But not all oranges are
created equal: Each variety boasts its own unique flavor
and appearance.
Oranges can do it all, from making juice to marmalade to marinade.
In season from late fall through spring, each type of orange
has its own special power,
whether it’s best for cooking,
juicing or snacking.
Here are ten popular types of oranges to look out for.
1
NAVEL ORANGES
These sweet, slightly bitter oranges are arguably the most common type of all thanks to its signature mark on the bottom that resembles a belly button.
2
CARA CARA
ORANGES
Cara Cara oranges are famous for their low acidity and refreshing sweetness, which make them prime for snacks,
raw dishes and juice.
3
VALENCIA ORANGES
Sweet Valencia oranges have thin skins and a ton of juice, meaning you’ll get the most bang for your buck when it comes to making a fresh glass.
4
BLOOD ORANGES
There are three main types of blood orange—Moro, Sanguinello and
Tarocco—which range from tart to
sweet, respectively.
5
SEVILLE ORANGES
These Mediterranean fruits are also called sour oranges for a reason as they're minimally sweet and big on tartness and bitterness. This makes them the best choice for marmalade.
6
LIMA ORANGES
Common in South America and the Mediterranean, lima oranges are also known as acidless oranges because they’re super sweet with minimal acidity or tartness.
7
MANDARINS
Okay so mandarins technically aren't oranges, oranges are actually hybrids of mandarins and pomelos. But they're small and sweet with easy-to-peel skin, making them very popular
8
TANGERINES
Tangerines and oranges are actually two different types of citrus. Tangerines are technically classified as a type of mandarin, and they’re a close cousin of the clementine.
9
CLEMENTINES
A clementine is technically a tangor, which is a cross between a willow leaf mandarin orange and a sweet orange—that’s why they have such unique, honey-like sweetness and low acidity.
10
TANGELOS
Tangelos have a notable nipple that separates them from other citrus fruit. Their skin is tight and difficult to peel, but the flesh inside is super juicy, tart and sweet.
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