I usually use navels and valencias, I find navels are juicier. I mix in blood oranges and clementines when in season. I would use whatever you like and whatever is affordable.
If juicing for one or two a mix of both Navels and Valencia are good but if you need a lot for a family or a drink recipe then go with frozen and for each container of frozen made by package direction add the juice of one orange of any type.
actually, navels are the traditional "eating orange", and Valencia oranges are considered the "juice orange". They are much juicier and I can usually find them in big five- or ten-pound bags at the farmers' market (in CA).
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