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.
All other points notwithstanding, I, too, find that citrus is best in the winter.
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.
Hi, I have this problem right now. Did you figure out how to stop it from hurting/ cure?
