranges
Refreshing and highly nutritious, fresh citrus fruits are a rich source of flavonoids and vitamin C. The antioxidant properties of this class are not limited to one type which is why we consider citrus fruits the top agricultural products we grow.

Oranges, whose flavor may vary from sweet to sour, are commonly peeled and eaten fresh or squeezed for juice. The thick bitter rind is usually discarded, but can be processed into animal feed by desiccation, using pressure and heat. It also is used in certain recipes as a food flavoring or garnish. The outermost layer of the rind can be thinly grated with a zester to produce orange zest. Zest is popular in cooking because it contains oils and has a strong flavor similar to that of the orange pulp. The white part of the rind, including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh and other nutrients.

Variety

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Navel . . . .
Valencia . . . . .
Baladi . . .