Published: 14 April 2023
It’s citrus season! Can I interest you in a healthy dose of vitamin C? Oh, the brown rind? Not to worry! These might look unappealing at first but, like many things in life, appearances can be quite deceiving. Trust me, these particular oranges are far from bruised and shrivelled!
May I introduce to you the chocolate orange!
Originally called “Black Navel Oranges” or “Negra Navel”, chocolate oranges were accidentally discovered by a grower in a citrus orchard in the Spanish city of Valencia back in 2006. However, according to Vicent Tejedo, agronomist at the Valencian Institute of Agricultural Research (IVIA), this species is actually a very old variety that was once forgotten before spontaneously reappearing in the mid 2000s.
For 1.68 euros (or 1.81 US dollars), I was able to purchase two of these peculiar-looking oranges at the “Grand Frais” market in Biarritz in the South of France. That’s about 3.99 euros per kg (or roughly 4.30 US dollars per kg). Kind of pricey, right? To be fair, you are paying for a high quality orange. This species is also pretty hard to find due to its very low supply. Add a pinch of novelty with the name and you’ve got yourself a posh orange.
At first glance, chocolate oranges are easily distinguishable by their pebbled appearance and brown-hued skin. The latter is simply the result of a natural mutation that combines green and orange pigments within the skin.
As for size, chocolate oranges are definitely larger than a clementine but significantly smaller than regular navel oranges.
When you first slice into a chocolate orange, you might be surprised by the amount of juices that gushes out of it. Additionally, you are sure to notice a difference in the colour of the flesh, with the novel fruit having darker and less vibrant hues of orange.
Enough faffing around, let’s get to the most interesting part: the taste test!
Let’s start by addressing the elephant in the room. Do chocolate oranges actually taste like chocolate? Well…regrettably not. In fact, according to farmer Rafa Plasencia, the name switch from black navel to chocolate oranges was purely done for commercial reasons. Admittedly, these dark-skinned oranges became significantly more profitable once the word “chocolate” was added to their label.
All that being said, chocolate oranges are still very different to other navel oranges if you ask me. In addition to being sweeter than their more popular counterpart, they also have a specific aroma and a dessert-like aftertaste. But that’s just one opinion.
For added commentary, let’s ask our two food tasters what they thought of the chocolat oranges.
Food taster 1: “These are super delicious. They are sweet and also have somewhat of a vanilla flavour. They would be great to make yummy desserts and tarts with.”
Food taster 2: “It’s sweeter and less acidic than the regular oranges we buy. The pulp inside also feels thinner. I would buy them again.”
Sounds like a hit!
Obviously, these oranges can be enjoyed as is or used to garnish tarts, parfaits, cupcakes and salads. They are also a great addition to any charcuterie or cheese board.
According to an article published by the Spanish daily newspaper La Vanguardia, chocolate oranges are harvested “from mid-December to the end of January and beginning of February.”
Due to their very low supply, I highly recommend trying them at least once if you are able to get your hands on some. Just don’t expect a Terry’s chocolate orange!
