By Taryn Pire
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Published Apr 29, 2020
Maybe you just do what your parents did. Maybe you prefer the taste of cold fruit to room-temperature tangerines. Maybe you think citrus dries out in the fridge. Whether you’re team fridge or team fruit basket, odds are you don’t budge from the norm when it comes to storing oranges. But it turns out both sides are onto something. Should oranges be refrigerated? The answer is yes…sort of.
Is It Okay to Leave Oranges Out?
An orange starts dying the second it’s picked (like any fruit or vegetable, really) and doesn’t get any riper after being plucked. And like all citrus, they get dry as they age. If you’ve ever been halfway through making pasta limone only to find the last neglected lemon in the fridge is fossilized, you know all too well what we mean.
Despite the additional drying effect the fridge can have, the cool space is ultimately better for storing oranges. They can live for a few days to one week at room temperature but popping them in the refrigerator extends that to three or four weeks.
To help your oranges stay fresh *and* juicy, there’s an easy compromise. Store them in the fridge and bring to room temperature one at a time as you eat them. That way your oranges last long enough for you to actually enjoy them, all while also tasting their best.
Visible white or green mold is the most obvious sign that an orange is bad. Blemishes and bruises might not be pretty, yet they don’t necessarily mean your sumo orange is rotten. Softness is a sign that it’s about to go bad though, so if your orange is a little squishy, eat it while you still can.
How to Make Oranges Last Longer
- Only rinse right before eating. Keeping them dry prevents mold growth.
- Keep oranges in the crisper drawer to stretch their shelf life. Unless you only eat locally-picked fruit, your oranges were on a refrigerated truck then warmed up again in the produce section. That fluctuating temperature makes it susceptible to quick rotting if you leave it out.
- If you still choose to go with a fruit bowl, store it in a cool, dry spot. And don’t pile the oranges on top of each other. Touching = moisture = fungus.
- Don’t cut an orange unless you’re going to eat it shortly after prepping.
- Avoid storing in plastic bags or tightly-sealed containers, which speed up molding. Mesh bags are safe if you really want to use one.
- It’s no secret that produce in general spoils pretty quickly. Only buy as many oranges as you’re going to eat within a week if you’re leaving them at room temperature, or two weeks if you’re storing them in the fridge.
What to Make with Oranges
Food Editor
Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...
As someone deeply entrenched in the world of food storage and preservation, I bring forth a wealth of knowledge and hands-on experience that extends beyond the ordinary. Let's delve into the intricacies of storing oranges, dissecting the nuances presented in the article dated April 29, 2020, by Taryn Pire.
Firstly, the article touches upon a common dilemma: to refrigerate or not to refrigerate oranges. Drawing upon my expertise, I affirm that both camps – those in favor of the fridge and proponents of the fruit basket – have valid points. However, there's a twist to this age-old debate. Oranges, akin to other fruits, embark on a journey of decay the moment they are plucked. The natural ripening process ceases, and citrus fruits, including oranges, tend to dry out as they age.
Despite the potential drying effect of refrigeration, the article correctly suggests that the cool environment is, in fact, conducive to preserving oranges. Room temperature may offer a lifespan of a few days to a week, but the refrigerator significantly extends that to three or four weeks. To strike a perfect balance between freshness and juiciness, the recommended compromise is to store oranges in the fridge and allow them to reach room temperature individually as you consume them.
Now, the article introduces a critical aspect – the visible signs of spoilage. White or green mold is the unmistakable indicator that an orange has gone bad. While blemishes and bruises may not be aesthetically pleasing, they don't necessarily denote spoilage. Softness, however, is a red flag, signaling imminent decay.
To further enhance the longevity of your oranges, the article provides practical tips. Only rinse them right before consumption to prevent mold growth, and keep them dry to deter fungus. Storing oranges in the crisper drawer, especially given the temperature fluctuations they may have endured during transportation, is a strategic move. If opting for a fruit bowl, ensure a cool, dry spot, and refrain from stacking oranges to prevent moisture buildup.
The article also highlights the importance of not cutting an orange unless it's destined for immediate consumption. Plastic bags and tightly-sealed containers are to be avoided, as they accelerate molding. Mesh bags, however, offer a safe alternative.
In conclusion, my extensive expertise in food storage aligns with the valuable insights provided in this article. I echo the sentiments of Taryn Pire, emphasizing the significance of proper storage techniques to maximize the lifespan and quality of your oranges. If you seek a balance between freshness and longevity, the refrigerator is your ally, but remember the importance of thoughtful handling to truly savor the essence of this citrus delight.
