How to Pick the Juiciest Orange at the Supermarket

A juicy, tangy orange is an undeniable sweet spot throughout the year, especially at the height of winter, when you need something that looks and tastes bright. That makes it all the more sad when you peel one only to find dry, flavorless segments underneath. 

A perfect orange offers a good balance of flavor, says Tony Marquez, who has owned and operated Pearson Ranch in California’s San Joaquin Valley for almost 30 years. “You want that tanginess of the acid, and then you want to taste the sweetness.” Here’s how to pick the best of the citrus pile when you’re at the grocery store or farmers market. 

Brighter is better

A good orange will be, well, orange. When eyeballing stacks of navel, Valencia, or blood oranges in the produce aisle, look for ones that are vibrant and uniform in color, says Marquez. Avoid white spots, which might indicate damage to the fruit during shipment. 

Look for smooth, tight skin

Smoother skin without large pores generally suggests a juicier orange that has a thinner pith, aka more fruit inside. Stay away from wrinkly or saggy skin when buying most oranges. There are exceptions — some citrus fruits like Sumo mandarins or clementines have naturally baggier peels. But if you’re buying a Valencia, navel, or Cara Cara orange, the peel should feel smooth and tight.

Don’t worry about minor blemishes, though. “Grocery stores want all the fruit to look perfect but [blemishes] don’t impact the inside whatsoever,” says Marquez. 

Size matters — and so does heft

Choosing oranges that are heavy for their size might be the most important takeaway. According to Marquez, smaller fruit tend to have smoother skins with thinner rinds, and therefore more concentrated flavor. “The more weight [the fruit] has to it generally means it’s going to have more juice in it,” he says. 

Give it a squeeze and a whiff

“When you’re harvesting the fruits right off the tree, the oranges are generally nice and firm,” says Marquez. That means firmer oranges are likely fresher, and also juicier. Squeeze the orange in your hand to assess how firm it is, and avoid oranges that are squishy or soft. 

A ripe, juicy orange will also have a sweet and citrusy scent, especially at the stem end. If the orange doesn’t have a perceptible citrus aroma, it probably won’t taste like much either. 

What to do with a dry orange

What if you can’t find a juicy orange? Marquez recommends making marmalade with limp or dryish oranges. Another tasty solution? Use swaths of the rind to garnish cocktails and take advantage of their aromatic oils, and discard or compost the centers.

If you squeeze out some juice but it is less than delicious, add some zingy ingredients like ginger and soy sauce to make a bright marinade for chicken or shrimp. No matter what, you’ll get some acidity to boost the flavor of weeknight dinners.