The orange is the most popular fruit in the world. It is a high source of Vitamin C. There are 2 main categories of oranges the sweet and the sour.

Sweet Oranges:

Sweet oranges are used for juicing and eating. There are four main varieties of sweet oranges:

	Navel oranges Navel oranges are available in autumn, winter and spring. They have a thick and grainy skin that is easy to peel. They have a small secondary fruit growing at one end of the main fruit. Their pulp is sweet with little or no seeds. It contains less juice than other oranges but it is easier to peel. These oranges are ideal for eating.
	Common oranges Also called blond orange of the Mediterranean, are winter oranges, with a pale flesh, coming mostly from Israel. This category contains a large number of varieties; the best knowns are the Jaffa, Valencia (late variety), Shamouti, Pera, Hamlin and Pineapple varieties. They are sweet and juicy, with few seeds and a smooth skin.
	Blood oranges They have a dark-red seedless flesh. The skin may be veined with dark red. The blood orange is grown in Spain, Italy and North Africa. The pulp is sweet, juicy with a lot of taste. Because of its color it is also used for decoration.
	Sugar oranges Also called "acidless oranges", are of minor importance and so lacking in acid that it, is insipid in flavor. Although grown for local consumption in Mediterranean regions, Egypt, Spain, Brazil and Mexico, they are of minor importance in most citrus producing regions.

Sour Oranges:

Bitter oranges are usually used for marmalade, candying and liqueur, as they are too bitter to be eaten.

	Seville oranges Available in winter, it has a thick rind, seeds and a strong bitter flavor.
	Bigarade oranges The flower of the bigarade is used to make “eau de fleur d’oranger” (orange blossom water) which is a flavoring agent in some pastries. The zest of the bigarade is used in the confection of the “Cointreau”, “Curacao” and “Grand Marnier”.