Skip to main content
Select shipping country

In order to provide you with the final prices of the products (including taxes and transport costs), we need you to select the country of destination from the following list of countries.

On 1 July 2021 the One-Stop Shop (OSS) directive for e-commerce came into force. This will require us to apply the V.A.T. rate corresponding to the destination country of the shipment.

Mixed Box 20 kg (10 kg oranges + 10 kg Sanguinelli)

Navelina/Sanguinelli Conventional farming Out Of Stock
45.00 € 2.25 €/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.

Sanguinelli Sanguinelli

Origin

Variety known as Sanguinelli, spontaneous mutation of the Doble Fina variety detected in 1929 in an orchard in Almenara, in the province of Castellón, Comunitat Valenciana. It has Doble Fina (“blood group”) as its parent. No reliable official synonyms are known apart from the variation in spelling (“Sanguinello/Sanguinelli”) in some commercial contexts.

Characteristics

Medium-vigor tree, stunted habit, thornless; dense foliage of medium to small size. The fruit is medium-small (100-130 g), ellipsoidal in shape with diameter/height ratio ≈ 0.92; diameter between 56-62 mm; thin rind (3.6-4.7 mm), shiny, orange in color with reddish patches covering at least half of the surface; pulp of reddish-purple color distributed in the radial segments and on the periphery of the segments; 2-4 seeds; abundant juice (≈ 43-47 % of the fruit), aromatic, dark red in color; very low limonin content; pleasant sweet-and-sour flavor.

Harvest time

In the Comunitat Valenciana, optimal harvesting begins in mid-January and extends until the end of March. It can remain on the tree somewhat longer if precautions are taken regarding fruit drop, but if left too long it loses commercial quality in color and firmness.

Culinary uses

Very suitable for fresh consumption due to its interior color and aromatic flavor. Excellent for high-quality juice because of its high juice content, balanced flavor, and low bitterness. Also valued in the industry for jams and preserves due to its intense reddish color and citrus aroma content; its zest adds herbal spices that pair well in desserts and Mediterranean sauces.

Agronomic notes

Medium-high productivity, with some tendency toward alternate bearing. Moderate sensitivity to extreme cold on the tree (especially frosts), although cool nights intensify pigmentation. Good peduncle attachment is required to avoid fruit drop if the harvest is to be extended. Plant pattern similar to that of Doble Fina; good postharvest and transport performance. Commercial limitations: somewhat smaller size than other varieties, variable external color depending on climate, need for careful handling to ensure uniform coloration and quality.

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.

45.00 €