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.

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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