orange

clementine

lemon

grapefruit

tomato

apple

grape

peach

apricot

pear

strawberry

persimmon

organic range

2 and 4 citrics

Orange juice is obtained by squeezing the endocarp or interior of the orange. It has a high vitamin C content, and an acidic taste determined by the orange variety used. In Spain, the Valencia, Navel, Lane and Powell varieties are the most widely cultivated of the many available orange varieties. These varieties are picked from September to June, depending on the climatic conditions in a given year.