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Navel oranges are medium to large in size and are globular to slightly oval in shape with the trademark navel or circular hole on the blossom stem end.
Underneath the outer layer of the rind, the white pith clings to the flesh, but is easily peeled and has a spongy texture. The pale yellow-orange flesh is juicy, tender, seedless, and divided into 10-12 segments by thin membranes. Navel oranges are aromatic, sweet, and contain a low acidity which produces a balanced level of sweet, tangy, and tart flavors.
Navel oranges are best suited for both raw and cooked applications, but their balanced flavor is showcased when used fresh, out-of-hand. Sweet and easy-to-peel, Navel oranges can be segmented and tossed into green salads, blended into smoothies, garnished overcooked meats, or served over grain bowls and yogurt.
The fruit will keep up to a week at room temperature and up to two weeks when stored in the refrigerator.
Spring Fruit Salad
3 kiwi (peeled and sliced)
2 navel oranges
2 cups strawberries (cut in halves)
2 green apples (cut into small cubes)
2 tablespoons honey
1 tablespoon lemon juice