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Oranges
Sunny days, warm tropical nights and sandy loam soil make the Rio Grande Valley
on the Texas-Mexico border the ideal spot for growing sweet, juicy oranges.
Texas oranges are tree-ripened and picked at the peak of flavor. Gentle Gulf of
Mexico breezes sometimes scar the fruit’s peel, but these "tropical
beauty marks" are surface blemishes that do not affect quality. Oranges are
hand-picked, washed, inspected, graded and packed by hand before being shipped
to supermarkets across the United States and Canada. |
Selection: Reach for firm fruit that is heavy for its size. Take a sniff too. There should be a distinct citrus aroma. Avoid shriveled or soft fruit.
Storage: Keep your oranges at room temperature. They should last for about two weeks. Make sure to turn them often and check for signs of mold, especially in a high humidity environment. |
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Nutrition: Oranges are an excellent source of vitamin C. Eat everything except the seeds and the peel. Oranges contain high amounts of fiber in the membranes and pulp.
General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
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Availability
Early Oranges |
| October |
November |
December |
January |
February |
| Navels |
| October |
November |
December |
January |
| Valencia |
| February |
March |
April |
May |
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