You’re the first person I’ve seen online to comment about the thorns hurting for hours. I’ve also had the same experience.
Many moons ago… One of my citrus died back to the graft and now my friend has a 9 year old flying dragon and it’s huge… it’s been outside forever here in the pnw and won’t die 
It’s other name is bitter orange after all 
I also get a similar experience with citrus thorns. Other plants like blackberries are fine, but for some reason, even the slightest prick from any citrus stings forever. All my citrus does this, even my finger lime with all its sneaky little thorns hidden in there.
Out of what’s listed here, I’ve had some experience with Yuzu. In Thailand I found Yuzu icecream. Amazing! It tasted like they used both, juice and peal/zest (you could also see bits of zest in it.) Had a pleasantly tart, delicious zesty flavor that I wish I could have again.
Nearing the end of my time there, I also asked around if anyone had heard of sudachi. As it turns out, my answers were that most of the “limes” that everyone is selling are actually sudachi. If that’s true, sudachi are actually a good size, and work great as a lime.
I let my finger limes die because of the pain of their thorns 
i was so mad and no one wanted it… they were so dam thorny and yeah… HOURS if not, 2 days sometimes of pain depending on how deep the poke was
You’re right! I didn’t word that sentence very precisely, so I’ll edit it for clarity.
I’m having some trouble editing the post again, so I’ll just clarify here: The STRAIGHT SPECIES is invasive and reproduces when left alone. The FD variety sounds like it doesn’t have that invasive behavior.
There’s some great Asian salad dressings made with a base of yuzu juice and different types of vinegar.
A lot of Korean bbq places in Washington use a yuzu vinegarette for their salad side dish and it’s 
Yeah, Japanese ponzu sauce is traditionaly made with yuzu. That stuff is killer on sushi, now I just need to try it on other stuff too. (Lemons/limes + kikkoman soysauce is what I live off anyway)
I get stabbed by my citrus tree thorns all the time (limes, yuzu, alemow, lemons, cocktail grapefruit, finger limes, FD, etc) and it bleeds but I have never had any pain that lasted but a few minutes when it drew blood.
The sudachi I had been growing (scion graft from UCR) had such a small fruit, I got rid of it. Most limes tasted just as good to me. I never used it for cooking.
Just had my first taste of Trifoliate orange, and it wasn’t bitter or sticky just sour and had a very strong aroma that I couldn’t taste, only smell while eating it. Very sour like a lemon, my brother described the juice flavor as a green unripe orange with some peel in it. Not great, but not as bad as anticipated.
Peels easy just the peels are thin so they break off easy.
Do you foresee yourself using it like a lemon? e.g. putting it on fish.
Yes, to me my initial thought on the taste was like a definite orange flavor but super sour. After trying some more I did notice some bitterness like to the degree or milder than what a grapefruit has. I would think it would work great for anything lemons would work for, just will have its own flavor.
Is what you have something called Poncirus + or just the standard kind? I just recently learned about the poncrius + which supposedly lacks the ‘off’ flavors many people identify in the more common poncirus.
@jsteph00921
I have no clue I bought 8 off ebay for $10 for the seeds. Got 260+ seeds from them.
The oranges have just been hanging out in a bowl for a few months. We tasted the juice and it tasted good to us. I also mixed some with some honey and my dh seemed to think that it tasted like a jolly rancher. LOL, I didn’t agree, but I didn’t think that it tasted bad at all.
I found this video, so I think I’m going to try this method to germinate them (minus the cute little domes, I’m not buying them).
Oh yeah, seeds are definitely not something they lack.
I’m glad you like the flavor. I don’t hear that too often. Has me wondering if you might have the poncirus + variety. Supposedly, the poncirus + has none of the ‘off’ flavors that some people find unappealing.
As I understand it, there is an extensive citrus breeding program somewhere in Eastern Europe, intent on improving the flavor of the poncirus fruit. Evidently, that’s how the poncirus + emerged.
Definitely seems like something worth looking into. Especially for hybridization, if the fruit from citrange, citrumelo, and citrandarin also improves.
I was in one of the many Asian grocery stores earlier today and I saw this:
Having had the benefit of trying yuzu in a glaze on tuna I am a big fan of the flavor. I was about to add this tea concentrate to my purchase when I looked at the list of ingredients.
Does anyone have experience with this particular product? Are they using the term “citron” as a catch-all and this is actually made with juice from the yuzu?
Costco sells a very similar if not the same. It’s good. Doesn’t taste like Yuzu.
Does it still taste like a citrus juice made from sour fruit?
I tried doing an Internet search for the term “yuza fruit” using quotation marks around the word “yuza” as a Boolean modifier to see whether I would get extra information. Some results identified the fruit as a citron, attaching various nationalities to the term to claim the fruit as their own.
