With its perfect climate of sunny, warm days and cool nights, Gisborne is New Zealand’s largest producer of oranges, with 85% of the national crop grown in this sun-kissed region.
EAT
While juice is the number one use of oranges around the world, there are so many more ways to enjoy this popular fruit.
Candy the peel and enjoy with other dried fruit, or dip in chocolate as a simple petit four. Simmer the juice with sugar to make a syrup to pour over cakes or add to cocktails.
Boil the entire fruit to create a moist gluten free cake or turn into a marmalade. Spice up a chocolate brownie with some orange zest, or add to date scones to take them to a new level. Create a citrusy marinade for steak or cook with duck for your take on duck a l'orange.
Oranges pair well with fennel, carrots, dates, almond, anise, banana, basil, berries, cherry, chocolate, cilantro, cinnamon, clove, coffee, cranberry, fig, ginger, grape, grapefruit, hazelnut, lemon, mint, nutmeg, persimmon, pineapple, pomegranate, rosemary, vanilla and walnut.
Throughout the year a range of oranges are imported from Australia and the United States to supplement local supply. The imported price is generally flat with locally grown prices fluctuating with supply.
VARIETIES
Navel Oranges
Are the most common variety of orange in New Zealand. Named for the little button at the bottom of the fruit resembling a belly button, they are better for eating than juicing, as they peel easily and are mostly seedless. Harvested and available from July to December.
Valencia Oranges
Are a sweet, juicy orange, making it great to eat and juice. Valencia was discovered in Spain, hence the name. New Zealand grown product is available from October to February.
Blood Oranges
Have a crimson, almost blood-coloured flesh. Their flavour is like a subtle sweet orange that has been infused with tangy red grapefruit and hints of tart cherries and raspberries. Primarily imported out of Australia August to November and the United States February to March.