When should you throw out oranges?

As a citrus fruit, oranges are an excellent source of vitamin C and other nutrients. However, like any fresh produce, oranges don’t last forever. Knowing when to throw out oranges can help reduce food waste and prevent eating spoiled fruit.

How to tell if an orange is bad

There are a few clear signs that indicate an orange has gone bad and should be discarded:

• Moldy spots or fuzzy green/white mold covering the peel
• Wrinkled or soft skin
• Dents, pits, or brown/black spots on the peel
• An unpleasant sour smell

If an orange displays any of these characteristics, it’s best to throw it out. Eating moldy or rotten oranges can cause foodborne illness.

Factors that impact orange freshness

Several factors influence how long oranges will stay fresh and edible:

Storage temperature: Oranges last longest when stored in the refrigerator. The cold temperature slows ripening and mold growth. Storing at room temperature speeds up spoilage.

Damage: Bruises, punctures, or peels can allow mold and bacteria to take hold faster. Undamaged fruit lasts longer.

Variety: Some orange varieties, like navel oranges, can last 2-3 weeks with proper refrigeration. More delicate varieties may only last 1 week.

Age: Older oranges that are already fully ripe don’t keep as long as younger fruit.

Refrigerator storage

For maximum freshness, store oranges in the refrigerator. Some guidelines:

• Place oranges in a perforated plastic bag in the fridge. This helps contain moisture but allows air flow.
• Don’t wash oranges until ready to eat. Washing removes protective coatings.
• Use oranges within 2-3 weeks for best quality.

Citrus like oranges are sensitive to chilling injury. Temperatures below 40°F can damage the peel and flesh. Make sure oranges aren’t stored in the coldest part of the fridge. The ideal storage temperature is 40-48°F.

Countertop storage

Oranges can be left at room temperature for about 1 week before quality suffers. To extend their counter life:

• Place them in a bowl or basket, not stacked or piled up. This prevents pressure bruises and promotes air circulation.
• Keep oranges out of direct sunlight, which can dry them out faster.
• Make sure the room temperature is cool, ideally 60-70°F.

With proper room temperature storage, navel oranges may last up to 2 weeks before going bad. More delicate varieties won’t last as long.

Signs oranges are still good

To tell if refrigerated oranges are still fresh:

• The skin should be firm with a vibrant orange color.
• Oranges feel heavy for their size.
• They smell sweet and citrusy, with no sour or moldy odor.
• No visible mold, soft spots, or discoloration.

Before peeling, wash oranges thoroughly since mold and bacteria can hide underneath the peel. If the flesh inside looks unspoiled with no off odors, the orange is likely still good to eat.

Freezing oranges

Oranges can be frozen to extend their shelf life, but their texture changes with freezing. The peel will turn mushy when thawed. Only the pulp retains its flavor and juice content. Here’s how to freeze oranges:

1. Wash and peel the oranges. Discard the peel.
2. Divide oranges into segments or slices and remove any seeds.
3. Place fruit segments or slices in a single layer on a baking sheet.
4. Freeze until completely firm, about 2-3 hours.
5. Transfer frozen orange slices or segments to freezer bags.
6. Remove as much air as possible and seal the bags.
7. Freeze for up to 6 months.

For orange juice, squeeze fresh juice and pour into ice cube trays. Freeze overnight, then transfer frozen juice cubes to bags.

Drying oranges

Dehydrating or drying oranges preserves them for extended storage. Dried oranges have a chewy texture and concentrated sweet flavor. Follow these steps:

1. Wash oranges and pat dry. Peel if desired, but leaving the peel on provides more nutrients.
2. Slice oranges into 1/4-1/2 inch rounds. Remove any seeds.
3. Arrange slices in a single layer on dehydrator trays. Don’t overcrowd.
4. Dehydrate at 115°F for 18-24 hours until dried through.
5. Check periodically and flip slices over during dehydrating.
6. Remove any excess moisture by patting with a paper towel.
7. Let cool completely. Package in an airtight container or bags.
8. Store in a cool, dark place for up to 1 year.

Dried oranges don’t need refrigeration. For best quality, use within 1 year.

Pickling oranges

Pickled oranges have a tart, spicy flavor. They last for months refrigerated. Here are pickling directions:

1. Peel and slice oranges. Cut into rounds or quarters.
2. Pack orange slices into sterilized jars, leaving 1/2 inch headspace.
3. In a saucepan, bring 1 cup white vinegar, 1 cup water, 2 tsp salt, and spices like peppercorns to a boil.
4. Pour hot brine over oranges to fill jars, leaving 1/2 inch headspace.
5. Tap jars to remove air bubbles. Seal with lids.
6. Process in a boiling water bath canner for 10 minutes.
7. Cool jars completely before storing. Refrigerate for up to 6 months.

For long-term storage, process pint jars for 15 minutes. Pickled oranges keep 12-18 months this way.

Canning oranges

Oranges can also be canned in a boiling water bath for extended shelf life. To can oranges:

1. Wash oranges. Peel, segment, and slice.
2. Place orange segments in a pot and add just enough water to cover. Bring to a light boil.
3. Fill hot orange segments into sterilized jars, leaving 1/2 inch headspace.
4. Remove air bubbles and wipe jar rims clean.
5. Seal jars with lids and bands.
6. Process pint jars for 15 minutes, quart jars for 20 minutes.
7. Cool jars completely before storing. Refrigerate and use within 1 year.

Canned oranges should seal properly if correct headspace and processing times are used. If jars don’t seal, refrigerate and use quickly.

How to use up oranges

Before throwing out oranges that are past their prime but still edible, consider these uses:

• Make fresh squeezed orange juice.
• Use oranges in smoothies, adding spinach or kale.
• Cook oranges into chutneys, salsas, curries or stir fry dishes.
• Bake oranges into cakes, muffins, or quick breads.
• Poach oranges in syrup for a dessert.
• Make orange marmalade.

Slightly wrinkled or soft oranges can still be used in baked goods or squeezed for juice. Just cut away any spoiled spots.

Composting orange peels

Don’t throw away orange peels if you have a compost pile. The rinds are full of nutrients that compost organisms break down:

• Nitrogen to feed bacteria and fungi.
• Phosphorus and potassium to fertilize plants.
• Limonene, pinene, and other compounds.

Chop peels into smaller pieces before adding to compost for faster breakdown. Avoid adding orange peels if your pile doesn’t get hot enough to break them down fully.

Storing cut oranges

Once an orange is peeled and segmented, it starts losing vitamin C quickly. For best nutrition, eat oranges right after cutting. But leftover pieces can be saved.

Storage Method	Shelf Life
Refrigerator	3-5 days
Airtight container in fridge	5-7 days
Submerged in juice in fridge	5-7 days

Seal cut oranges in an airtight container or glass dish. Adding a bit of orange juice helps keep them moist.

Storing orange juice

Fresh squeezed orange juice only lasts 1-2 days in the refrigerator. For longer storage:

Storage Method	Shelf Life
Frozen orange juice concentrate	6-12 months
Pasteurized orange juice	5-7 days after opening
Canned orange juice	1 year unopened

Look for 100% orange juice without added sugars or preservatives. Homemade orange juice can also be canned or frozen into cubes.

Conclusion

Oranges last 1-3 weeks in the fridge and about 1 week at room temperature. Signs an orange has gone bad include mold, soft spots, wrinkling, and off odors. Slightly overripe oranges can still be used in cooking. Cut oranges should be eaten or refrigerated promptly. With proper storage and handling, you can enjoy oranges while also reducing waste.