Personal experience with satsumas (a tiny orange only available in FL from late December to around early February), local lemons and even store-bought lemons tells me the same: brown's OK. Even slightly dried-out's OK.
The satsumas, which once ripe are extraordinarily sweet and juicy, get slightly dry at the brownish/shriveling stage but are just as good and sweet. Lemons get juicier, like running down your hand and arm juicy.
Limes, on the other hand (at least store bought) are a no-go at any stage past ripe. They get dry and shrivel and are as hard as rocks. You might dull a knife just trying to cut through one.
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chiming
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Date: 2023-04-15 03:10 am (UTC)From:The satsumas, which once ripe are extraordinarily sweet and juicy, get slightly dry at the brownish/shriveling stage but are just as good and sweet. Lemons get juicier, like running down your hand and arm juicy.
Limes, on the other hand (at least store bought) are a no-go at any stage past ripe. They get dry and shrivel and are as hard as rocks. You might dull a knife just trying to cut through one.
I've never had Sumos.