The Valencia orange is a large orange variety with a smooth and pebbled surface and a semi thick fragrant peel that clings loosely to its segmented and barely seeded flesh. Its flesh, when ripe, is supremely sweet, juicy and tender. Though Valencia oranges' primary usage is for juicing, they are also used for fresh eating as well.
Valencia oranges are available in spring through summer.
The Valencia orange, AKA summer orange, is a sweet orange variety with at least 50 different known sub varieties and hybrids of the original in existence and/or cultivation. It is the most important orange variety. The first hybridized Valencia orange in the United States was the product of pioneer agronomist, William Wolfskill. Valencia oranges became such a successfully cultivated citrus in Southern California that one of its primary growing regions was named Orange County, CA.
Valencia oranges are a good source of vitamin C, fiber and folate. They also contain antioxidants that help boost immunity.
Valencia oranges are most commonly used for their juice but may also be cooked or eaten fresh. Use the juice and zest for marinades, syrups, vinaigrette, cocktails or to flavor sauces and custards. Pair segments with beets, olives, fennel, greens, fresh herbs and cheeses, berries, chiles, seafood and poultry. Use in combination with other citrus, olive oils, salts, and honey. Valencia oranges will keep, refrigerated, for up to two weeks.