Chanchamayo Oranges
Estimated Inventory, lb : 0
Description/Taste
Chanchamayo oranges vary in size and shape depending on growing conditions, but they generally average 5 to 11 centimeters in diameter. The oranges also range from 240 to 365 grams in weight and have a round, oval, or oblong shape with blunt, curved ends. Chanchamayo oranges are found in varying shades, from golden yellow-orange to variegated hues of green and orange. The fruit’s skin coloring does not indicate ripeness and can be fully mature while still displaying a green coloring. The skin is thin, taut, faintly glossy, and textured, covered in pebbled, sunken oil glands. Underneath the surface, the pale orange-yellow flesh is divided into 9 to 11 segments by thin membranes. The flesh is also dense, aqueous, and tender with a succulent consistency, and a few cream-colored seeds are embedded into the center of the fruit. Chanchamayo oranges are edible raw and release a faint aroma when the skin is scratched. The flesh typically reaches a sugar content of 7 to 11 Brix and has a subtly sweet, tart, and acidic flavor with mild floral nuances.
Seasons/Availability
Chanchamayo oranges are available almost year-round in Peru, with a peak season from June through October.
Current Facts
Chanchamayo oranges, botanically classified as Citrus sinensis, is a general descriptor for several orange varieties grown in a specific region of Peru, belonging to the Rosaceae family. Chanchamayo is a province in Central Peru known for its citrus production, bearing a warm, tropical, and jungle-like climate. Valencia oranges are the variety most cultivated in Chanchamayo, and the fruits are favored for their high juice content, fragrance, and sweet and acidic flavor. It is important to note that there may be other orange varieties sold under the general Chanchamayo name, but in most commercial settings, the fruits sold under the Chanchamayo name are Valencia oranges. Chanchamayo oranges are transported throughout Peru and can be seen in varying shades in commercial markets. In tropical growing regions, including the jungle-like landscape of Chanchamayo, the nighttime temperatures do not drop extensively, allowing more chlorophyll to appear in the fruit’s peel, giving it a green hue. Green Chanchamayo oranges still have a rich flavor when ripe, and there is no difference in quality. In Peru, Chanchamayo oranges are seasonally sold as a fresh eating variety and a fruit for juicing.
Nutritional Value
Chanchamayo oranges have not been extensively studied for their nutritional properties. Oranges, in general, are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. Oranges also provide calcium to protect bones and teeth, magnesium to control nerve functions, phosphorus to repair tissues, manganese to produce connective tissues, and other nutrients, including iron, zinc, thiamine, and folate.
Applications
Chanchamayo oranges have a sweet-tart taste suited for fresh and cooked preparations. Oranges grown in the Central Peruvian region are known for their juicy consistency, and when the fruits are shipped to commercial markets throughout Peru, they are advertised for juicing. Chanchamayo oranges can be pressed into a natural juice and chilled, or the fruits can be blended into various smoothies and shakes. Orange peels are also incorporated into Peruvian hot chocolate recipes with cinnamon, coffee, chocolate, and milk. In addition to beverages, Chanchamayo orange juice is infused into salad dressings, marinades, and sauces or used to flavor seafood dishes such as ceviche, octopus, and fish. Segments of the flesh are also served with poultry as a savory-sweet dish, or the juice can be mixed into sweet potato puree as a sweet addition. Beyond savory dishes, Chanchamayo oranges are often infused into desserts throughout Peru, including cakes, cookies, puddings, and muffins. Chanchamayo oranges pair well with meats such as duck, poultry, and beef, seafood such as octopus, white fish, and shrimp, chocolate, vanilla, and fruits including strawberries, bananas, and pineapples. Whole, unwashed Chanchamayo oranges will keep for 2 to 3 weeks when stored in a cool, dry, and dark location, such as the refrigerator.
Ethnic/Cultural Info
Chanchamayo oranges are promoted throughout their growing regions in Junín through an annual Orange Tourism Festival. The 20th celebration occurred in 2023, and the gathering's purpose is to reinvigorate and protect the citrus-growing industry in Chanchamayo and help local growers increase their annual income. During the festival, citrus producers from across the region bring freshly harvested fruits to the event, where the fruits are sold fresh or utilized for citrus-centric dishes, especially desserts. Ranfañote is a Peruvian bread pudding that occasionally incorporates orange peels as flavoring into the rich dish. Oranges are also used in mazamorra and cremolada, famous Peruvian desserts. Cremolada is a slushie-type dish made from fresh fruits that are blended, mixed with water or milk, and then partially frozen. Mazamorra is a purple corn and fruit pudding made throughout Peru. The dish is accented with oranges and sprinkled with toppings such as cinnamon, coconut, or condensed milk.
Geography/History
European explorers introduced oranges to the New World beginning in the late 15th century. The fruits were first planted in regions of the Caribbean, and it wasn’t until the 16th century that citrus was introduced to South America by the Spanish and Portuguese. In Peru, oranges were most likely planted by the Spanish, and the fruits expanded in cultivation throughout the region through the spread of Spanish settlements and missionaries. One of Peru's most notable references to oranges was documented by missionary and writer Bernabé Cobo in 1653. In his work, Historia del Nuevo Mundo, Cobo mentioned that orange varieties were growing in Peru that were from Spain, and he also highlighted that Baltasar Gago, one of the first Spanish residents of Lima, had oranges planted in his home garden. Oranges eventually traveled from the coast into the jungles of Peru, spreading east of Lima into the central province of Junín. Currently, the Junín Province accounts for almost half of the oranges cultivated in Peru, and the Satipo and Chanchamayo Valleys represent the two highest areas for orange production. It is unknown when oranges were first planted in Chanchamayo, but records from government-led expeditions in 1868 noted the fruit tree’s presence along the region’s main river. Chanchamayo was also thought to have been named a province in 1977, and there are six districts within the province. Two of the six provinces, Zotarari and Puerto Ipoki, are known for their clay and sandy loam soils, which produce juicy, flavorful citrus. In Chanchamayo, Valencia oranges are the most cultivated variety. Other varieties of mandarins and tangelos are also grown on a smaller scale, but Valencia oranges are the most famous. Chanchamayo Valencia oranges are primarily sold in domestic markets and are promoted in commercial grocers as a choice variety for juicing. They are specially shipped to markets in Lima. Other easy-peel hybrid varieties grown in Chanchamayo are exported in limited quantities to Europe, Canada, and the United States. The Chanchamayo oranges featured in the photograph above were sourced through commercial markets in Lima, Peru.
