In the store, pyramids of brightly-colored citrus catch shoppers' eyes. Is the skin that orange—or are oranges dyed?
Are Oranges Dyed to Be That Shade of Orange?
Updated on Apr. 05, 2024
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
Orange Cheesecake Breakfast RollsThese yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. —Hannah Cobb, Owings Mills, Maryland
Easy Orange ChickenYou'll say goodbye to takeout and hello to homemade once you try this easy orange chicken recipe.
Citrus Coconut Steamed CodI love to make this fusion meal on weeknights when I am short on time but want something big in flavor. —Roxanne Chan, Albany, California
Cranberry Walnut BreadSome quick bread recipes have just a sprinkling of fillings, but this cranberry walnut bread is loaded with fruit in every slice. It's a lovely autumnal treat for breakfast or dessert.
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
Pig Pickin’ CakeA pig pickin’ cake is a southern delight that tastes like sunshine in every bite.
Creamy Orange CaramelsEach Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. —Shelly Bevington-Fisher, Hermiston, Oregon
Tilapia with Citrus SauceThe lemon, lime and orange sauce adds zest to this flaky, delicate-flavored fish. —Francis Garland, Anniston, Alabama
Sunshine Crepes"My family wanted just a light brunch and coffee this year for Christmas morning, so I whipped up these sweet and fruity crepes that were a big hit with everyone! To save even more time, use pre-made crepes,” suggests Mary Hobbs, Campbell, Missouri.
Orange Onion SaladIt's true—orange and onion really does sound like an unusual combination. But when my husband tasted Orange and Red Onion Salad for the first time, he told me, "This one's worth at least three kisses!"
I serve this salad with chicken...it likely would go well with fish, too.
Up until a short time ago, we lived in the San Joaquin Valley, where almonds, peaches and other crops thrive. Now—along with our 17-year-old son and 12-year-old daughter—we're settling into our new home in the foothills and getting used to seeing row crops and dairy cows instead.
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
Cranberry Orange RelishWith its festive color and refreshing citrus-cranberry flavor, this lovely cranberry orange relish works well at holiday gatherings. It’s also convenient because you can make it in advance. —Clara Honeyager, North Prairie, Wisconsin
Orange Buttermilk CupcakesSimple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
Orange AppealOranges add color and great taste to winter meals! This dish looks very bright and appealing served in a glass bowl, and it's a light and easy dessert to finish off a hearty holiday meal. As far as I'm concerned, the citrusy aroma of oranges is a must at Christmas time! —Billie Moss, Walnut Creek, California
Pork Chops with GlazeRosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. —Louise Gilbert, Quesnel, British Columbia
Cranberry Orange BreadThis orange cranberry bread is packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. —Ron Gardner, Grand Haven, Michigan
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
Cranberry Orange PancakesAs special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? —Nancy Zimmerman, Cape May Court House, New Jersey
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 LemonadeIt doesn't get more refreshing than a cold glass of orange lemonade. Serve it with fresh mint for an extra pop of color.
Cranberry Orange Shortbread CookiesThese are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. —Nancy Rollag, Kewaskum, Wisconsin
Citrus ScallopsMy husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. —Cheri Hawthorne, North Canton, Ohio
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
White Chocolate Brie CupsTry these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive! —Angela Vitale, Delaware, Ohio
Orange TurkeyPack your Thanksgiving turkey with juicy orange slices and fragrant herbs, rub butter under the skin and pour the champagne for a decadent holiday roast that erupts with flavor from the bag.
Orange & Lemon Wafer CookiesThese light citrus cookies go so well with a cup of coffee or tea after a heavy holiday meal. —JoAnn Belack, Bradenton, Florida
Grandmother’s Orange SaladThis orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! —Ann Eastman, Santa Monica, California
Orange Dream Mini CupcakesThe bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
Rustic Cranberry & Orange BreadStudded with cranberries, slices of pretty bread make the perfect holiday brunch treat. —Megumi Garcia, Milwaukee, Wisconsin
Mandarin Steak SaladYour family will think you spent hours on this luscious summery salad. What a great way to use up your leftover flank steak. —Taste of Home Test Kitchen
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 Dream Angel Food CakeA basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania
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
Beef Orange Stir-FryThis dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste of Home Test Kitchen
Glazed Ginger BarsI can’t think of the holidays without these luscious bars. The scent and flavor of ginger are just right for the season, and the light glaze adds the perfect amount of sweetness. —Darlene Brenden, Salem, Oregon
Glazed Cornish HensIf you're looking to add a touch of elegance to your holiday dinner table, our Test Kitchen experts suggest these Cornish game hens topped with a sweet apricot glaze. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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
Orange CheesecakeTart orange and rich cream is an enduring flavor combination. Orange cheesecake unites the two flavors in a sweet, ginger cookie crust with candied orange slices as an elegant finishing touch.
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
Frozen Citrus Fruit CupsAdd some sparkle to your next get-together or church supper with these sunny citrus treats. The refreshing cups burst with color and flavor, plus they look so cute served in shiny foil containers. —Sue Ross, Casa Grande, Arizona
Orange Dream MimosasYour inner child will love this fun riff on the classic mimosa. Use sparkling cider, ginger ale or sparkling grape juice for a nonalcoholic version. —Deirdre Cox, Kansas City, Missouri
Orange Natilla Custard PieAfter tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange zest. —Amy Freeze, Avon Park, Florida
Orange TwistsThese soft and sweet twists have a long shelf life. You can make a number of flavor variations with this recipe, including lemon, cherry and almond. I sometimes add a confectioners' sugar glaze. —Raine Gottess, Lantana, Florida
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
Budapest RollIf you’re a fan of Yule logs and pumpkin rolls, taste my Swedish specialty made from hazelnut meringue. People are in awe every time I bring it somewhere. —Catherine Walbridge, Boise, Idaho
Cinnamon-Orange Honey ButterThis is such a delicious butter spread for afternoon tea or with a dessert bread. Just mix it up and get ready for the compliments. —Mary Bates, Cleveland, Ohio
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-Cranberry Nut TartsMy friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana
Marmalade Candied CarrotsMy favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
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
Spinach Fruit SaladThe unexpected matchups in this spinach fruit salad make a winning team. Feta with oranges, grapes and walnuts? Who knew? But we're glad someone did.
Orange-Almond ChoclavaA twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more chocolate on top. Christmas gift-giving has never been yummier! —Nella Parker, Hersey, MI
White Chocolate Cranberry-Orange BarsThis is my take on my mother's recipe for chocolate chunk bars, which she made every Christmas Eve. Our family is scattered across the country now; making these reminds me of home. If you don't have a pastry cutter, you can use two sharp knifes or a potato masher. My mom makes this with semisweet chocolate chunks. —Erin Powell, Amarillo, Texas
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
Orange Sugar CookiesI make these citrusy cookies for parties and special occasions, and we always get to eat the ones that don't come out perfectly. Eventually I had to start making extra "mistakes" to keep my family happy! —Myrrh Wertz, Milwaukee, Wisconsin
Orange Recipes FAQ
What are the best ways to use fresh oranges in cooking?
Fresh oranges add bright citrus notes to both savory and sweet dishes. Whisk into dressings, fold zest into quick bread or cookie dough or use segments in fruit salads. Recipes like orange-spiced brisket, citrus-avocado salad and orange yogurt parfaits show how adaptable the fruit can be. The juice brings acidity to marinades, skillet sauces and vinaigrettes for pork, chicken or seafood. For the best flavor, start by choosing fresh, ripe oranges with firm, glossy skin and zest them before juicing to capture all the aroma and flavor.
Can I substitute orange juice for fresh oranges in recipes?
Depending on the recipe, orange juice works well when you’re using it for liquid or acidity, such as in baked goods, marinades, glazes or orange juice spritzers. Freshly squeezed juice delivers a more natural flavor, while bottled juice offers convenience for savory orange recipes like sticky chicken or stir-fry. However, orange juice can’t replace zest or whole segments, so avoid using them in fruit salads, citrus tarts or recipes where oranges add body or bite.
How do I make an orange glaze for desserts or meats?
For desserts, whisk together 1 cup confectioners’ sugar, 1 tablespoon of orange juice and 1/4 teaspoon zest until smooth. A bit of honey and butter adds richness and shine, perfect for drizzling over orange pound cake or glazed shortbread cookies. For savory dishes like orange-glazed chicken or pork, blend orange juice or marmalade with Dijon mustard or soy sauce to balance sweetness and build flavor. When glazing meats, brush them on during the last 10 minutes of cooking to avoid burning the sugars.
