Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Navel Oranges

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

Navels, a member if the sweet orange family, is characterized by its thick skin and an embryonic fruit within the fruit. The flesh and juice of navels are delicious but can turn bitter when exposed to air, so these are best eaten out of hand, especially because they are seedless, or served soon after peeling. You can, however, use their zest to add a floral, citrusy accent to dishes. Their juice is also delicious for drinking or to use in mariandes, vinaigrettes, and sauces.

Kitchen math:

1 medium = 6 to 7 Tbs. juice and about 2 Tbs. lightly packed zest if grated on a rasp-style grater

Don’t have it?

You can substitute Valencias or any other sweet orange.

How to choose:

Navel oranges are generally in season from November through May. Choose oranges that feel heavy for their size (signaling they’re juicy) with a skin that does not feel loose.

How to store:

Oranges are fine if stored at room temperature for a few days, but they’ll last longer and taste better if refrigerated.

Cross Reference



  • Recipe

    Black Rice and Pistachio Salad

    Pistachios underscore the subtle sweetness of black rice. Known as “forbidden” rice because it was originally reserved for the emperors of ancient China, black rice has a tender, slightly chewy…

  • Recipe

    Spicy Orange-Balsamic Shrimp Cocktail

    In this modern spin on a beloved classic, traditional tomato-horseradish cocktail sauce gets a big boost of flavor from fresh oranges, spicy chipotle, and tangy balsamic glaze.

  • Recipe

    Roasted Curried Cauliflower Salad with Orange and Tarragon

    Peppery greens and a light orange vinaigrette build on the pairing of curry and cauliflower in this main-course salad. Serve with naan, if you like.

  • Recipe

    Marmalade Cakes

    These buttery, tangy corn cakes are pretty enough for a party but not so sweet that you couldn’t enjoy one for breakfast. While a traditional marmalade rarely includes vanilla beans,…

  • Recipe

    Thick-Cut Orange Marmalade

    Though the main flavor of this marmalade is orange, the addition of some lemons makes it less cloyingly sweet. You’ll notice there’s no added pectin; it comes from the skin…

  • Recipe

    Cranberry Sauce with Orange, Ginger, and Thyme

    Aromatic notes from fresh herbs and ginger, plus a little heat from cayenne, add excitement to a holiday favorite. Plus, you can do most of the work in advance (see…

  • Recipe

    Orange-Almond Upside-Down Cake

    Almond and orange is a classic flavor combination that never gets old. Here, ground almonds and orange zest are incorporated into the cake batter, while sliced almonds add a toasty…

  • Recipe

    Citrusy Beet, Parsnip, and Radish Slaw

    Brightly flavored orange zest and juice underscore the earthy nature of beets and parsnips. As you toss the slaw, the beets will “bleed,” coloring the parsnips and radishes.

  • Recipe

    Kale Salad with Cranberry Vinaigrette

    The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes before serving. The longer it sits, the more tender the…

  • Recipe

    Classic Negroni

    This ruby-red classic Italian cocktail is pleasantly bitter with a hint of sweetness from the vermouth. Rubbing an orange twist around the rim gives the drink a lovely aromatic note.…


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial