Products
Orange Navelina
The cultivar Navelina was born in California, where it was obtained from a gemmary mutation of the Washington Navel cultivar; it was improved in Spain and then imported in Italy. The plant is of a medium size; the fruit has a characteristic obovoidal shape. When its ripening is complete, between the end of October and the beginning of November, its peel is yellow-orange; its pulp has a coarse composition, it is mildly juicy and it has no seeds. The fruit is an important natural source of vitamin, which strengthens the body’s immune defences against viruses and bacteriums. In particular the vitamin C contrasts the acid radicals, it favours the iron intestinal absorption which is useful to the formation of the red corpuscles. At last the vitamin C favours the sediment of calcium and phosphor in our bones and teeth. Orange is a savoury winter fruit and it is above all eaten at the end of the meal or, just squeezed, in the morning; in Sicily it is typically eaten as salad too, seasoned with oil, onion and red pepper.
Orange
Scientific name:
Citrus Sinensis
Cultivar:
Navelina
Typology:
Organic Farming Product, certified by ICEA in accordance with the Regulation CEE 2092/91
Inscription Label
Consignor, Type, Origin, Category, Calibre, Seal of Quality
Colour of peel:
The coloration turns from light to dark orange depending on the period of harvest
Colour of pulp:
Orange
Scent:
Typical smell of the cultivar, characterized by the essential oils of the peel
Taste:
Sweet and sour taste typical of the cultivar
Characteristics of the product:
The fruit has a spheroid shape, a medium and large size, a fine peel, a seedless juicy pulp and rich of minerals and vitamin C.
Shelf-life:
The external deteriorations by senescence determine its life (necrosis of the stalk, not adherent peel, soft fruit, dull colour)
Conservation:
Deep-freezing 6° - 10° C
Destination:
Direct sales to private customers and buying groups, general market and industry
Quality:
Category Extra, I, II, in accordance with the rules of quality and marketing of fruit and vegetable products
Production area:
South eastern area of Sicily (Siracusa), particularly proper to the production of citruses
Availability:
From November to March
Use of the product:
The ideal use of orange is to be eaten at the end of meal, savouring its juicy and tasty pulp. In cookery it is largely used to season meat or fish refined courses; a particular course is the “orange salad”, a typical rustic course. As orange is a seasonal fruit, we can preserve it thanks to its transformation in jam, so we can taste it during the whole year. Sweet oranges, as Navelina cultivar, are not eaten only as fresh fruit, but, above all the light pulp ones, are used to prepare juices (and from its peel essential oil, contained in it, is extracted) but also for the production of candies and dried fruit. The pharmaceutical industry exclusively uses the essence of its peel for its aromatizing qualities.
Packaging:
- Box plaform cm 30 x 40 h 15 weight kg 6
- Box plaform cm 30 x 40 h 20 weight kg 8
- Box plaform cm 30 x 40 h 25 weight kg 12
