this post was submitted on 18 Jun 2025
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Vietnam. Brazil. Ecuador. A lot of equatorial places.
The orange color is caused by something happening to the chlorophyll when the temperatures cool. But in the tropics, temps can be fairly steadily warm and don't trigger that reaction.
Having grown up in Brazil, I can confidently say that most of our oranges are indeed orange. Green is usually the colour of non-ripe ones and you can expect extreme acidity from them.
You would be confidently wrong. They are artificially de-greened with ethylene. In Brazil it doesn't get cold enough for natural de-greening. Also, having tasted both natural green and de-greened (and naturally de-greened) oranges. Their outer color has no correlation whatsoever to the taste.