I don't understand why folks in other states say California citrus isn't good. Now I have to qualify that statement by admitting I haven't bought citrus in the grocery store in probably 25 years. Both the homes I've lived in during that time had orange trees. I do buy regular lemons and limes, though in a few years I won't be buying them either.
But as a kid, I used to eat tons of store bought navels and they were wonderful! Now some of them may have been still grown in those LA basin counties, who's climate is God's Gift to citrus. Too bad the land and water got so expensive. Most now are grown in the central valley, which gets hotter, but does not have the cooler nights the coastal areas have, and the water isn't quite as nice. But I wonder if the real reason is the newer root stocks growers here must use. In the early and mid twentieth century, most were grown on sour orange, but it was done in by tristeza virus. I've heard the newer root stocks, while being virus resistant, do not make as sweet a fruit.
That's just too sad!
I always thought California did Navels best, Florida rules with Valencia, and Texas Grapefruit cant's be beat.
Never tried Arizona fruit, sorry.
I had blood oranges when I was in Spain in the 70's, they were absolutely delicious! Yep, different flavor than most oranges, but they were very sweet. Sangria made with good blood oranges is ambrosia!!
I don't understand why CA can't grow a good blood orange, the climate is very similar? Root stock issues again?
While in Spain we also ate amazing navels imported from Israel. They were huge and very sweet!
