The orange harvest lasts for several months – starting in October with navel oranges and ending in May with Sevilles. Mother Nature proffers such a vast seasonal goldmine from this vitamin C- and A-rich fruit, and we're pretty sure that's not a coincidence.
Choosing the best oranges
It should go without saying that the long-lasting, pesticide or anti-mold-treated varieties aren't worth it. Choose large organic oranges encased in a tight skin – even better if the green leaf is still attached to the stem.
How to distinguish between orange varieties
All oranges fall into two main categories: bitter and sweet. The different varieties among these two groups include blood oranges with a bright red pulp, and blonde oranges, which are excellent for juice.
When it comes to blood oranges, the tarocco variety, native to the Southern Mediterranean, comes into season in early December. It tastes refreshing on its own, plus it's easy to peel. The seedless moro variety, on the other hand, has an intense orange color and can be found in November. Sanguinello season starts in January and lasts until June, and these blood oranges are characterized by a beautiful red pulp with dark veins. For the yellow or blonde variety, the oval and Calabrian varieties rank high among Italians. Harvested from April to June, their thick skin has a soft orange color. Valencia, the world's most popular, has a light orange color. A lesser-known yet delightful variety is the vanilla orange, which has low acidity and sugar content.
Cooking with oranges
Limiting oranges to juice would be a shame because they add a zesty flair to recipes all around the world – from appetizers to dessert, stuffed in sardines or inside a soufflé. Orange blossom water is a fundamental ingredient of dozens of pastry recipes, such as Neapolitan pastiera.
Another perk of oranges? You can use every part. Cut the rind into thin strips (blanch them if you wish) and candy the peels to decorate desserts, or enjoy them dipped in dark chocolate. The juice is ideal for caramelizing or as part of a sauce served with a protein like pork or duck. When peeled and sliced, oranges add finesse to salads, like the Sicilian orange and fennel salad with black olives, fresh red chili pepper, and extra-virgin olive oil. Lastly, the pulp works wonderfully in marmalades, jams, freshly squeezed juices, and syrups.