In Season: Oranges are at their peak between December and April. Since oranges keep well in cold storage, they can be found in supermarkets throughout the year.

What to Look For: The most common variety of orange for eating is the navel orange, so named because the blossom end often resembles a navel. The skin of a ripe navel orange ranges in color from deep orange to yellow-green. Choose fruit that’s heavy for its size and free of soft spots.

How to Store: Oranges can be stored at room temperature for several days or in the refrigerator for up to two weeks.

We had a blast making fresh squeezed juice and many other holiday recipes with mother natures gift fresh from Sun Harvest. 

It starts at the door then to the kitchen. Off to taste test and make some great juice. YUMMY! We found this great Holiday Recipe. Hope you enjoy it as much as we did. Order now as season is strong this year and red navels are already SOLD OUT! Don’t wait or it will be too late. check out here http://www.sunharvestcitrus.com/to order yours.  Check out the silly pictures below to see more: We just couldn’t resist. YA GOTTA DO THE ORANGE SMILE………LOL

P.S: Here is a great recipe for you: ORANGE GLAZE SALMON or check out this site for more ideas http://www.sunharvestcitrus.com/Citrus-Recipes/products/53/
1 LB. SALMON FILLET
¼ Cup Orange Marmalade
1 Tablespoon Dijon Mustard
½ Cup Freshly Squeezed Orange Juice
1 teaspoon ginger
1 teaspoon lemon pepper

Rinse salmon fillet under cold water and pat dry with paper towels.

Cut into 4 equal portions and place salmon pieces in a large zip-top bag. Set aside.
In a small bowl, stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for at least one hour.
Line a baking sheet with aluminum foil and turn on your oven’s broiler. Remove salmon from marinade and place on baking sheet.
Discard marinade.
Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through.
Serve immediately.
Makes four servings.