I am currently holding an orange in my hand. Why? Because you need to do this whenever you purchase a citrus fruit. Its weight will tell you how much juice is within. The next thing to think about is how a citrus fruit ripens. Once plucked from the tree, it will not get any riper, nor will it develop more juice; it is ready to be eaten. Having said all of that, I'd like to explain the differences between oranges, from the everyday to the exotic.

Two related types of oranges are the Valencia Orange and the Blood Orange. The Valencia Orange is sweet, seedless, and extremely juicy, and is the orange most often used for orange juice. The Blood Orange is known for its blood-toned colour, and its fleshy skin, which withdraws quite easily. Both oranges are perfect for a sliced fresh fruit platter or a salad.

The Navel Orange is so-called because of the tiny bump at its base. No less juicy than the Valencia, the skin also comes away from the flesh quite easily. People often purchase the Valencia to juice, and the Navel to enjoy, because it is so easy to peel.

The Seville orange is characterized by a very bitter flavour. We need to thank the people of Scotland, who were the first to turn this bitter fruit into Marmalade. This wonderful condiment is perfect for bagels, crumpets and all the breads we enjoy at breakfast time.

Other members of the citrus family are Clementines, Tangerines, Satsumas, and Mandarins. Although they are similar to their Orange cousins, what really distinguishes them is their ability to be easily peeled.

What else can I tell you about oranges and their related family members? Well, the colour is what attracts you, but I think it is their taste that finally says how wonderful they are. Enjoy!