On our farm we cultivate different orange varieties. Each of them has a determined harvest period and specific characteristics, such as size, form, quantity of juice, how to peel the fruit, quantity of white zest etc.
We always like to remind you that our trees are not a screw factory. Every orange has a story turning it into something special. Thanks to our cultivation, harvest and shipment philosophy we value the fruits from within and do not judge it based on its outer appearance. You will always receive the orange that has reached its perfect degree of ripeness.
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In 2022, we started growing a new orange variety: the Salustiana. They are smaller than Navelinas. Their shape is rounder, plus their skin is thinner and closer to the fruit (they are difficult to peel by hand). It is a variety that lasts very well when fresh and its juice contains very little limonin.
How do we know whether a fruit is ripe?
The green colour on the peel or an acidic taste do not indicate whether an orange is ripe or not. There are orange varieties with a more intense and more acidic taste than others they already reached their perfect degree of ripeness.
Our guideline is the Brix degree of the orange juice (sugar level). This is a very objective way of determining the ripeness of an orange variety. Eating a fruit can give us the feeling of tasting something acidic although the level of brix degree is quite high.
A just recently harvested orange will always have a stronger taste than a fruit that spent some time in a ripening chamber before. When you receive a box of oranges, don’t let the size or colour fool you. Take a fruit, open it and smell it.