Oranges in August: Good Quality
August has excellent Valencia oranges — great for juicing and eating.
When Are Oranges in Season in Australia?
Australian orange season runs from April through September, with the absolute peak in May, June and July. Two main varieties cover different parts of the season: Navel oranges (April–July, best for eating) and Valencia oranges (June–September, best for juicing). The Riverina and Riverland regions produce most of Australia's oranges.
Orange Varieties Guide
🍊 Navel
Apr–JulSeedless, easy to peel, sweet flesh. Best for eating fresh.
🍊 Valencia
Jun–SepThin-skinned, very juicy, slightly tart. Best for juicing.
🍊 Blood Orange
Jun–AugDramatic red flesh, raspberry notes, antioxidant-rich.
🍊 Cara Cara
May–JulPink flesh, sweet with low acidity. Seedless.
How to Pick the Juiciest Orange
- Heavy for size: More weight = more juice. Pick up several and choose the heaviest.
- Thin, tight skin: Thick, puffy skin means less flesh. Look for tight, smooth skin.
- Colour is not a guide: Oranges are treated with ethylene gas to improve colour. A greenish patch doesn't mean underripe.
- No soft spots: Any mushiness indicates internal decay.
Orange Nutrition
One medium orange (131g): 62 calories, 15g carbs, 3.1g fibre, vitamin C (93% DV), folate, thiamine and potassium. The white pith, often discarded, contains hesperidin — a flavonoid with blood pressure-lowering properties. Eat some of the pith.
Try These Orange Recipes
Related Seasonal Guides
Frequently Asked Questions
Oranges are available year-round in Australia. Navel oranges are in season from May to November (winter crop), while Valencia oranges are available from November to March (summer crop). The main growing regions are the Riverina (NSW), Riverland (SA), and Mildura (VIC).
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