24.10.2025 10:00
One of the indispensable fruits of the winter months, mandarins have been sold in a pale yellow or green color in recent years, bringing a new discussion to the forefront. Those who share photos of the mandarins they have purchased have started to ask the question, "What happened to the orange mandarins?"
The classic winter fruit, mandarin, has recently been appearing on shelves with pale yellow or green skins. Consumer complaints have made their way to social media.
THE COLOR OF THE SHELVES HAS CHANGED
Consumers heading to the fruit section to buy mandarins have encountered green or pale yellow-skinned fruits instead of the usual orange ones this year. Some have started questioning the situation by asking, "What happened to the orange mandarins?"
WHY GREEN OR PALE?
According to experts, the skin color and ripening of mandarins depend on a series of factors, primarily seasonal conditions... Here are the key explanations regarding the issue:
- For the skin color to turn orange, sufficiently cold night temperatures (below 10-12 °C) are required. However, these conditions did not occur sufficiently this autumn.
- Even if the internal ripeness is complete in early harvested fruits, the skin can still remain green; early harvesting and market pressure have made green skins common.
- There is a consumer perception that orange-yellow colored and fully ripe mandarins are exported, while greener and paler examples remain in the domestic market.
EXPERTS' PREFERENCES AND EVALUATION RECOMMENDATIONS
- Color alone is not an indicator of quality: The greenness of the skin may not mean it is unripe, and there may be no difference in internal taste and juiciness.
- Green-skinned mandarins bought early may be sweet but could have a more sour taste.
- For those who prefer orange skins, varieties that ripen later, around November-December, can be expected to hit the shelves.
In short, although the skin color of mandarins this year is outside expectations, it is stated that this is directly related to climatic conditions and harvest timing. Consumers are being directed to choose based on the taste and freshness of the fruit rather than the shelf appearance.