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 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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