The year I was born, my mom mailed in enough “proof of purchase” seals or possibly box tops to receive a dixie cup containing a miniature orange tree. She gave me the tree some years ago, and I have variously under-watered it to the point of near-death and also cared for it regularly. It spends half of each year outdoors and half indoors, and every so often (not annually) it produces fragrant blossoms that sometimes result in tiny, sour fruit.
This past year was one of those years, and the tree came up with a total of 12 little oranges. My husband asked to be allowed to eat one, and I let him. He said it was very sour. Huh. Well, my mother once incorporated the fruit into a marmalade/jam with blueberries that was pretty yummy, so I thought I ought to try something with the remaining eleven.
Some, I brined like Moroccan preserved lemons:
And sometime in the future maybe they will get eaten. It is an experiment, but if it works for lemons it might work for these things.
The other thing I tried doing was candying. I was inspired by the idea that one could do this with kumquats, and while these are a little bigger than kumquats it seemed like sugar could only improve their flavor. So I made syrup and boiled them up and canned them, with a few cloves for fun. I have no idea how I will use these in the future, but it may involve alcoholic beverages. Speaking of which, I now have some leftover citrus/clove flavored simple syrup. Hmmm.
Perhaps someday I will let you all know how they turned out.