Flavor Concept: Orange Varieties

Oranges are a versatile flavor that works well in sweet, savory, and bitter dishes and drinks from around the world. Learn orange varieties, flavor profiles, cooking tips, and more. 

Understand the flavor profile. Sweet varieties are high in natural sugars and usually contain little to no citric acid. Tart varieties are the natural opposite of sweet oranges, some of which are even bitter-tasting. Once an orange is harvested, it will no longer continue to ripen. The more ripe an orange is, the sweeter it will taste. Pick an underripe orange, and it will taste more sour. 

Sweet Orange Group: 

These oranges are known for their balanced sweetness and are most commonly consumed. 

Variety	Sweetness	Acidity	Peel Thickness	Seeds	Best Uses
Navel oranges	High	Low	About 3.5-6.5 millimeters	None	Fresh eating, salads, baking
Valencia oranges	High	Medium	About 4-5.5 millimeters	Low	Juicing, cooking
Cara cara oranges	Very High	Low	About 2-5.5 millimeters	None	Fresh eating, baking

Mandarin Group:

These are smaller citrus fruits that have easy-to-peel skins.

Variety	Sweetness	Acidity	Peel Thickness	Seeds	Best Uses
Clementines	High	Low	About 1.5-3 millimeters	None	Fresh eating, baking
Tangerines	Medium	Medium	About 1.5-3 millimeters	Low to none	Salads, baking
Satsuma mandarins	Medium	Low	About 1.5-3 millimeters	None	Fresh eating

Seville Orange Group:

This group of oranges is also referred to as bitter oranges.

Variety	Sweetness	Acidity	Peel Thickness	Seeds	Best Uses
Bergamot oranges	Medium	High	About 3-5 millimeters	Low	Perfumes, candies, syrups
Jaffa oranges	High	Medium	About 4.4 millimeters	Low	Fresh eating
Hamila oranges	Medium	Medium	About 2.5-3 millimeters	Low to none	Juices
Pineapple oranges	High	Medium	About 3.5-4 millimeters	Medium	Salads, smoothies
Salustiana oranges	High	Low	About 7.8-8 millimeters	Low to none	Salads, juices
Moro blood oranges	Medium	Medium high	About 4.5 millimeters	Low to none	Cocktails, sorbets, baking
Tarocco blood oranges	High	Medium	About 5-6.7 millimeters	Low to none	Salads, jams
Sanguinello blood oranges	Medium high	Medium high	About 3.4 millimeters	Low to none	Salads, juices
Acidless oranges	High	Low to none	About 2.5-4 millimeters	Medium	Fresh eating

Cooking with oranges.

You can use both the zest and juice in the same dish. However, understanding that the juice will add more liquid, you’ll need to account for it. The juice brings an even flavor, while the zest adds a burst of flavor when bitten into. 

Avoid high heat for both the zest and juice to preserve the fresh citrus flavor. If you are able, add the zest or juice at the end of the cooking process. 

• 

• 

• 

Let’s look at orange cakes. Some orange cakes use the whole orange, while others use only the juice. The best oranges for orange cakes are:

• Cara cara oranges

• Navel oranges

• Clementines

• Valencia oranges

Making orange juice is fun and refreshing when you're done. Also, adding other ingredients like ginger or lemon basil to the juice will enhance its depth of flavor. Here are the types of oranges that are good for juicing:

• Valencia oranges

• Cara cara oranges

• Navel oranges

• Moro blood oranges

• Hamila oranges

• Salustiana oranges

• Sanguinello blood oranges

Chocolate oranges. Oranges pair well not only with dark chocolate but also with milk and semi-sweet chocolate. There are multiple ways to add oranges to chocolate. Clementines or mandarins are great for dipping, or you can dry the peel/zest of any type to add to a chocolate bar. You can put a fun twist on orange cake by making chocolate-orange cake or cupcakes. These are the best 5 five orange varieties for chocolate treats.

• Cara cara oranges

• Navel oranges

• Moro blood oranges

• Clementines

• Satsuma mandarins

Next, let’s look at some types of meat and the oranges that pair with them. 

Chicken: 

• Clementines

• Satsuma mandarins

• Navel oranges

• Tangerines

• Moro blood oranges

Beef: 

• Valencia oranges

• Satsuma mandarins

• Navel oranges

Pork:

• Clementines

• Moro blood oranges

• Valencia oranges

• Satsuma mandarins

• Tarocco blood oranges

• Navel oranges

Jams and marmalades. Typically, for jams, you want an orange that is high in pectin. Try mix-matching two or three of these varieties for a great-tasting jam or marmalade:

• Tarocco blood oranges

• Clementines

• Satsuma mandarins

• Navel oranges

• Valencia oranges

• Cara cara oranges

Eating oranges fresh. Most, if not all, orange varieties can be eaten fresh, whether eaten on their own or added to a salad. However, these oranges are the best for fresh eating and salads.

• Cara cara oranges

• Navel oranges

• Clementines

• Salustiana oranges

• Satsuma mandarins

• Sanguinello blood oranges

• Tangerines

• Jaffa oranges

• Pineapple oranges

• Tarocco blood oranges

• Acidless oranges

Now that you have the basics of orange flavors and textures, let’s look at some seasonal uses of oranges. 

Fall: Baking a warm orange-cranberry cake or roast chicken with oranges and honey.

Winter: A great time for orange sweet rolls and an orange-glazed pork roast.

Spring: A fresh citrus salad or an orange-almond cake is great for springtime. 

Summer: Try an orange arugula salad or orange sorbet to keep cool.

Common flavor mishaps:

Taste as you work. Doing so will make sure that all the flavors are properly balanced. You’ll know if you overspiced the oranges or if there is excess sweetness or acidity that needs adjusting. 

Cooking oranges for too long can break down their natural oils, dulling the flavors. 

Frequently Asked Questions:

How to freeze oranges? To freeze oranges, peel and slice/separate them. Then place them evenly on a parchment-paper-lined pan and freeze. Once the slices are frozen, transfer them to a freezer bag. They will last for about 8 to 12 months in the freezer; however, try to use them closer to the 8-month mark.

What spices pair best with oranges? Herbs and spices like cinnamon, basil, thyme, and black pepper work well with oranges.

Which orange variety is best for orange cake? Navel oranges are the best orange variety; however, blending two varieties works wonderfully, like a navel and cara cara orange cake.

How long do whole oranges last in the freezer? Whole oranges will last for a year; however, 3 to 6 months is best. After a while, the texture and flavor will start to break down in the freezer. There is also freezer burn to look out for.

How long do orange slices last in the fridge? Orange slices will last up to 4 days in the refrigerator. 

Use oranges in desserts like cake or cookies that also include cardamom or crème fraîche. Make dishes that add oranges to chicken or pork, and incorporate thyme or rosemary. Make your orange dish sweet or savory with confidence. Now that you have a better understanding of orange varieties and their uses. Above all else, have fun experimenting with sweet and savory orange combinations.