All varieties should be firm, heavy for size, and have fine-textured skin. Skin color of a ripe orange ranges from orange to greenish-orange. Many oranges go through a regreening process on the tree in which the skin color begins to turn from orange back to green again. Regreening is a natural occurrence and does not affect the flavor quality of the orange.
Short-term storage recommendation (7 days or less)
41-42° F/5-6° C
85-95% relative humidity
Maintain adequate air ventilation during storage. Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room. Store citrus away from foods with strong odors and ethylene-producing fruits.
21 to 28 days.
Pitted peel, discolored flesh, and mold are indications of improper storage temperature.
Top crostini with chopped red and yellow grape tomatoes, orange sections, diced red onions, and basil ribbons.
Toss romaine and green leaf hearts with orange sections, shaved fennel, and grilled shrimp.
Major production areas include Arizona, California, Florida, and Texas.
Extremely juicy, very sweet, with a high acid content.
Citrusy rind with a juicy, pulpy center.
Pair with basil, fennel, lettuce, red onions, shrimp.
2-4 medium oranges = 1 cup juice
2 medium oranges = 1 cup bite-size pieces
1 medium orange = 10-12 segments
1 medium orange = 4 teaspoons zest
62% usable product when cut into wedges
Serving Size 1 cup orange (180g) grams
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrate 21g8%
Dietary Fiber 4g15%
Total Sugars 17g
Includes 0g Added Sugars0%
Vitamin D 0mcg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.