I live in Florida, and lots of people around here have citrus trees in their backyards. Most of those people do absolutely nothing special to them – they just kind of came with the house and it’s a mostly annoying bonus.

They can be considered “organic” oranges since they have no additives or pesticides.

The oranges almost invariably are tiny and fairly bitter, and only the ones at the very top of the tree are orange-orange and tasty.

Of course, when you’re getting oranges at the supermarket via a large grower like Tropicana, you’re going to see all “top of the tree” fruit, because the grower is selling the best looking fruit to the shops, and the not-so-hot looking fruit to factories that are making everything from juice to cleaning products with them.

The organic growers not only lack the benefits of modern science to improve their product, they also lack the sheer numbers to compete with larger farms for the prettiest display.

I have an orange tree in my yard, and I never use pesticides. I get huge (grapefruit size), juicy, orange oranges if I leave them on the tree long enough, and give them enough water during the growing period. I never pick them before Valentine’s Day. I usually get at least 10 grocery bags full.

Most oranges aren’t orange. In tropical countries, they stay green year-round and regardless of ripeness. In the U.S., oranges grown in early spring or late autumn turn orange naturally, but the summer crops are green. Because people associate green fruit with unripe fruit, green oranges are colored to make them marketable; that brilliant hue results from having been dipped in dye.

For this reason, I avoid recipes that include orange zest. Food dyes may be inert and harmless, but there’s just something unappetizing about grating all that fake coloring into my carefully-prepared meal or dessert.

They’re not dyed, they’re gassed with ethylene.

^^^^ It is the “Ripen Gas” ethylene ! They use it on bananas too.

So, buy green oranges?

Under ripe oranges will ripen further during shipment and storage. No point in shipping and storing ripened fruit that will spoil before it meets the eyes of a potential purchaser.

“They’re not dyed…” Yes, they are, as allowed by federal law: http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074540.htm. You can avoid dyed oranges by buying from California or Arizona; both states prohibit the dying of citrus fruit.

Ethylene gas removes the natural, greenish hues by breaking-down chlorophyll. If the oranges become too white and pallid, they’ll then be dipped in dye.

Anything for a sale.

Interesting question, I have no idea if Oranges are artificially ripened or? I have 3, prolific, Mandarin Orange trees just off my back door here and I have been eating several a day all week. They are superb and yes, “organic.” Nothing is done to them as @Seek mentioned and the trees are loaded with fruit in varying stages of ripening.

These CA. Mandarins are superb and highly coveted around here at this time of year.
They have loose peels like a Tangerine and are so sweet and juicy.
I have never really cared for Navel oranges, most are bland and rather flavorless and once spoiled with Mandarins you’ll never eat another regular Orange ever again.

^^^ Mandarins and Clementines are two heavenly, seasonal treats.

^^feel the same regarding Rainier Cherries. The other kinds just aren’t as tasty.

Just went out and picked 3 mandarins. All dewy from the rain and one was so ready to be picked that when I was twisting the stem the top part of the peel separated. Mmmm goodness to come!

@Coloma I’ve so envious!

Well, I did go to Trader Joe’s today and buy a small case of mandarins. I doubt that my purchase will be as delicious as your home-grown bounty.

@Love_my_doggie They are making up for no more tomatoes and cucumbers from the garden but not quite making up for no more watermelon. haha
There is also a golden delicious and granny smith apple tree on this property Apples-n-oranges, literally. :-)