Oranges with a green skin when ripe are common in warm and tropical climates. The green color of the peel does not mean the fruit is unripe; instead, it reflects the growing conditions. Oranges only lose their green chlorophyll and turn orange when exposed to cooler night temperatures, which may not occur in consistently warm regions.
These green-skinned oranges are often fully mature inside, with bright orange flesh that is sweet and juicy. Their flavor can be just as rich, or even sweeter, than oranges with fully orange peels. In many tropical countries, green oranges are considered a sign of freshness and peak ripeness rather than immaturity.
Several types of oranges tend to keep a green peel when ripe, especially those grown in low-altitude or equatorial areas. Juice oranges are particularly known for this trait, as high temperatures encourage sugar development while preventing full color change in the skin.
Green-skinned oranges are widely used for fresh eating, juicing, and cooking. They are especially valued for juice production because they often have high juice content and strong citrus aroma. The green peel does not affect taste, texture, or nutritional value in any way.
Oranges With a Green Skin When Ripe
Valencia Orange
Valencia oranges originated in Spain and are now widely grown in tropical and subtropical regions. In warm climates, their peel often remains green even when ripe. They are very juicy, sweet, and slightly acidic, making them one of the most popular oranges for fresh juice worldwide.
Hamlin Orange
Hamlin oranges originated in the United States, specifically Florida. When grown in hot climates, their skins frequently stay green at maturity. They have thin peels, pale orange flesh, and a mild, sweet flavor, making them excellent for juicing and everyday consumption.
Pineapple Orange
Pineapple oranges are an American variety developed in Florida. In tropical conditions, they often retain a green peel when ripe. They are aromatic, moderately sweet, and slightly tangy, with juicy flesh that works well for juice and fresh eating.
Jaffa Orange
Jaffa oranges originated in the Middle East, particularly the region around Jaffa (modern-day Israel). In warmer growing regions, they may remain green on the outside. They are seedless or nearly seedless, sweet, mildly acidic, and prized for their firm flesh and refreshing flavor.
Temple Orange
Temple oranges are believed to have originated in Jamaica and were later cultivated in Florida. Their skin can stay green in hot climates even when ripe. They are rich-flavored, sweet-tart, and aromatic, often considered one of the best-tasting oranges for fresh eating.