SeasonSort Week of Sep 4 · updated Fri

Oranges

In season in the Midwest · up 8% this week

$1.88 /lb

This week

↑8%

Vs last week

Calories/serv

1 g

Protein/serv

Seasonality of oranges

This fruit is at its local-harvest peak from January through April, and is sold in stores year-round. This week it's in season in the Midwest — buying it in season usually means better quality and, as the regional prices below show, a lower price.

Nutrition · per 140g serving

Calories

1.3 g

Protein

16.5 g

Carbs

0.1 g

Fat

3.4 g

Fiber

Per a typical 140g serving, scaled from the per-100g figures in USDA FoodData Central (Oranges, raw, all commercial varieties).

Cheapest oranges this week, by region

Buying oranges in the Southcentral saves about 34% versus the Northeast this week.

Buying oranges

How to pick a good one: Heavy for its size is the single best indicator, since weight means juice. Skin colour is unreliable — oranges are often degreened artificially, and a patchy green rind can cover perfectly ripe fruit. Thin-skinned oranges yield more juice per pound.
What a good price looks like: Bagged navels run $1 to $2 a pound and loose ones more; the 4 lb bag is nearly always the better buy. Peak season is December through April, when under $1.25 a pound is a good price. Valencia oranges are the summer juicing variety and navels the winter eating one.
What you actually get: A pound is two to three medium oranges. One medium orange gives about a third of a cup of juice, so a pound is roughly three-quarters of a cup — worth knowing before a recipe asks for a cup of fresh juice. Peel and pith are around 25% of the weight.

Storing and cooking oranges

How to store it: Counter for about a week, or the crisper for two to four weeks. Keep them loose rather than bagged so moisture does not collect and cause mould.
In the kitchen: For juice, roll the orange firmly under your palm first and juice it at room temperature — a cold orange gives up noticeably less. For eating, score the peel into quarters from top to bottom and it comes away in panels. To supreme one for a salad, cut the peel and pith away entirely, then cut each segment free from its membrane.
Getting the most out of it: Zest before you juice — you cannot get zest off a squeezed half, and the zest carries most of the aromatic oil. Juicing oranges are usually sold cheaper than table oranges and are the better buy when you need volume.

Cook with Oranges · cheapest dishes first

See all 480 recipes with oranges →Filter by diet, time, budget, and macros.

Price from the USDA National Retail Report. Nutrition per typical serving, computed from USDA FoodData Central.

Oranges — FAQ

When can you buy oranges in season?

This fruit is at its local-harvest peak from January through April, and is sold in stores year-round. This week the Midwest has oranges marked in season.

What's the price of oranges right now?

As of the week of September 4, 2026, the price of oranges in the Midwest is $1.88/lb, up 8% from last week. It's cheapest in the Southcentral at $1.62/lb.

How many calories and how much protein are in oranges?

A typical 140g serving of oranges has about 66 calories, 1.3g protein, 16.5g carbohydrates, 0.1g fat, and 3.4g fiber, per USDA FoodData Central.

What can I make with oranges?

SeasonSort indexes 480 recipes that use oranges, each with its cost per serving computed from this week's prices — starting from about $0.07 a serving. The cheapest are listed on this page, with a link to the full filtered list.