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Gonna be honest, I've never actually peeled an orange myself. I've had others recommend anesthesiologists, but the risk still seems to outweigh the rewards. OP, I'd recommend just getting your oranges professionally peeled by experts who have the proper equipment, training, and—above all—foolhardiness.
 
I feel for iOrlando, although I've only had that problem if I already had a cut on my finger.

However, OP hasn't graced Macrumors in 5 years. For that matter, many of the other participants haven't been seen in years, either. Sad walk down memory lane.
 
However, OP hasn't graced Macrumors in 5 years. For that matter, many of the other participants haven't been seen in years, either. Sad walk down memory lane.
Clearly you've never heard of citrusa gangrene. It's when citrus oils invade the body and cause the immune system to reject the affected region. What happened with the OP was that some citrus oil got stuck under this thumb's nail once more and invaded his body. What transpired next was quite scary. A large, flesh-eating orange grew inside of his arm ripping and destroying both his bone and flesh, ultimately squirting its acidic contents in his eyes thus infecting his brain. The evil orange within him ended his life and now he's become a orange fruit zombie. Scaring away children and adults who don't consume the delicious fruit and those who have little vitamin C intake and are at risk for scurvy.

Sorry, I picked up a Lovecraft biography earlier this week. I've become entrenched in it despite not being a fan of horror and thus never having read most of his work. Fascinating man, though.
 
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Broad generalization that's a bit factually incorrect.









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.
[doublepost=1507028719][/doublepost]
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.
[doublepost=1507028834][/doublepost]
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.

@Zenithal: I'll paraphrase.

Citrus fruits are at their best in season - for us, that is winter, from later autumn - roughly, November until February/March.

Personally, the fruit I buy is usually organic, and seasonal. And it never, ever, comes from the Americas.

Blood oranges appear in late December, and are at their best in January and February - the Sicilian Blood Orange Festival usually takes place in February - but they do last until early April, some years. Moroccan oranges are also at their best in the early months of the year, as are Seville oranges.

In our summer, if memory serves, we receive fruit from the middle East and South Africa.
 
Broad generalization that's a bit factually incorrect.









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.
[doublepost=1507028719][/doublepost]
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.
[doublepost=1507028834][/doublepost]
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.

Interesting enough, despite California, Arizona, and Texas growing blood oranges, I don’t remember seeing them in my Texas grocery store. Either I need to look harder (honestly I don’t spend much time scoping out oranges) or could they mostly be exported?

http://www.agmrc.org/commodities-products/fruits/citrus/blood-oranges/
 
I have a blood orange packed in my lunch today. I think I picked up the citrus gangrene from peeling it.
 
Interesting enough, despite California, Arizona, and Texas growing blood oranges, I don’t remember seeing them in my Texas grocery store. Either I need to look harder (honestly I don’t spend much time scoping out oranges) or could they mostly be exported?

http://www.agmrc.org/commodities-products/fruits/citrus/blood-oranges/
I want to say it's a niche product. Despite seeing them everywhere here in SoCal, most people don't seem to know what a blood orange is until you offer them one. There was a few years in the mid to late 90s when the blood oranges produced here in state were marvelous. Tart, just enough sweetness to balance it out, and the darkest red inside you've ever seen in a fruit. Darker than your typical moro. Then something happened. It became harder to find moros. The tarocco wasn't bad either. Now the most blood orange I can find are either a mislabeled jingxian or some abortion of an hybrid. Think a smaller cara cara with some pink blemishing inside. Regardless, citrus tends to do best when night temperatures are near freeze, but where frost doesn't damage them. It allows the fruit to develop and ripen correctly. Which is why oranges from warmer night areas such as South America aren't as tasty. I've had citrus before from the Africas when I worked for Uncle Sam and went on those aid research trips. It's good, but it isn't as good as something you can grow here in your yard with the best of conditions. I don't recall eating citrus much when I was in eastern Europe on those work assignments. It was mainly apples, berries (wild or not), and other assorted fruit. When I did my backpacking trip with a few friends years before that, we tended to live off the land, which wasn't difficult. The best fruit you could pick in the wild or buy was probably quinces. Tasty, nutritious and it lasts. I mean, it lasts. I had one in my pack that had been there for 4-5 weeks and it was still firm and fresh. It's a low moisture fruit, similar to a jujube, but it's got a thick almost wax like skin that protects it. They're super easy to find in stores here. We just cut into one a couple months ago that I bought back in November or December. Still fresh, a little drier than it should be, but flavorful.

It has a nice floral scent and an interesting taste. Nearly every fruit has its own variation of aroma and taste.
 
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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?
Hi, I have this problem right now. Did you figure out how to stop it from hurting/ cure?
 
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?

You probably just pulled your thumbnail away from the nailbed and the citric acid was enough to irritate the exposed skin cells. But a pathway to infection was provided, so as with any irritation that doesn't go away in a couple days, a trip to the doc may be in order. At best we only have 2 thumbs apiece, and it's recommended to keep both of them! Sometimes bartenders can develop a condition in the abraded cuticle of a finger from exposure to citric acid known as "bar rot" and if it gets bad it requires antibiotic treatment.
 
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