Valencia oranges

Choose one that feels heavy for its size and has firm, fragrant skin without soft spots. The peel can have green patches even when the fruit is ripe; warm weather can bring the green colour back without making the flesh sour.

Yes: they’re juicy and sweet, which makes them a popular choice for fresh orange juice. Drink the juice soon after squeezing, or refrigerate it promptly, as it can develop a bitter taste if left standing.

Keep them in a cool, airy place if you’ll eat them within a few days. For longer storage, put them in the fridge; bring them to room temperature before eating if you prefer their aroma to be more pronounced.

Yes, although their sweet flavour makes a less sharp marmalade than one made with bitter Seville oranges. Include some of the finely sliced peel for fragrance, and remove the white pith if you want to limit bitterness.

Their sweet-tart juice and segments work well with fennel, olives and leafy salads, or with duck and other rich dishes. Add the segments just before serving so they keep their shape.

You can freeze the juice in small portions, or freeze peeled segments spread on a tray before transferring them to a sealed container. The segments soften as they thaw, so they’re better for smoothies, sauces or baking than for salads.