Boy oh boy... imagine my surprise when I was making guacamole and cut into what I thought was a lime, but was in fact a plump, sweet orange.
The Southeast Asian 'green orange' phenomenon was totally unbeknownst to me and after a bit of research, I learned that oranges commonly remain green through maturity due to the equatorial climate.
The little guys are decadently sweet and delicious, much like the satsuma or clementine citrus variants popular in the States. Peel them lovingly and eat fresh. I like to store them in the fridge so they are a lusciously cool snack on a steaming Saigon afternoon.