It's all about navels.

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The history of navel oranges is quite fascinating and can be traced back to a chance mutation that occurred centuries ago. The navel orange is a type of sweet orange (Citrus sinensis) and is named for the small, undeveloped second fruit that protrudes from its blossom end, resembling a human navel. This "navel" is actually a tiny secondary fruit that doesn't contain seeds and cannot develop into a full fruit.

The origin of the navel orange can be traced back to Brazil in the early 19th century. It is believed that the first navel orange tree emerged as a spontaneous mutation from a seedling of the Selecta orange variety (a sweet orange cultivar). The specific date of the discovery is uncertain, but it is generally believed to have been around 1820.

The unique characteristic of seedlessness made the navel orange a highly sought-after and popular fruit. In 1870, a set of navel orange trees was sent from Brazil to the United States as a gift to Eliza Tibbets of Riverside, California. The climate in Southern California proved to be ideal for growing the navel oranges, and the trees thrived in this new environment.

Eliza Tibbets and her husband nurtured the trees, and their success led to the rapid propagation and distribution of navel orange trees throughout California. The commercial success of the navel orange industry in California began in the late 19th century and contributed significantly to the state's agricultural growth.

The navel orange's popularity also spread to other parts of the world, and it became one of the most cultivated orange varieties globally. Different regions with suitable climates began cultivating navel oranges, including parts of Europe, South America, South Africa, and Australia.

Over the years, through careful cultivation and breeding, various navel orange varieties have been developed, each with its own unique taste and characteristics. Today, navel oranges are widely enjoyed around the world and are a popular choice for fresh consumption due to their sweet, seedless, and easy-to-peel nature.

The success of the navel orange is a testament to the role of chance mutations in shaping agriculture and the way in which humans have selectively cultivated and distributed desirable plant varieties to suit different climates and tastes.

Fuzzy Navel Cheesecake 

CRUST
3/4 cup flour
1/4 cup butter or margarine -- softened
3 tbs sugar
1/2 tsp vanilla extract
2 large eggs

FILLING
3 pkg cream cheese -- (8 oz) softened
1/2 cup frozen orange juice concentrate -- thawed
3/4 cup sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 tsp cornstarch
2 tsp lemon juice
3 large eggs
1 1/2 tsp vanilla extract

GLAZE
2/3 cup orange marmalade
3 tbs frozen orange juice concentrate -- thawed
1 1/2 tbs peach schnapps
1 1/2 tbs cornstarch
2 tsp lemon juice

COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg,      
butter and vanilla. Beat with electric mixer until well combined. With     
greased fingers press dough evenly onto bottom of greased 9" springform    
pan. Bake at 350 degrees for 12-15 minutes or til lightly browned. Remove  
from oven and set aside. (Can also use 8-oz. package refrigerated sugar    
cookie dough.)                                                             
                                                                           
FILLING: In large bowl combine first 4 ingredients. Beat with electric     
mixer until smooth. Add eggs and yolk, one at a time, beating well after   
each addition. Beat in orange juice, schnapps, lemon juice and vanilla.    
Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower     
temperature to 200 degrees and bake for an additional hour and 10 minutes, 
or until center no longer looks shiny or wet. Remove cake from oven and run
 a knife around the edge of pan.                                           
Chill, uncovered, overnight.                                               
                                                                           
GLAZE: In small saucepan, combine all ingredients. Cook and stir until     
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake.  
Chill until serving time. Makes 12-18 servings.       

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