The most popular varieties are Navel (available June to October) and Valencia (available March to October). Other less common varieties are blood oranges (available September to November) and sour-tasting Seville oranges (available June to September).
Look for fruit that is brightly coloured. They should feel heavy for their size and not have any wrinkled or discoloured patches on the skin.
Store at room temperature, out of direct sunlight, for 3–5 days. Store in the fridge for 1–2 weeks.
Simply cut into segments and serve, or peel away the skin, remove pith and break into segments.
5 quick ways with oranges
For a quick and easy salad, combine fennel (stems and fronds cut from bulbs, then bulbs cut in half and finely sliced), crumbled feta and 2 oranges, peeled and sliced. Drizzle with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Garnish with fennel fronds.
Make a vinaigrette to dress salad. Mix 2 tablespoons olive oil with 1 tablespoon balsamic vinegar and juice from half an orange.
Use orange juice in a marinade for pork. Combine the juice and zest of 1 orange with 1 tablespoon olive oil, fresh rosemary and crushed garlic. Marinate meat for 15–30 minutes.
Make a quick orange cake. Preheat oven to 180°C. Beat 50g butter and 1/2 cup sugar until smooth. Add 1 egg, juice and zest of 1 orange and combine. Sift in 1 1/2 cups of self-raising flour and stir until smooth. Pour into a greased cake tin and bake for 35 minutes.
For a super-quick dessert, peel and thickly slice oranges. Sprinkle with brown sugar and cinnamon. Grill until sugar begins to bubble. Serve with ice-cream or low-fat custard.