What's so special about "navel oranges" ???

Question

I found a recipe that calls for "navel oranges". When it comes to flavor, what difference does it make if I use a different kind of orange? The recipe I'm talking about is for a sauce with Roasted Poblano Chile, sourcream, cilantro and onions (among other ingredients)

Answer 1

Naval oranges are larger than other oranges, tend to have more juice, a sweeter flavor, and they have no seeds. I don't think it would be a problem to replace the naval oranges with your favorite kind.

Answer 2

Personally, the only reason I'd use a navel, seedless. There's a lot more flavor in a Florida Temple orange, or a Blood Orange. What your making sounds wonderful.

Answer 3

No seeds in a navel orange! Also, some say that the navel orange is usually sweeter?

Answer 4

I do not know the flavor difference. However, what is remarkable about navel oranges is that if you grab hold of the "navel" and unscrew it, the peel will fall right off.

This takes a lot of practice.

Answer 5

Navel oranges are thick skinned and easy to peal. They are also seedless . I will tell you that before you cut into lemons or any citrus fruit or any kind of melon, even though you are not going to eat the peal, you should still wash the outside of the fruit. Any germs like e-coli for example could be transferred by dragging your knife through it and then to the pulp itself.

Answer 6

Garbage- Special

Answer 7

Navel Oranges are easy to peel and are seedless. That helps save time.

Answer 8

Naval Oranges make things sweeter.

Answer 9

it'ss probably the kind of ornages they use down Mexico way for this recipe.

Answer 10

Once you've had navel you'll never go back.