As a gardening and landscaping expert, I have had experience with trifoliate oranges and can provide you with a detailed answer to your question about their edibility.
Trifoliate oranges, also known as Poncirus trifoliata, are a type of citrus fruit that is native to East Asia. While they are technically edible, most people do not consume them fresh due to their extremely bitter taste. This bitterness is primarily caused by the presence of a compound called poncirin.
When eaten fresh, trifoliate oranges are generally considered inedible by most people. The bitterness can be overwhelming and can leave a strong unpleasant aftertaste. However, there are ways to make use of these fruits despite their unpalatable flavor.
One common method of utilizing trifoliate oranges is by turning them into marmalade. By cooking the fruit with sugar and other ingredients, the bitterness can be balanced out, resulting in a sweet and tangy spread that can be enjoyed on toast or used in various recipes.
Another way to make use of trifoliate oranges is by drying and powdering them. The dried and powdered fruit can be used as a condiment, adding a unique citrusy flavor to dishes. It can be sprinkled on salads, incorporated into spice blends, or even used as a seasoning for meats and fish.
In my own experience, I have found that trifoliate oranges can be quite challenging to work with due to their thorns. The branches of these trees are often covered in sharp, needle-like thorns that can cause irritation and injury if not handled carefully. When pruning or harvesting the fruits, it is important to wear protective gloves and clothing to avoid any accidents.
While trifoliate oranges are technically edible, their extreme bitterness makes them unappealing to most people when consumed fresh. However, they can be transformed into marmalade or dried and powdered to be used as a condiment. It is important to exercise caution when handling these fruits due to the presence of thorns.
