Valencia Orange

In late April in Orange County, California, a sweet, almost overwhelming odor permeates the air. This is the odor of Valencia orange blossoms and the promise of a good crop. As a juice orange, the Valencia is ideal because it has few seeds and, under the proper conditions, holds its color and flavor. No less enjoyable when eaten out of hand, it does, however, take some perseverance to peel. One little note of interest: finding a green tinge on the skin of the Valencia has no bearing on the quality or ripeness of the fruit, but is instead part of a natural process called regreening Although named after the Spanish port city of Valencia, this member of the citrus family hails originally from China.