Sanh and xoan oranges: choosing and juicing them well
A glass of golden orange juice, balanced between sweet and tart, is a familiar morning pick-me-up. But a great glass starts with the right variety and a little know-how in juicing. Let us look at Vietnam’s best-known oranges.
1. Orange varieties and famous growing regions
- Sanh orange: thick, bumpy skin that is green to yellowish, with juicy sweet-tart flesh — widely grown in Ha Giang, Tuyen Quang and the Mekong Delta.
- Xoan orange: thin-skinned, low in seeds, richly sweet and fragrant, favoured for eating fresh.
- Canh orange: small, thin-skinned and reddish-orange when ripe, gently sweet — a northern specialty around the year’s end.
- Vinh orange (Nghe An): a celebrated orange known for its deep sweetness and distinctive fragrance.
2. When they are in season
Oranges in Vietnam peak in winter, from around October to January, when the cooler weather makes them sweeter and juicier. Varieties like canh and Vinh oranges ripen near the Lunar New Year, so they are popular as gifts.
3. Nutrition and benefits
Oranges are famous for their generous vitamin C, along with fibre and natural antioxidants. A glass of fresh orange juice each morning can contribute to a healthy diet and a refreshed start to the day.
- Rich in vitamin C, which may support immunity and skin health.
- The fibre in the segments contributes to healthy digestion.
- A natural sweet-tart taste refreshes without needing much added sugar.
Drink orange juice right after squeezing to keep its vitamins and flavour; left in the air it turns bitter and loses goodness.
4. How to choose good oranges
- Pick fruit that feels heavy for its size — usually a sign of juicy flesh.
- Look for fresh, slightly glossy skin and a firm green stem; avoid soft or shrivelled fruit.
- A good sanh orange need not look pretty — a slightly rough, yellowing skin often means it is sweet and juicy.
- Steer clear of soft spots or a fermented smell, which signal the fruit is spoiling inside.
5. Storing
- Keep oranges in a cool, airy spot out of direct sun and use within about a week.
- For longer keeping, store them in the fridge, where they last a few weeks.
- Do not stack too many layers, or the fruit underneath will bruise and spoil.
6. Ways to enjoy and mix
Oranges can be eaten segment by segment or squeezed for juice. To get the most juice, roll the orange firmly on the table before cutting, or soak it in warm water for a few minutes so it softens and releases juice more easily.
- Add a pinch of salt or a little honey to balance the tartness to taste.
- Combine orange juice with carrot or ginger for a colourful, warming juice.
Grate a little clean orange zest into desserts or tea — the oils in the skin add a lovely fragrance.
From a morning glass of juice to a sweet segment after a meal, Farm to Door picks juicy oranges from renowned growing regions and delivers them to you fresh.
