Navel Oranges
Characterized by the small formation resembling a navel on the blossom end, Navel oranges are one of the most popular citrus varieties. Available from November through June, these winter oranges have a slightly thick skin, are seedless and easy to peel, and provide an excellent source of Vitamin C. They have a floral aroma and are refreshingly sweet and juicy.
Farmer Background
From Our Family to Yours
With thousands of grower members in California and Arizona, the Sunkist cooperative reflects the values and legacy of its 120-year history: multi-generational family farmers committed to growing the highest quality citrus, being responsible stewards of their land and dedicating themselves to innovation.
Recipe Inspiration
Crab and Fontina Melts with Sunkist Orange Salsa Recipe
YEILD: 4 Servings
INGREDIENTS:
- 1 lb. lump crab meat, picked over for shells
- 1 cup grated fontina cheese
- 3 Tbsp. minced red onion
- 3 Tbsp. minced celery
- 1 Tbsp. finely grated Sunkist lemon zest
- 1 Tbsp. finely grated Sunkist orange zest
- 1/2 tsp. white pepper
- 1 cup mayonnaise
- 8 slices French bread, lightly toasted
- 2 Sunkist oranges, peeled and chopped
- 1/4 cup extra virgin olive oil
- 2 Tbsp. chopped parsley
- Salt and white pepper to taste
INSTRUCTIONS:
- Preparation: Preheat oven to 350 degrees.
- In a mixing bowl, combine the crab meat, fontina cheese, 2 tablespoons of red onion, 2 tablespoons celery, lemon and orange zests and white pepper. Add the mayonnaise and mix until the ingredients are well blended.
- In a small mixing bowl, mix together the chopped oranges, olive oil, remaing red onion, celery and chopped parsley. Season with salt and white pepper to taste.
- Arrange the sliced bread side by side on a baking pan, divide the crab mixture evernly on the bread. Transfer to the oven and bake for 10 minutes until the cheese is melted and the crab mixure is warmed through.
- To Serve: Arrange the crab melts on a serving platter, top with the orange salsa and serve immediately.
