Orange Trees

The Cara Cara Orange has a small navel, a slightly oblong shape, and smooth skin without a blush. The tree is a prolific fruit producer, yielding oranges with deep pink, almost red flesh similar to a red grapefruit. The flavor is a unique blend of cherries, berries, and orange, making it particularly desirable. Cara Cara oranges are packed with high levels of vitamin C and vitamin A, both beneficial antioxidants that promote heart health and overall wellness. Harvest the fruit when they are firm, shiny, heavy, and emit a fragrant smell. Growing Conditions As an evergreen citrus tree, the Cara Cara Orange thrives in full sun. It performs best in well-draining soil. Regular watering is essential until the tree is fully established. Be cautious not to overwater, as this can lead to problems like yellowing leaves or leaf drop, especially in container-grown trees. Fertilization Use organic citrus food fertilizers to nourish the Cara Cara Orange tree: Spring and Summer: Apply fertilizers with higher nitrogen content during the growing season to support active growth. Winter: Switch to fertilizers with higher phosphorus and potassium levels to encourage healthy root development and fruit production. Citrus tree fertilizers often include additional nutrients like calcium, magnesium, and iron to promote overall tree health. Pruning Prune the tree during the cooler months in winter, typically around January. In summer, thin the tree by removing spurs, suckers, and branches growing in undesirable directions. Be sure to remove any shoots from below the graft and branches that receive little sunlight in the center of the tree. Clear away dry fruit, twigs, and unnecessary branches to improve light penetration and airflow. Painting the trunk with white, water-based paint before the summer helps protect the tree from sun damage. Growth and Maintenance Without pruning, the Cara Cara Orange tree can grow up to 15 to 20 feet tall. Plant the tree in an area with full sun exposure and good drainage. Water consistently during dry periods or if grown in containers, but avoid overwatering to prevent issues like leaf yellowing or dropping.

Moro Blood Orange Tree The Moro Blood orange tree is either native to the southern Mediterranean in Sicily, Italy or China. Marmalade and zest for baking are made from blood oranges. Make a winter salad mixed with sliced bulb fennel and olive oil. Blood orange is also used to create gelato, sorbet, and soda's in Italy. It is also popular in vinaigrette-style dressings and to flavor some micro beers. Blood oranges are healthy, and a great source of vitamin C, like all citrus fruits. Also a valuable source of dietary fiber, calcium, thiamine, and folate. The distinct maroon color comes from anthocyanin pigments. These develop when temperatures are low during winter nights. Blood oranges grown in the United States are in season from December to March (Texas), and from November to May (California). Fruit Description: Moro Blood Oranges are renowned for their striking appearance. Blood oranges are medium in size and with a distinctive crimson interior that gets its color from the presence of anthocyanin pigments. The flavor is a perfect balance of sweet and tart, making it a culinary delight. Tree Description: Moro Blood Orange trees are evergreen citrus trees with glossy, dark green leaves. They produce fragrant white flowers. The roots are fibrous, anchoring the tree securely. The bark is smooth and brown, providing an attractive contrast to the vibrant foliage. Uses: Moro Blood Oranges are not only a visual delight but also a culinary treasure. Their juicy, flavorful fruit is perfect for fresh consumption, juicing, or adding a zesty touch to dishes. Rich in vitamin C and antioxidants, they are both delicious and nutritious. History: The Moro Blood Orange has a long history, believed to originate in the Mediterranean region, specifically Sicily. Over the years, it has become a symbol of quality and excellence. This unique variety remains integral to culinary traditions, adding its distinct flavor and color to a variety of dishes.

Citrus × aurantium, commonly known as Sour orange or Seville orange, is a hybrid citrus fruit resulting from the cross between a pomelo (Citrus maxima) and a mandarin (Citrus reticulata). This fruit is primarily known for its sour, bitter flavor and is widely used in cooking, traditional medicine, and essential oil production. Unlike sweet oranges, bitter oranges have a more astringent and aromatic quality. Key Characteristics Fruit Appearance: The fruit has a thick, rough, and orange-colored rind. The flesh is sour and bitter with a relatively high acidity. Tree Size: Citrus × aurantium trees can grow to around 20-30 feet tall and are typically evergreen. They have dark green, glossy leaves and fragrant white flowers. Flowers: The blossoms are highly fragrant and are often used to produce orange blossom water, a common ingredient in Middle Eastern and Mediterranean cuisine. Uses of Citrus × aurantium Marmalade: The bitter, aromatic flavor of Seville oranges makes them the primary fruit used in making traditional marmalade. Culinary Uses: Bitter orange is used to flavor sauces, liqueurs (such as Curaçao and Triple Sec), and as a spice in Middle Eastern dishes. Medicinal Uses: Bitter orange is used in traditional medicine to aid digestion, treat colds, and as a weight-loss supplement (though care should be taken due to potential side effects from the compound synephrine). Perfumes and Essential Oils: The rind of the fruit is used to extract essential oils, which are often used in perfumes, cosmetics, and aromatherapy. The oil derived from the flowers is known as neroli oil and the oil from the leaves is called petitgrain. Growing Conditions Sunlight: Like other citrus trees, Citrus × aurantium requires full sun for optimal growth and fruit production. Soil: It prefers well-draining, sandy or loamy soils with a slightly acidic to neutral pH (6.0-7.0). Watering: Water the tree deeply and regularly during the growing season, but allow the soil to dry out between waterings to avoid root rot. Temperature: Bitter orange trees thrive in USDA hardiness zones 8-11. They tolerate light frost but should be protected from extended cold periods. Harvesting Bitter oranges are typically harvested in winter and early spring. The fruit is ripe when the skin turns a bright orange, but they remain firm and slightly hard. Historical Significance Citrus × aurantium has been cultivated for centuries and is believed to have originated in Southeast Asia. It was brought to Europe and the Mediterranean region via trade routes and has since become a key component in European and Middle Eastern cuisine. Seville, Spain, is particularly famous for its cultivation of bitter oranges, which are used to make the renowned Seville orange marmalade.

Valencia oranges are one of the most popular orange varieties, known for their sweet, juicy flavor and vibrant color. They are prized for making juice and are often referred to as the "summer orange" because they ripen later than other varieties. The fruit is typically medium to large, with a thin, smooth skin that turns a bright orange when fully ripe. Valencia oranges are nearly seedless and have a high juice content, making them ideal for both fresh eating and juicing. Growth and Planting Conditions Sunlight: Valencia Orange trees require full sun to thrive. Make sure to plant them in a location where they receive at least 6-8 hours of direct sunlight each day. Soil: These trees prefer well-draining, sandy or loamy soil. Ensure that the soil is slightly acidic to neutral with a pH range of 6.0 to 7.5. Temperature: Valencia Orange trees grow best in warm climates. They are suitable for USDA Zones 9-11 and need protection from frost. In colder regions, growing them in containers allows you to bring them indoors during winter. Spacing: When planting Valencia Orange trees, space them about 12-15 feet apart to allow for proper air circulation and root growth. Watering and Irrigation Watering Schedule: Regular watering is essential, especially during the first few years after planting. Water the tree deeply about once a week, ensuring the soil is moist but not waterlogged. Summer Watering: Increase the frequency of watering during hot, dry periods, especially when the tree is fruiting. In hotter climates, watering 2-3 times a week may be necessary. Mulching: Apply a layer of mulch around the base of the tree to retain soil moisture and prevent weeds. Make sure the mulch doesn’t touch the trunk to avoid rot. Fertilization Fertilizer Type: Use a citrus-specific fertilizer with a balanced NPK ratio, such as 6-4-6, during the growing season. Application: Fertilize the tree 3-4 times a year, starting in early spring and continuing through summer. Be sure to include micronutrients like magnesium, zinc, and iron to support healthy foliage and fruit production. Organic Options: For a natural approach, organic fertilizers like compost and manure can provide the nutrients needed for steady growth. Pruning Timing: Prune Valencia Orange trees in late winter or early spring before new growth begins. Method: Remove any dead, diseased, or crossing branches to improve air circulation and allow sunlight to penetrate the canopy. This helps prevent disease and promotes healthy fruit production. Shaping: Prune to maintain a manageable size and shape, especially if you are growing the tree in a container. Pest and Disease Control Common Pests: Watch for common citrus pests such as aphids, spider mites, and citrus leaf miners. Treat infestations with neem oil or organic insecticidal soap. Disease Prevention: Prevent fungal diseases like root rot by ensuring proper drainage. Keep the tree well-pruned to allow for good airflow around the branches and leaves. Harvesting and Fruit Characteristics Harvest Time: Valencia oranges ripen later than other citrus varieties, usually in late spring to summer. The fruit may stay on the tree for several months without losing quality, which allows for an extended harvest. Ripeness Indicators: Valencia oranges develop their full sweetness when left on the tree until fully ripe. The fruit should have a deep orange color and feel firm to the touch. Usage: These oranges are excellent for juicing due to their high juice content, but they are also great for eating fresh. History of Valencia Oranges Valencia oranges were developed in the mid-19th century by American agronomist William Wolfskill in Southern California. He named the variety after Valencia, Spain, a region known for its sweet oranges. The Valencia orange quickly became the preferred variety for juice production due to its high juice content, fewer seeds, and superior flavor. Today, it remains one of the most important commercial orange varieties globally, especially in juice production.

The Washington navel orange tree (Citrus sinensis) is a popular variety of sweet orange known for its seedless and easy-to-peel fruit. It's one of the most widely grown and consumed orange varieties in the world. Here are some key characteristics and information about the Washington navel orange tree: Origin: The Washington navel orange originated in Brazil in the early 19th century. It was later introduced to the United States, specifically to Riverside, California, in 1870. Fruit Characteristics: Seedless: One of the defining characteristics of the Washington navel orange is that it is almost entirely seedless, making it a favored choice for eating out of hand. Easy to Peel: The fruit is also known for being easy to peel, which is convenient for consumption. Tree Characteristics: Growth Habit: The Washington navel orange tree is typically a medium-sized tree with a rounded canopy. Leaves: The leaves are glossy, oval-shaped, and dark green in color. Climate and Growing Conditions: Climate: These trees thrive in subtropical to Mediterranean climates. They prefer mild, frost-free winters and warm, dry summers. Soil: They do well in well-drained soil with a slightly acidic to neutral pH level. Cultivation: Propagation: They can be propagated from seeds, but for consistent fruit quality, it's better to use grafting techniques. Spacing: Trees should be planted about 10 to 15 feet apart. Harvesting: Washington navel oranges are typically harvested in the late fall through early spring months, depending on the specific climate and growing conditions. Common Uses: These oranges are primarily eaten fresh, either on their own or in salads and desserts. They are also used for making juices and jams due to their sweet and flavorful juice. Pests and Diseases: Like all citrus trees, the Washington navel orange tree can be susceptible to pests like aphids, scale insects, and citrus leafminer. Diseases like citrus canker and greening can also be problematic. Popular Varieties: Besides the Washington navel, there are other types of navel oranges, such as the Cara Cara navel and the Late navel. Commercial Importance: Washington navel oranges are a major commercial crop in many citrus-growing regions around the world, especially in California, USA.