Sicilian Vanilla Oranges
Estimated Inventory, lb : 0
Description/Taste
Sicilian Vanilla oranges are small to medium in size, averaging 5 to 8 centimeters in diameter, and have a round to oblate shape with a curved, uniform nature. The fruit's skin, also known as the rind, is thin and easily peeled by hand, exhibiting a firm, smooth, taut, and glossy nature. The skin also ranges in color from yellow-orange to orange, depending on the growing region, and is covered in prominent oil glands, creating a moderately pebbled, textured feel. Underneath the surface, a layer of white spongy pith, known as the albedo, encases segmented flesh. The membranes dividing the flesh are thin, and each fruit generally has 7 to 11 segments. The pale orange-to-orange flesh is known for its high juice content and has a soft, tender, succulent, and melting consistency. Some varieties of Vanilla oranges will be seedless, while others may contain a few ivory, tear-drop-shaped seeds. Sicilian Vanilla oranges are edible when ripe and release a sweet and floral aroma with subtle nuances of vanilla. The variety contains little to no acidity and low sugar content, contributing to a mild, sweet, and neutral taste. These oranges should be appreciated for their sweetness and the notable absence of tart, sour notes commonly found in citrus.
Seasons/Availability
Sicilian Vanilla oranges are available in the late fall through early spring, with a peak season from December through March.
Current Facts
Sicilian Vanilla oranges, botanically classified as Citrus sinensis, are a rare variety belonging to the Rutaceae family. The cultivar is labeled as a type of sweet blonde orange in Sicily, meaning the flesh and peel are lighter in color, similar to navel oranges. Sicilian Vanilla oranges are famous for their fragrant vanilla-like aroma. The variety is low in acidity and sugar, giving the fruits a mild, sweet, and one-dimensional taste, and are primarily used to add aroma to sweet and savory dishes. In Sicily, Vanilla oranges are known as Arance Vaniglia and Arance Vaniglia Siciliane and are late fall and winter delicacies sold in local markets. Each tree produces approximately 70 to 90 kilograms of fruit per season, and the oranges are hand-harvested at peak ripeness for the best quality and flavor. Sicilian Vanilla oranges are produced in smaller quantities than other Sicilian oranges and are a popular variety for fresh juices and as a table variety consumed at home.
Nutritional Value
Sicilian Vanilla oranges have not been extensively studied for their nutritional properties. Like other varieties of sweet oranges, they may be a source of vitamin C to boost the immune system, calcium to build strong bones and teeth, fiber to regulate the digestive tract, and potassium to balance fluid levels within the body. The sweet oranges also provide some iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, vitamin A to maintain healthy organs, and other nutrients, including manganese, phosphorus, zinc, and copper. Vanilla oranges are considered a variety suitable for consumers who suffer from various internal digestive issues. The fruits are considered low in sugar and acid, thus gentler on the digestive tract. Despite these claims, consultation with a doctor is recommended before consuming large quantities to see if the oranges are a fit for individual dietary requirements.
Applications
Sicilian Vanilla oranges have a mild, sweet, and delicate taste suited for fresh and cooked preparations. The variety is low in acid and sugar, allowing it to be consumed out of hand as a snack, including consumers with stomachs sensitive to acidic fruits. Sicilian Vanilla oranges are traditionally pressed into juices. The sweet liquid is mixed with tangier varieties to create a complexly flavored beverage, and Sicilian vendors in local markets freshly squeeze the orange juice as an on-the-go drink. It is common to see Vanilla oranges sold through markets in Palermo, the capital city of Sicily, as a specialty drink. Sicilian Vanilla oranges are also used to flavor salad dressings, oils, and vinegar, and their fragrance is used in sauces for fish. One of Sicily's most famous dishes using Vanilla oranges is sarde a beccafico or Sicilian stuffed sardines. The small fish is readily available in the Adriatic Sea off the coast of Sicily, and in this dish, sardines infused with orange juice are stuffed with breadcrumbs, pine nuts, and sometimes cheese. Orange slices are also layered between the sardine pieces for enhanced visual appeal. In addition to savory preparations, Sicilian Vanilla oranges are simmered into jams, jellies, and marmalades or infused into cakes, bread, souffle, and creams. Pieces of the flesh and rind are also candied and used as an edible topping over desserts such as cannoli or tossed into green salads. Sicilian Vanilla oranges pair well with dark chocolate, spices such as cinnamon, cardamom, and cloves, herbs such as mint, cilantro, and basil, nuts including almonds, pecans, and walnuts, and meats such as poultry, pork, and fish. Whole, unwashed Sicilian Vanilla oranges will keep for a couple of days at room temperature and for several days to weeks when stored in the refrigerator.
Ethnic/Cultural Info
Sicilian Vanilla oranges are notably grown in Ribera, a city nicknamed the “City of Oranges.” Ribera is a commune in the province of Agrigento along the southwestern coast of Sicily, known for its Mediterranean climate and fertile soil. The region has historically been accessible to grow and transport citrus along roads to other cities, and ample sunlight and distinct soil mixed with the salty air produce sweet, flavorful oranges. Ribera is home to several varieties of oranges generally sold under the Ribera orange name, including Brasiliano Washington Navel and Navelina, but Vanilla oranges are sold separately from the other cultivars to highlight their distinct aroma and taste. The aromatic nature of Vanilla oranges has increased in popularity in modern markets, and a specific seedless type is produced in Ribera, famously known as Vaniglia Apireno. Each citrus season, ripe Ribera oranges are hand-picked from trees and sold fresh in markets throughout Sicily, Italy, and other European countries. In December, an annual festival celebrating oranges in Ribera, locally known as the Ribera DOP Orange Festival, is held to promote the fruits. During the festival, locally grown oranges, including Vanilla oranges, are sampled, and vendors line the city streets with tables of homemade products scented or flavored with oranges. Chefs also host cooking demonstrations, and farmers offer tours of their orchards to inquiring visitors.
Geography/History
Vanilla oranges are thought to be descendants of sweet orange varieties introduced to Italy sometime in the 15th century. Orange cultivation, in general, was brought by the Arabs to Sicily in the 10th century, and there are several other possible theoretical introductions connecting oranges to the Portuguese explorer Vasco De Gama and Genoese sailors. In the early 15th century, some researchers hypothesize that Genoese sailors purchased citrus varieties from China and India in the Black Sea and transported the fruits back to Italy, where some cultivars, including Vanilla oranges, were planted in Sicily. Over time, oranges were selectively bred and allowed to naturally mutate to create new variations, including seedless fruits. Citrus production peaked in the 19th and early 20th centuries in Sicily, and Vanilla oranges eventually became a specialty variety, exported to other parts of Italy and other countries in Europe as a seasonal delicacy. Today, Sicilian Vanilla oranges are still grown in Sicily, especially near the city of Ribera, and are found through local markets, select retailers, and distributors. The Vanilla oranges featured in the photograph above were sourced through a local market in Palermo, Italy.
