Orange:

The sweet orange variety is the most common. There are numerous cultivars.
Probably the two most common ones in the Pacific are the navel and
Valencia. Navel oranges are easily identified by their protruding navels and
are seedless. The Valencia orange is a round,
medium-sized fruit, usually with a dark orange
rind and relatively high juice content 
. It matures at about seven to nine
months, has seeds, and has a good but slightly
acid flavour. Because of our tropical climate, the
colour of the skin of the orange remains green.
It can change from green to yellow. The orange
colour does not develop at all.
The flesh of the Pacific orange is usually a pale yellow to light orange.
In atolls, such as Nukuoro Atoll in the Federated States of Micronesia,
sweet oranges have been reported to be growing well. They have pink or
red flesh.
Selection
Oranges vary in size. Ripe fruits are best because their sweetness has developed.
The sweetness of the local oranges can vary considerably, so trial and
error may be the only way. In some Pacific Islands, sweet oranges are
known to come from or grow in specific parts of the country. Ripe local
oranges have a pale green to yellow-green or completely yellow colour. The
imported oranges are easier to identify because of their bright orange
colour and are generally sweeter, but they are more expensive.
Freshly picked fruits are the best. The skin should be free from marks, and
the fruit should be firm with relatively thin skin.
Storage
Wipe clean before storage. Fruits will last longer, up to two weeks, if stored
in racks in a cool place. For longer storage, frozen juice is best. If fruit is
stored at room temperature, use as soon as possible.
Preparation

Peel off skin and pith and separate the segments to eat fresh. For fruit salad,
remove the membranes from each segment before adding to salad. To prepare
juice, cut fruit in half and extract juice with a squeezer or a fork and
use as desired. Orange rind is prepared by grating the outer skin.
Food value
Oranges are good sources of Vitamin C, carotene, dietary fibre, some minerals
and small amounts of other vitamins. One local orange provides 234
kJ or 58 kcal.
Use
Oranges are normally eaten fresh. They make good snacks. Oranges can
also be used to make fresh juice. Freshly squeezed, undiluted juice may
develop bitterness upon standing, so it should be used immediately.
Commercially the bitter flavour can now be changed into a non-bitter
substance by means of a bacterial enzyme. Orange can
be used to flavour drinks, and in salads, desserts, cakes and main dishes.