Green orange fruit

Types of green orange fruit

The green orange fruit comes in several varieties, each offering unique characteristics in taste, texture, and appearance. Although it's commonly perceived that all oranges should be orange, some varieties remain green even when fully ripe, especially in warmer, humid climates.

• Van Day oranges

  Van Day oranges are also known as Van Damm or Van Dam oranges. These are unique green oranges that belong to the blood orange family. Their flesh is dark red or maroon, but the skin often retains a greenish hue. They are juicy and sweet with a rich, berry-like flavour. They grow primarily in tropical regions, which include the Caribbean and South Florida.

• Thai Kong Wang oranges

  Also called Kong Wang or Kongwang oranges, Thai Kong Wang oranges are often green when ripe, especially in humid climates like Thailand. These oranges have a slightly sour and sweet taste and are smaller and less juicy than other varieties. They are commonly used in traditional Thai desserts and snacks.

• Bergamot oranges

  Bergamot oranges are primarily grown in Calabria, Italy, and they belong to the citrus family. They are greenish-yellow when ripe with a distinct, fragrant aroma that is often used in perfumes and teas. The flavour is tart and bitter, making them unsuitable for eating raw but ideal for flavouring.

• Citrus reticulata

  Citrus reticulata, also known as mandarin oranges or tangerines, may occasionally show a greenish hue, especially if they're picked before ripening or if they experience prolonged cool, wet weather. They are easy to peel and segment and taste sweet and juicy.

• Caipira oranges

  Caipira oranges, also called Pêra oranges, are common in Brazil. They can remain green even when ripe, particularly in tropical regions. The oranges have a sweet flavour with a slightly acidic balance and are often used in juices.

• Blood oranges

  Like Van Day oranges, blood oranges sometimes have a faint green tinge, particularly varieties that are less pigmented. They belong to the citrus sinensis family and have a deep red flesh. The oranges are sweet-tart with a berry-like flavour and are ideal for making juice.

How to use green orange fruit

Green oranges, while perhaps less common than their fully orange counterparts, are still delicious and versatile in culinary applications. In some regions, they may be used differently than in others, often depending on their ripeness and variety.

• Eating fresh

  Some green orange varieties remain sweet despite their colour, making them perfect for eating fresh. Those that are slightly ripe may have a tangy, acidic flavour that's refreshing and revitalising.

• Juicing

  Green oranges are commonly used to make juice or smoothies. Even if they are green, most oranges have a juicy texture and high water content that make them ideal for juice. They tend to be less sweet than fully ripe oranges, but they still make a tangy, refreshing drink. Look for ones that are slightly soft to the touch, as these tend to be juicier.

• Salads

  Mandarin oranges, tangerines, and Citrus reticulata are commonly added to fruit salads or green salads for a burst of citrus flavour. Their acidity balances richer ingredients and enhances the overall flavour profile.

• Salsas

  Slices of green orange fruit are used to make citrus salsa or chutney. When combined with ingredients like onions, cilantro, jalapeños, and lime, they add a bright, zesty contrast to heavy meats like pork or fish. Green oranges provide a unique flavour that sets the dish apart, especially when paired with Latin or Caribbean recipes.

• Desserts

  Green oranges are ideal for making pies, tarts, cakes, and puddings. Use them in orange-flavoured desserts like puddings or cakes for a different twist on sweetness. The fruit’s acidity balances the richness of creamy desserts, making them lighter and more satisfying.

• Candies and jams

  Use green oranges to make orange peel candy or marmalade. The bitterness of slightly under-ripe oranges can be balanced with sugar in jams or candies, giving an intense flavour that citrus lovers enjoy. The end products may also have a firmer texture because green oranges contain more pith and less water than ripe ones.

• Marinades and flavouring

  Orange juice and orange zest are ideal for marinating fish, chicken, or pork. The acidity in the oranges helps tenderise the meat while adding a burst of citrus flavour. Additionally, use green orange peels to add a bright, aromatic citrus note to dishes, baked goods, or cocktails.

• Canning

  Citrus fruits like the orange are often too sour or bitter to eat raw, but they are ideal for canning. The green oranges are picked before they are ripe and then cooked down into a tangy syrup that preserves their flavour. This method is commonly used with varieties like Seville oranges, which are high in pectin and ideal for making marmalade.

Benefits of green orange fruit

Green oranges, like their orange counterparts, offer a range of health benefits due to their nutrient content. Some may find them particularly appealing because they tend to be less sweet and more acidic.

• High vitamin C content

  Green oranges have a large supply of vitamin C, which boosts the immune system and helps the body fight off colds and infections. Green oranges are especially high in vitamin C when picked slightly unripe. This vital vitamin helps collagen production, which maintains skin elasticity and reduces the signs of ageing. Vitamin C also acts as an antioxidant, neutralising harmful free radicals and reducing oxidative stress in the body.

• Rich in antioxidants

  Green oranges contain antioxidants like flavonoids and hesperidin. The antioxidants protect cells from damage and lower the risk of chronic diseases, including heart disease, cancer, and neurodegenerative disorders.

• Dietary fibre

  Like most fruits, green oranges contain high levels of dietary fibre, particularly in the flesh and pith. Eating the fibre creates a feeling of fullness, which helps control weight by reducing excessive eating. Fibre also supports healthy digestion by promoting regular bowel movements and preventing constipation. It feeds good gut bacteria, which improves overall gut health and boosts the body’s immune system.

• Hydration

  About 80% of green oranges are water, making them a perfect fruit for staying hydrated, especially in hot weather. People also consume them to quench their thirst and aid in maintaining optimal fluid levels in the body.

How to store green orange fruit

Proper storage of green oranges helps maintain their freshness and extends their shelf life. The storage method depends on whether the oranges are still fresh, fully ripe, or experiencing senescence.

• Cool storage

  Store green oranges in the crisper drawer of a refrigerator to maintain a cool and slightly humid environment. Refrigeration slows down the ripening process and helps prevent the fruit from rotting or spoiling too quickly. Keep the oranges in a mesh bag or their original packaging to allow for proper air circulation.

• Room temperature

  If the oranges are still moderately ripening, feel firm to the touch, and have a ripening colour, leave them on the counter, away from direct sunlight, for a few days until they fully ripen. Or, if they have already ripened, consume them as soon as possible to avoid senescing like other citrus fruits.

• Avoid moisture

  Moisture speeds up the spoilage of oranges by causing them to rot. Avoid washing oranges before storing them because this action adds moisture to their skin. If they are particularly dirty, wash them and then dry them thoroughly before storage.

• Separate storage

  Avoid storing green oranges with apples, bananas, or pears. These fruits produce ethylene gas, which can cause oranges to spoil more quickly. Store them away from these fruits to prolong their freshness.

• Check regularly

  Green oranges have a longer shelf life than normal orange varieties, but it is still advisable to check them regularly for signs of ripeness or spoilage. Look for any soft spots, mould, or signs of decay, and remove spoiled fruit immediately to prevent it from affecting others.

How to choose green orange fruit

Choosing green oranges requires careful attention to their colour, texture, and other ripeness indicators. Because their skin is green rather than orange, buyers must learn to identify the right qualities that make a green orange fruit ideal for consumption.

• Proper colour

  The skin of green oranges may look green, yellow-green, or even slightly orange. Choose those with a more orange tint, as they are more likely to be ripe and sweet. A completely green skin may indicate that the fruit is not fully ripe. This fruit, however, will continue to ripen off the tree and may become orange with time.

• Firmness

  The flesh of a green orange should feel firm when gently pressed. If it feels too hard, the fruit may be underripe. On the other hand, if it leaves indents when pressed, it is overripe or spoiling. Ripe oranges are slightly soft but still have a firm consistency compared to other ripe fruits like avocados.

• Texture

  The skin of green oranges may look smooth or have a few bumps. These bumpy areas are normal for some citrus varieties and have nothing to do with their quality. Also, some green oranges have a few faint scars or marks on their skin. These are common in organic oranges and should not be a cause for concern.

• Aromatic scent

  Fresh oranges have a strong, citrusy aroma that is sometimes hard to distinguish because of their orange peel scent. In green oranges, this scent is less pronounced and harder to identify, especially when they are at the initial ripening stage. When they attain full ripeness, however, their scent becomes stronger and more aromatic.

• Weight

  Green oranges have a larger water content than orange varieties when they are slightly underripe. This water content makes them heavier than their orange counterparts. Fully ripe green oranges have a slightly lower water content than green ones, but they still feel heavier than empty orange fruits.

Q&A

Q1. What gives oranges their green colour?

A1. Most orange varieties develop an orange colour while ripening due to the production of a pigment called carotene. The carotene arises as ripening cells break down chlorophyll, the pigment responsible for the green colour of the fruit. Green orange varieties like the green lemon and Thai orange maintain their green colour even when ripe because they contain lower quantities of carotenoids and higher amounts of chlorophyll.

Q2. Are green orange fruit healthy?

A2. Green oranges are healthy and a good source of vitamins, fibre, and antioxidants. Some find them particularly appealing because they tend to be less sweet and more acidic.

Q3. How do you know when a green orange is ripe?

A3. A ripe green orange will feel slightly soft when pressed but still firm. It will also have a bright, citrus aroma and slightly orangish colour on its skin.

Q4. Can green oranges turn orange after a while?

A4. Yes. Green oranges can turn orange eventually after a while of proper storage. This process happens more readily with varieties that are destined to turn orange during normal fruitation.

Q5. Do green oranges taste the same as ripe oranges?

A5. Green oranges taste tart and less sweet than ripe ones. They are ideal for juices, marinades, or flavouring goods because of their high acidity. Ripe oranges are typically sweeter, juicier, and less tart, making them ideal for eating raw.