Click Here to find out where oranges are grown in Florida.
Click Here to download a small version of the Fresh-2-U poster for January.
Click Here to download an image of oranges.
Click Here to download coloring pages for oranges.
Click Here for USDA nutritional information for oranges.

Oranges are divided into two groups -- sweet and sour. The sweet orange, most commonly grown and eaten in the United States is believed to have originated in southern China. The sour type originated in India. Both kinds of oranges were brought to America by the Spanish and Portuguese in the 1500s. In 2000, Florida ranked number one in the nation in the value of oranges produced.

Florida oranges are available from October through June. An excellent source of vitamin C, one orange provides more than the recommended daily allowance. A medium size orange contains about 50 calories and is a good source of dietary fiber. When selecting oranges, pick those that are firm and heavy for their size. Russeting, which is a rough brown spot on the skin, does not affect the flavor. Often ripe oranges will have a slight green color.

Oranges are commonly cut into sections and eaten directly or segments are added to fruit and green salads and gelatin molds. Valencias, especially the Florida variety, are considered to be the best oranges for juicing. Squeeze juice from Valencia halves and drink it, or use the juice to marinate meats before cooking.

Stored at temperatures just above freezing, oranges can have a shelf life of two to three months.

Click Here to find out where squash is grown in Florida.
Click Here to download a small version of the Fresh-2-U poster for January.
Click Here to download an image of squash.
Click Here to download coloring pages for squash.
Click Here for USDA nutritional information for squash.

Squash is native to the Western Hemisphere and was consumed centuries ago by the Narragansett Indians. We still follow their example and eat summer squash while tender and unripe, although it is usually cooked. Florida produces acorn, butternut, yellow crookneck, yellow straightneck, white, and zucchini squash. In 2000, Florida ranked number two in the nation in the value of squash produced.

Hard shell squash is a good source of vitamin A and iron, with 1/2 cup of baked butternut squash providing more than the daily recommended allowance of vitamin A. Soft-skinned “summer” type squash, both green and yellow, have a valuable amount of vitamin C and also provide useful amounts of other vitamins and minerals. Squash are low in calories and sodium. They provide fiber to the diet, but no fat.

When shopping, look for yellow squash with glossy skin. Dull skin indicates the squash is past its prime. Smaller squash are more flavorful. Be sure the squash is firm and not spongy. Do not peel before cooking. Wash, trim ends, and cut to the desired size called for in the recipe. Most squash can be kept refrigerated, unwashed, in a plastic bag for up to five days.

Florida squash are available from September through June.

Click on the months below to view other featured fruits and vegetables.

September | October | November | December | January | February | March | April | May | June

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