It has been previously reported that "oranges are getting sweeter because sweeteners are added" and "oranges and tangerines are now artificially ripened"… Have the oranges you bought been dyed, artificially ripened, or waxed? It's time to test your eyes and your brain. Below, we unravel the top five questions about citrus fruits and provide a step-by-step guide to picking delicious oranges.
Is the dye from oranges harmful to your health?
Experts say that the edible wax used for fruit preservation is generally colorless and will not rub off after cleaning. However, due to its high price, many vendors use industrial wax and dyes as substitutes. Such fruits often "bleed" color after being wiped and cleaned.
When consumers pick oranges, they often choose the ones that look bright and shiny, assuming they might taste better. This leads to some unscrupulous vendors adding dyes to the oranges. The primary method used in the market is artificial dyeing, with the best-case scenario being the use of artificially synthesized edible dyes. Because natural pigments are more expensive than artificial ones, merchants are unwilling to increase their costs.
It is understood that even artificially synthesized edible dyes cannot be used on fruits, as stipulated by national regulations. Because artificial food dyes have a certain impact on human health, the state has detailed regulations on their use and dosage.
Are oranges sweeter than before because sweeteners have been added?
There is no situation where sweeteners are used to sweeten citrus fruits. This is because the outer skin of a citrus fruit is covered with a thick, water-repellent waxy layer that retains moisture, resists pathogen infection, and withstands extreme temperatures. Soaking in sweetener makes it difficult to penetrate the peel and seep into the pulp, thus failing to sweeten the fruit. Injection, on the other hand, may cause tissue damage, leading the citrus to spoil and rot.
For small, whole citrus fruits like kumquats that are eaten with the peel, sweeteners are not used either, because their smooth, waxy surface makes it difficult for external substances to adhere.
According to recent risk assessments on the quality and safety of citrus products, no cases of using sweeteners to enhance sweetness have been found during field investigations and evaluations.
How to pick a delicious orange
First: Look at the size and color. Medium-sized oranges are the best. Oversized ones have thick peels, less flesh, and are less sweet, while smaller ones may not have grown well and have a poorer texture. The color of most orange peels gradually transitions from green to yellow, and finally to orange-yellow or orange-red. Therefore, the redder the color, the riper and sweeter the orange usually is. However, note that Gonggan oranges are picked before they are fully ripe, and their peels are greenish, but they are not sour. The red ones will be sweeter. Also, look at the leaves on the orange stem; the fresher the leaves, the better the orange.
Second: Feel the smoothness. Oranges that are just right in terms of sweetness and sourness generally have smooth skin with fine, dense oil dots.
Third: Test for elasticity. Oranges with thin peels, thick flesh, and lots of juice will have good elasticity. Press lightly with two fingers; the flesh should feel firm but not hard. When you release the pressure, it should spring back immediately. Those with good bounce are excellent. Thin-skinned oranges from which you can smell a faint fragrance and from which a little oil oozes out when gently squeezed are also good.
Here are a few more methods for picking a delicious orange:
1. Look at the bottom. From the side, the ones with a long stalk and an indented bottom are better, while those with a flat or protruding bottom are inferior.
2. Squeeze the bottom. If the bottom feels soft when squeezed, it is usually sweeter. If it feels hard, the peel is likely thick, and the taste is often more sour.
3. Additionally, there is a popular method of selecting oranges based on their "gender" (male or female). Experts say this is unscientific. The part that vendors use to distinguish the "gender" of a fruit is the "navel," which is the part where the flower grew during the fruit's development. Because the scars left when the flowers fall off are different, some navels are indented and some are protruding. "But this has absolutely nothing to do with gender."