California’s orange availability extends across a significant portion of the year, challenging the traditional idea of a short, singular citrus season. This nearly year-round supply is possible because growers strategically cultivate different orange varieties that mature at staggered times. The state’s diverse microclimates and vast agricultural regions ensure that a fresh harvest is always underway somewhere. This continuous cycle means that the experience of enjoying fresh oranges is dictated more by the specific variety and its growing schedule than by a single calendar season.
The Primary Winter Harvest
The most recognized orange season in California is the winter harvest, dominated by the sweet, seedless Navel orange. This variety is the preferred choice for fresh eating and is typically available from November through early June. The fruit develops its characteristic sweetness and deep orange color due to the cool nights and warm, sunny days prevalent in the state’s interior growing regions.
The Navel orange is distinguished by the small, secondary fruit structure embedded at the blossom end, which gives it its name. This winter crop is supplemented by specialty varieties that ripen during the same period. For example, the Cara Cara Navel, a mutation of the Washington Navel, is known for its pinkish-red flesh, which gets its color from the carotenoid lycopene.
Other winter citrus includes the Blood orange, which develops its maroon pigmentation and distinct raspberry-like flavor in response to chilly nighttime temperatures. These specialty oranges are available from December until May, overlapping significantly with the main Navel season. This long harvest window from late fall into spring defines the peak of California’s fresh-eating orange supply.
The Essential Summer Crop
While Navel oranges conclude their season in late spring, the Valencia orange steps in to ensure a continuous supply through the summer and fall. The Valencia harvest generally begins in March or April and can last into October or November, creating a period of overlap with the late-season Navels. This timing ensures that fresh California oranges are available nearly every month of the year.
The Valencia orange is known as the industry’s primary “juice orange” because of its high juice content and balanced sweet-tart flavor. Unlike the seedless Navel, Valencias may contain a few seeds, making them ideal for juicing rather than hand-peeling. They also possess a unique trait called “re-greening,” where the skin may turn partially green again during hot summer months, even though the fruit inside is perfectly ripe.
This summer variety thrives in the warmer climate. The slight overlap between the two major varieties in spring and fall provides consumers with a choice between the easy-peel winter fruit and the juicy, summer-perfect Valencia.
Geographic Centers and Peak Season
California’s orange production is concentrated in two main geographical areas, each contributing to the staggered harvest schedule. The San Joaquin Valley in Central California is the state’s largest citrus region and the primary source for the Navel orange. The valley’s hot, dry summers and cold winters provide the necessary temperature differential for the Navel variety to develop its signature sweetness.
The second major area is the coastal and inland regions of Southern California, which historically served as the birthplace of the state’s citrus industry. This area, with its milder, marine-influenced climate, remains a key producer of the Valencia orange. The difference in climate between these regions allows the two major orange varieties to mature at different times, guaranteeing fresh fruit almost year-round.
The period of maximum flavor and variety, known as the peak season, occurs from January through March. During this window, the main Navel harvest is at its best, exhibiting the highest sugar-to-acid ratio. Simultaneously, specialty fruit such as Cara Cara and Blood oranges are also being picked, offering the widest selection of high-quality oranges.