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.
The medium-thick rind matures from green to bright orange and is smooth with a pebbled texture due to many oil glands found across the surface. 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 can also be served over toast with melted brie, chopped into salsa, or topped over vanilla ice cream. Navel oranges can be roasted to create a sweet layer of caramelization and are served with cinnamon as a dessert. While the fruit does contain a substantial amount of juice, Navel orange juice is recommended for immediate consumption. The juice contains an antioxidant known as limonin which causes the juice to turn bitter or sour after about thirty minutes of exposure to air. Navel oranges pair well with strawberries, bananas, coconut, pomegranate seeds, dried fruit, cucumber, snap peas, cabbage, cilantro, red bell pepper, quinoa, honey, Greek yogurt, pecans, pine nuts, pistachios, sesame seeds, meat such as poultry, steak, and salmon, shrimp, and scallops.
If you are not planning on consuming all of your navel oranges within three to four days, refrigeration is necessary. You can safely store them in the fridge for up to two weeks. Since the fruit has a thick outer peel, it protects the fruit inside.