The Navel orange got its name from the signature “belly-button” that appears on the blossom end of this variety. The Navel is a large, seedless, thick-skinned orange that is easily peeled and segmented—making it a very popular fruit to eat on the go.

Uses:
Because of its sweet, juicy, delicious taste, the Navel is best for eating fresh out of hand. Although you can juice a Navel orange, over time the juice turns bitter—even if it’s refrigerated—so be sure to squeeze Navel orange juice as needed and drink it right away for the best flavor. Navels are also a great, healthy way to add flavor to your favorite salads, entrees and desserts.

Selection & Storage:
Oranges are always picked ripe and do not continue to ripen after harvest. Choose firm oranges that are heavy for their size; this means they’ll be juicy.

The color of the orange is not a good flavor indicator. Sometimes oranges go through a natural process called “regreening” where the skin of the orange turns back to green. This is simply the act of the orange peel taking up some of the chlorophyll pigment produced by the orange tree. Slightly green oranges may actually be sweeter as they are more likely to be extra-mature.

Avoid soft and spongy oranges.

Oranges can be refrigerated or stored at room temperature and will last for up to 2 weeks.