It's all about navels.

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The navel orange is a type of citrus fruit that is native to Brazil. It was first discovered in the early 1800s as a spontaneous mutation on a sweet orange tree. The mutation caused the orange to develop a small, second fruit at the blossom end, which resembles a human bellybutton. This is how the navel orange got its name.

In the 1830s, navel oranges were introduced to Florida and in the 1870s to California. They quickly became popular in these regions due to their sweet flavor, juicy flesh, and seedlessness. Today, navel oranges are one of the most popular citrus fruits in the world. They are grown in many different countries, including Brazil, the United States, Spain, and South Africa.

Here are some interesting facts about navel oranges:

The navel orange is a naturally seedless fruit. This is because the second fruit at the blossom end does not fully develop.

Navel oranges are grown by grafting. This means that all navel orange trees are clones of the original tree that was discovered in Brazil.

Navel oranges are a good source of vitamin C, potassium, and fiber.

Navel oranges are often eaten fresh, but they can also be used in salads, desserts, and other dishes.

The navel orange is a delicious and nutritious fruit that has been enjoyed by people around the world for centuries. It is a testament to the power of nature that a single mutation on a tree could give rise to such a popular and beloved fruit.

 Navel Orange Glazed Chicken:

Ingredients:

    4 boneless, skinless chicken breasts
    2 navel oranges
    2 tablespoons olive oil
    2 cloves garlic, minced
    1/4 cup honey
    2 tablespoons soy sauce
    1 teaspoon grated fresh ginger
    Salt and pepper to taste
    Fresh parsley or cilantro for garnish (optional)

Instructions:

    Start by preparing the marinade. Zest both navel oranges and set aside the zest.
    Squeeze the juice from the oranges into a bowl.

    In a separate bowl, combine the orange juice, olive oil, minced garlic, honey, soy sauce,
    grated ginger, salt, and pepper. Whisk well to combine.

    Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them,
    reserving a small amount for basting. Make sure the chicken is well coated. Marinate in the
    refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

    Preheat your grill or grill pan over medium-high heat. Make sure the grates are clean and
    lightly oiled to prevent sticking.

    Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken
    until done.

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