Valencia Orange Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus spp.
Snacks, lunches, juiced, in salads, desserts and as a glaze.
The perfect juice orange.
Good-quality Valencia oranges should be firm and heavy for their size.
Select thin-skinned oranges with smooth, finely-textured skin.
Valencia oranges turn golden as they become fully ripe, but as they remain on the tree during warmer weather the orange skin re-absorbs chlorophyll from the leaves and the orange turns green again, beginning at the stem end. The fruit is actually fully ri
Avoid product with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.
In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.
As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe
Valencia Oranges are Fat-free, Sodium-free,High in fiber, High in vitamin C, Cholesterol-free.
Sour varieties of oranges have been cultivated since well before the Middle Ages, the sweet ones appearing only in the 15th Century.
From Southern Asia, the orange spread to Syria, Persia, Italy, Spain and Portugal, and then on a voyage of Columbus, to the West Indies. Spanish explorers took it to Florida and Spanish missionaries took it to California.
The word "orange" stems from Arabic and Persian terms for the fruit.
Also called African horned melon, Kiwano is eaten raw.This fruit has been known for over 3,000 years, but has been sold commercially only recently.
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013