When it’s January in Southern California, there’s no time for post-holiday blues because it’s time for orange picking!
One perfect orange.
(Side note to friends who don’t live in Southern California: Sorry. This is not meant to rub in the fact that each day it is 72 and sunny here. It’s just a statement of fact. And we’d love to have you visit any time.)
You’ve gotta reach up with the picking pole to get the good ones!
One of our favorite places for orange picking is Heritage Park in La Verne, CA. The orange grove at Heritage Park is one of only a handful of small orange groves that remain in Southern California. The La Verne Heritage Foundation has lovingly preserved the grove and accompanying buildings. For instance, onsite is an 1800s farmhouse and barn, surrounded by 1 1/2 acres of citrus trees. (Your kids will also enjoy checking out the outhouse.)
The grove is open on Saturday mornings for grapefruit and orange picking. While you’re there, you can take a tour of the frozen-in-time farmhouse (and gawk at the seemingly ancient cooking implements in the kitchen).
Three just-picked oranges resting in the picking pole.
At Heritage Park, there are navel and Valencia oranges available for picking. Navel oranges are a delicious sweet snacking orange. Valencias are extra-juicy and perfect for juicing.
Cross-section of a perfect navel orange
In fact, navel oranges are so bright and pretty that we love to add them into just about everything (salads, salsas, pancakes, etc.)
Side note: Did you know that the “navel” on a navel orange could be an “innie” or an “outie”?
Orange Coleslaw
What we’ve done with our navel oranges here is add them into an easy coleslaw. We’ve also made the coleslaw a little extra-orangey by adding orange juice to the dressing. The result is a bright, sweet and tart coleslaw that’ll give you just a little extra spring in your step, whether it’s sunny and 72… or snowing outside.
This orange coleslaw is sweet-tart and will brighten up any meal.
Orange Coleslaw
Ingredients
- 1/2 cup mayonnaise
- 1 tbsp cider vinegar
- 1 tbsp fresh-squeezed orange juice
- 1 tsp granulated sugar
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1 16- ounce bag coleslaw mix shredded cabbage and carrots
- 2 large navel oranges peeled and sliced
Instructions
-
In a small mixing bowl, combine the mayonnaise, cider vinegar, orange juice, sugars, and salt. Mix well until thoroughly combined.
-
In a large salad bowl, place the coleslaw mix and orange pieces. Add the dressing and stir to combine. Chill until ready to serve. Optional: Garnish with additional orange slices.
-
Note: An easy way to prepare the oranges is to cut them into slices, cut each slice in half-moon shapes, and then gently remove the peel. Then you can separate the segments of the peeled orange slices.
Let us know if you ever want to come orange picking!
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from. 
This post made me miss SoCal. Born and raised there. I spent many hours picking oranges off my own trees in my back yard (along with other fruits) and at my grandparents. I also miss the sunshine. This slaw looks so fresh and yummy!
Never heard of Heritage Park, even though I grew up in Upland, next door to La Verne. Hmmmm…must remedy that!
Yes – you should! Such a fun day trip!