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Mixed Box 10 kg (8 kg oranges + 2 kg lemons)

Navelina/Eureka Conventional farming Out Of Stock
55.00 € 5.50 €/kg VAT and shipping to Netherlands incl.

Next shipping date to Netherlands: Tuesday 13 October

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.

Lemons Eureka

Origin

Variety selected in California around 1858 from seeds imported from Italian lemon (possibly Lunario), commercially introduced by Thomas A. Garey and Andrew Boyle in Los Angeles; clones such as Frost Eureka, Taylor and Allen exist. It is one of the two main lemon varieties recognized in the IVIA Germplasm Bank, with identifiers such as Eureka Allen and Eureka Frost, also used as a garden and orchard variety.

Characteristics

Medium to high vigor tree, with an open habit, a rather spreading canopy and fewer thorns than the Lisbon or Fino variety; medium to large leaf, with a crenate margin and a strong lemon smell when broken. Oval or oblong fruit, with a modest apical nipple and no neck in the peduncle area; skin relatively medium to thick (5-6 mm), yellow color at maturity; green-yellow flesh; juicy, with juice content of 40-45 % of the fruit weight; variable seeds, between 8 and 13 per fruit, depending on temperature during flowering; pronounced acidic flavor, strong classic lemon organoleptic profile.

Harvest time

In the Comunitat Valenciana the harvest for Eureka is approximately between October 10 and February 20; harvesting can begin with fruit still greenish, but when it has adequate size and sufficient juice percentage; the fruit can remain on the tree for a reasonable time without severe loss of quality if maturity and storage conditions are controlled.

Culinary uses

Variety suitable both for fresh consumption and for juice due to its high juice content and acidity; it is also used for culinary preparations that require pronounced lemon aroma such as dressings, seasonings, preserves or traditional conserves; in Mediterranean gastronomy it is incorporated into fish dishes, salads, citrus sauces, pastries and to flavor liqueurs; the zest of its peel provides essential oils with sufficient intensity for delicate uses.

Agronomic notes

It enters production early and has high productivity; a reflowering variety, with floral flushes several times a year, although the optimal commercial yield occurs between autumn-winter; moderate sensitivity to cold, less than Lisbon but with damage in very cold climates; suffers from sunburn and fruit defects if grown in very sunny exposures; postharvest is well tolerated if kept between 3-7 °C, with risk of physiological disorders such as peteca if temperatures are higher; recommended rootstock for local adaptation and to avoid chlorosis, and its longevity is lower than other varieties; commercial limitations include seed and size variability depending on the climate and the clone used.

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.

55.00 €