Different Types of Oranges Explained

Oranges are a staple in fruit bowls around the world, and for good reason. They are an excellent source of vitamin C, and they are a very healthy snack, as they help combat the formation of free radicals.

There are many types of oranges with a spectrum of flavors, textures and different health benefits. You've probably been in a supermarket wondering what oranges to buy to suits your needs. And while the term orange encompasses all of them, the truth is, oranges are specifically grown for their unque features.

You've seen oranges advertised as being perfect for juicing, while others have that little sticker under stating perfect for jam. But why, what makes them different? In this guide, we'll look at the most popular types of oranges and their distinctive characteristics, as well as when exactly to buy them.

You'll learn about the sweet and juicy oranges that are perfect for your freshly squeezed juice, as well as find the best oranges to snack on and their use cases.

Orange Types Comparison Chart

Our orange comparison chart is meant to illustrate the differences between the most common orange varieties. We will now explain each of them in detail to really understand the differences in types of oranges.

Navel

Navel oranges stand out in the citrus world for several reasons, making them a favorite among orange varieties. They are the most common and probably what you are used to from the supermarket shelves.

How to recognize them

Navel oranges are easily recognizable by the small, navel-like formation on their blossom end. This is actually an undeveloped twin fruit embedded in the orange. This explains why sometimes you find a tiny baby orange within your orange. Navel oranges have a thick, bright orange skin that's easy to peel.

Taste and Features

Navel oranges have a sweet and robust flavor, with a juicy and meaty texture. They're seedless, which adds to their appeal for fresh eating. The sweetness is well-balanced, making them enjoyable to eat out of hand.

Uses

Due to their sweetness and lack of seeds, navel oranges are primarily enjoyed fresh. They're perfect for snacking, adding to salads, or using in fruit platters. While they can be juiced, their juice can turn slightly bitter when exposed to air, so it's not their most recommended use. They're not typically used for jams due to their low pectin content.

Season

Navel oranges have a winter season, usually available from November through June, with their peak season being in the colder months. This timing makes them a popular choice for a fresh, vitamin C-rich fruit during winter.

Brief History

The navel orange originated from a spontaneous mutation that occurred in a Brazilian monastery's orange grove in the early 19th century. The original navel orange tree, which all navel oranges are descended from, was discovered in 1820. These oranges were brought to the United States in 1873, where they were planted in California. This variety adapted exceptionally well to the Californian climate, leading to the widespread cultivation and popularity it enjoys today.

Valencia

Valencia oranges hold a special place in the citrus family, offering vibrant taste, versatility in use, and a sunny burst of vitamin C, making them essential for both culinary uses and simple, delicious eating.

How to recognize them

Valencia oranges can be identified by their bright orange, somewhat thin skin, which can be slightly harder to peel than navel oranges. They are usually smaller and more rounded, without the distinctive navel feature.

Taste and Features

These oranges are celebrated for their sweet, yet slightly tart flavor. They're juicy and have a high sugar content, balanced with the perfect amount of acidity, making them ideal for a refreshing drink. Unlike navel oranges, Valencias have seeds.

Uses

Valencia oranges are often referred to as the ultimate juicing orange, thanks to their juicy content and balanced sweet-tart taste. The juice doesn't turn bitter after exposure to air. Beyond juicing, they're also great for eating fresh and can be used in cooking and baking to add a sweet citrus flavor to dishes.

Season

The season for Valencia oranges is later than that of navel oranges, from late spring through summer, with their peak availability in the summer.

History

Named after the city of Valencia in Spain, known for its citrus orchards, Valencia oranges were actually developed in California in the mid-19th century. They quickly became popular in areas where citrus is grown due to their ability to withstand the hotter summer months, providing a continuous supply of oranges between the winter navel season and the next citrus season.

Blood Oranges

Blood oranges offer a visually appealing addition to many dishes and provide health benefits from their high vitamin C content and antioxidants. Their distinct flavor and vibrant color make them a favorite among chefs and food enthusiasts alike, adding a touch of elegance and a burst of natural sweetness to any dish.

How to recognize them

Blood oranges are recognizable by their medium size and the deep red to burgundy color of their flesh, which can sometimes be seen from the outside. The skin is orange, with a reddish blush, depending on the variety and ripeness.

Taste and Features

Blood oranges have a unique taste that sets them apart from other orange varieties. They offer a sweet flavor with hints of raspberry or cherry, coupled with the usual citrus tang. This complex flavor profile is a result of anthocyanins, the same natural pigments that give blueberries and raspberries their color, which develop in the flesh and sometimes the rind of the fruit when it experiences cold nights.

Uses

Due to their striking color and unique flavor, blood oranges are highly versatile and can be used in a wide range of culinary applications. They are excellent for eating fresh, juicing, or adding a colorful and flavorful twist to salads, desserts, and cocktails.

Season

Blood oranges have a relatively short season compared to other oranges, from December through April. This winter to early spring availability makes them a prized treat during the colder months.

History

Blood oranges are believed to have originated in the southern Mediterranean, where they have been grown since the 18th century. They thrive in a Mediterranean climate, and today, major producers include Italy (particularly Sicily), Spain, and the United States, with Sicily known for its prestigious Tarocco variety.

Cara Cara

Cara Cara oranges offer a delightful eating experience with their sweet, berry-like flavors and striking flesh color. They are a sub variety of navel oranges.

How to recognize them

Cara Cara oranges can be identified by their medium size and bright orange exterior, similar to traditional navel oranges. However, the key difference lies inside. When you cut into a Cara Cara, you'll find a stunning pink to red flesh, a result of the natural presence of lycopene, the same antioxidant found in tomatoes and pink grapefruit.

Taste and Features

What truly sets Cara Cara oranges apart is their exceptional taste. They are incredibly sweet with notably low acidity, offering subtle nuances of cherry, rose petal, and blackberry, in addition to their citrusy zest. This complex flavor profile makes them a favorite among citrus fruits. Like other navels, Cara Caras are seedless, making them convenient for fresh eating.

Uses

Due to their sweet taste and beautiful color, Cara Cara oranges are perfect for eating out of hand, as well as for adding a splash of color and sweetness to salads, desserts, and beverages. Their unique flavor also makes them a great choice for marmalades although they are so sweet and delicious, most people like to eat them fresh.

Season

Cara Cara oranges are available from late fall through spring, aligning with the general navel orange season.

History

Cara Cara oranges were first discovered in 1976 at the Hacienda de Cara Cara in Venezuela. This variety is a natural mutation of the Washington navel orange. Since their discovery, Cara Caras have gained popularity worldwide, particularly in the United States, where they are grown in California’s San Joaquin Valley.

Seville

Seville oranges hold a special place in culinary traditions around the world, especially in British and Spanish cuisines. Their flavor profile makes them a favorite ingredient for chefs and home cooks looking to add a touch of bitterness and complexity to their dishes.

How to recognize them

Seville oranges are identified by their rough, thick skin, which is more textured and has a dimpled appearance. The skin is a bright, deep orange color. The flesh inside is tart and juicy, with a high seed content compared to other oranges.

Taste and Features

Seville oranges have a strong, tart, and bitter taste that sets them apart from the sweeter varieties. This bitterness is due to the high content of flavonoids, making them less desirable for eating fresh but exceptionally valued in cooking and baking.

Uses

The robust flavor of Seville oranges makes them ideal for marmalades, jams, and jellies, where their bitterness can be balanced with sugar to create a complex, depth-filled taste. They’re also popular in savory dishes, marinades, dressings, and alcoholic beverages.

Season

Seville oranges have a short season, available from late December through February. This limited availability makes them highly sought after during their peak season.

History

Seville oranges are thought to have originated in Southeast Asia and were introduced to Europe by the Moors. Seville, a city in Spain, became a significant cultivation area, which is how the fruit got its name. The climate in Seville proved to be ideal for these oranges, leading to their widespread popularity and cultivation in the Mediterranean region. Today, they are still primarily grown in Spain, though they are also cultivated in other parts of the world with similar climates.

Hamlin

Hamlin oranges are celebrated for their versatility and sweet, mild flavor, making them a favorite for both juicing and fresh consumption.

How to recognize them

Hamlin oranges have a smooth, thin skin and a somewhat round shape. They are smaller than navel oranges and have a light orange color. Their peel is easier to remove compared to some other varieties, making them convenient for fresh consumption.

Taste and Features

Hamlin oranges have a sweet and very juicy nature, with a less acidic taste than many other oranges. This makes them highly refreshing. They do contain seeds, but their juiciness and sweet flavor more than make up for this slight inconvenience.

Uses

Due to their sweet taste and abundant juice, Hamlin oranges are primarily used for juicing. They provide a naturally sweet juice that’s perfect for drinking as is or used in recipes that call for orange juice.

Season

The season for Hamlin oranges starts in October and can last through January. This early season availability makes them one of the first fresh orange varieties to hit the market each year.

History

The Hamlin orange is named after A.G. Hamlin, who discovered this variety near DeLand, Florida, in the late 19th century. It is believed to have originated from a chance seedling. Since its discovery, the Hamlin orange has become one of the most important early-season varieties of Florida.

Tangelo

Tangelos are a delightful hybrid citrus fruit, resulting from the crossbreeding of tangerines and grapefruits or pomelos.

How to recognize them

Tangelos stand out with their deep orange color and slightly elongated, bell shape, often sporting a characteristic knob at the stem end. Their skin is thin and easy to peel, similar to that of tangerines, making them a user-friendly choice for consumers.

Taste and Features

The taste of tangelos is a sweet and tangy blend that captures the best of both parent fruits. They're juicier and sweeter than grapefruits but with a more complex, aromatic flavor than tangerines. Most varieties are seedless or have very few seeds.

Uses

Thanks to their bold, sweet-tart flavor, tangelos are versatile in culinary use. They're excellent for eating out of hand, juicing, or adding to fruit salads.

Season

Tangelos are typically in season from late fall through winter, making them a bright spot in the colder months when their vibrant flavor is especially appreciated.

History

The most well-known varieties of tangelos, such as the Minneola tangelo, were developed in the United States in the early 20th century. The Minneola variety, specifically, was released in 1931 by the United States Department of Agriculture (USDA), bred in an effort to combine the best qualities of tangerines and grapefruits.

Moro

Moro oranges, also referred to as Moro blood oranges, are a subspecies of blood oranges that are renowned for their deep red flesh and distinctive flavor profile.

How to recognize them

Moro oranges have a medium size and bright orange skin, which may have a reddish blush indicating the deep red color of the flesh inside. The flesh itself ranges from dark red to a vivid burgundy.

Taste and Features

Moro oranges have a sweet flavor with a hint of raspberry-like tartness, setting them apart from other orange varieties. This unique taste is a result of the anthocyanins, which are pigments that develop in the flesh of the fruit under cold night temperatures. They are generally seedless or have very few seeds.

Uses

Moro oranges are versatile in the kitchen, adding a splash of color and a burst of flavor to salads, desserts, and beverages. Moro oranges are fantastic in cocktails. The zest can also be used to add a fragrant citrus note to baked goods and dishes.

Season

The season for Moro oranges runs from December through March, making them a winter favorite.

History

Moro oranges are believed to have originated in the Mediterranean region. They are part of the blood orange family, which also includes varieties like Tarocco and Sanguinello. Over time, Moro oranges have gained popularity worldwide, particularly in the United States and Europe.

Jaffa

Jaffa oranges, named after the Israeli port city of Jaffa, from which they were originally exported, are one of the most renowned citrus fruits on the global market.

How to recognize them

Jaffa oranges are known for their round shape, bright orange skin, and thick, tough peel, which makes them particularly resilient to handling and shipping.

Taste and Features

They are highly regarded for their sweet, almost honey-like flavor and low acidity, which makes them incredibly palatable for eating fresh. Jaffa oranges are seedless or contain few seeds.

Uses

Jaffa oranges are versatile, perfect for both fresh consumption and juicing. Their robust skin makes them excellent for transport, hence their popularity in international markets. They can be used in most culinary applications, from salads and desserts to juices and flavorings, bringing a sweet citrus note to any dish.

Season

The season for Jaffa oranges varies slightly depending on the specific growing area, but generally spans from November to March.

History

The cultivation of oranges in the Jaffa region dates back several centuries, but the Jaffa orange as known today gained international fame in the late 19th to early 20th century for its superior quality and sweetness. The brand "Jaffa" became synonymous with high-quality citrus fruits, not just oranges, and has been maintained through careful cultivation and marketing strategies. Despite the historical association with the city of Jaffa, these oranges are now grown in various parts of the world, including other regions of Israel, as well as in Cyprus, South Africa, and Spain.

Bergamot

Bergamot oranges are a fascinating exotic citrus fruit, popular for its aromatic essence and its pivotal role in the flavoring of Earl Grey tea.

How to recognize them

Bergamot oranges are relatively small and have a pear or somewhat rounded shape with a yellow or greenish-yellow color, depending on ripeness. The skin is thick and bumpy, distinguishing them from other citrus fruits.

Taste and Features

Unlike other oranges, bergamots are not eaten fresh due to their extremely sour and bitter flavor. The rind contains highly aromatic oils that are perfect for the culinary and perfume industries. The flesh of the bergamot orange is pale yellow, and it's more about the fragrant oils and less about the fruit's juice or flesh for consumption.

Uses

The peel of the bergamot orange is cold-pressed to extract bergamot oil, which has a complex, citrusy scent with spicy and floral notes. This oil is a key ingredient in Earl Grey tea, giving the tea its distinctive flavor. Bergamot oil is also used in aromatherapy and as a fragrance component in perfumes, cosmetics, and scented products.

Season

Bergamot oranges are in season from late fall through winter, with the peak harvest time being in the colder months.

History

The bergamot orange is believed to be a hybrid of lemon and bitter orange or possibly other citrus species, originating in Southeast Asia. It was later introduced to the Mediterranean region, where it thrived, especially in the coastal areas of the region of Calabria in southern Italy, which produces over 80% of the world's bergamot oil today.

Calamondin

Calamondin plays a crucial role in the culinary landscapes of Southeast Asia, providing a vibrant citrus flavor that enhances a wide range of dishes.

How to recognize them

Calamondin oranges are small, round, and measure 1-2 inches in diameter. They have a thin, bright orange to yellow skin when fully ripe. The fruit closely resembles a miniature tangerine.

Taste and Features

The flavor of calamondin is a unique blend of sweet and tart, reminiscent of a cross between a mandarin orange and a kumquat. The fruit is quite sour, similar to a lime or lemon, but with a hint of sweetness in the skin. Calamondin oranges are very juicy, with a high acid content, and contain a few small seeds.

Uses

Calamondin is widely used in cooking and as a condiment. The juice is a popular souring agent in Filipino, Malaysian, and Indonesian dishes, adding a citrusy zest to soups, sauces, and marinades. It's also used in beverages, desserts, and marmalades.

Season

Calamondin trees bear fruit multiple times a year, providing a more or less continuous harvest.

History

While the exact origins of calamondin are not clear, it is thought to have originated in China and then spread to Southeast Asia, where it became widely cultivated. Today, it is found in tropical and subtropical gardens worldwide.

Mandarin Oranges

Mandarin oranges are a popular and versatile citrus fruit known for their sweet flavor and easy-peel skin.

How to recognize them

Mandarins are smaller and more oblate in shape compared to other oranges. They have a distinctive, deep orange skin that is thin and easy to peel, making them very user-friendly.

Taste and Features

Mandarins are sweet and less acidic taste compared to other citrus fruits. They have a juicy and tender texture, with a flavor that ranges from sweet to slightly tart. Many varieties are seedless or have few seeds.

Uses

Due to their sweet flavor and convenient size, mandarins are mainly enjoyed fresh as a snack. They're also used in salads, desserts, and savory dishes to add a burst of citrus sweetness.

Season

The season for mandarins typically runs from late fall through winter, though the exact timing can vary depending on the variety. This makes them a staple fruit during the colder months.

History

Mandarins originated in Southeast Asia and have been cultivated in China for thousands of years. They were named after the Mandarin officials in the Chinese empire, who were often presented these fruits as gifts.

Satsuma

Satsumas are a type of orange within the mandarin family, are celebrated for their incredibly sweet flavor, easy peeling, and seedless nature.

How to recognize them

Satsumas are recognized by their loose, leathery skin that's easy to peel away from the flesh. They are usually smaller than other oranges, with a flattened shape, and their skin is a bright orange color.

Taste and Features

The flesh of Satsuma oranges is tender, juicy, and exceptionally sweet, with a lower acidity compared to other citrus fruits. This makes them particularly appealing to all ages, including young children.

Uses

Satsumas are primarily enjoyed fresh, thanks to their sweet taste and easy-to-peel nature. They're also popular in salads, desserts, and as garnishes for dishes and drinks.

Season

The season for Satsuma oranges starts early, from late October through December, making them one of the first citrus fruits to become available in the fall.

History

Satsuma oranges originated in Japan over 700 years ago, specifically from the Satsuma Province, now part of Kagoshima Prefecture, where they received their name. They were introduced to the West in the late 19th century.

Clementines

Clementines are a beloved variety of mandarin oranges, cherished for their sweet taste, seedlessness, and ease of peeling.

How to recognize them

Clementines are small and round with a deep orange, smooth, and glossy skin. They're notably easy to peel, similar to other mandarins, but are especially loved for their consistently fine texture.

Taste and Features

Known for their sweet and juicy flavor, Clementines have a perfect balance of sweetness with just a hint of acidity. They're almost always seedless, making them an ideal snack for children.

Uses

The sweet nature of Clementines makes them perfect for eating fresh. They're a popular choice for lunchboxes and as a healthy on-the-go snack.

Season

Clementines are in season from November to February.

History

Clementines are believed to have originated in the early 20th century in Algeria, discovered by Father Clément Rodier in the garden of an orphanage. While there is some debate over their exact origin, it's widely accepted that they're a hybrid between a mandarin and a sweet orange.

Tangerine

Tangerines are a flavorful variety of mandarin oranges, known for their tangy taste and deep orange color. There are several different types of tangerines, including the Dancy, Honey (Murcott), and Fairchild. Each variety has its own unique flavor profile and season. The Dancy tangerine is the one you are probably most familiar with, and it's also known as the Christmas tangerine.

How to recognize them

Tangerines are small to medium in size with a pebbly, easy-to-peel skin. They have a deeper orange color compared to other mandarins, both on the skin and in the flesh.

Taste and Features

Tangerines have a bold, sweet, and tangy flavor that’s slightly more tart than other mandarin varieties. They often contain seeds.

Uses

Tangerines are delicious when eaten fresh, added to salads, or used as a tangy garnish. The juice and zest of tangerines can enhance the flavor of baked goods, marinades, and sauces.

Season

Tangerines are in season from late fall through winter.

History

Tangerines got their name from Tangier, Morocco, a port from which the first tangerines were shipped to Europe and America. They have been cultivated for over 3,000 years in China, but their popularity in the Western world surged in the 19th century with their introduction to the American market.

Recipes which contain orange

Want to up your intake of vitamin C? Then here are some of my most popular recipes which contain oranges.

Pumpkin And Orange Soup
Vegan Orange Poppyseed Cake
Chocolate Orange Chia Pudding
Healthy Orange Ginger Wellness Shot