It's all about navels.

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The origin of navel oranges can be traced back to a chance mutation that occurred in Brazil in the early 19th century. The story goes like this:

Around 1820, in a monastery garden near the city of Bahia in Brazil, there was a sweet orange tree of the Selecta variety. One day, the gardeners noticed a peculiar and unusual growth at the blossom end of one of the oranges on this tree. This growth resembled a human navel, hence the name "navel orange."

Upon further examination, they discovered that this navel-like growth was actually a small, undeveloped secondary fruit embedded within the larger orange. Unlike regular sweet oranges that contain seeds, the "navel" fruit was seedless and unable to develop into a mature fruit. It was a unique and intriguing mutation.

Recognizing the significance of this mutation, the gardeners propagated the tree through budding and grafting, ensuring that the desirable traits of seedlessness and sweetness would be passed on to new trees. This marked the beginning of the navel orange variety.

Word of the new seedless orange spread, and in 1870, a set of navel orange trees was sent to the United States as a gift to Eliza Tibbets and her husband, who lived in Riverside, California. The Tibbets family carefully nurtured these trees, and they flourished in the Southern California climate. The success of the navel orange in California paved the way for its commercial cultivation and distribution.

It's important to note that the navel orange is a type of sweet orange (Citrus sinensis). The name "navel orange" refers specifically to the unique formation at the blossom end of the fruit. This feature is the result of a genetic mutation, which causes the orange to have a small secondary fruit embedded within it, which is seedless and sterile.

Today, the navel orange is one of the most popular and widely cultivated orange varieties globally. It has become a staple in many regions with suitable climates for orange production. Different navel orange varieties have been developed over time, each with its own distinct flavor and characteristics. The navel orange's history exemplifies the significant role that chance mutations can play in shaping agriculture and influencing the global distribution of desirable plant varieties.

Fuzzy Navel Cheesecake 

CRUST
3/4 cup flour
1/4 cup butter or margarine -- softened
3 tbs sugar
1/2 tsp vanilla extract
2 large eggs

FILLING
3 pkg cream cheese -- (8 oz) softened
1/2 cup frozen orange juice concentrate -- thawed
3/4 cup sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 tsp cornstarch
2 tsp lemon juice
3 large eggs
1 1/2 tsp vanilla extract

GLAZE
2/3 cup orange marmalade
3 tbs frozen orange juice concentrate -- thawed
1 1/2 tbs peach schnapps
1 1/2 tbs cornstarch
2 tsp lemon juice

COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg,      
butter and vanilla. Beat with electric mixer until well combined. With     
greased fingers press dough evenly onto bottom of greased 9" springform    
pan. Bake at 350 degrees for 12-15 minutes or til lightly browned. Remove  
from oven and set aside. (Can also use 8-oz. package refrigerated sugar    
cookie dough.)                                                             
                                                                           
FILLING: In large bowl combine first 4 ingredients. Beat with electric     
mixer until smooth. Add eggs and yolk, one at a time, beating well after   
each addition. Beat in orange juice, schnapps, lemon juice and vanilla.    
Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower     
temperature to 200 degrees and bake for an additional hour and 10 minutes, 
or until center no longer looks shiny or wet. Remove cake from oven and run
 a knife around the edge of pan.                                           
Chill, uncovered, overnight.                                               
                                                                           
GLAZE: In small saucepan, combine all ingredients. Cook and stir until     
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake.  
Chill until serving time. Makes 12-18 servings.       

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