In mainstream retail, an orange is judged first by its diameter. Too small, too big, or with an unusual shape, it gets left out of the aisle, even if it grew on the same tree as its neighbors.
These Navels arrive without size sorting: small ones, big ones, and sometimes odd shapes in the same box. They still pass an inspection before leaving Sicily. By ordering here, you’re also supporting a direct supply chain that allows Biosiculà to be paid a fair price for products that would otherwise have no market.
Biosiculà was born from Salvatore’s farming experience in Avola, on Sicily’s southeastern coast. In 2014, a new chapter began: Paola chose to bring producers and buyers as close together as possible. Today she leads this work with her husband Paolo, and their fruits travel to several European countries.
The farm spans 16 hectares between Avola and Noto. It’s been organic since 2006, with annual inspections. Two years ago, they went further by obtaining Regenerative Organic Certified® certification. This builds on organic standards and adds requirements for soil health and fairness toward those who work the land.
One-time delivery, outside of UglyFruits subscription
8 or 12 kg is easy to store! The best spot is somewhere cool and airy: a cellar, an unheated garage, or a balcony protected from frost. They’ll keep for several weeks there, and also in the fridge’s vegetable drawer for the ones you eat first. At room temperature, count on about a week.
Avoid sealed bags, and check on the box from time to time: one damaged orange can spoil its neighbors, so it’s best to remove it early.
Got too many at once? Before juicing or peeling them, zest them first: the zest freezes beautifully and will come in handy for your cakes and sauces.
Its name comes from the English word navel, the belly button. Look at the end of the orange: that little hollow holds a tiny second fruit that never fully developed. The Navel is said to have originated from a spontaneous mutation in a Brazilian orchard in the early 19th century.
This is first and foremost an eating orange. Its skin peels off easily, and its flesh is sweet, low in acidity, and seedless: perfect in segments, in salads, in a tart, or in a vinaigrette. It’s also a good source of vitamin C.
For juice, there’s a trick to know. Once the fruit is pressed, a natural substance called limonin gradually forms and creates bitterness, especially early in the season. So squeeze at the last minute and drink right away!
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