Find out where oranges are grown in Florida
Download a small version of the Fresh-2-U poster for January
Download an image of oranges
Download coloring pages for oranges
USDA nutritional information for oranges
Oranges are divided into two groups -- sweet and sour. The sweet orange, most commonly grown and eaten in the United States is believed to have originated in southern China. The sour type originated in India. Both kinds of oranges were brought to America by the Spanish and Portuguese in the 1500s. In 2000, Florida ranked number one in the nation in the value of oranges produced.
Florida oranges are available from October through June.
An excellent source of vitamin C, one orange provides more than the recommended daily allowance. A medium size orange contains about 50 calories and is a good source of dietary fiber.
When selecting oranges, pick those that are firm and
heavy for their size. Russeting, which is a rough brown
spot on the skin, does not affect the flavor. Often
ripe oranges will have a slight green color.
Oranges are commonly cut into sections and eaten directly or segments are added to fruit and green salads and gelatin molds. Valencias, especially the Florida variety, are considered to be the best oranges for juicing. Squeeze juice from Valencia halves and drink it, or use the juice to marinate meats before cooking.
Stored at temperatures just above freezing, oranges can have
a shelf life of two to three months.
Find out where squash is grown in Florida
Download a small version of the Fresh-2-U poster for January
Download an image of squash
Download coloring pages for squash
USDA nutritional information for squash
Squash is native to the Western Hemisphere and was consumed centuries ago by the Narragansett Indians. We still follow their example and eat summer squash while tender and unripe, although it is usually cooked. Florida produces acorn, butternut, yellow crookneck, yellow straightneck, white, and zucchini squash. In 2000, Florida ranked number two in the nation in the value of squash produced.
Hard shell squash is a good source of
vitamin A and iron, with 1/2 cup of baked butternut
squash providing more than the daily recommended allowance
of vitamin A. Soft-skinned “summer” type
squash, both green and yellow, have a valuable amount
of vitamin C and also provide useful amounts of other
vitamins and minerals. Squash are low in calories and
sodium. They provide fiber to the diet, but no fat.
When shopping, look for yellow squash with glossy skin. Dull skin indicates the squash is past its prime. Smaller squash are more flavorful. Be sure the squash is firm and not spongy. Do not peel before cooking. Wash, trim ends, and cut to the desired size called for in the recipe. Most squash can be kept refrigerated, unwashed, in a plastic bag for up to five days.
Florida squash are available from September through June.
Click on the months below to view other featured fruits and vegetables. July and August do not have featured fruits and vegetables.
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