When is orange season? Our complete citrus harvest calendar

From the first autumn mists of October to the last suns of May, our orange groves of Etna are transformed into a kaleidoscope of flavors that follows the natural rhythm of the Sicilian seasons. But what is the season for oranges, and when is it best to eat the different varieties of this citrus fruit?

The orange season in Sicily: general overview

From October to May: the complete calendar of our varieties

The orange season generally runs from the autumn months until late spring. In fact, oranges are in season from October until May, a period during which it is possible to eat fresh oranges. As mentioned, at Tenuta Donna Fina we care a lot about the ripening times of our products, including oranges.

As far as these citrus fruits are concerned, Donna Fina applies the technique of “extended seasonality”, offering fresh oranges for 9 months a year thanks to the strategic varietal planning of crops and the microclimate of eastern Etna that allows a natural succession without interruption for twelve months.

This approach and the result of always having fresh and nutritious oranges is a source of pride for our company, guaranteed above all by the favorable climatic conditions and fields of Etna, conditions that allow Donna Fina to maintain a natural production continuity that is difficult to achieve in the rest of the world.

Why Sicilian oranges are the heart of the Italian winter

In light of the above, the months that reflect the orange season mainly concern winter. It is no coincidence that it is a fruit that often makes you think of the cold season and that is very present on tables and in winter recipes. However, in addition to the ripening period dictated by nature, to which Sicilian farmers have aligned themselves over time by concentrating the orange harvest in winter, science also plays its part in this process.

In fact, the period of oranges and their ripening coincides with the time when our immune system needs the most support to face the winter season. In particular, the cold months are those during which oranges have a higher concentration of vitamin C and antioxidants, useful for counteracting seasonal ailments and aging.

It is no coincidence that, comparing Sicilian winter oranges with imported summer oranges, it is possible to see an evident superiority in the organoleptic and nutritional properties of the former. Another advantage of consuming oranges at the height of their season is the possibility of consuming 0 km products, with minimal impact on the environment, reducing emissions and leading a more sustainable lifestyle.

Early Oranges – Autumn First Fruits (October-December)

The first type of oranges to ripen during the season are the first fruits of autumn. They are also called “early oranges” precisely because they can be harvested before the cold months, i.e. the orange season par excellence.

Navelina – The first orange of the year

A particular type of early oranges is the Navelina. It is a blond orange, therefore with a more orange and very intense color, with unique sensory characteristics. The taste of this orange variety is particularly sweet , and they have a round shape that is slightly flattened at the top and bottom.

The ripening of the Navelina takes place between October and December, when they can be enjoyed fresh. The skin is silky to the touch and has an intense orange color, as well as its intoxicating scent.

Following its ripening, the Navel Cara Cara orange, characterized by the unmistakable pink color of the pulp: the period of oranges of this variety begins slightly later but is among the first types in terms of ripening times.

But how to combine the Navelina orange? Among the innovative combinations it is possible to mention the carpaccio of tuna and wild fennel, or even a risotto with autumn colors and flavors with pumpkin and Navelina. Finally, it is possible to make a mustard from this type of oranges to combine it with aged cheeses.

Mid-season oranges – The heart of winter (December-March)

As anticipated, the orange season is mainly winter. For this reason, the varieties of oranges that ripen in winter, between the months of December and March , are called “full season”: here are what they are.

Washington Navel – The DOP Umbilical Orange of Sicily

Among the first oranges that ripen at the turn of the winter season and, sometimes, are among the earliest ones, it is possible to find the Washington Navel. Like the previous one, it is also a blond orange whose ripening period runs from November to December.

The external appearance is similar to the Naveline, with a silky skin of an intense orange with a spherical shape slightly flattened at the top and bottom. It is also called “umbilical orange” since it has a sort of navel on the peel, which in English is called “navel”.

Tarocco – The undisputed queen of blood oranges

The Tarocco variety is undoubtedly the queen of blood oranges. The fruits tend to be large and round, with a very fine skin with shades between orange and red and a more yellow-orange pulp with red veins. Its ripening period is much longer, harvesting the entire winter and spring season that runs from December to May.

However, the fruits have differences depending on the month of ripeness: oranges will be less pigmented at the beginning of the season, since winter is slow to arrive in Sicily, as well as temperature changes: this condition makes them ideal for making energizing juices. Instead, towards the end of the season they will have a sweeter taste, making them an excellent ingredient for the desserts that set the tables.

In this regard, it is possible to identify many varieties of Tarocco oranges in Sicily: such as the Tarocco Gallo, typical of December and January, the Tarocco Ippolito and Lempso, which concern the months between January and March, and the late Tarocco Meli and Sant’Alfio, which last from March until the end of the season.

The typical versatility of Tarocco oranges makes them perfect for making various types of seasonal recipes: from orange marmalade for the winter and spring months, to use in marinades for meat during the Easter period, as well as for Sicilian granita towards the end of the season, when the weather begins to get warmer and refreshing foods are sought.

Moro – The intense red of Etna

Next, the calendar of the orange season includes the Moro variety, in which it is possible to glimpse all the Sicilianity enclosed in these citrus fruits. It differs from the varieties previously illustrated precisely because of the surprise it offers once opened: the Moro orange is a variety of Sicilian blood orange, with a brightly colored pulp that seems to recall the lava of Etna.

In this regard, it is essential to mention the role of the “Etna factor” for the cultivation of Moro oranges. In fact, the specific night-time temperature variations of our soils, with changes of 15-20 °C between day and night, activate the production of anthocyanins, elements responsible for the intense and unique red color of the pulp. The skin is almost completely smooth and bright orange in color and reddish hues.

Moro oranges ripen in the middle of the winter season, starting in January and ending in February and are ideal especially for juices, useful for counteracting seasonal ailments and colds.

Among the gourmet combinations of Moro oranges at km 0, it is possible to create synergies with other Sicilian excellences, such as Bronte pistachio, perhaps in a spoon dessert or a cake. Or again, the classic combination with cheeses, in particular with products from the Nebrodi, or with dishes that include swordfish, perhaps in a salad that resembles a caponata in appearance but is fresh in the flavor of the citrus.

Late Oranges – Towards Spring (March- May/June)

At the end of the year, it is the turn of late oranges, i.e. those that ripen between the end of winter and the predominantly spring period. Very often, late orange varieties can go up to May or even June, such as the aforementioned Tarocco Meli and Tarocco Sant’Alfio oranges. However, it should be specified that the calendar can change every year, and it is always nature that decides the end of ripening: here are the main varieties of Sicilian late oranges.

Sanguinello – The last of the Sicilian redheads

Another variety of Sicilian blood orange is the Sanguinello, which normally ripens from the beginning of the year until the full spring period. It is a variety characterized by a reddish-orange pulp, from which this variety takes its name, while the skin is characterized by a bright orange color.

To find Sanguinello oranges with the highest concentration of red pigments, it is necessary to wait until the spring period: in fact, it is precisely between February and April that the temperature ranges develop the late anthocyanins that give the orange pulp its intense red color.

Since it is a fruit almost more spring than winter, the perfect combinations for the Sanguinello orange, excellent to be enjoyed in the form of juice are: orange salads with fresh broad beans and pecorino cheese, marinade for fish with wild herbs or a sweet and fresh post-lunch digestive sorbet .

Valencia Late and Oval – The oranges of the Sicilian summer

Finally, the late oranges par excellence, which is why known as the oranges of summer, are the Valencia Late and Oval varieties. These are oranges that are ready for harvesting only from spring onwards, so much so that they reach the beginning of summer in some particular conditions.

The cultivation of this type of orange goes from the months of April to May / June, depending on the vintage. With a pale orange skin and a light-colored blond pulp, these oranges are excellent for juices given the sweet taste of the juice.

These varieties are the only Italian response to foreign summer imports coming mainly from South Africa, representing in fact the only variety of 0 km oranges for the summer months. For this reason, they are mainly suitable to be combined with fresh dishes and preparations such as: cocktails with mint and orange, Sicilian summer gazpacho , marinades for grills with Mediterranean flavors typical of the summer.

The Unique Factors Influencing Donna Fina’s Oranges

As anticipated, Donna Fina’s oranges are characterized by an approach that respects the season of oranges of each variety, offering fresh products for 9 months a year. However, our citrus fruits are particularly influenced by some factors that make them unique: here are what they are.

The microclimate of Etna and the ripening of red varieties

A fundamental role in the ripening and cultivation of the red varieties among Donna Fina’s oranges is played by the microclimate of Etna. To get a clearer idea, our crops include land at 300-400 meters above sea level, with mainly south-east exposure.

The fields of Tenuta Donna Fina are therefore influenced by the Etna winds and each plot is influenced by the temperature variations between day and night typical of the Etna areas, insistently influencing the flavors and colors of the citrus fruits.

For this reason, we monitor temperatures daily, in order to predict the intensity of red in pigmented varieties and optimize harvesting times for the benefit of maximum product quality.

How to recognize a seasonal orange in our fields

To recognize an orange in season, you can use Donna Fina’s 5-sense technique. The elements to be evaluated are sight, i.e. the intense uniform color of the orange peel , touch, i.e. the elasticity of the peel.

This is followed by hearing, i.e. the sound that is deaf to percussion, smell, i.e. the citrus intensity and intense scent of orange, and of course taste, which must be balanced between sweet and sour.

In addition, it is important to recognize the natural seasonal signals given by the plant itself, mainly by the color of the leaves. For the signals given by the fruit, it is instead possible to look at the consistency of the petiole, the ease of detachment from the tree branch. These are all the indicators that our experienced pickers use daily to assess how ready the fruit is for harvesting.

Donna Fina’s orange harvest calendar: which orange to choose month by month

October-November: “The awakening of citrus fruits”

In October and November, our advice is to choose the quality of Cara Cara Verde oranges. Endowed with a sweetness that makes them easy to consume and increases as the oranges ripen, it is the ideal product for those looking for the first taste of the season for the whole family.

Given the period, we recommend combining it with autumn products, such as chestnuts, porcini mushrooms, first aged cheeses, enhancing the Sicilian autumn tradition in a modern way.

December-January: “The explosion of winter”

The months between December and January are the real “golden period” of oranges. In this case, we suggest alternating Cara Cara oranges, in full ripeness that suitable them for those looking for a flavor of pure sweetness, intense aroma and soft pulp, with Tarocco Gallo, for their antioxidant power and juicy pulp. This will create the “perfect mix” for the palate, winter nutritional needs and Christmas celebrations.

Use these products also in holiday recipes: from mixed Christmas juices to mustards and jams for cheeses, these varieties of oranges can be used in many traditional or reinterpreted Sicilian desserts.

January/February-March: “The triumph of the Tarocco and Moro”

Among the winter months, the months from the end of January to March also represent the season of oranges. In this case, we suggest choosing the variety of Moro oranges, perfect for energizing juices, and Tarocco oranges, which are in their moment of perfect balance when sweetness and acidity are balanced, offering maximum versatility of use.

In particular, it is the right time to taste the latest Tarocco Gallo, but it is also the full season for the Tarocco Ippolito oranges, with a sweet and refined taste they are rich in vitamin C and allies of skin health, and the Tarocco Lempso oranges, with their juicy pulp and skin that varies from orange to red-purple.

Considering the transition period towards spring, we recommend using Tarocco oranges to prepare dishes that celebrate the arrival of summer: risottos with spring vegetables, marinades for lamb, salads with wild herbs or light spring desserts.

April-May/June: “The late delicacy and the citrus summer”

The late period of oranges, which runs from April to May and, sometimes, even June, is intended for the Tarocco Meli and Tarocco Sant’Alfio varieties, the queens of summer and typical of Catania. We recommend taking advantage of their high juiciness and heat resistance to create refreshing drinks, keeping Sicilian excellence high even in the hottest months.

Our suggestion for using Tarocco Meli and Sant’Alfio oranges in the kitchen is to use this variety in exclusive summer recipes. An example is granitas or non-alcoholic cocktails for the whole family, or even use oranges in marinades for grills that enhance the authentic Mediterranean flavor.

Sicilian oranges vs imports: the qualitative difference

Once you understand the calendar of the orange season, it is clear that the citrus fruits available in summer are predominantly imported. But what are the main differences between Sicilian oranges and citrus fruits imported from abroad?

The first point to distinguish them involves a comparative sensory analysis. Among the tangible differences it is possible to list:

• the intensity of the aroma: in the case of fresh oranges, the aroma released by the fruits will be three times higher;
• consistency of the pulp: that of fresh oranges will be firmer and juicier;
• shelf life: 0 km oranges last 50% without treatment.

It is therefore evident that the quality of imported products is decidedly lower than fresh Sicilian oranges.

In addition, the disadvantages of imported products include the lower certainty of traceability. In fact, our products provide a transparent supply chain, with a direct passage from the field to the consumer in just 24-48 hours. The same cannot be said for imported products, since they travel for about 30-60 days, a period during which they lose many nutritional and quality properties.

Finally, there is an important difference between imported oranges and fresh 0 km oranges in terms of sustainability and environmental impact. For example, Donna Fina oranges have a climate footprint of 0.2 kg CO2/kg while imports are around 2.5 kg CO2/kg. Once again, this figure highlights how the seasonal choice is also an ethical choice for the environment, as well as better for health.

FAQs – The most frequently asked questions about the orange season