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Origin

The Barberina orange is a spontaneous mutation of the Valencia Late variety, discovered in 1982 in Rafelcofer, Valencia, by Vicente Barber. This variety is characterized by its late ripening and high organoleptic quality.

Characteristics

The Barberina tree has a vigorous and compact growth habit, with large, dark green leaves and wood that is darker than that of the Valencia Late. The fruit is large, round to slightly elongated, seedless and without a navel. The skin is medium thickness, uniformly orange in color and has a waxy appearance. The pulp is juicy, with a high juice content (50-55%), sweet flavor and low acidity, making it ideal for fresh consumption and juice.

Harvesting season

The harvesting of Barberina in the Comunitat Valenciana takes place from early May until July. The fruits can remain on the tree for several months without losing quality, allowing for an extended window of fresh marketing.

Culinary uses

The Barberina orange is suitable for both fresh consumption and juice production, thanks to its high juice content and balanced flavor. Its juice does not become bitter after squeezing, making it ideal for fresh juices. It is also suitable for the food industry in the production of juices and other derived products.

Agronomic notes

The Barberina is a productive variety, with high-quality fruits that can remain on the tree without deterioration. It has lower acidity than the Valencia Late, which makes it sweeter. It is resistant to fruit drop due to its robust peduncle. Its cultivation is recommended on Citrange rootstocks for optimal development. In post-harvest, the fruits can be stored in cold, although excessively low temperatures can cause cold damage.