I have never had a citrus go bad so quickly. I didn't take any pictures since it was pretty much a powdery green coating on the fingers of the fruit which started from the middle of the fruit and spread outward, but I felt that I had to describe it.
I cut it open to look for seeds since I was obviously not eating it. Inside it had a very sweet smell, not at all unpleasant, and no seeds. I hear they're pretty uncommon in this variety. Next time I get one I will cut it open right away to see exactly what the deep inside tastes like. I would guess that it's probably much sweeter than it's relatives.
The bit I did cut off, before the powdering started, and tasted a little of was strong but not as rindish as you might expect. It also might be possible to ferment the insides due to a higher sugar content.
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