Exploring the Sweet World of Oranges: How to Choose and Use 9 Popular Varieties

When the weather is dreary, I can always rely on bright citrus like oranges to bring me a burst of joy—a bowl of mandarins adorns my dining table, I toss orange supremes into salads, and I love cooking with the aromatic fruit. There are more than 600 types of oranges grown around the world. The fruit ranges in sweetness and acidity, shines in both sweet and savory applications, and is a key player in many cuisines, including Moroccan, Chinese, Middle Eastern, and Mediterranean. Each variety has different qualities: Super sweet mandarins are especially delicious for eating on their own, blood oranges give salads a bright pop of color, and sweet-tart Valencia oranges are great for juicing. This guide to some of the most common orange varieties will help you navigate the citrus section at grocery stores and farmers' markets, so you’ll know when to reach for which. You might even discover a new kind of orange to try. (All peak seasons below refer to the U.S.)

What Exactly Are Oranges?

Of course, you almost certainly have a general sense of what oranges are, but let's unpeel the fruit a little further. Oranges are part of the Rutaceae citrus family, which also includes lemons, calamansi, limes, kumquats, and grapefruit. Pomelos, citrons, and mandarins are the ancestors from which all citrus fruits have evolved—the orange is a hybrid of the pomelo and the mandarin. 

In his book On Food and Cooking, Harold McGee notes that oranges likely originated from southern China, northern India, and Southeast Asia, and made their way to Europe during the Middle Ages by way of trade and crusaders returning from Asia and the Middle East. Today, oranges are grown in subtropical climates around the world, including Brazil, Mexico, Spain, Japan, and the United States. 

There are two main types of orange, plus mandarins, which are often lumped in with oranges but are actually a separate genus.

• Sweet oranges (Citrus sinensis) have a thick skin, large, round shape, and a tangy citrus flavor. They are bolder than mildly sweet mandarins, making them ideal for eating raw, baking, or cooking with.
• Sour or bitter oranges (Citrus aurantium) have a thick, aromatic skin, are small and round, and have intensely tart, bitter flesh.
• Mandarins (Citrus reticulata) include tangerines, clementines, and satsumas. They are smaller, slightly flatter, and sweeter than oranges, and have looser skin that makes them easier to peel. We've chosen to include mandarins in this guide since oranges and mandarins are often sold together and used interchangeably.

Types of Oranges

Valencia Orange

Type: Sweet
Flavor: Balanced, sweet, and tart
Appearance: Ovular, golden-orange color with thin, smooth rind
Texture: Very juicy flesh
Size: Medium to large, 3 inches in diameter
Peak Season: March through June

Valencia oranges are primarily grown in California and Florida. In her book Oranges: A History, the British writer Clarissa Hyman notes that while many assume the orange hails from Valencia, Spain, the variety “was named in its new home of California when it was deemed to resemble a late-maturing Old World orange by a homesick Spanish visitor.” According to the United States Department of Agriculture, the Valencia is the most common orange produced in the U.S., with a crop yield of over 944,550 tons in the 2023 to 2024 season. 

They are the only oranges with a peak season in late spring and early summer. Valencia oranges are beloved for their exceptional juice, which is slightly acidic and pleasantly sweet and tart. They're great for squeezing homemade orange juice to drink or use in recipes. 

Navel Orange

Type: Sweet
Flavor: Sweet, aromatic, and mildly acidic
Appearance: Globular to slightly oval with a prominent navel on the stem end. Bright orange rind with pebbled texture. Flesh is yellow-orange.
Texture: Juicy, tender flesh with thin membranes and a spongy pith
Size: Medium to large, 3 to 4 inches in diameter
Peak Season: November through February

Navel oranges are originally from Brazil and are among the most common orange varieties in the U.S. today. Navel oranges are easily identifiable by their belly button–like holes at the stem end. (The Cara Cara orange is a type of navel that is becoming increasingly popular; Cara Caras have delicate pink flesh and low acidity.)

Navel oranges have a thinner skin than many other oranges and are sweet and seedless. “They’re the standard everybody knows and eats,” says Valerie Aikman-Smith, chef and co-author of Citrus: Sweet and Savory Sun-Kissed Recipes. “You'll always get sweetness and juiciness out of them.”

Since navel oranges are seedless, they must be propagated through grafting onto other trees, a process that requires careful attention to ensure healthy fruit production. Grafting is more labor-intensive than growing oranges from seed because the trees are slower to mature and more susceptible to diseases, which adds complexity to large-scale orange farming.

Navel oranges are ideal for eating on their own or adding to fruit salads. While navel oranges contain a substantial amount of juice, a naturally occurring antioxidant called limonin turns the juice bitter and sour about 30 minutes after exposure to air, and it’s best to drink the juice immediately.

Blood Orange

Type: Sweet
Flavor: Floral, sweet, and tart with raspberry notes
Appearance: Obovoid to globular with a blushing orange rind and dark red flesh
Texture: Medium-thick spongy pith and juicy flesh 
Size: Medium to large, 2 to 3 inches in diameter
Peak Season: December through April

The blood orange, a hybrid of the pomelo and tangerine with origins in the southern Mediterranean, is known for its ruby flesh and vibrant floral notes. Popular varieties of blood orange include the arancia rossa di Sicilia, sanguinello moscata, and moro, each offering distinct levels of sweetness, tanginess, and intensity. The flesh can range from reddish-orange to maroon, crimson, or a saturated, almost black hue. The color comes from purple-red pigments called anthocyanins, which also gives fruits and vegetables like blueberries and beets their color. 

Aikman-Smith describes the fruit as having a tart, slightly perfumed flavor with subtle bitterness. The fruit has very few seeds, and the flesh is soft and juicy with hints of cherries and raspberries. Blood oranges are beautiful in salads and their juice is great for cocktails.

Seville Orange

Type: Sour
Flavor: Floral, bitter rind with sour flesh
Appearance: Round with thick, bumpy, yellow-orange rind; orange flesh
Texture: Spongy pith with soft, juicy flesh and cream-colored seeds
Size: Medium, 3 inches in diameter
Peak Season: January through March

Also known as bitter or sour oranges, Seville oranges (hailing from Seville, Spain) are highly acidic. Because of their intense tartness, Seville oranges aren't ideal for eating on their own. However, the fruit is great for cooking with, and it is a staple ingredient in both Spanish and Mayan cooking, where their vinegar-like acidity livens up sangria, cochinita pibil (Yucatán-style barbecued pork), and other dishes. The Seville orange’s high pectin content makes it an especially good citrus variety to use for marmalade—when balanced with sugar, the fruit’s bitter rind and sour kick add great depth to preserves.

Mandarin

Type: Mandarin
Flavor: Sweet and strong
Appearance: Deep orange color and oblate or spherical shape
Texture: Soft flesh with loose, easy-to-peel skin
Size: Small to medium, 1 1/2 to 3 inches in diameter
Peak Season: November through March

Mandarins have a bright, sweet, and slightly tangy flavor with a juicy, refreshing texture. The term “mandarins” refers to a subset of mandarins—like clementines or satsumas—that are often labeled "mandarin" without identifying the specific variety of citrus sold.

They are typically sweeter, less acidic, and easier to peel than oranges. They are significant in Chinese Lunar New Year festivities: Their deep orange color and round shape are considered auspicious, symbolizing wealth and good fortune. There are nearly 200 varieties of mandarin, including tangerines. Most mandarins have soft, loose skin that's easy to peel and the fruit are virtually seedless, making them a convenient snack. 

Tangerine

Type: Mandarin
Flavor: Robust sweet-tart
Appearance: Round and slightly flattened with a broad, curved middle; dark orange-red color
Texture: Thin, smooth peel with tender, juicy flesh and cream-colored seeds
Size: Small to medium, 2 1/2 to 3 inches in diameter
Peak Season: November through March

Tangerines, which belong to the mandarin family, are pebbly and have a bright orange hue with sweet, tangy flesh. In the 19th century, Italian immigrants brought tangerines from Tangiers, Morocco, to the U.S. The fruit usually contains seeds, however, many tangerine hybrids including tangelos, clementines, minneolas, and satsumas, are seedless. Like mandarins and clementines, tangerines are very sweet and easy to peel, making them an excellent choice for snacking.

Clementine

Type: Mandarin
Flavor: Sweet, subtly tangy with floral nuances
Appearance: Round and slightly flattened with thin, bright, and shiny orange skin 
Texture: Smooth rind with juicy and tender flesh with little pith
Size: Small, 1 1/2 to 2 inches in diameter
Peak Season: November through January

Clementines are the smallest type of mandarin and are commonly known by their brand names Cuties, Sweeties, and Halos. These small fruits are super sweet and slightly tangy with floral notes. They’re typically seedless and have reddish-orange skins that are thin, smooth, and shiny. They are easier to peel than tangerines, with a very thin pith that doesn’t stick to the flesh.

Satsuma

Type: Mandarin
Flavor: Mild, sweet, and subtly tangy with honeyed nuances
Appearance: Round and slightly flattened with a broad, curved middle. Color is slightly less bright than other mandarins
Texture: Smooth rind and succulent flesh with very little pith
Size: Small to medium, 2 1/2 to 4 inches in diameter
Peak Season: October through December

Satsumas tend to be flatter than other mandarins and have bumpy rinds. They are easy to peel with a sweet and lightly acidic flavor. Store-bought satsumas are mostly seedless, though homegrown satsumas can contain seeds. They are often enjoyed fresh and are also commonly used for canning.

There are more than 100 varieties of satsuma worldwide, including miyagawa (a common variety in Japan) and xie shan (a Chinese variety). Most of the satsumas available in the United States are owari, a variety from Japan. Satsumas are distinct from other mandarin species for their cold tolerance, and can grow in temperatures where most citrus cannot. While most oranges grow best in temperatures of 65ºF (18°C) and above, satsumas can flourish in temperatures as cool as 55°F (13°C), and have been known to stand up to even lower temperatures.

Sumo Citrus

Type: Mandarin
Flavor: Rich, refreshing, fruity, balanced, sweet, and tangy
Appearance: Round to oval shape with a protruding knob and furrowed neck. Yellow-orange in color
Texture: Coarse, bumpy rind. Thin pith and firm yet soft, succulent flesh
Size: Medium to large, 3 to 4 inches in diameter
Peak Season: January through April

In 1972, growers in Japan created a new seedless citrus variety—Sumo Citrus—by crossing a tangor (a hybrid between an orange and a satsuma mandarin) with a ponkan, a citrus fruit popular throughout Asia. In Japan, this variety is known as Dekopon; in the US, it is marketed as Sumo Citrus, a name inspired by its typically large size, the bump's resemblance to a top knot, and its Japanese heritage.

Sumo Citrus is one of the most labor-intensive orange varieties to cultivate, hence its heftier price tag. It takes four years for the trees to start producing fruit after they’re grafted. Each fruit is hand-picked, then cured for 20 to 40 days to reduce the its acidity and boost sugar levels. As the Sumo sits in storage, its starches gradually break down into sugars while citric and malic acid levels decrease to create that signature bright, sweet flavor. Curing also allows moisture to redistribute within the fruit, which makes the flesh juicier and the peel easier to remove.

How to Choose the Best Oranges and Mandarins

In general, Aikman-Smith recommends looking for citrus fruit that is glossy and firm with a slight give. The fruit should have no soft spots, discoloration, or bruising on the skin, which could indicate rotting or damage. While a bright orange color can be appealing and can be a sign of ripeness, it’s not the only indicator of an orange or mandarin's quality. A better indicator of an orange or mandarin's juiciness and flavor is its weight and scent: It should feel heavy for its size and have a fresh zesty aroma. 

Aikman-Smith explains that supermarket oranges are often picked while they’re not fully ripe, as harvesting them early makes the fruit firmer and less prone to damage during transport. However, because oranges develop much of their natural aroma and sweetness as they ripen on the tree, picking them too soon means they don’t have time to fully develop the volatile compounds responsible for their signature citrus scent. As a result, these oranges often have little to no aroma.

Citrus season typically begins in November and lasts until June, with the exception of Valencia oranges, which are in season during the early summer. According to Aikman-Smith, buying oranges in season means you're more likely to get fruit that was harvested recently—especially if you live in a region where oranges grow—rather than fruit that has been stored for months or shipped from thousands of miles away. (If you live in a place like Maine, for instance, buying in-season would be the difference between buying domestic oranges vs. those shipped in from Brazil.)

If possible, consider visiting a local pick-your-own citrus orchard, as you will likely get the freshest and most flavorful fruit. Alternatively, you can shop at farmers' markets and grocery stores that offer regionally cultivated fruits. If you don't live in a citrus-growing region, seek out vendors who carefully select the fruits they sell.

How to Cook With Oranges

While oranges and mandarins are often enjoyed raw, cooking with them can enhance their sweetness, mellow their acidity, and infuse dishes with bright citrus flavor. The key to cooking with oranges is balancing their sugars and acidity to complement other ingredients. For this reason, some recipes where flavor complexity is paramount and subtle flavor variations can make or break the dish—such as sauces and baked goods—may call for a specific orange variety. Some dishes, such as salads and frozen desserts, allow for more freedom to experiment, as each type of orange offers unique ways to add brightness and nuance to recipes.

Fresh Juice

The thin skin of Valencia oranges​ and their nearly seedless pulp make them ideal for juicing. The juice is delicious drunk on its own, or incorporated into syrups, cocktails, smoothies, and vinaigrettes. To give your sauces, cocktails, and desserts a bright pop of color, consider using blood orange juice. You can freeze any orange or mandarin juice when the fruit is in season, then thaw the juice when you’re ready to use it. 

Salads Quinoa Salad With Watercress, Oranges, Avocado, and Almonds Top quinoa with delicate greens, citrus, avocado, and crunchy almonds for a refreshing salad.

serves: 4

view recipe

Marinade, Sauce, and Braising Liquid

Orange juice makes for great marinades, not only because of the flavor it brings, but also because the acid helps tenderize the meat by breaking down its proteins and connective tissues. The sour juice and fragrant zest of Seville oranges are ideal for cooking Cuban-style mojo pork, as their tartness helps cut through the richness of the dish. Seville oranges are also the fruit of choice for duck à l'orange, where sweet orange juice would be far too cloying.

Duck Mains

Duck à l'Orange

There are hundreds of recipes for classic French duck à l'orange, but too many are overly sweet. This one straddles the line between sweet and sour.

rating:

cook time: 6 hrs 25 mins

serves: 2 to 4

view recipe

Segments

Sweet oranges can be segmented and tossed into a salad or ceviche. Firmer-fleshed varieties like the Valencia hold up especially well, as in this Spanish-style salad. Smaller mandarins might be more difficult to slice into supremes, but their lack of pith makes the fruit easy enough to simply peel, separate into segments, and add to a salad.

Salads

Trevisano Radicchio Salad With Citrus and Ricotta Salata

This salad of bitter radicchio, sweet citrus, and salty cheese will brighten up your winter.

cook time: 15 mins

serves: 2 to 4

view recipe

For an easy dessert, consider serving segmented oranges as they do in Thailand—in a refreshing iced syrup—or dipping seedless tangerine or Sumo citrus segments in dark chocolate, then topping them with chopped nuts for extra crunch.

Zest

Orange zest lightens up heavy dishes by providing much-needed freshness. A delicious way to do it is with gremolata, which is one of Aikman-Smith’s favorite uses for navel orange zest, especially when served with lamb or osso buco. Zest also adds a lovely aroma to salads, vinaigrettes, desserts, and orange curd.

Preserves

Seville oranges and their seeds have an abundance of pectin, which is why this variety is often the orange of choice for orange marmalade. Another great variety for preserves is the mandarin, which has an enticingly sweet flavor.

Baked Desserts

Sweet orange juice can enhance desserts such as tarts and crème brûlée. Sour oranges can also be used to make an orange meringue pie, where the bitterness of the fruit helps offset the sweetness of the meringue, or as a citrus substitute for a key lime pie. Toss whole satsuma segments into cake batter, or caramelize oranges to top off baked goods like a cheesecake.

Pies

Orange Meringue Pie

A bright and sweet orange-forward twist on the classic lemon meringue pie.

rating:

cook time: 3 hrs 55 mins

serves: 8

view recipe

How Long Do Oranges Last?

While you can refrigerate oranges for a few weeks, it's best to eat them fresh within a few days, as their quality will deteriorate as they sit and lose moisture. In our orange storage tests, we found that oranges will keep best in the refrigerator’s crisper drawer, where they can be stored for up to three weeks. Avoid putting them in sealed plastic bags, as they will soften more quickly and may mold. You can also freeze the juice for up to six months.