The only mead I will ever toss is one that is without a doubt infected. Otherwise, time heals all meads. JAO is good at 2 to 3 months, but my 1+ year batch is so much better. When I make JAO, I let it stay in primary for 3 months, then rack all liquid (and the yeast at the bottom) to a secondary to get as much as possible. After another month when it is clear it gets bottled. As far as the oranges, mine usually stay orange, they shouldn't rot as they are in the co2 in the headspace. I'd let it go till the fruit drops, but that is me. If you have the fermenter space, start another batch of something else.
Upcoming: Berry Melomel, Coffee Cream Stout, Plum Mead, Acerglyn.
Fermenting/Bulk Aging: Spiced Cyser, Grape Pyment, Sweet Mead.
Bottled: Maple Porter, Honey Red Ale, JAO, Pear Mead, Sweet Zinfandel.