Orange Juice/Oranges

I've read quite a few recipes at this point, and there seems to be an even run between orange juice and pounds of oranges for flavor. Up till now I thought you completely peeled the oranges (as in all the way down to a pile of little juice balls, no slices left) to completely get rid of the pith, but on another thread someone just said that they juice their oranges...and listed their recipe as pounds again.

So, basic question, two part. How, EXACTLY, do I handle fresh oranges in a melomel, and which is better, fresh, juice, or concentrate?

So don't put the pulp in or do? If I don't, is the weight in the base recipe off of the unjuiced fruit or am I weighing the juice? (And why, if it is just juice, don't people just put 'cups of fresh squeezed juice' instead of lbs of fruit so it's not so damn confusing?)

For reference, recipe I'm working on:

15lbs clover honey
5 gallons water
10 grams Lalvin KIV-1116
10 ounces fine ground bee pollen (fresh with no preservatives so not to mess with my yeast)

OG 1.095, on third day of fermentation sg was 1.060. I'm backsweetening with two gallons of must I spooned off for secondary, and racking onto 4 seperate 2 gallon buckets. One will have
1 lb oranges (still looking at kinds)
1 vanilla bean
1 whole clove
1 cinnamon stick (real cinnamon, not the bark)

I don't want it to end too acidic since I'm racking onto the fruit in secondary, but I'm hoping the vanilla and clove will mellow it. First time with orange and the changes in terms in other recipes are throwing me! Thanks in advance.