Orange Fruits: Everything You Need to Know
Orange fruits are a delicious and flavorful addition to your day. I have compiled a list of orange fruits that you can find at most grocery stores, along with descriptions, uses, seasonal information, and how to identify if the fruit is ripe.
Orange fruits are a vibrant and diverse category, with options for every taste. From the classic sweet orange to the unique flavor of blood oranges, there’s something for everyone. Did you know that tomatoes, bell peppers, butternut squash, and pumpkin are all technically fruits?
No matter your preference, orange fruits are a wonderful addition and delicious addition to your diet. They’re a good source of vitamins, minerals, and fiber, and they can be enjoyed fresh, cooked, or baked. Let’s get going and learn more every day and easy-to-find orange fruits!
Orange Berries
Orange berries are loved for their vibrant hue and unique combination of sweet and tangy flavors. They are small in size and round in shape and can range in shades from pale orange to deep, almost red hues. Berries are great as a snack, incorporated into desserts and jams,
Golden Berry
Golden berries, also known as Inca berries or Peruvian ground cherries, are a small orange fruit native to South America. They are encased in a papery husk that resembles a small tomato, and their interior flesh has a sweet and tangy flavor with a slightly chewy texture.
Golden berries are a versatile fruit that can be enjoyed in various ways. They can be eaten fresh as a snack, added to yogurt or cereal, or incorporated into baked goods such as muffins and granola bars. They can also be used to make both sweet and savory sauces.
Spotting Ripe Golden Berries:
- Vibrant golden-orange color
- The papery husk is dry
- Feels slightly soft
Peak Season: November to April.
Orange Cherry Tomatoes
Cherry tomatoes, commonly mistaken for vegetables, are, in reality, small orange fruits. Their flavor is a blend of sweet and tangy. They are perfect for enhancing salads and a variety of dishes. .
Enjoy as fresh fruit and a snack; add to salads, soups, pizza, and pasta. I love to serve them as a dipper with hummus! The pop of color adds to the overall presentation!
Identifying Ripe Cherry Tomatoes:
- Bright orange color
- Frim with a slight squeeze
Peak Season: Summer to early fall.
Orange Bell Peppers
Orange peppers, also known as sweet bell peppers, are a colorful and versatile fruit (yes, fruit and not a vegetable.) Their mild and slightly sweet flavor can be enjoyed in various dishes, from salads to stir-fries.
Originally from Central and South America, orange peppers are an excellent way to add a pop of color and taste to your meals. They are also a good source of vitamins and minerals, including vitamin C and potassium.
Identifying ripe Orange Peppers:
- Vibrant shade of orange
- Feels firm and smooth.
Peak Season: Summer to early fall.
Persimmon
Persimmons, also known as little orange fruits, are native to Asia. They offer a range of flavors, from sweet to subtly tangy. Their texture can vary between varieties, from crisp to soft and custard-like.
Persimmons are a good source of vitamins A and C and dietary fiber.
Add firm persimmons to salads, pies, or cakes. Soft persimmons can be eaten fresh, blended into smoothies, or used to make sauces. Persimmons can also be used to add a touch of sweetness to savory dishes, such as curries and stews.
Identifying Ripe Persimmon:
- Bright and glossy orange
- Firm with a slight give when squeezed
Peak Season: Fall
Orange Citrus Fruits
Citrus fruits are a diverse group of fruits that are known for their bright colors, tart flavors, and high vitamin C content. There are over 400 different varieties of citrus fruits, including oranges, lemons, limes, grapefruits, grapefruit, mandarins, and clementines.
Citrus fruits can be eaten fresh, juiced, or used in cooking and baking. They are also a popular ingredient in cocktails and other beverages.
Blood Orange
Originally from the Mediterranean, blood oranges are a type of citrus fruit known for their distinctive deep red interior. They have a unique sweet or tart flavor reminiscent of berries.
I like to eat blood oranges raw, the same way I would eat a typical orange. I have also seen them used in cocktails, salad dressing, and dessert recipes, where the red color adds to the visual appeal.
Identifying Ripe Blood Oranges:
- Deep red to orange skin color
- Feels slightly heavy
Peak Season: Winter
Clementine
Clementines, also known as little orange fruits, are a variety of mandarins that are known for their small size, easy-to-peel skin, and sweet, tangy flavor. They are native to North Africa and Spain but are now grown worldwide.
Clementines are a good source of vitamin C and fiber. They are also low in calories and fat. Clementines can be enjoyed in a variety of ways. They can be eaten fresh, juiced, or used in cooking and baking.
Identifying Ripe Clementines:
- Bright glossy skin
- Slightly soft to the touch
Peak Season: Winter
Kumquats
Kumquats, also known as small orange fruits, are a petite citrus fruit that packs a powerful punch of flavor. Native to Southeast Asia, kumquats are unique because you can eat the entire fruit, skin, and all.! The skin provides a burst of tanginess, while the interior has a delicate sweetness. The result is a perfect balance of flavors.
Kumquats are a good source of vitamin C and fiber. They are also low in calories and fat. Kumquats can be enjoyed in a variety of ways.
Tips for Identifying Ripe Mandarins:
- Vibrant orange color
- Feels firm when gently pressed
Peak Season: Winter
Mandarin / Cutie
Mandarins, often affectionately known as ‘Cuties,’ are a delightful example of a small, round orange fruit originating from Southeast Asia. These citrus gems are renowned for their exquisite sweetness and effortless peeling.
Mandarins are a hit for various occasions, from school lunches and picnics to satisfying midday snacks. I like to incorporate them into salads or breakfast yogurt.
Tips for Identifying Ripe Mandarins:
- Firm and glossy skin
- Sweet smell
Peak Season: Winter and early spring
Navel Oranges
Navel oranges are a prime example of orange-colored fruits. Initially from Brazil, they are now primarily grown in warm climates worldwide.
Enjoy them as a quick snack, incorporating them into refreshing salads. Or, best yet, squeeze them for a glass of fresh orange juice!
Tips for Identifying Ripe Navel Oranges:
- Deep orange color
- Firmness and smooth, giving slightly when pressed
Peak Season: Late fall to early spring
Tangerine
Navel oranges are a prime example of small orange-colored fruits. Inside, they are bursting with sweet flavor and juiciness!
distinctive sweet and tangy taste. Originating in Brazil, they are now primarily grown in warm climates, such as California, Florida, and Spain.
Enjoy tangerines as a snack in salads. Squeezed into orange juice or reduced into sauces.
Tips for Identifying Ripe Tangerines:
- The skin is a vibrant orange color
- Smooth and slightly loose skin
Peak Season: November to April
Orange Mellons
Melons are known for their juicy flavor. While they come in various types, such as cantaloupe, honeydew, and watermelon, they all share the common characteristic of being well-sized and having a distinctive sweet flavor.
Incorporating melons into your diet can be a delicious way to enjoy the benefits of these large orange fruits, which are rich in vitamins and minerals but also hydrating!
Cantaloupe
Cantaloupe is a large orange fruit originally from India and Africa. I live in Colorado and when Rocky Ford cantaloupe comes into season we call it “candy season.” because of their sweet flavor when perfectly ripe!
Cantaloupe is typically cut into ubes or slices. They also taste great chilled summer soups.
Spotting Ripe Cantaloupe:
- Beige-yellowish skin
- Sweet aroma when smelled
- Slight give when pressed
Peak Season: Late spring to early fall
Honey Dew Mellon
While Rocky Ford cantaloupe may steal the spotlight in Colorado, a different melon takes center stage in many parts of the world – the honeydew melon. It has an orange skin and a unique sweet flavor.
They are known for their sweet aroma. They are typically cut into slices or cubes and served raw. In addition, they are great for chilled summer soups, smoothies, and fruit salads.
Spotting Ripe Honey Dew Mellon:
- Beige-yellowish skin
- Sweet aroma when smelled
- Slight give when pressed
Peak Season: Late spring to early fall
Orange Stone Fruits
Orange stone fruits get their name from their exterior color and have a large, hard pit or stone at their core. Peaches, apricots, and nectarines are all considered stone fruits. They make great snacks and sauces. They are also an excellent source of essential nutrients like vitamins A and C and dietary fiber.
Apricot
Apricots originated in China. They have a beautiful and unmistakable deep orange color. Their flavor is a delicate balance of sweetness and tartness.
Enjoy apricots as a fruit snack, in breakfast parfaits, homemade jams, tarts, or even using them to glaze roasted meats.
Spotting Ripe Apricots:
- A deep orange color
- Slight softness when gently pressed
Peak Season: Late spring to early summer
Nectarine
Nectarines are close cousins to peaches and share the same sweet and juicy flavor. However, they have smoother skin and range in color from pale to deep orange.
Enjoy nectarines fresh, in fruit salads and sauces. I like to grill nectarines, it brings out their flavor while simultaneously caramelizing them.
Identifying Ripe Nectarines:
- Slightly soft when pressed
- Deep skin color
Peak Season: Summer
Peaches
Originating in China, peaches are now grown worldwide in warm climates. They are luscious, sweet and juicy! You can find them in various colors ranging from pale to vibrant orange. The exterior bruises very easily.
Savor peaches fresh, slice them into salads, or bake them into cobblers and tarts. Like nectarines, grilled peaches are amazing!
Identifying Ripe Peaches:
- Gently yielding when pressed
- Fragrant aroma.
Peak Season: Summer
Orange Squashes
Squash is a versatile vegetable that can be enjoyed in many different ways. It is often considered a winter squash, but there are summer squash too. However, I am focusing today on the two most popular orange squash, butternut and pumpkins.
Squash can be eaten raw, cooked, or baked. It has a slightly sweet and nutty flavor and a firm but tender texture. They are typically used in making soups, stews, salads, and main courses. However, I would be remiss if I did not mention the popularity of pumpkin in drinks, particularly the Starbucks Pumpkin Spice Latte! It is an entire season for pumpkin lovers.
Butternut Squash
Originating from the Americas, butternut squash is considered a large orange fruit. It has a rich, nutty flavor. When cooked and poured, it creates a perfect velvet texture.
Roasting butternut squash creates a delicious caramelized flavor. Once it’s been cooked it can be blended into creamy soups, filling for savory pies and casseroles.
Identifying Ripe Butternut Squash
- Very firm skin
- Deep matt color
Peak Season: Fall
Pumpkin
Native to North America, pumpkins are a quintessential example of something thought of as a vegetable but, in fact, a fruit. They are characterized by a mild, sweet flavor with a smooth, dense texture.
The ways to enjoy pumpkins are endless. Roasting slices can bring out their flavors, perfect for stews and risotto. You can puree cooked pumpkin and use it in pies, muffins, and pancakes. Finally, don’t forget the seeds – roasting pumpkin seeds are perfect on top of salads and soups!
Identifying Ripe Pumpkins:
- Deep, even color
- Hard rind that resists scratching
Peak Season: Fall
Tropical Fruits
Tropical orange fruits are vibrant and juicy, unmatched by most other fruits. Their unique flavors, textures, and dreamy tropical vibes are why they’re often used in poolside drinks. But there’s more to orange fruits than umbrella-adorned beverages. Read on to learn more!
Mango
The mango stands as an iconic orange tropical fruit. Known for its vibrant color, dense interior, and sweet flavor, the mango flavor is a blend of sweet and tangy.
Mangos are delicious raw, blended into smoothies and cocktails. They are also great in fruity salsas, sorbets, or cakes, giving them a tropical flair!
Identifying Ripe Mangoes:
- Slight softness when gently squeezed
- Fruity aroma near the stem
Peak Season: Spring to summer
Marian Plum
Marian Plum, also known as Muntingia or Strawberry Tree, originates from Central and South America. Despite its small size, this orange tropical fruit packs a big punch when it comes to flavor!
The best way to enjoy a is fresh. However, the versatility of Marian Plums is great in fruit salads, tropical smoothies, or desserts.
Identifying Ripe Marian Plums:
- Vibrant orange or reddish color
- Slightly soft when squeezed
Peak Season: Late spring to summer
Papaya
Native to Central America, the papaya has a vibrant orange hue, smooth texture, and sweet flavor.
How to Enjoy: Savor papaya slices as a refreshing snack, blend them into creamy smoothies, or use them to add a tropical flavor to fruit salads. For a twist, create papaya-based sauces that pair beautifully with seafood and pork.
Identifying Ripe Papayas:
- Slight softness when touched
- Yellow-orange skin color
Peak Season: Summer to fall
Key Characteristics of Each Fruit
A short guide with the key characteristics of each orange fruit. Use this guide to help you quickly find which fruit is best for your needs and in season.
| Fruit | Size | Shape | Seeds | How to Tell When it is Ripe | When it is in Season |
|---|---|---|---|---|---|
| Apricot | Small-Medium | Round | Large pit | Gently press for slight give, vibrant color | Late Spring to Summer |
| Blood Orange | Small-Medium | Round | Mostly seedless | Rich red hue, slightly firm to touch | Winter |
| Butternut Squash | Large | Bulbous | Edible seeds | Hard rind, matte tan color | Fall to Winter |
| Cantaloupe | Medium-Large | Round | Edible seeds | The Papery husk turns brown; the berry is golden | Summer |
| Cherry Tomatoes | Small | Round | Tiny seeds | Deep color, a firm with a slight give | Summer |
| Clementine | Small | Round | Seedless | Orange color, easy to peel | Winter |
| Golden Berry | Small | Round | Tiny seeds | Sweet aroma, slightly soft at the blossom end | Year-round in tropics |
| Kumquats | Small | Oval | Edible seeds | Bright color, firm but yielding when squeezed | Winter to Spring |
| Marian Plum | Small-Medium | Round/Oval | Edible seeds | Soft to slightly yielding, rich color | Summer to Fall |
| Mango | Medium-Large | Oval/Oblong | Large pit | Fragrant aroma, slightly soft when gently squeezed | Spring to Summer |
| Nectarine | Medium | Round | Large pit | Smooth skin, fragrant aroma, slightly soft | Summer |
| Navel Orange | Medium-Large | Round | Seedless | Orange color, firm to slightly soft touch | Winter |
| Orange Peppers | Medium-Large | Blocky | Seedless | Bright color, glossy skin | Summer to Fall |
| Papaya | Medium-Large | Oval/Oblong | Edible seeds | The texture is soft when pressed | Year-round in tropics |
| Peach | Medium | Round | Large pit | Gentle press, sweet aroma, vibrant color | Summer |
| Persimmon | Small-Medium | Round/Heart-shaped | Edible seeds | Soft and glossy skin, jelly-like consistency | Fall |
| Pumpkin | Large | Round | Edible seeds | Deep color, hard rind | Fall |
| Tangerine | Medium-Small | Round | Seedless | Loose skin, orange color, sweet aroma | November to April, |
Hopefully, you found this guide helpful. To learn more about the author, Ruth Grindeland, visit my About Me page. For more recipes, visit the Sinful Kitchen homepage.
