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.

Navel Orange Salad:

Ingredients:

    4 navel oranges
    1 small red onion, thinly sliced
    1 cup mixed salad greens
    1/4 cup sliced almonds, toasted
    1/4 cup crumbled feta cheese (optional)
    Fresh mint leaves, for garnish

For the dressing:

    2 tablespoons extra-virgin olive oil
    2 tablespoons freshly squeezed orange juice
    1 tablespoon honey
    1 teaspoon Dijon mustard
    Salt and pepper to taste

Instructions:

    Start by preparing the dressing. In a small bowl, whisk together the olive oil, orange juice,
    honey, Dijon mustard, salt, and pepper until well combined. Set aside.

    Peel the navel oranges, removing the outer skin and white pith. Slice the oranges into thin
    rounds or segment them into small pieces. Place the orange slices in a large salad bowl.

    Add the thinly sliced red onion to the bowl with the orange slices.

    Pour the dressing over the oranges and onions. Gently toss to coat them well. Let the flavors
    marinate for about 10 minutes.

    Just before serving, add the mixed salad greens to the bowl and toss gently to combine.

    Sprinkle the toasted sliced almonds and crumbled feta cheese (if using) over the salad.

    Garnish with fresh mint leaves for an extra burst of flavor.

    Serve the Navel Orange Salad immediately as a refreshing appetizer or as a side dish to complement
    your main course.

Enjoy the bright and citrusy flavors of this delicious Navel Orange Salad!

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