Navelina
Citrus × sinensis · grupo Navel
- Reference colour
- Deep orange
- Working profile
- Early, sweet, easy to peel and versatile.
Produce notebook · 02
Navelina orangegrown in Valencia.
Finca Les Arcades Navelina is an early Valencian orange: sweet, easy to peel and harvested in Ribera Alta during its natural season.
- Scientific name
- Citrus × sinensis (L.) Osbeck
- Season
- October — January
- Origin
- Ribera Alta, Valencia
Informed buying
Formats and indicative retail price
The retail price is indicative. We confirm availability and the final price before preparing the order.
- Local harvest · 5 kg · approx. 18–23 oranges
- €8.90€1.78 per kg
- Harvest · 10 kg · approx. 35–45 oranges
- €16.90€1.69 per kg
- Family · 15 kg · approx. 53–68 oranges
- €23.90€1.59 per kg
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Botanical identity
An early, sweet and versatile Navelina.
Sweet orange belongs to Citrus × sinensis, a group of early, mid-season and late cultivars with pale or blood-coloured flesh. Variety shapes peel, seeds, sugar-acid balance and suitability for eating or juicing.
Navelina is the confirmed variety at Finca Les Arcades. This Navel-group orange opens the season, peels easily and works both as table fruit and in the kitchen.
- Family
- Rutaceae
- Variety
- Navelina
- Useful parts
- Segment · juice · peel
- Profile
- Sweet, tart, floral, bitter
Farm variety
Navelina, the farm’s orange.
This product page focuses exclusively on the Navelina variety.
Cultivar selection confirmed and authorised by the grower.
The variety will be shipped according to harvest availability.
Nutrition without shortcuts
Better whole than reduced to juice alone.
A whole orange provides water, fibre and vitamin C. European rules authorise specific vitamin C claims when a food meets the required conditions.
Vitamin C
Contributes to normal immune-system function and protection of cells from oxidative stress as part of a balanced diet.
Fibre and structure
Segments retain the fruit matrix and require chewing.
Juice
It can belong in a recipe, but AESAN notes that juice does not replace whole fruit.
Peel
Its aroma can intensify a dish without extra sugar; use only thoroughly washed fruit.
These are authorised normal functions, not claims to prevent or treat disease. Actual content varies with cultivar, ripeness and storage.
A chef’s reading
Use every layer: perfume, acidity, flesh and bitterness.
Segments give volume; juice brings acidity and sweetness; pith contributes bitterness; peel holds aromatic oils. Separating those functions enables precise cooking.
- Sweetness
- Medium to high
- Acidity
- Bright and variable
- Texture
- Juicy, fine membranes
- Aroma
- Blossom, fresh peel, honey
Affinities
- Fennel, celery and carrot
- Black olive and caper
- Salt cod, sea bass and duck
- Almond, hazelnut and sesame
- Dark chocolate and coffee
- Cinnamon, cardamom and saffron
Techniques
- Supremed segments
- Freshly grated zest
- Brief juice reduction
- Roasting or quick charring
- Preserved peel with controlled bitterness
Farm recipes
Three ways to move citrus to the centre of the plate.
Choose firm fruit for segments and fully ripe fruit for sauces. Always wash the peel before zesting.
Roasted orange, fennel and black olive
A warm salad rooted in the Mediterranean.
Ingredients
- 4 oranges
- 1 fennel bulb
- 60 g black olives
- 40 g almonds
- Extra virgin olive oil
- Sherry vinegar
Method
- Supreme two oranges, cut into rounds and sear very briefly in a hot pan.
- Shave the fennel and dress with orange juice, vinegar and oil.
- Serve with chopped olive, toasted almond and fennel fronds.
Chef’s noteCaramelise the surface without cooking the centre.
View full recipeSea bass, orange and chilled saffron broth
A clean plate where citrus replaces a heavy sauce.
Ingredients
- 4 sea bass fillets
- 3 oranges
- 250 ml light fish stock
- Saffron
- 1 lemon
- Olive oil
- Salt
Method
- Infuse saffron in hot stock, chill, then balance with orange and lemon juice.
- Cook the sea bass skin-side down until crisp.
- Serve over the cold broth with supremed orange and drops of olive oil.
Chef’s noteAim for distinct acidity: the broth must not taste sweet.
View full recipeDark chocolate crémeux, orange and olive oil
Bitterness, citrus and plant fat in balance.
Ingredients
- 160 g 70% dark chocolate
- 180 ml milk or almond drink
- 2 oranges
- Extra virgin olive oil
- Flaky salt
- Hazelnuts
Method
- Pour hot milk over the chocolate, emulsify and add finely grated orange zest.
- Chill in four dishes for two hours.
- Finish with segments, olive oil, salt and toasted hazelnut.
Chef’s noteZest only the orange layer; white pith would bring coarse bitterness.
View full recipeSources and approach
Culinary and educational content; it is not individual nutritional or medical advice.