Arance Biologiche

Organic Sicilian oranges: Navel – New Hall

The fruit’s unique deformity, which when seen from the outside resembles a navel and is precisely translated as “navel” in English, is what gives navel oranges their name. The lowest portion of the citrus fruit contains this strangeness. However, the fruit’s interior reveals a tiny twin specimen at its end. A favored kind of blond oranges, Navel oranges are plentiful in Sicilian regions and are what we call “organic.” adored even by the young children due to their organoleptic qualities: Their extremely sweet flavor has a very mild acidity that is undetectable to the palate and grows stronger as the fruit ripens.
Rich of juicy, the flesh is totally seedless and has a bright orange hue, which is also mirrored in the skin. The latter, which is substantial and thick, enables long-term fruit storage, making it perfect for making candied fruit. Navels are chosen as table oranges because of their round shape and generally large size, however they can vary in size. The size of the fruit makes the most difference in oranges meant for juicing; in fact, smaller-sized oranges are suitable for juicing.
From late November to early March, our navel oranges cultivated naturally are available for sale. Sicily on your tables.

Sicilian organic oranges: Valencia

One of the most widely consumed and produced late kinds is the Valencia orange. This type, one of the most frequently grown in the world, can adapt to a wide range of weather conditions.
Our organic Valencia oranges take a very long time to ripen. Harvesting occurs in Syracuse between the months of March and April, when the fruit is still in the early stages of ripening and can be kept for a longer amount of time in temperature-controlled warehouses to meet the needs of traders. However, because it continues to ripen on the tree far into August, growers can keep oranges available well after the winter variety season has ended.
This gives those who want to eat this fruit an effective substitute so they don’t have to turn to imported goods during the warmer off-season months. In actuality, the latter not only have a bigger environmental impact as a result of their lengthy journeys before arriving in Italy, but they are frequently treated with fertilizers and pesticides that have long been forbidden in even traditional Italian agriculture.

We practice organic farming practices when growing the Valencia oranges that we produce.
They are medium in size and have a circular, slightly oval form.
Both the juicy flesh and the medium-thick skin are a beautiful yellow-orange hue. The fruit has a few seeds within. The flavor has a tendency to be somewhat sour and has a pretty high acidity, especially in the early phases of its maturation. As the fruit ripens further, the acidity reduces and the already high sugar content rises, contributing to the flavor’s ideal balancing. The Valencia orange is best used for juicing rather than eating straight up. Its peel contains a variety of terpenes that make the essential oils it contains ideal for both cooking and cosmetic use.

Arance Siciliane Moro

Sicilian organic oranges: Moro

Our Moro organic oranges are a rare type that stand out for their sophisticated flavor. They have a refined sweetness that is well balanced by a mild acidic touch, and when they reach the height of maturity, they also have a final hint of wild strawberries. This results in a nuanced and refined taste. Their flesh is a dark red color. The skin can also display color variations, with veins that fade from red-orange to dark purple depending on the climate and degree of ripeness. Anthocyanins, pigments that grow with the temperature variations between day and night and are typical of the mountainous regions of eastern Sicily, the citrus fruit’s perfect habitat, are responsible for the coloration.
Moro oranges are typically under 200 grams in weight and range from small to medium. They are typically used for squeezing or to be processed into derivative products and have a spherical form.
Despite being delicious, these oranges are hard to get and little known on the Italian market because of their restricted production and high demand in other countries. A distinctive and priceless product that represents Sicilian agriculture.

 Organic bitter oranges

Since ancient times, bitter oranges, usually referred to as wild oranges, have been produced; they were brought to Sicily by the Arabs about the year 1000. These citrus fruits have a lot of seeds inside, ripen between January and February, and have a sour and especially harsh flavor. They are mostly utilized for the manufacturing of jams, candied fruit, and craft Sicilian bitter precisely because of these organoleptic properties.
Bitter oranges have a peel that is thicker, rougher, and wrinkled than the peels of all other varieties of oranges, making them noticeably less appealing. Due to its sturdy tree structure and untamed nature, which allows it to take root quickly and has a high success rate, this type is commonly employed in agriculture as a rootstock.
In terms of nutrition, bitter oranges, like all citrus fruits, are a great source of vitamins C, A, and PP, as well as fiber and essential minerals for the body. The parapharmaceutical and cosmetic sectors highly value the bitter orange for the creation of anti-dandruff/acne treatments due to its antispasmodic, sedative, and soothing characteristics.

The healthful and dietary qualities of our organic sicilian oranges

The main nutritional and health benefits of organic oranges are listed below. Oranges are nutrient-dense fruits that provide a variety of health benefits.
They contribute to the daily need for hydration because they are largely water, and they provide the majority of the calories from the energy-giving natural sugars they contain. It has a lot of fiber that is beneficial for digesting and preventing constipation. While calcium helps maintain bone and dental health, minerals like potassium and magnesium help control blood pressure. They bolster the immune system since they are high in vitamin C. Antioxidants have both anti-inflammatory and antioxidant properties, which work together to protect cells from the aging-causing damage caused by free radicals.
Numerous scientific studies have deemed them to be highly beneficial allies for the health of our bodies, particularly the cardiovascular system, helping to lower cholesterol and maintaining heart health.
Red oranges need a certain range of temperatures to create their distinctive crimson tint. These circumstances cause the plant to increase the production of anthocyanins, which give many fruits their color. These pigments range in hue from purple to blood red.
Adipose tissue does not form when anthocyanins are present. The beneficial effects of red orange juice drinking on adipogenesis have been studied recently. The preventive role that anthocyanins have for the cardiovascular system is another advantageous feature of them.
Synephrine, a chemical found in bitter oranges, promotes the acceleration of heart rate and respiration as well as our metabolism by increasing body heat, increasing calorie consumption, and decreasing appetite. As a result, it has slimming effects. A useful ally in the fight against the depressed state and insomnia is synephrine. It is used to address issues including dandruff and acne in the cosmetics industry. In addition, the bitter orange’s peel can be used to make calming herbal teas, which are particularly helpful when someone is stressed, unable to sleep, or anxious.

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