BIO Oranges in a net

Oranges grow on trees 3-8 m high. Depending on the variety, they are seeded or seedless. Their flesh is divided into 6-12 segments and tastes sweet and sour, fruity and very aromatic. A distinction is made between blond and blood oranges; blond oranges (u. a. Salustianas, Navel, Navelinas, Navel-Lates, Valencia-Lates and Lates) have, depending on the variety, light yellow to orange, blood oranges (u. a. 'Sanguinelli', 'Washington Sanguines' and 'Moro') orange to deep red flesh. What they all have in common is the typically delicious fruit flavour and the high juice content.

Origin

Originally from China, the orange is now one of the most widespread fruits on earth. November to May are the main sales months for European oranges, while from June to October the southern hemisphere supplies the fresh, vitamin-rich fruit, which in northern Germany is also known as the orange.

Tips

Oranges arrive at our markets ripe for consumption and often keep for several weeks if stored in a dry, cool and dark place.

Preparation

Oranges are usually eaten fresh. But freshly squeezed juice is also particularly refreshing and gives you energy for the whole day. Oranges are also a popular ingredient in salads and add a special touch to meat and fish dishes.