How can this be? There are simultaneously ripe oranges and orange blossoms on the tree.
The oranges grew large late last year, but they don't get really delicious until the weather gets warmer.
Just because the skin of the orange is orange, that doesn't mean it's ready to eat. The color changes due to some climate shift, but the sweetness takes its own sweet time to develop.
I feel like an oafish greedhead: Oranges for the picking, now, while the pretty tree slogs onward toward its next crop. I'm picking as fast as I can!
Yesterday we ate orange segments in a "Chinese" chicken salad. (Why "Chinese"? I guess it's to distinguish from "regular" chicken salad, which everybody knows is mayonnaisey. Oh, and there's a touch of soy sauce, but the soy sauce I used comes from Hawaii, not China.)
I've also been making a fabulous frozen concoction with oranges. Fabulous! I must photo it, soon. You'll see. And then you'll want to make it too.
There will be ripe oranges for the plucking all the way through July, if they last.