Orange Safety Inspection

Oranges are often treated with dyes to fix color and coated with wax for a longer shelf life. 1. The Tissue Rub Test (Dye Detection): Take a white tissue or cotton ball dipped in a bit of vegetable oil or water and rub the orange skin vigorously. If orange/red color transfers to the tissue, it indicates artificial surface coloring. 2. The Visual Color Check: Look for unnatural color intensity. If an orange has deep red patches or the color seems to be concentrated in the skin pores, it may have been "color-fixed." Natural oranges have a gradual color transition. 3. The Scraping Test: Use your fingernail to scrape the skin. If white waxy residue collects under your nail, it's wax-coated. Natural oranges have a porous skin that feels slightly oily but not waxy. 4. The Float vs Sink Test: A naturally ripened, juicy orange is dense and will usually sink or stay mostly submerged. Carbide-ripened or old oranges often contain more air and will float high on the water. 5. The Internal Appearance: Cut the orange. If the skin is deep orange but the fruit inside is pale or tastes bland, it was harvested early and artificially colored/ripened.