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Orange Basics Page 1
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Orange Basics

Oranges are high in vitamin C. Eat the whole fruit for the most fiber.

Two oranges and two orange slices

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  • Different types of oranges are available year round but most have the best flavor and cost less when in season. In the United States, this is from November through June. 
  • Choose oranges that are firm and heavy for their size. 
  • Avoid oranges with cuts, soft spots or mold. 
  • For no added sugar, choose oranges canned in 100% juice or water.

Some Types of Oranges

Navel orange 
  • popular for eating
  • seedless
  • dimple on one end 
Valencia orange 
  • popular for juicing
  • some seeds 
Blood orange 
  • deep red flesh
  • slight berry flavor 
  • juicy
  • easy to peel
  • bump of peel on one end 
Mandarin orange 
  • small
  • easy to peel
  • includes tangerine, clementine and satsuma

Store Well Waste Less

  • Store whole oranges at room temperature for 2 to 3 days or refrigerate for 2 to 3 weeks. Keep dry; watch for soft spots. 
  • Rinse the peel of whole oranges under running water just before using. 
  • Refrigerate cut oranges in a closed container for up to 2 days. 
  • Grate the zest from an orange before peeling or juicing. Freeze extra zest for up to 3 months. 
  • Roll oranges on a hard surface with the heel of your hand before juicing. Freeze extra juice for up to 3 months. 
  • Freeze orange segments for snacks or salads for up to 1 month. Spread on a baking sheet, freeze until hard and then package.

Grater with orange zest on top of it

Zest is the colorful part of the peel that adds bright citrus flavor.

Enjoy Oranges

Carrot, Jicama and Orange Salad

Sunshine Roll-Ups

Kids Can!

When kids help make healthy food, they are more likely to try it. Show kids how to: 

  • rinse the peel of whole oranges under running water just before using. 
  • peel and separate orange segments. 
  • measure and mix ingredients.
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