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General Produce

Citrus, Oranges


36-, 42-, 44-, 48-, 56-, 72-, 88-, 113-, 138-, and 163-count.

Florida: 48-, 56-, 64-, 80-, 100-, and 125-count.

Common Packs:

40-lb. cartons


  • Fancy
  • Choice
  • Standard
Receiving Inspecting:

All varieties should be firm, heavy for size, and have fine-textured skin. Skin color of a ripe orange ranges from orange to greenish-orange. Many oranges go through a regreening process on the tree in which the skin color begins to turn from orange back to green again. Regreening is a natural occurrence and does not affect the flavor quality of the orange.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 41-42° F/5-6° C
  • 85-95% relative humidity

Maintain adequate air ventilation during storage. Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room. Store citrus away from foods with strong odors and ethylene-producing fruits.

21 to 28 days.

Pitted peel, discolored flesh, and mold are indications of improper storage temperature.

Usage Ideas:

  • Top crostini with chopped red and yellow grape tomatoes, orange sections, diced red onions, and basil ribbons.
  • Toss romaine and green leaf hearts with orange sections, shaved fennel, and grilled shrimp.
Seasonal Availability:

Major production areas include Arizona, California, Florida, and Texas.