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Types of Oranges

Aren't you glad these beauties are available year-round?

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Learn your way around the orange section (pun intended) of your supermarket and bring some home for noshing out of hand, adding to salads and sauces, and squeezing for juice. For eye-popping party desserts, consider the two recipes based on classics, a savarin and crepes.

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Varieties

Blood

  • Small, round. Blushing orange-red skin, reddish orange meat. Intense orange flavor. Some seeds.
  • Used for salads, compotes, eating out of hand.
  • In season December-July (supply limited)

Mandarin

  • Juicy, small. Zipper skin; mild, sweet. Smooth, light orange skin.
  • Used for salads, compotes, eating out of hand.
  • In season October-March

Navel

  • Large, round to oval. Orange skin. Very juicy, sweet. Seedless; easy to peel.
  • Used for salads, compotes, eating out of hand, cooking, baking.
  • In season November-June

Tangerine

  • Pebbly, pumpkin-orange zipper skins. Sweet tasting. Many seeds.
  • Used for eating out of hand.
  • In season November-March
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