Agriculture Reference
In-Depth Information
W H E R E T H E Y' R E G R O W N: Most fresh oranges for eating are grown in
California. The main growing area was once in the southern part of the state, particularly
around the town of Riverside and in Los Angeles and Orange counties. Today expanding
urban centers have pushed the orange groves north to the Central Valley, where they are
usually located on the western slope of the Sierra. There they catch a nice evening chill
that improves their color and flavor. A small number of fresh oranges are also grown in
Arizona.
H O W T O C H O O S E: Choose oranges that are heaviest for their size. In most
cases, pay no attention to the color of the skin, which can be influenced by variety and also
by dyeing at the packing shed. Sometimes, in fact, perfectly ripe oranges will have green
patches on the skin. This usually happens when the fruit hasn't been picked before the tree
begins to blossom for the next season - something that is not uncommon with California
Valencias. This process is called regreening and does not affect the quality of the fruit.
H O W T O S T 0 R E: Because oranges have relatively thick skins, they can be
stored at room temperature for up to a couple of weeks. If you buy them in bags, take them
out so the trapped moisture doesn't lead to mold. Refrigerating oranges does not hurt the
flavor.
HOW T O PREPARE: You can, of course, peel an orange in the time-honored way,
but if you're cooking, it's neater to use a knife. Cut an even slice from the top and bottom
and set the orange on a cutting board. Cut one vertical strip from the orange, beginning
at the point where you see the white pith meet the orange flesh and following the natural
curve of the orange. Repeat, working your way around the orange. With each slice, use
