Can you still eat an orange if it turns red?

Generally speaking, red-colored oranges are safe to eat. The red hue is usually due to natural ripening or inherent varietal characteristics. However, if the discoloration is accompanied by signs of spoilage, they should not be consumed. Here's a detailed explanation:

Red coloring in oranges typically occurs in two scenarios. First, certain varieties naturally have red flesh—such as blood oranges—where the red color is a normal trait and indicates high anthocyanin content, offering richer nutritional benefits. Second, common orange varieties may develop reddish flesh when fully ripe, due to sugar and pigment accumulation. These oranges tend to be sweeter and safe to consume without adverse effects. However, if the redness is accompanied by signs of spoilage such as mold, foul odor, or soft, mushy texture, eating them may cause discomfort like bloating or diarrhea, and they should be discarded immediately. When selecting and consuming oranges, always check the condition of the flesh and prioritize those with intact peels and no unusual odors.

In daily life, correctly identifying signs of fruit spoilage and properly storing fresh fruits can better ensure food safety and allow you to enjoy the nutritional benefits of fruits. It's also important to maintain a balanced diet, focusing on light and healthy meals.