Valencia Orange

Scientific Binomial Name: Citrus x sinensis

Selection Information

Usage: Snacks, lunches, juiced, in salads, desserts and as a glaze.

Selection & Storage: Good-quality Valencia oranges should be firm and heavy for their size. Select thin-skinned oranges with smooth, finely-textured skin. Valencia oranges have seeds.

Valencia oranges turn golden as they become fully ripe, but as they remain on the tree during warmer weather the orange skin re-absorbs chlorophyll from the leaves and the orange turns green again, beginning at the stem end. The fruit is actually fully ripe, sweet, juicy and bright orange inside.

Avoid: Avoid product with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.

Seasonal Information

Available February through October, with peak supplies in May, June and July.

Valencia Orange Nutritional Information

Serving Size:1 medium orange (154g)
Amount Per Serving
Calories 80	Calories from Fat 0
	% Daily Value*
Total Fat 0g	1%
Cholesterol 0mg	0%
Sodium 0mg	0%
Potassium 260mg	7%
Total Carbohydrate 21g	7%
Dietary Fiber 7g	28%
Sugars 14g
Protein 1g
Vitamin A 2%	Vitamin C 130%
Calcium 6%	Iron 2%
Thiamin 8%	Riboflavin 4%
Niacin 2%	Vitamin B6 4%%
Folate 15%	Pantothenic Acid 4%%
Phosphorus 2%	Iodine 2%
Magnesium 4%	Selenium 2%
Copper 4%	Manganese 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Valencia Oranges are Fat-free, Sodium-free,High in fiber, High in vitamin C, Cholesterol-free

Valencia Orange Tips & Trivia

Valencia oranges turn golden as they become fully ripe, but as they remain on the tree during warmer weather the orange skin re absorbs chlorophyll from the leaves and it turns green again, beginning at the stem end. The fruit is actually fully ripe, sweet, juicy and bright orange inside.
Sour varieties of oranges have been cultivated since well before the Middle Ages, the sweet ones appearing only in the 15th Century.
From Southern Asia, the orange spread to Syria, Persia, Italy, Spain and Portugal, and then on a voyage of Columbus, to the West Indies. Spanish explorers took it to Florida and Spanish missionaries took it to California.
The word "orange" stems from Arabic and Persian terms for the fruit.
Two to four medium oranges = 1 cup of juice.
Two medium oranges = 1 cup of bite-size pieces.
One medium orange = 10 to 12 sections.
One medium orange = 4 teaspoons of grated peel.