Season: Grown in California! January through April is the best time for these. Named for the “navel” at the blossom end of the fruit, California navel oranges are considered by many to be the best oranges for eating out of hand.
Flavor: Richly flavored. Great balance of sugar and acidity. Seedless, the fruit separates into easy-to-eat segments. Has bright orange skin that peels easily when fully mature.
Storage: If you are not planning on consuming all of your navel oranges within three to four days, refrigeration is recommended. You can safely store them in the fridge for up to two weeks. The thick outer peel will protect the fruit inside but make sure you dry the outside of the fruit properly so the peel will not rot due to excessive moisture. The ideal refrigerator temperature for navel oranges is somewhere between 45 and 48 degrees. This will keep them as fresh as possible for as long as possible.
How to use: Peel and eat them! Try sectioning them to make a citrus salsa You can also juice them to make a marinade or combine pieces of fruit and juice for a sheet bake with vegetables and chicken.
Nutrition: Oranges are an excellent source of Vitamin C! Vitamin C is a powerful antioxidant, which prevents cell damage and boosts the immune system. They are also a good source of fiber, calcium, potassium and folic acid.