Sweet oranges are better eaten fresh than cooked. Loose-skinned oranges are so named because their skins easily slip off the fruit. Their segments are also loose and divide with ease. Most of the bitter orange supply comes from Spain. USDA grading of oranges is voluntary and not considered necessary by most growers.
Fresh oranges are available year-round at different times, depending on the variety.
Choose fruit that is firm and heavy for its size, with no mold or spongy spots. Unfortunately, because oranges are sometimes dyed with food coloring, a bright color isn't necessarily an indicator of quality. Regreening sometimes occurs in fully ripe oranges, particularly with Valencias. Oranges can be stored at cool room temperature for a day or so, but should then be refrigerated and can be kept there for up to 2 weeks. Once cut or squeezed, however, the vitamin C quickly begins to dissipate.