Orange Basics

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

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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 

Tangelo 

• 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.

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.