Mandarin oranges are a popular citrus fruit. Consumers may notice green spots on their vibrant orange peel, which can raise questions about ripeness or quality. This article clarifies the meaning behind these green spots and provides guidance on enjoying mandarin oranges.
What Causes Green Spots
Green spots on mandarin oranges are a natural phenomenon related to the fruit’s development and environmental conditions. Citrus fruits, including mandarins, contain chlorophyll, the green pigment responsible for photosynthesis. As the fruit ripens, this chlorophyll typically breaks down, allowing underlying orange or yellow carotenoid pigments to become visible. However, under certain conditions, this breakdown process can be incomplete or even reverse.
Re-greening occurs when the fruit’s skin reabsorbs chlorophyll. It often happens in warmer climates or when night temperatures do not drop sufficiently low (below 55°F or 13°C) during ripening. If warm weather returns after cool temperatures, or if the fruit stays on the tree for an extended time, green patches can develop, particularly near the stem. Some mandarin varieties are also more prone to retaining green coloration due to their genetic makeup.
Are Green Spots Safe to Eat
Mandarin oranges with green spots are safe for consumption. The green color is cosmetic and does not indicate the fruit is unripe, poor quality, or unsafe. Internal quality, sweetness, and nutritional value remain unaffected by external green patches. Some growers even suggest greenish citrus can be sweeter.
The green skin reflects residual chlorophyll and environmental conditions during maturation. Unlike fruits that ripen off the tree, citrus color is determined by conditions on the tree at harvest. The fruit’s flavor and juiciness are not compromised.
When Green Spots Indicate Spoilage
While natural green spots are harmless, other signs with green discoloration can indicate spoilage. Distinguish between natural greening and mold growth. Mold appears as fuzzy patches (white, green, or black) and signals deeper decay. If you see fuzzy, discolored patches, discard the fruit.
Beyond mold, spoilage indicators include soft or mushy spots, suggesting internal breakdown. A foul, fermented, or sour odor, instead of the sweet citrus aroma, also signals spoilage. Leaking juice or a shriveled, dull appearance can also indicate a spoiled fruit.
Storing Mandarin Oranges Properly
Proper storage maintains freshness and prevents premature spoilage. For short-term storage, keep mandarins at room temperature in a cool, dark place for about one week. Avoid direct sunlight, as light accelerates spoilage. Good air circulation, using a breathable container or loose arrangement, reduces mold risk.
For longer preservation, refrigerate mandarin oranges. Unpeeled mandarins last two weeks to one month in the crisper drawer. Avoid airtight containers, which trap moisture and promote mold. A mesh bag or loose placement allows for air circulation.