Oranges are one of the most popular fruits around the world. With over 600 varieties, oranges come in different sizes, textures, and flavor profiles. But what are the best tasting oranges for eating fresh or juicing?
Valencia Oranges
Valencia oranges are arguably the most popular fresh eating orange variety. They have a few standout qualities that make them a top choice:
- Sweet, vibrant orange flavor – Valencias have a sweetness that pops in your mouth with citrusy orange notes. Many describe the flavor as summery.
- Thin, easy to peel skin – The skin separates easily from the segments making Valencias very easy to peel and eat.
- Few seeds – Valencias are nearly seedless with only about 2-3 small seeds per fruit.
- Juicy and refreshing – Each bite releases lots of juice for a refreshing snack or addition to a fruit salad.
- Available March to June – Valencias have a long peak season from spring through early summer.
Originally from Spain and thought to be one of the oldest oranges varieties, Valencias are now primarily grown in California and Florida. Their peak season runs from March through June.
Navel Oranges
Navel oranges are another wildly popular fresh eating orange. Here’s an overview of their best qualities:
- Completely seedless – Navels get their name from the tiny secondary fruit that grows opposite the stem, making them look like they have a belly button. But what’s most notable about them is their seedless interior, making for easy eating.
- Sweet and juicy – Navels are prized for their candy-like sweetness and abundant juice in each bite. The flavor is vibrant and citrusy.
- Thin, bright orange peel – The peel is thin, smooth, and brightly colored. It’s easy to remove from the fruit.
- Available November to April – Navels have a long peak season starting in the early winter months.
- High in vitamin C – One navel orange provides over 100% of the daily recommended intake for immune-boosting vitamin C.
The parent navel orange tree was discovered in Brazil in the 1800s. Commercial growth took off in California, where navel oranges are primarily grown today.
Blood Oranges
Blood oranges get their name from the crimson colored flesh inside. Beyond their unique color, blood oranges offer some great flavor:
- Sweet-tart flavor – The taste combines sweet and tart notes. Most agree the flavor is more complex than a navel or valencia orange.
- Berry notes – The flavor often has subtle raspberry or strawberry undertones.
- Vibrant red flesh – When peeled, blood oranges reveal a striking burgundy interior. Juices and recipes take on a pinkish hue.
- Thin skin – The skin is smooth and thin, making blood oranges easy to peel.
- January to April season – Look for blood oranges in winter and early spring.
Originally from Sicily, blood orange varieties like Moro and Sanguinello are now grown in warm climates like California and Florida.
Cara Cara Oranges
Cara cara oranges (also called red navel oranges) offer a unique flavor experience. Here are their notable qualities:
- Sweet and tart – Cara caras offer a bright sweetness balanced with a bit of subtle tartness.
- Low acid – They have lower acidity compared to other oranges, making the flavor milder.
- Hints of berry flavors – The flavor might remind you of raspberries, cherries, or blackberries.
- Pink-red flesh – When peeled, cara cara oranges reveal a beautiful pinkish-red interior.
- Few seeds – The interior has only a couple small seeds.
- December to February season – Cara caras are in season during the winter.
Cara cara oranges originated in Venezuela as a mutation of the Washington navel orange. They are now grown in California and some areas of Central and South America.
Moro Oranges
Moro oranges are a type of blood orange known for their distinct flavor. Here’s what makes Moro oranges special:
- Sweet and tart – Moros have a nice balance of sweet and tart flavors.
- Raspberry undertones – Their juice often tastes like it has a dash of raspberry.
- Bright red flesh – When sliced open, they have beautiful ruby red flesh.
- Aromatic – Their smell is fruitier and more floral than other orange varieties.
- January to March season – Moro oranges reach peak availability in the winter.
The Moro variety comes from Sicily. It’s now grown in Italy, Spain, and California.
Tarocco Oranges
Tarocco is another popular blood orange originating from Italy. Here are some details on its flavor:
- Sweet and slightly tart – Taroccos have a nice sweetness complemented by subtle tartness.
- Berry flavor – The juice often tastes like a mix of oranges and berries.
- Bright red interior – When peeled, taroccos reveal a vivid red-colored flesh.
- Few to no seeds – You’ll find few or no seeds in the interior.
- February peak season – Tarocco oranges are at their best in late winter.
Though originally from Italy, Tarocco oranges are now grown in warmer climates like California and Texas.
Conclusion
Oranges offer versatile flavors ranging from the sweet Valencias to the complex Moro blood oranges. But what ultimately makes an orange taste best comes down to personal preference. Consider the flavor profiles and seasons of each variety to determine which you might enjoy most as a snack or in recipes.
