When someone says “citrus fruit”, the first thing that comes to my mind is the orange. I’ll bet it’s one of the most popular citrus too. But what do you do with oranges and the like if you don’t necessarily like to eat them? (The acid doesn't agree with me.) They love the cooler winter months in warmer climates, and are flourishing at farmer’s markets and in people's yards now. I read up on them to discover their treasures and what they have to offer.

But first, let me share that as I drive around the Sacramento area, I notice the huge number of citrus trees in people's yards. The trees are packed with fruit and still a large number end up rotting on the ground. You try to eat lots and give fruit away but there is still so much fruit. Enter Harvest Sacramento, a volunteer, collaborative effort who will pick and donate your overstock fruit to local food assistance agencies. What better way to use all your extra fruit!

In the Sacramento area we have sweet and loose-skinned sih-truss. While, bitter (or sour) is the third basic variety, I don't think they grow in this area but let me know if you've seen a tree!

Sweet are the most common for both juicing and eating and include the Valencia (best for juicing), Navel (easiest to peel, great to eat), and the lesser know Blood and Cara Cara. When I need orange juice I reach for the Valencia. They are great eating oranges too but due to being a hassle to peel, not as commonly grabbed for this purpose.

Navels have a blossom end where a tiny embryonic fruit lies imbedded. To some, this resembles a belly-button, thus it’s name. The great thing about Navel oranges is they are seedless. I usually grab this variety to make candied orange peels.

Thinner skinned with reddish streaks throughout it’s flesh, the Blood tends to be a smaller orange. Some say it’s flavor includes a hint of raspberry but you’ll have to eat one and decide for yourself. They’re nice for presentation, as they’ll catch your eye. If a sorbet or dessert calls for oranges, I’m told you won’t be disappointed if you seek one out. They’re becoming more popular to grow in California but have been grown in other parts of the world, including Spain and Italy, for hundreds of years. Their season lasts from late November through early spring.

Loose-skinned oranges include the entire Mandarin family. They earned their name from how easily their skins peel off, often times in one fell swoop. Children of the Mandarin’s include the Tangerine, Clementine, Dancy, Minneola and Satsuma, to name a few. They are less acidic (yeah!), sweeter, and have a flowery aroma.

Bitter oranges are not eaten raw but come to life when cooked into marmalades and sauces. They grew up in Sicily then made their way to other places. Typically in the northern hemisphere, they’re only available in January. The Sevilles is a common variety.

Interesting Facts: The pH level of an orange ranges from 2.5 to 3, depending on the variety, making it as strong in acid as vinegar.

The names Mandarin and Tangerine are often used interchangeably. Although a tangerine is a mandarin orange, not all mandarin oranges are tangerines.

Tangelos are larger than tangerines and are a cross between a tangerine, grapefruit and orange.

The Moro Blood Orange contains large amounts of carotene and anthocyanins, that great antioxidant!

Essential oils from orange peels are used to make a variety of liquors including Cointreau.

And this is the first thing I did with part of the grocery bag full of navel oranges my friend left on my doorstep: Dark Chocolate Orange Biscotti