Navel Orange Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus spp.
Snacks, lunches, juice, salads & desserts & as glaze.
Select thin-skinned oranges with smooth, finely-textured skin.
A good-quality Navel orange should be firm and heavy for their size.
Avoid product with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.
In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.
As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe
Navel Oranges are Fat-free, Sodium-free, High in fiber, High in vitamin C, Cholesterol-free.
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.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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