Those motley-looking, bronzy-green oranges from Hawaii island are often referred to as Kau oranges. Some of them are grown at this southern location, but more are being grown on other parts of the island, especially the Hama­kua coast.

Washington navel oranges, the variety being cultivated, are sweet, juicy and delicious; they’re as good as, if not better than, the navel oranges that come from a couple thousand miles away. Wai­lea Ag Group and O.K. Farms report that a good supply of oranges will make their way to farmers markets and supermarkets in the coming weeks.

So how come they’re not bright orange like their mainland counterparts?

“Probably because we don’t get the 30-degree temperature differential from warm days to cool nights in Hawaii,” said Lesley Hill of Wai­lea Ag Group. “But these are great eating oranges.”

So get your vitamin C and fresh-fruit fix while these are in season. Remember that vitamin C dissipates quickly after an orange is cut or squeezed, so it’s best to peel and eat ’em.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.