Most of us know what oranges are. The color is, of course, orange. They are very juicy and sweet. Cultivars that are most popular for eating fresh, particularly ‘navel’ oranges, are easy to peel and separate into segments. Those that are best for juicing, such as ‘Valencia’, are a bit smaller with thinner rind, so are a bit sloppier to peel and separate. Such ‘sweet’ oranges are Citrus sinensis.

Richly tangy blood oranges are of the same species, but have blushed or deep red pulp and juice. ‘Sanguinelli’, although rare here, is nonetheless the most popular of the blood oranges, and is a traditional citrus component of sangria. The juicy fruit is compact, with tightly fitting thin skin, comparable to that of ‘Valencia’. Rarer ‘Moro’ produces plumper fruit that is easy to peel and eat fresh.

Sour and bitter oranges, which are very rare here, are mostly Citrus auranticum. Sour oranges, such as ‘Seville’, are used for marmalades and confections. Bitter oranges are used for flavorings and fragrances, such as ‘Bergamot’ for Earl Grey tea. Both bitter and sour oranges were less rare a century ago, when some were appreciated for alluringly fragrant bloom and handsome foliage.