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Taste the Florida Orange Juice Difference
Why is Florida Known for its Oranges?
When you think of Florida, you think of oranges – they’re as synonymous as America and apple pie. But why is that? Citrus was first farmed commercially in Florida in the mid-1800s, and the first orange trees were planted in St. Augustine, Florida in the mid-1500s.
Oranges have thrived in Florida due to the state’s sub-tropical temperatures, abundant rainfall, plenty of sunshine and unique, sandy soil. Florida’s distinctive natural conditions are why Florida Oranges tend to be juicier as well as taste and look different from other oranges.1
Types of Oranges Grown in Florida
Many different varieties of oranges grow in Florida, including navel, Valencia, Hamlin and Pineapple oranges. While these four major oranges are also grown in other places, such as California, the climate of Florida allows our oranges to have distinct advantages. For instance, Valencia oranges are predominantly associated with Florida because of their thin peels and substantial juiciness. Valencia oranges from places where the weather is drier and milder have thicker peels and tend to be smaller.2The juiciness of Florida Oranges is part of the difference between Florida Orange Juice and orange juice from other places in the world – our oranges are juicier and provide more of the great taste that you love. In fact, more than 90 percent of the oranges grown in Florida are squeezed for 100% orange juice!
Put a twist on your everyday snacks by infusing Florida OJ into your homemade smoothies and granola bars to provide your body with important vitamins, minerals and phytonutrients (naturally occurring plant compounds), all while tasting great. To get you started, try our Pineapple Orange Smoothie or Florida Orange Juice Chewy Granola Bar!
Oranges grown on the side of the tree that face the sunnier southern half of the hemisphere tend to be sweeter.
- Morton, J (1987). “Orange, Citrus sinensis. In: Fruits of Warm Climates”. NewCROP, New Crop Resource Online Program, Center for New Crops & Plant Products, Purdue University. pp.134–142.
- Kimball, Dan A. (June 30, 1999). “Citrus processing: a complete guide” (2d ed.). New York: Springer:450.ISBN0-8342-1258-7.