While the development of synthetic vitamins has helped improve American health by allowing the eradication of diseases caused by vitamin deficiencies, nutritionists are unanimous in saying that supplements are not an equal substitute for natural whole foods. Not only are fresh whole Florida oranges a superior source of vitamin C, but they contain additional vitamins, minerals, nutrients and soluble fiber that are essential to good health. The fact that the body absorbs vitamins and minerals more readily from fresh fruits and vegetables than it does from supplements also gives Florida oranges an important edge over vitamin C tablets.

Today, nutritionists and physicians still encourage people to take a daily vitamin because of our over-reliance on prepared and fast food; however they universally recommend the consumption of fresh, whole fruits and vegetables like delicious Florida oranges as the best source of vitamin C and other healthy nutrients.

What Florida citrus growers call “regreening” does not indicate unripe fruit. Rather, regreening is the fruit’s reaction to overly warm temperatures. Warm weather can force the skin of Valencia oranges to reabsorb chlorophyll, the pigment in plants that gives them their green color, causing ripe fruit to turn partially green. The reabsorption of chlorophyll may make Valencias look a little less appealing, but it does not affect the flavor or juiciness of fresh, ripe Florida Valencia oranges.

Florida Valencia oranges are America’s favorite juicing orange. The bulk of Florida’s Valencia crop is sold for domestic juice production. A single fresh-squeezed Valencia orange can produce as much as 2 ounces of juice. To obtain the maximum amount of juice from oranges (or any other citrus fruit), bring the fruit to room temperature before squeezing.

For a refreshing pick-me-up, try this Grapefruit Spritzer, one of the delicious Florida citrus recipes featured by the Florida Department of Agriculture. Use fresh-squeezed juice from Florida Ruby Red grapefruit to give your spritzers a rosy glow and sweet taste with a delicious hint of tang. The recipe can also be made with fresh Florida Valencia oranges.

Grapefruit Spritzer

1 1/2 cups fresh-squeezed Florida grapefruit juice
1/4 cup natural sugar
1 2-inch stick cinnamon
Ice cubes
Ginger ale, chilled
White wine, if desired

In a saucepan, combine grapefruit juice, sugar and cinnamon. Bring to a boil; reduce heat and simmer uncovered for 5 minutes. Discard cinnamon and allow syrup to cool completely. To serve, fill four 8-ounce glasses with ice. Add 1/3 cup grapefruit syrup to each glass, filling with ginger ale. If desired, fill with half ginger ale and half white wine. Stir to mix. Garnish with a grapefruit curl. Makes 4 servings.

In findings recently published in the Journal of the Science of Food and Agriculture, the University of Florida research team revealed that tangerine flavor is an extremely complex combination of compounds, a discovery that carries promise for the creation of several new Florida tangerine varieties. An amazing array of 49 aroma compounds ranging from “woody/spicy” to “metallic/rubber” were found in the five tangerine hybrids tested.

Identifying the genetic markers for various aroma compounds allows citrus breeders to select seedlings predicted to have certain flavor attributes early in the development process. As it can take from 3 to 5 years for tangerine seedlings to mature and produce fruit, early identification of genetic markers can significantly speed testing and the development of new citrus varieties. The team’s ultimate goal is to create high-producing, disease-resistant tangerine hybrids that produce easy-peeling, good-looking, seedless Florida tangerines of superior flavor.