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Mixed Box 13.6 kg (8.6 kg tomatoes + 5 kg oranges)

Navelina/RAF Conventional farming Out Of Stock
68.00 € 4.86 €/kg

Oranges Navelina

Origin

The Navelina variety is a spontaneous mutation of the Washington Navel orange originating in Riverside (California) around 1910, initially known as Smith’s Early Navel. In 1933 it was sent as plant material to the IVIA in the Valencian Community, where it was given the name Navelina because of its slightly smaller size than Washington Navel. Its commercial propagation began in the 1960s, with significant expansion during the 1970s, establishing itself as one of the most widely cultivated Navel varieties in Spain.

Characteristics

Vigorous tree, rather compact in habit, thornless and with dark-colored foliage. It presents pollen-free flowers, typical of the Navel group. The fruit is round, slightly oblate, with a diameter between 73-78 mm, and a diameter/height ratio close to 0.98. Average weight ranges between 200-220 g. Medium-thickness peel (3.5-4.5 mm), intense orange color, color index 18. Very juicy pulp, seedless, with a typical number of segments between 10-12. As for internal quality, the Brix degrees are around 10-12º, with moderate acidity (around 0.9-1.0 % citric acid), juice content between 50-54 % of the fruit.

Harvest period

In the Valencian Community, harvesting begins approximately between October 20 and 30 and extends until the end of January. It is early-ripening compared to other Navel varieties, reaching the market earlier. It has a good ability to remain on the tree without losing quality during the first half of the harvest window; its optimal fresh-market window is in November and December, when it reaches its maximum internal quality and external color.

Culinary uses

It is mainly intended for fresh consumption, as a table orange, due to its ease of peeling, sweet flavor and seedless pulp. It can also be used for juice, although it is not its preferred use for the industry, since other varieties provide higher juice yield. In Mediterranean cuisine it is enjoyed as is, in fruit salads, salads or side dishes where its citrus aroma is appreciated; combinations with honey, fresh herbs (mint, thyme) or mild cheese are common.

Agronomic notes

High productivity and early bearing. It shows alternation between seasons, although moderate. Good tolerance to calcareous soils and iron chlorosis, and also some resistance to cold compared with other Navel varieties. Sensitive to rind blemish; peduncle attachment is good. It is recommended to graft onto rootstocks such as Carrizo citrange or C-35, which provide a good balance between vigor and fruit quality. Postharvest behavior is good if it is kept at temperatures between 6-8 °C; there are limitations in prolonged storage, since the flavor may change and delayed bitterness appears if the juice is used after a long storage period.

Tomatoes RAF

Origin

‘RAF’ means “Resistant to Fusarium”. It was developed in France by the company Clause around 1961 through selection from the Marmande type and other American lines with resistance to the Fusarium fungus. It was officially registered as a variety in 1967. It is not an F1 hybrid, but a field variety derived from artificial selection. Although historically associated with the Vega de Almería in Spain, it does not come from traditional Valencian collections of IVIA or COMAV but it is commercially grown in the Comunitat Valenciana.

Characteristics

Semi-determinate or determinate plant, medium vigor; robust foliage and normal leaves; typical tomato flowers except for the fruit’s sensitivity to excess moisture on the shoulders. Fruit of medium size, weight between 100 and 250 g, rounded to slightly flattened shape, with deep ribs (“ribbed”) and a very marked green neck that may persist when ripening at the base. Skin thin and somewhat delicate. Dense, fleshy, juicy pulp, with small seeds. Exterior color intense green with dark shoulders; ripening progresses from the inside to the outside. Sweet flavor with a good balance of acidity; in analysis it reaches approximately 6-9 ºBrix at the optimal ripening point.

Harvest time

It is grown mainly in winter and early spring in Almería, although its commercial availability can extend if grown under plastic. In the Comunitat Valenciana the optimal window coincides with that winter-spring season. It does not tolerate being left on the plant for too long after full ripening because quality (texture and flavor) deteriorates quickly after reaching the “turning” point (green-orange). It is better to harvest when the red coloration begins at the base, just at the onset of ripening, to maximize flavor.

Culinary uses

Suitable mainly for fresh consumption: salads, gazpachos, salmorejos, simple dressings with oil and salt. It is not suitable for stews or cooking that requires prolonged cooking since it loses part of its fine texture. It is valued for its aromatic flavor, sweetness, and crunchy texture. In Mediterranean cuisine it is usually eaten simply sliced with extra virgin olive oil. It is not usually used for large-scale industrial processing, but it can be used for artisanal juices or gourmet products.

Agronomic notes

Moderate-low productivity per plant; the plant yields about 4-5 kg under optimal conditions, much less than commercial hybrid varieties. Marked varietal alternation if good soil and irrigation conditions are not maintained. Sensitive to cold and excess moisture, especially on the shoulders of the fruit; common pests such as whitefly, aphid and fungal diseases; it exhibits resistance to Fusarium (Fusarium oxysporum) in roots. Robust rootstock pattern if greater resistance to diseased soil is desired. Limited postharvest: fruit fragility requires careful handling; short storage, best kept fresh in the short term, without prolonged storage chambers due to skin sensitivity and rapid loss of aroma and texture.

Conventional farming

These fruits come from conventional farming, which means they may have received conventional treatments during their production. Once harvested, they are only cleaned with a cloth before being marketed. No waxes, fungicides, or other preservatives are added to them. The treatments applied by our farmers exclusively use products authorized by the EU. Nevertheless, a significant portion of the fruits we serve comes from orchards that have not received any pesticide treatments.

68.00 €