It’s amazing what a little water, some insecticide, and pruning can do for a tree. These fresh oranges are from a tree that a year ago I didn’t even want to walk by for fear of being attacked by insect residue.
This poor orange tree looked haggard when we moved into our place in May 2010. First, it was clothed in webs from spider mites. The webs took over the tree, making it look like a net had been placed around it. Very Gross. Second, whiteflies or aphids (not sure which, most likely both) excreted a sticky substance on the back of the leaves and dirt and dust in the air collected on the stickiness, making the leaves appear not green but black and white. Third, it was brimming with soooo many oranges, many which were long past their prime.
When we tried to eat these “fruits,” we spit them out because they were more cardboard than orange. A trip to my local family-owned nursery helped me figure out a tactical plan to save the tree from infestation.
First we sprayed an insecticide, an All Seasons Spray Oil that connected to our hose. I don’t know why I said we, Kris did this, while I shut the sliding glass back door and stayed clear. Then Kris pruned off some of the lower branches which had withered fruit on them. Immediately (this is not an exaggeration) the tree looked taller, healthier. The leaves were green again!
Then I started watering it once every 2-3 weeks, a deep soak. Whenever I remembered.
Now when we use these oranges they are sweet and juicy. From time to time when we cut one open it is dry and a light yellow color instead of a brilliant orange, so we just head back outside and grab another one with our fruit picker. The ratio of juicy fruit to dry fruit used to be 1 juicy fruit for every 4-5 dry ones, now that is pleasantly reversed.
I can garden!!
P.S. I used this fresh orange juice in this recipe.