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Thumb Injury From Orange Fruit

25 replies in a matter of hours. People come here with sometimes legitimate questions and go days without any kind of response. Someone posts about their inability to actually eat a piece of fruit without causing bodily injury and it gets 24 responses, albeit useless for the most part, but 25 responses nonetheless. (mine excluded)

Your 15 minutes are up, move along.
 
Get one of these:
http://en.wikipedia.org/wiki/Thumb_tip

The dummy takes the fall, not the real thumb.

The obvious long-term solution, however, is to move someplace where oranges only magically appear in supermarkets, instead of growing on trees. You may think that's overreacting now, but when the gangrene sets in and the entire arm comes off, you'll be wishing you'd heeded this advice.
 
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jessica. said:
25 replies in a matter of hours. People come here with sometimes legitimate questions and go days without any kind of response. Someone posts about their inability to actually eat a piece of fruit without causing bodily injury and it gets 24 responses, albeit useless for the most part, but 25 responses nonetheless. (mine excluded)

Your 15 minutes are up, move along.
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you are right. we need more of the "I need help talking to this hot girl" type threads or "coworker blinked at me, does she want me" threads. Those solve major problems plaguing mankind.

I had a legitimate question about how to peel an orange without getting fingernail orange burn.
 
Dude, seriously? This isn't an isolated incident? You really are having trouble figuring out how to eat an orange without hurting yourself? Use a knife (though I suggest this with some trepidation after reading this) or don't dig in so hard with your nails. Fine motor skills, we have them for a reason. Don't let the fruit get the better of you! :p
 
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iBlue said:
Dude, seriously? This isn't an isolated incident? You really are having trouble figuring out how to eat an orange without hurting yourself? Use a knife (though I suggest this with some trepidation after reading this) or don't dig in so hard with your nails. Fine motor skills, we have them for a reason. Don't let the fruit get the better of you! :p
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Maybe a butter knife for safety???
 
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Teh Don Ditty said:
How come monkeys can open fruit without bitching but we can't?
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For those with no sympathy, it's like hitting your finger with a hammer. Or maybe slamming it in a car door. The pain is crazy bad! No relief at all, sometimes when you think it may be getting a little better, it just starts throbbing all over again. It's fresh in my mind because it is happening to me right now. I was hoping to find a site that has tips on getting rid of the pain but no go. This has happened to me before but it's like childbirth. You forget how bad it really was.
 
When desirous of eating (or squeezing), an orange, I use knives to peel the fruit.........as has already been suggested and recommended by some of the other posters.
 
iOrlando said:
I rarely eat oranges however I found myself faced with a huge orange the other day.

I went to peel this orange and ever since my thumb (mainly the nail tip) has been killing me. I cant apply pressure to the tip of it. and the top of the thumb looks very raw.

anyone have this happen to them? Something having to do with the acid in the orange getting under my thumbnail?
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If life is still tough for you, after the last seven years since you posted that, try Mandarins or Clementines.
 
I cut into the pith at the top and bottom. Then make cuts into the pith from top to bottom around the orange. I then peel. I'm left with a light layer of pith and fruit intact. I then separate into wedges.

Without a knife, you dig in with a finger or two and stop at the pith. Use the broad edge of your thumb and remove the peel that way. Using the broad edge allows you to remove large sections of peel easily. I know this is a resurrected thread, but it's shocking that people don't know how to peel an orange properly.

If you want to get fancy, cut the top and bottom portions to fruit. Use a knife to cut the sides off going past the pith into the skin but stopping short. You can then cut the fruit wedges out. Squeeze the remaining stuff into a cup or bowl and drink the juice. Enjoy your skinless wedges.
 
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arkitect said:
I think we could use "properly peeling an orange" as a metaphor for many things in life… some people seem quite clueless. ;)
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Let's ask the Germans how they peel their oranges and see if we should apply their method to the rest of NATO.

Petty, but amusing.
 
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Enough with the bickering, a number of posts were removed for arguing.


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Scepticalscribe said:
When desirous of eating (or squeezing), an orange, I use knives to peel the fruit.........as has already been suggested and recommended by some of the other posters.
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That’s why I’ve always preferred tangerines and other types of oranges that are easy to peal, Navel Oranges? Been a while since a pealed an orange, but can always depend on easy pealing tangerines, which tend to be tart which I also prefer.

In one of the old posts a link produced this video which impressed me. :)




​

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I'll have to try that. Could be a neat party trick. We've had some awful oranges lately.
 
Scepticalscribe said:
That might be because it is not the season for them; citrus fruit is usually at its best from early to late winter.
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You would be correct presuming if it were American oranges and not ones imported from Brazil, Chile and Argentina. Regardless, oranges during their proper North American season have been awful for several years now. The very last good season of oranges during their North American season I had was 2006-2011. Even my citrus has been abysmal since then.

There was a period where the overwhelming amount of oranges were from Mexico. South American oranges aren't great, but the Mexican ones taste like water with a squeeze of orange.

I'm thankful my grape vines are fully mature now. We were able to pick a couple hundred pounds worth of grapes from the garden this year. Absolutely wonderful. I bought some organic grapes the other day. Rubbish.

Tangerines, on the other hand, have been delicious this entire year.
 
Zenithal said:
You would be correct presuming if it were American oranges and not ones imported from Brazil, Chile and Argentina. Regardless, oranges during their proper North American season have been awful for several years now. The very last good season of oranges during their North American season I had was 2006-2011. Even my citrus has been abysmal since then.

There was a period where the overwhelming amount of oranges were from Mexico. South American oranges aren't great, but the Mexican ones taste like water with a squeeze of orange.

I'm thankful my grape vines are fully mature now. We were able to pick a couple hundred pounds worth of grapes from the garden this year. Absolutely wonderful. I bought some organic grapes the other day. Rubbish.

Tangerines, on the other hand, have been delicious this entire year.
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@Zenithal, I am not from the US, and the calendar of the US growing season is alien to me. Above all, it does not rule me.

Our oranges tend to come from the Middle East, parts of North Africa (Moroccan oranges - in season - are amazing), and the parts of southern Europe where they grow in season (the Balkans, Sicily and Spain, for example). The best of them are outstanding. And blood oranges from Sicily.....swoon.......

In Europe, our fruit does not come from the Americas.
 
Scepticalscribe said:
In Europe, our fruit does not come from the Americas.
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Broad generalization that's a bit factually incorrect.

There was a clear specialisation trend in the import countries: three quarters of the nuts were imported from the United States (53.2 %) and Turkey (21.3 %), two thirds of bananas originated from Central and South America (Colombia (26.0 %), Ecuador (24.5 %), Costa Rica (17.0 %)) and two fifths of dates, figs, pineapple and avocados came from Costa Rica (24.5 %) and Peru (16.3 %).
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Almost one third of citrus fruits entered the EU market from South Africa (31.3 %); an additional third came from Argentina (11.2 %), Turkey (9.9 %) and Morocco (9.3 %).
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Grapes were mostly imported from South Africa (26.0 %), Turkey (20.0 %) and Chile (15.4 %), while fresh strawberries and other berries were supplied by Chile (20.5 %), New Zealand (18.5 %) and Morocco (11.9 %).
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Almost four fifths of apples and pears arrived from three countries: South Africa (29.6 %), Chile (27.7 %) and New Zealand (21.6 %), while half of the imported cherries, apricots, plums and peaches originated from Chile (20.5 %), New Zealand (18.7 %) and Morocco (11.9 %).
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http://ec.europa.eu/eurostat/statis...ble_sector_in_the_EU_-_a_statistical_overview


In 2015 alone, The US exported nearly 13 Billion in agricultural goods including nuts, fruit, seed, general foodstuffs to the EU, not including machinery.
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Scepticalscribe said:
@Zenithal, I am not from the US, and the calendar of the US growing season is alien to me. Above all, it does not rule me.
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Except that wouldn't matter. Anyone who's an avid love of citrus fruit would know that citrus requires cold weather to set. Thus your original reply of the best citrus growing during the winter months would be correct, regardless of where it came from. As South America is in the southern equator, it was winter there when it was summer here. Likewise, during your summer you receive citrus grown in countries from the southern equator during their winter.

The majority of orange varities in motion are universal. I can buy seville and jaffa oranges here. Species not native to the Americas.
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Scepticalscribe said:
And blood oranges from Sicily.....swoon.......
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Every time you remind me of this, I grow even more jealous. They're due to come into season soon. I'll snap a photo and post it in the espresso thread. You will find yourself laughing and feeling sorry for us in the US for the "blood" oranges we grow and import.
 
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