It's all about navels.

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The history of navel oranges dates back to the early 19th century. The first navel orange tree was discovered as a spontaneous mutation on a sour orange tree in the orchard of a Brazilian monastery. The unique characteristic of this mutation was the presence of a second fruit at the base of the orange, resembling a human navel, hence the name "navel orange."

The discovery of the navel orange took place in the Bahia state of Brazil in 1820. However, it wasn't until 1870 that navel orange trees were introduced to the United States, specifically California. A few navel orange trees were brought to Riverside, California, by the U.S. Department of Agriculture. These trees were then propagated, and the navel orange industry began to flourish in California.

Navel oranges quickly gained popularity due to their seedlessness, easy-to-peel skin, and sweet, juicy flavor. The navel orange variety that was initially introduced to California was the Bahia navel orange, which became the foundation for the navel orange industry in the region.

The success of navel oranges led to the establishment of commercial orchards throughout California, particularly in the Central Valley, where the climate and soil conditions were ideal for growing these citrus fruits. The navel orange industry grew rapidly, and by the early 20th century, California became one of the leading producers of navel oranges in the world.

Over time, different navel orange varieties were developed through selective breeding and cultivation. Some of the popular varieties include the Washington navel, which is the most widely grown navel orange variety in California, and the Cara Cara navel, known for its pinkish-red flesh and slightly tangy flavor.

Today, navel oranges are grown in various regions around the world with suitable climates, including California, Florida, Spain, Australia, and South Africa. They remain one of the most popular and recognizable citrus fruits, enjoyed fresh as a snack, used in culinary preparations, or processed into juices and desserts.

Frozen Navel Orange Smoothie:

Ingredients:

    1 cup frozen navel orange segments (peeled and seedless)
    1 ripe banana
    1/2 cup plain Greek yogurt
    1/2 cup orange juice (freshly squeezed or store-bought)
    1 tablespoon honey (adjust to taste)
    1/2 teaspoon vanilla extract
    A handful of ice cubes (optional, for a thicker texture)

Instructions:

    Prepare the frozen navel oranges by peeling and removing any seeds. Slice the oranges into
    segments and place them in a resealable plastic bag or an airtight container. Freeze the
    orange segments for a few hours or overnight until solid.

    In a blender, add the frozen navel orange segments, ripe banana, Greek yogurt, orange juice,
    honey, and vanilla extract.

    If you prefer a thicker smoothie, add a handful of ice cubes to the blender.

    Blend all the ingredients until smooth and creamy. If the mixture is too thick, you can add
    a bit more orange juice or water to reach your desired consistency.

    Taste the smoothie and adjust the sweetness with more honey if needed.

    Pour the Frozen Navel Orange Smoothie into glasses and serve immediately.

This Frozen Navel Orange Smoothie is a refreshing and nutritious treat that's perfect for hot days
or as a quick and healthy breakfast option. You can also customize the recipe by adding other
fruits like berries, pineapple, or mango to enhance the flavor further. Enjoy!

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