There are three types of oranges:
- Sweet Orange - the most common. There are varieties that are exclusively grown for immediate consumption and juice production. Navels are the most popular eating orange. They are a good sized fruit; easy to peel, with no seeds. They have a good juice content and an excellent taste balance.
- Sour Orange –for marmalade.
- Blood Orange - with a red-orange colour.
- All citrus fruit is very sensitive to cold temperatures.
- Citrus fruit should be stored at 41-43° F (5 - 6°C) and may keep for up to 12 weeks.
- Clementines are very sensitive to tainting so should not be stored near to other products with a strong aroma
- Quality fruit will be firm to the touch and and free of imperfections. The skin should be shiny.
- The weight of an orange should match its size. A larger fruit which weighs the same as a smaller one will have more skin, less pulp and juice.
- A mature clementine has an all over intense colour. They are also more sensitive to bruising and should be treated with care.
- Citrus should not be displayed under refrigeration.
- Fruit should be inspected daily to check the quality.