This time of year, oranges are everywhere – in the supermarket, in the sidewalk fruit stalls, piled high in the back of farmers’ bicycles and carts. Of China’s 22 contiguous provinces, Hunan is the third largest producer of oranges, so it’s no wonder you can’t go anywhere without seeing them.

Let me tell about these oranges. Every single one I’ve had so far has been sweet and juicy. The skin is thin and easy to peel off with your fingers, almost as easy as peeling a banana. There are no seeds, at least ones I can find. It sections easily, and there’s very little inner rind to spoil the chewing process.

I suppose if I had ever lived in California or Florida, or some other orange-producing part of the world, I suppose I would not marvel so much at the Hunan orange. As it is, I lived in places where oranges had to be trucked in from someplace else. They weren’t always fresh. Their rinds were like leather. And once in a while, an entire bag or oranges would be either sour or dry or both.

Oranges are my favorite fruit, so getting a bad orange is heartrending. I love oranges and anything flavored oranges– orange juice, orange marmalade, orange suckers, orange LifeSavers …

Coincidentally (or maybe subconsciously), I chose a university that had orange and black as the school colors. (I do draw the line at wearing orange clothing, though. During Reunions it’s OK, but not for everyday attire.)

You will notice that the oranges in the photo are in fact mostly green. The orange part is on the inside. In the US, where people confuse colors and flavors, orange producers artificially color the rinds to produce the vibrant orange hue we are so used to.

When I first saw the fruit here, I thought they were limes! Silly American.