Oranges for everyday eating, juicing, and seasonal projects
Oranges are an easy win for everyday meals: add segments to lunch, squeeze a glass of juice, or slice into salads and puddings.
If Seville oranges are available, they’re the traditional pick for marmalade. Seville oranges have a short season that varies. If you’re making marmalade, it’s worth planning around local availability. The rest of the year, most oranges are best kept simple: peel and eat, or juice.
What’s the difference between Seville, blood, and navel oranges?
- Navel oranges: Sweet, easy to peel, and good for everyday eating, snacking and lunchboxes
- Seville oranges: Sharp and bitter, most often used for marmalade and preserves
- Blood oranges: Darker, ruby flesh with a fuller flavour; handy when you want colour in salads, dressings, or bakes
Using the peel for zesting or candying? Choose unwaxed oranges.
How should I store oranges?
Keep them somewhere cool and dry. If you want them to last longer, the fridge can help. Just check them occasionally and use any that are starting to soften.
Quick tips for prep
For more juice: roll the orange firmly on the worktop before cutting.
For neater slices: trim a thin piece off each end so it sits steady, then slice with a sharp knife.
Peel thickness: thicker peel can be easier to zest and slice neatly. Thinner peel is usually quicker to peel.
Seeds: If you’d rather avoid seeds, look for seedless or low‑seed options.
Seasonal projects: dried orange slices (garlands or drink garnishes)
Slice the oranges thinly and as evenly as you can. Lay slices on a rack (or a lined tray). Dry on a low heat until they feel dry and slightly leathery. Leave to cool fully before hanging, storing, or using as a garnish.
