Are Oranges Dyed to Be That Shade of Orange?
Updated: Apr. 05, 2024
In the store, pyramids of brightly-colored citrus catch shoppers' eyes. Is the skin that orange—or are oranges dyed?
The produce department in your grocery store is bursting with bright leafy greens, red tomatoes, yellow bananas and, of course, orange oranges. But are oranges really orange? Or are oranges dyed to look more appealing?
It depends on when—and where—the oranges were harvested.
Why Oranges Might Be Dyed
When oranges are harvested, the peels might not be quite orange enough to visually appeal to shoppers. The peels might even still be green! Shoppers prefer to purchase fruits and vegetables with fresh, bright colors, so some growers spray citrus with Citrus Red No. 2.
Here’s an explanation, straight from the FDA: “It is a common practice to color the skins of oranges in certain orange growing areas of the country because of climatic or cultural conditions which cause the oranges to mature while still green in color.”
In this case, “certain orange growing areas of the country” means the state of Florida.
Citrus Red No. 2 has been approved by the FDA since 1956, so this practice is nothing new. It shouldn’t affect the taste or texture of your citrus. Citrus Red No. 2 isn’t water-soluble, but do still wash your fruit. Before you eat, run oranges under cool water for a minute, then dry with a clean kitchen towel.
How to Know If Oranges Are Dyed
Not all oranges harvested in the US have a coat of Citrus Red No. 2.:
- Citrus Red No. 2 is banned for citrus grown in California and Arizona
- It’s only used to color the skin of non-organic oranges
- No oranges intended for processing have Citrus Red No. 2, so this dye won’t be present in OJ
So there you have it: Most but not all oranges are naturally orange. To choose ripe oranges at the store, don’t focus only on the color—look for in-season fruit with heft and firm flesh.
Up Next: Here’s why oranges are sold in red mesh bags.
Our Best Recipes with Fresh Oranges
Croissant Breakfast CasseroleTurning croissants and marmalade into a classic overnight croissant breakfast casserole makes a wonderful treat for family and guests around the breakfast table. —Joan Hallford, North Richland Hills, Texas
Orange Spritz CookiesBrown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray. —Sean Fleming, St. Charles, Illinois
Cranberry Orange Walnut BreadComing from Oregon, a state famous for its cranberries, this bread is a given at our house. Each fall my husband and I scrounge around for walnuts to go in it. It's a regular on our table, and not just at Thanksgiving. I freeze the berries so I have a ready supply all year long. —Elaine Kremenak, Grants Pass, Oregon
Orange Ricotta PancakesThese popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice. —Brehan Kohl, Anchorage, Alaska
Orange-Glazed Pork LoinThis is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Pineapple Orange CakeThis is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina
Orange-Glazed Pork with Sweet PotatoesWhen it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. —Danielle Boyles, Sparta, Wisconsin
Tilapia with Citrus SauceThe lemon, lime and orange sauce adds zest to this flaky, delicate-flavored fish. —Francis Garland, Anniston, Alabama
Lemon Orange CakeI like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. —Norma Poole, Auburndale, Florida
Chilled Fruit CupsThis refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast—or any time of day. It's a convenient and colorful addition to a holiday buffet. —Andrea Hawthorne, Mozeman, Montana
Arctic Orange PieThis frosty orange pie is so easy to make. I have tried lemonade, mango and pineapple juice concentrates instead of orange, and my family loves each one. —Marie Przepierski, Erie, Pennsylvania
Orange LemonadeThis juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. —Wendy Masters, Grand Valley, Ontario
Cran-Orange Icebox CookiesThese are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. —Nancy Rollag, Kewaskum, Wisconsin
Double Orange CookiesI serve these nutritious, tasty cookies to my husband and our four children. Also, because my husband is a minister, I often cook for guests in our home. —Pamela Kinney, Irving, Texas
Macadamia Sunshine BarsYour guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it’s like a mini-vacation to a Polynesian paradise. —Jeanne Holt, Mendota Heights, Minnesota
Orange Jelly CandiesMaking candy is my favorite thing to do. I've been collecting candy recipes for more than 40 years and have taken several candy-making classes. These soft confections are fantastic. —Leah Jackson, Washington, Utah
Orange-Glazed HamThis delicious ham looked like a sparkling jewel on the table when my mom served it for Easter dinner. The flavor of the spice rub penetrates through every tender slice. Even its enticing aroma while baking can't match the wonderful taste. —Ruth Seitz, Columbus Junction, Iowa
Triple Citrus SconesI love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. —Angela LeMoine, Howell, New Jersey
Orange JellyFor a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family—and many times the jars have been returned for refills. —Mary Rice, Maysville, Oklahoma
Sparkling OrangesWe were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled—we had a surplus of fresh oranges! All you do at the last minute is garnish and serve. —Janie Bush, Weskan, Kansas
Cranberry Orange Sandwich CookiesMy sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling. —Trisha Kruse, Eagle, Idaho
Chipotle-Orange BaklavaCitrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. —Christine Neary, Portland, Oregon
Orange Juice SpritzerHere’s a zippy twist on regular orange juice. It is not too sweet and is refreshing with any breakfast or brunch entree. —Michelle Krzmarzick, Torrance, California
Orange Breakfast Souffle with Dried CherriesOur family often took this decadent breakfast souffle to a local park on Father's Day. It's easy to make the night before, pop in the oven the next morning and go! —Sharon Ricci, Mendon, New York
Orange-Fig Pull-ApartsFor breakfast on Thanksgiving, my mom requested an orange pull-apart bread. I tried making one by dressing up tubes of refrigerated rolls. She loved it! —Shelly Bevington, Hermiston, Oregon
Orange Pistachio CookiesI had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. —Lorraine Caland, Shuniah, Ontario
Powerhouse Protein ParfaitsParfaits have marvelous taste and texture, but many are loaded with sugar and leave you peckish for more. Here’s my protein-inspired option with yogurt, fruit and nuts. —Jen Hubin, Minnetonka, Minnestoa
Orange Poppy Seed CookiesMy friend Sandy and I have gotten together for years to bake Christmas cookies. One year we made 16 different kinds in a day. I like this cookie because the orange flavor makes a nice change of pace from all the classic holiday cookies. —Kathy Jessen, Sarasota, Florida
Fruit & Spinach SaladThe combination of sweet fruit and salty feta cheese makes this salad a winner. —Virginia Dack, Asheville, North Carolina
Orange TeaMy children always appreciated a hot cup of this beverage after walking home from school. The tea is refreshing and tasty, and it warms you up. For about half the year, warmth is something we can always use more of around here! —Sally Mueller, Loveland, Colorado
Vanilla Citrus CiderMy mom used to make cider for the holidays, so I based my citrus-vanilla variation on her recipe. I think it hits the spot! The longer the cider simmers, the stronger the flavors will be. —Kristin Weglarz, Bremerton, Washington
Originally Published: February 21, 2019
