Pronunciation: [vuh-LEHN-she-uh; vuh-LEHN-shuh; vuh-LEHN-see-uh]
Grown in Arizona, California, Florida and Texas, the Valencia orange has a thin, deep golden skin that's difficult to peel. Its flesh is sweet, juicy and contains few seeds. The Valencia is good both as a juice fruit and for eating out of hand. See also orange.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Burnt-Orange Panna Cotta
- Espresso-Hazelnut Cheesecakes with Orange Caramel Sauce
- Bittersweet Chocolate Marquise with Orange Creme Anglaise
- Orange Radish Salad
- Orange Freezes