You would be confidently wrong. They are artificially de-greened with ethylene. In Brazil it doesn’t get cold enough for natural de-greening. Also, having tasted both natural green and de-greened (and naturally de-greened) oranges. Their outer color has no correlation whatsoever to the taste.
Thank you for that. It’s always nice to be “corrected” by a stranger who has no idea what they’re talking about.
Having had both mandarin and orange trees in back gardens in Brazil, I stand by my confidence.
From a link posted elsewhere in this thread:
When they’re expose to temperatures below 55°F (12.7°C) for long enough, the green chlorophyll breaks down and the orange carotenoids surfaces in a process called “degreening.”
Are you confidently suggesting that in Brazil it doesn’t get colder than 12.7°C? I have a land plot on the moon to sell you. Or, if you prefer to be educated instead, I can point you to some lovely mountainous places to visit in Brazil with a chance to see snow and some of the absolute best artisanal chocolate in the world!
Hell when I was a kid I saw snow at ocean level even!
You would be confidently wrong. They are artificially de-greened with ethylene. In Brazil it doesn’t get cold enough for natural de-greening. Also, having tasted both natural green and de-greened (and naturally de-greened) oranges. Their outer color has no correlation whatsoever to the taste.
Thank you for that. It’s always nice to be “corrected” by a stranger who has no idea what they’re talking about.
Having had both mandarin and orange trees in back gardens in Brazil, I stand by my confidence.
From a link posted elsewhere in this thread:
Are you confidently suggesting that in Brazil it doesn’t get colder than 12.7°C? I have a land plot on the moon to sell you. Or, if you prefer to be educated instead, I can point you to some lovely mountainous places to visit in Brazil with a chance to see snow and some of the absolute best artisanal chocolate in the world!
Hell when I was a kid I saw snow at ocean level even!
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