Sometimes the citrus you buy will have a hint of green on the outside. Even so, there is no reason to doubt the ripeness of Florida citrus, which is never picked unless it is perfectly ripe.

The greenish tinge is caused in two ways: Temperature is one controlling factor in the appearance of citrus. Warm days and cool nights are necessary for the fruit to turn a bright color. But sometimes the nights remain warm, depriving the crop of the cool temperatures that contribute to the orange or yellow color. As the fruit ripens, it remains slightly green on the outside, while developing perfectly on the inside.

The second factor is a natural process called "regreening." In the spring, trees have an extra supply of chlorophyll to help form the new fruit. The trees can bear both ripe fruit and blossoms at the same time. As the chlorophyll shoots up to the new growth, it is also absorbed by the skin of the ripe fruit, giving it an extra dose of green. Despite its greenish skin, the mature fruit is still luscious and delicious on the inside.

Storage: Fresh Florida citrus will last much longer under refrigeration. Temperatures from 35 to 50 degrees F are best. For grapefruit, a temperature between 45 and 48 degrees is recommended. If refrigerator storage space is a problem, citrus can be stored in any cool, dry place.

Plastic bags or film-wrapped trays should not be used for storing citrus. When airtight, drops of moisture will form between the film and the citrus peel, promoting mold growth.