Types of Oranges
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.
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)
- Juicy, small. Zipper skin; mild, sweet. Smooth, light orange skin.
- Used for salads, compotes, eating out of hand.
- In season October-March
- 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
- Pebbly, pumpkin-orange zipper skins. Sweet tasting. Many seeds.
- Used for eating out of hand.
- In season November-March
