“Today, navel oranges continue to be propagated through cutting and grafting. This does not allow for the usual selective breeding methodologies, and so all navel oranges can be considered fruits from that single nearly two-hundred-year-old tree: they have exactly the same genetic make-up as the original tree and are, therefore, clones.”
I’m still purchasing, photographing and eating the satsuma orange. Dramatic and tasty, a wonderful combination.
“Jesuits brought the fruit from Asia to New Spain. Groves started by Jesuits in the 18th century in Plaquemines Parish, Louisiana, have continued to the present day.” (Wikipedia)
I continue to be impressed by the drama these oranges bring to their photo shoot.
While at the grocery yesterday we spied a display of satsuma oranges. I was taken by the fact that a bit of the stem was attached to each orange and purchased one for photographic (and gastronomic) exploration.
At cookinglight.com we learned that, “Among the sunny-colored citrus fruits that brighten produce aisles during winter, satsumas hit peak season this month. Satsumas are one of the sweetest citrus varieties, with a meltingly tender texture.”