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A cup of sour red cherries provides 793 micrograms of beta-carotene, while a cup of sweet cherries has only 52 micrograms. Citrus. Among citrus fruits, pink or red grapefruits have the most beta-carotene, offering 844 micrograms per half of one fruit; white grapefruit has only 17 micrograms of beta-carotene per half fruit. A medium-sized tangerine has 136 micrograms of beta-carotene, while a medium-sized orange contains 93 micrograms and a half-cup of canned mandarin oranges packed in fruit juice and drained has 282 micrograms. Lemons and limes contain negligible amounts of beta-carotene. Tropical. A cup of fresh passion fruit has 1,753 micrograms of beta-carotene.
Consuming too much beta-carotene can turn your skin yellow-orange. Beta-carotene is one of the pigments responsible for the color of carrots and other vegetables. It is a primary source of vitamin A and can be ingested through eating orange and yellow vegetables or taking beta-carotene supplements. If you consume lots of carrot juice, yellow-orange vegetables or beta-carotene supplements, your skin may turn a yellow-orange shade, a condition called carotenosis.