Oranges eaten with orange pulp are a good source of fiber. Orange juice contains very little fiber. Orange contain antioxidants that promote good health.
The navel orange can to California for Bahia, Brazil, in 1873. It was dubbed the "belly-button orange" because of teh bump at the blossom end of the fruit. The navel orange is available from November through early spring.
Pick oranges that are firm and heavy for their size. Russeting, a rough brown spot on the skin, does not affect the flavor. Often, ripe oranges will have slight greening. Oranges will keep for up to 2 weeks when refrigerated.
Navel oranges are best eaten raw. With a sharp knife, cut through the skin and remove the "navel." Score the skin in 3 places from the navel to the bottom. Gently pull away skin.