As the most common fruit in winter, oranges have won over a large number of consumers with their sweet and slightly sour taste. But if you don't know how to pick them, you might accidentally end up with a sour one, making you exclaim that it's too sour to eat. How do you choose the best oranges?
There are many varieties of oranges, which differ slightly in shape, color, and harvest time, but the methods for selecting them are generally the same.
First, look: size and color. Medium-sized oranges are the best. The overly large ones have thick peels and less sweetness, while the smaller ones may not have grown well and have a poorer texture. The peel of most oranges gradually changes from green to yellow, and finally to orange-yellow or orange-red. Therefore, the redder the color, the riper the orange and the sweeter the taste. However, it should be noted that Gonggan oranges are picked before they are fully ripe, and their peels are greenish, but they are not sour. The redder ones will be sweeter. Also, look at the leaves on the stem; the fresher the leaves, the better the orange.
Second, feel: smoothness. Oranges with a balanced sweet and sour taste usually have smooth skin with fine, dense oil glands.
Third, squeeze: test for firmness. Oranges with thin peels, thick flesh, and lots of juice will have good elasticity. When you squeeze them, the flesh should feel firm but not hard, and it will spring back to its original shape as soon as you release your hand.
Finally, eating too many oranges can easily lead to "internal heat," so it's best to eat only two or three per day.