Citrus with red pulp. Citrus hybrids: varieties and growing at home

Winter recruiting post, where to look for vitamins in the most affordable fruits now - citrus fruits. Briefly and to the point about each representative of this genus.

All citrus fruits are rich in vitamins C, group B, most of them contain vitamin P, and kumquats also contain provitamin A. In addition, all citrus fruits contain valuable sugars, trace elements of potassium, calcium and phosphorus and organic acids. If you look at citrus fruits in a section, they all consist of peel(actually, the zest), the bitter-tasting white layer surrounding the fruit is called mezdra, followed by films membranes, a thin transparent layer separating the slices from each other and themselves slices- Juicy citrus pulp.

oranges

There are sour and sweet varieties of oranges. The most common variety in the world can be called “ navel" or " neveline“. It is a sweet pitted orange, having in its lower part (in place of the flower) a characteristic outgrowth in the form resembling a navel (“navel” - English “navel”). Juicy, sweet and sour.

Also popular is the variety “ jaffa” - an Israeli variety of “navel” (a part is used in salads, as an appetizer), - both a variety and “ valencia“, sweet, juicy, thick-skinned oranges.

Blood (red) orange owes its color to the selection of orange tree with pomegranate.

These are juicy oranges with thin skins and sweet red flesh. They are eaten fresh, added to salads or made into juice.

Pomeranian– orange variety “ sevil“, is also known as bigaradia, sour or Seville orange.

These oranges are used to make marmalade (along with zest), as well as orange liqueurs - Cointreau, Grand Marinier and Curacao base.

Kumquat- a very small relative of the common orange. Fruit size is about 2-4 cm.

These are juicy fruits with a bright citrus slightly sour taste. Kumquats are often used in cooking or candied. Fresh fruits are eaten with the peel.

Mandarin- a close relative of the orange, with a more refined taste and an easy-to-peel peel.

Tangerines are eaten fresh, made into juice, added to fruit salads, pies, marmalades. Dried tangerine zest is also used in Chinese cuisine.

Clementine- crossed mandarin with North African (originally) oranges.

The fruits have a dense, fragrant peel and juicy sweet pulp with a slight sourness. Clementines are used in the same way as tangerines.

Lemon is one of the most important and commonly used citrus fruits. Their aroma and sour taste complements both sweet and savory dishes.

In cooking, both freshly squeezed lemon juice and the peel of the fruit, which contains aromatic essential oils, are used. Juice is used as a base for sauces and salad dressings, in meat and fish dishes, pies, marmalades are made from whole lemons or candied slices, added to soups, creams, etc.

If you will be using lemon zest, choose unwaxed fruit.

Lime- smaller fruits than lemon, also more acidic and more aromatic. Lime is often used in Thai, Indonesian, Mexican cuisine.

Lime juice is an ingredient in many sauces and cocktails. Along with tequila, lime juice is a classic margarita ingredient.

Grapefruit not inferior in popularity to oranges. There are many varieties in the world that differ in size, color and sweetness. Most types of grapefruit have a rich yellow skin, sometimes with a pink tint, and the color of the flesh is from pale yellow to pink or even burgundy.

The redder the grapefruit, the more sugar it contains. Unlike other citrus fruits, grapefruit juice and zest are rarely used in cooking (because of the harsh taste that comes out). Grapefruits are eaten fresh, added to salads, made into juice.

Ugli- not very pretty, but very tasty hybrid of grapefruit, orange and orange.

The size of the fruit is slightly smaller than that of grapefruits. The rind of the agli is yellow-green, the color of the pulp is orange. The fruits have an excellent sweet taste.

pomelo- large (larger than grapefruit) fruits with a light thick skin with juicy, slightly sour pulp of light green color.

Pomelo is eaten fresh both separately and as part of fruit salads. The taste of the pomelo is not pronounced, which allows you to experiment with combinations.

Sweety (or oroblanco)- a hybrid of pomelo and light grapefruit, the peel is thick, the color of the pulp is from light yellow to pinkish. It was created in 1984 with one goal - to make grapefruit sweeter.

Due to the thick skin and large amount of mezra, the sweetie never became a very popular fruit. The pulp of the fruit is juicy, sweet with a subtle bitterness and sourness, reminiscent of zest. Sweets are eaten fresh on their own or as part of vegetable salads.

citrus crops are evergreen trees or shrubs belonging to the genus Citrus. In Latin, the word citrus means lemon tree.

The height of the trees rarely exceeds 12 m. The leaves are ovate, there are spines in the axils of the leaves. The plant has very fragrant flowers. The fruits are juicy, with a dense peel, in many species are edible.

These plants are native to the southern slopes of the Himalayas (orange), India, Malaysia and Fiji (grapefruit), South China and South Vietnam (mandarin). The origin of the lemon is unknown, probably its homeland is India.

Citrus crops are grown in South America, the USA, North Africa, Southern Europe and the Mediterranean region. They are cultivated in a plantation way. On the territory of Russia, citruses are grown only in the Sochi region, where tangerine trees can be found in places protected from the wind. On the territory of the former Soviet Union, citrus fruits are common in the countries of the Caucasus.

Consumption of citrus fruits. Citrus fruits are consumed fresh. In addition to fresh consumption, juices, compotes, jams, candied fruits, marmalade, sweets, essences are prepared from fruits. They are part of a variety of liqueurs, mixed drinks.

As a spice, citruses are used in the preparation of various sweet dishes, biscuits, sauces, fish, poultry and rice dishes. Fruit salads are made from fruits. Syrup and juice from citrus fruits is considered the most useful and delicious drink.

Dried lemon peel (zest) serves as a spice with a refreshing taste and persistent aroma. To keep the zest in the best possible way, cut the rind in a thin layer, being careful not to touch the inner white layer. Lemon zest can be finely grated and used as a spice and raw. If you pour boiling water over the lemon or put it in hot water for a few seconds, the aroma of lemon peel will become much stronger. Lemon peel gives products, especially dough, a refreshing aroma. It is also added to vegetable soups, cabbage soup, borscht, meat and fish dishes, aspic dishes and cold.

Lemon juice improves the taste of various dishes, for example, Viennese schnitzel, fried fish, cold appetizers, salads, etc. Lemon juice can be used in cooking instead of vinegar, this gives housewives additional options.

Chemical composition of citrus fruits. At different types these plants have a similar chemical composition, almost all citrus fruits contain sugar, organic acids, vitamins, pectins, mineral salts, macro and microelements, phytoncides, essential oils and other useful substances. One lemon or, for example, an orange contains up to 100 mg of vitamin C. Vitamin C in citrus fruits is not destroyed during long-term storage and even during processing. Citrus fruits also contain another valuable vitamin - vitamin P, which is very important for strengthening the circulatory system and has a beneficial effect on the activity of the thyroid gland. Most vitamins are found in the young parts of the plant: shoots, fruits, leaves.

Useful properties of citrus fruits were known in antiquity. Citruses contribute to the formation of gastric juice and improve the functioning of the gallbladder, have a beneficial effect on the digestive process. Due to the large amount of vitamin C, these fruits protect the human body from various colds, contribute to a quick recovery, and their regular consumption strengthens the immune system. Pharmacological properties citrus fruits slightly different, for example, lemon is used in the prevention and treatment viral infections, grapefruit strengthens blood vessels and protects against heart attack, orange normalizes bowel function, etc.

AT traditional medicine used and citrus fruit juice, which has the ability to kill harmful microorganisms and stop their growth, it contains valuable biologically active substances that improve human health.

Essential oil of citrus fruits used for massage, added to water when taking a bath. It has a beneficial effect on nervous system, stimulate the activity of the gastrointestinal tract, have an anti-inflammatory, stimulating, analgesic effect, lower blood pressure. With antiseptic properties essential oil effective for the treatment of skin diseases, and also plays an important role in stimulating the genital area.

What are citrus fruits?

List of fruits of the citrus family:

Ugli This is a hybrid that combines grapefruit, orange and tangerine. Ugli is a fruit from Jamaica. Grown in Florida. Translated from English word ugly means ugly, the name of the fruit was given for its not very beautiful appearance. The peel of the fruit is rough, wrinkled, greenish-yellow. But the pulp of this fruit is very juicy and tasty, combining the sweetness of mandarin and the subtle spicy taste of grapefruit. The fruit is consumed fresh and in cooking.

Orange(Chinese apple)is the fruit of the orange tree, originally from China. A hybrid obtained in antiquity, apparently, is a mixture of mandarin and pomelo. The orange fruit is rounded, covered with a dense peel of all shades of orange. Inside the orange is the pulp divided into slices, which are easily separated from each other. They eat fresh orange fruits, prepare candied fruits, jams, marmalade from them, and use them to flavor confectionery. Orange juice is one of the most common and healthy fruit juices, it quenches thirst well. Wines and liqueurs are infused on the peel of the fruit, and the fruits are candied.

Bergamot or orange-bergamotThis is a hybrid obtained by crossing an orange (bitter orange variety) and a lemon. The name "bergamot" was given in honor of the Italian city of Bergamo, where it was first cultivated. The plant is considered to be native to Southeast Asia. The fruit of bergamot is pear-shaped, has a sour-bitter taste. Marmalade is made from bergamot and candied fruits are boiled. Essential oil extracted from fruits and flowers is used in perfumery and confectionery. Bergamot peel is used in perfumery because of its ability to combine with different scents to form a bouquet of scents that complement each other. Fresh bergamot is not used.

Bigaradia or PomeranianThis is a hybrid obtained by crossing a mandarin and a pomelo. The homeland of the plant is Southeast Asia. The fruit is berry-shaped, slightly flattened. In cooking, fruit zest, essential oils and infusions of flowers and leaves of bigaradia are used, they are added to sweets, marmalades, dessert dishes, tinctures, liqueurs, and are also used as additives to meat and fish dishes. The zest is also used for coloring and flavoring drinks. In fresh form, orange fruits are usually not consumed because of the strong aroma of perfumery, to which bigaradii juice gives off.

Gayanima originally from India. It grows wild in Central and South India. The fruit is the size of a large lemon, very fragrant. The aroma of the fruit resembles the smell of ginger or eucalyptus. Gayanima has a very sour, spicy taste. In cooking, this fruit is used in the preparation of marinades.

Grapefruit presumably the result of natural hybridization of orange and pomelo. It was first discovered in 1650 in Barbados, then in Jamaica in 1814. To date, grapefruit is grown in almost all subtropical countries of the world. Grapefruit fruits are large, weighing from 150 to 500 g, spherical, with a pleasant smell, juicy and sour pulp with a taste of bitterness, divided into slices. The color of the flesh varies depending on the variety from light yellow to ruby ​​red. Moreover, the more red hue the grapefruit pulp contains, the sweeter it is. In encyclopedias, this fruit is classified as a dietary fruit. Grapefruit fruits are eaten fresh. They withstand long-term storage better than other citrus fruits, without losing their taste, and do not change their taste as a result of cooking. Grapefruits are used to make jams, jams, juices, liqueurs, they are used in the confectionery industry. Candied fruits are made from the peel of the fruit. The sour grapefruit pairs well with seafood, especially fish and shellfish.

Rough-skinned lemon or wild lemon originally from China and India. Cultivated in South Asia, Latin America, Japan. The fruits of wild lemon are large and round, yellow in color. In cooking, they are used in the same way as ordinary lemons; prepare candied fruits, jams, marmalade, use for aromatization of confectionery and drinks. Lemon slices decorate fish, meat and seafood dishes. Wild lemon juice is used for culinary purposes to improve the taste of fish and meat dishes, cold appetizers and salads, added to sauces, confectionery, drinks and syrups.

Dekopon or Sumo originated in 1972 in Nagasaki, a prefecture of Japan, as a hybrid of mandarin and ponkan. The name of this fruit is made up of 2 words: Deko (the meaning of this word is "uneven", due to the protrusion on the top of the fruit) and Pon (the first syllable from the word Ponkan). The fruit looks like a huge tangerine, the peel of which is rough, yellow-orange in color. The pulp of the fruit is dense, pitted, very tasty, the sweetness of the fruit is balanced by a light refreshing sourness. In Japan, this fruit is quite expensive due to its size and exquisite taste. Depocon is grown in large greenhouses and harvested from December to February. After picking, the fruits are stored at a certain temperature for 20 - 40 days to reduce the level of citric acid and increase sugar, after which the fruit becomes sweeter and more attractive in taste.

wild indian orange originally from India. This plant is one of the oldest ancestors of modern citrus fruits, and is currently an endangered species. The fruit is used in medicinal purposes and spiritual practices of India.

Iekan or Anadomican is a citrus fruit very similar to the mandarin, found in Japan in Yamaguchi Prefecture. The fruit is medium-sized, shiny, bright red. The peel of the fruit is thick, while it is easy to peel with your hands, the flesh is very juicy, slightly sour and bitter, but sweeter than that of a grapefruit. The chemical composition of this fruit contains a large amount of vitamins. The fruit is consumed fresh, in the form of juice and in cooking.

Indian lime, Palestinian lime or Colombian lime until recently it was considered a hybrid of lime and lime, but modern attempts to cross these plants have not given similar results. India is considered to be the birthplace of this lime. The fruits are spherical or slightly elongated, at the base of the fruit there is a small nipple. The smooth, yellow-orange peel adheres tightly to the pulp. The aroma of the peel is slightly oily. The pulp is very juicy, tender, straw-colored, due to the fact that there is no acid in the fruit, the pulp is fresh, slightly sweet. On the fruit of the Indian lime big influence provide climatic conditions. Those fruits that grow in the desert are very different in size, color, shape, skin surface from those growing in cooler coastal regions. In cooking, the Palestinian lime is practically not used because of its insipid taste. In India, Egypt, Israel and Palestine, it is often used as a rootstock.

Yemeni citron this is a special kind of citron, the pulp of the fruit does not contain segments and bubbles with juice. The fruit is large. Most fruits are elongated and spiky. The peel is rough and corrugated, yellow. The fruit is sweet, soft and pleasant in taste - almost odorless. This variety of citron is used for religious purposes.

Kabosu it is a hybrid of papeda fruit and bitter orange. Originated and grown in China. This fruit is most popular in Japan. The fruit is not large, green in color with a tart, sour taste and a unique aroma reminiscent of an ordinary lemon. Kabosu fruit vinegar is used as a seasoning for flavoring fish. The juice is rich in acidity, it is used in Japanese cuisine in a wide range of products, including condiments, juices, without alcoholic drinks, frozen desserts, snacks, cakes and alcoholic beverages, and the pulp in various desserts and main dishes. Kabosu zest is used to add a pleasant flavor to baked goods and desserts.

Calamondin or dwarf orangeis a citrus hybrid from crossing a mandarin with a kumquat. Calamondin is native to Southeast Asia. it indoor plant specially adapted for fruiting at home. Calamondin fruits are small, round, similar to small tangerines, with a thin orange, fragrant and sweet peel. The pulp of calamondin is juicy, with a pronounced sourness and a large number of seeds, which is why fresh fruit is rarely eaten. But this representative of citrus fruits has one great advantage - it can be eaten with the peel, the sweet taste of which compensates for the sour taste of the pulp. Calamondin is used to flavor dishes and drinks; marmalade, jam, jelly and jam are prepared from it. Quite often, lemon is replaced with calamondin. Some housewives make candied fruits, and also put a few slices of this fruit while cooking jam - then it acquires an unusual and at the same time very pleasant citrus aroma and taste. In Asian cuisine, the juice is used in seasonal fish, poultry and pork dishes.

Karna or sour orange supposedly a natural hybrid of bitter orange and lemon. The homeland of the fruit is presumably the northwestern part of India and China. The fruit is large, round or oval, usually with a prominent nipple. The color of the fruit is golden yellow to deep orange. The color of the pulp is dull orange, the pulp with coarse fibers, juicy, with a slight aroma. The taste of the fruit is very sour, bitter and unpleasant, candied fruits and orange marmalade are made from the fruit, which the British love very much. Sour oranges are generally not eaten fresh. From flowers, leaves, seeds and peel, oil is extracted, which is used in the perfume industry, cooking and wine and vodka products. Sour orange juice is used as a condiment. This fruit is considered an important medicinal plant.

kaffir lime or kaffir lime subspecies of the citrus family. Its skin is dark green and rough. The fruit itself is inedible, the peel is sometimes used in cooking, but the main value of kaffir lime lies in its leaves. There is little juice in kaffir lime fruits and it is very acidic. The bouquet of kaffir lime is undeniably citrusy, but its full lemon flavor comes out when the leaves are torn or cut. Thai cuisine is inconceivable without kaffir lime leaves; they are also used by Malay, Burmese and Indonesian chefs. The leaves are torn into pieces or cut into strips and used in soups (especially sour ones) and in curries. Finely grated zest is sometimes added to fish and chicken dishes. Dried kaffir lime leaves retain their flavor for several months if stored in a tightly sealed container in a cool, dry place. They are used in much the same way as bay leaves and do not need to be pre-soaked.

Clementine is a variety of mandarin, a hybrid of mandarin and orange. This fruit was bred in 1902 in Algiers in the garden orphanage, which was led by Pierre Clementine, hence the name of the fruit. The fruits are similar in shape to tangerines, but sweeter with a surprisingly pleasant aroma, smooth, glossy, fairly hard surface of a rich dark orange color. They tend to be very easy to peel, like tangerines, with numerous pitted flesh. Clementine fruits are juicy, sweet and fragrant. Clementines are consumed fresh, and are also used to prepare various dishes and drinks. These sweet and juicy citrus fruits make excellent pastries, desserts, sauces, marinades and much, much more. The juice is frozen for sorbet. English often usedclementine for the preparation of exquisite alcoholic beverages, and also add its candied fruits to brandy. Clementine juice goes very well with meat dishes.

noble mandarin, royal mandarin or Cunebo. This fruit is native to southwest China and northeast India. The fruits are large, spherical, dark orange. Sweet, juicy and fragrant pulp is divided into segments that are very easily separated from each other. Royal tangerines are eaten fresh, they are used to make jams and marmalade, and they are also processed into juice and used in the production of drinks and cocktails. The rind (or the whole fruit) can be used to flavor liqueurs and sweets.

Kikudaidai, Canaliculata or bitter orange this is a hybrid obtained in antiquity, apparently, is a mixture of orange and grapefruit. In the middle of the 18th century in Japan, this variety was already grown in gardens as an ornamental plant. The fruits are small, round, bright orange, very juicy, sour and bitter, considered inedible. In addition to beautiful and original fruits, the plant has juicy, bright green glossy foliage. Until now, this plant is grown for decorative purposes.

Corsican lemon, Citron, fingered lemon or Buddha hand The oldest citrus fruit comes from India. Citron is the first citrus fruit introduced to the Mediterranean. This variety of citrus fruits differs from the rest in the processes resembling fingers, the processes do not grow together and are divided among themselves almost to the base, which makes the fruit look like a hand or fingers of a person. For Buddhists, the fruit is considered sacred, according to legend, the Buddha left a memory of himself in this way. The fruits are large, weighing up to 1 kg, with a bumpy yellow surface, contain lemon-colored pulp and a large number of seeds. The juice is sour and very aromatic. Fresh fruits of the Corsican lemon are not used for food because of the bitter taste. The crust is used as a seasoning for various Indian dishes. Jam is made from it, marmalade, candied fruits, marinades are made.

blood orange, red orange, or Pigmented orange often referred to as a hybrid of pomelo and tangerine, although in fact it is a natural mutation of a regular orange. This color is given to it by the presence of anthocyanins, pigments that are quite common in flowers and fruits, but unusual for citrus fruits. Anthocyanins are the same substance that makes cranberries red and blueberries blue. The first plantings of blood oranges were grown exclusively in the area of ​​Mount Etna in Sicily. Because of their luxurious appearance and distinct taste, red oranges were originally reserved for royalty. These oranges are delicious fresh. Blood orange juice is used in the same recipes as regular oranges, but it is also good on its own. The dark red color of the juice makes it an ideal ingredient for cocktails. Red oranges are also used to make wonderful jams, jams, sherbets and marmalades. Housewives use slices of this fruit as a decoration for desserts: pies, cheesecakes and ice cream. Blood orange zest is used for baking. Blood oranges are also used in savory dishes. Chopped, they are added to salads and sauces. They are ideal for chutneys and complement seafood, pork, chicken and duck dishes well.

blood lime it is a natural hybrid of finger lime and rangpur, which appeared as a result of free pollination. The first blood lime fruits appeared in Australia in 1990. The fruits are very attractive, oval in shape. The color of the fruit varies from golden to blood red. The pulp and juice can be from a slight reddish hue to an intense dark red color. Fresh juice has a sharp, fresh, clean flavor. These fruits are sour like lemons and have a light, attractive flavor. They are used fresh in cooking. Blood lime is used to make marmalade, jam, syrups, juices, drinks and sauces.

round lime or Australian round lime found in southeastern Australia. The fruits are small, round, with a thick skin of green or greenish-yellow color. The flesh is pale green and has a strong citrus aroma. They use it fresh, prepare jams, marmalade. Round lime slices decorate cold drinks. The peel is used in cooking, candied fruits are prepared from it, essential oil is extracted.

Kumquat, Fortunella, Kinkan, Japanese orange or golden orange. The birthplace of this fruit is South China, in the manuscripts this plant was described as early as 1178. The kumquat is golden yellow, orange or fiery orange in appearance, resembling a small orange. The peel of the fruit is smooth, soft, sweetish-spicy, thin and fleshy. The pulp is juicy, with a sour taste. The fruit usually contains 3-6 cloves and 2-5 seeds. Kumquat tastes like a tangerine with a slight sourness. The combination of a sweetish rind and sour pulp makes this fruit an unforgettable taste. The fruit is very popular due to its nutritional qualities and taste. It is also called the fruit of the sages, since it was he who was the staple food of ancient Chinese and Japanese scientists. Kumquat is consumed both raw and processed (jam, marmalade), it is used to decorate the table, added to fruit salads, sauces are made from it, baked with meat and fish, jam is boiled, candied and candied fruits are made.

lemon ichansky originally from Southwest China. The fruit is named after the city of Yichang. Known for its unusual hardiness, the plant can be grown in areas of moderate frost and damp conditions. This is perhaps the only type of citrus that is grown on the streets of cities in Europe and America as an ornamental plant. The fruits are very fragrant, small, oval or flat, somewhat reminiscent of Kaffir lime fruits. The peel of the fruit is tough, pale yellow, green or orange. The inside contains many large seeds and a small amount of bitter and sour juice. Due to the fact that fruits are too acidic, they are not consumed fresh. In cooking, it is used in the same way as a regular lemon.

real lime, lime sour or mexican lime originally from Southeast Asia. The fruits are not large, ovoid. The peel is thin, green or yellowish-green in color. The pulp is very juicy and sour, slightly greenish, there are very few or no seeds in this fruit. Mexican lime fruit oil is green in color and has a delicate aroma of fresh fruit. In cooking, a real lime is very popular, it goes well with Asian dishes, it is used in the preparation of soups, meat dishes and salads. Mexican lime slices decorate cocktails and alcoholic drinks.

lime sweet or Limetta considered a hybrid, but its parents are not known. This lime is native to India. It is very rare in the wild. The fruits are spherical, slightly flattened, very similar to a lemon. The peel of the fruit is of medium thickness, corrugated, bright red. The pulp is juicy, with a pleasant aroma, sweet and sour, divided into slices. Sweet lime is used to make canned food and drinks. The plant is valued for its decorative effect.

Limandarin or limonia it is a hybrid of mandarin with lime or lemon. Limandarins have been bred in China for a long time. In Japan it is known as haim, in Brazil it is known as kravo. In a number of countries it is cultivated for its fruits. The fruits are about 5 cm in diameter, the peel is thin, easily separated. The skin and flesh are dark orange. Chinese reddish lemons that appear on the shelves of our stores are typical lemons. Limandarin tastes sour, but slightly milder than lemon. Most of the lemons, on the outside, look more like tangerines than lemons, but you won’t be able to eat them like tangerines: with their acid, they resemble a pure lemon. The fruits are used in cooking for the preparation of marmalade, in canning. But sometimes they eat it fresh - there are lovers. In India, limandarin juice is often added to tangerine juice for its exquisite flavor.

limequat or Limonella is a hybrid of lime and kumquat. The hybrid was bred in 1909 in China. The fruit is small, oval, yellow-green in color, has a lime flavor. The limequat fruit combines the sweetness of the skin of the kumquat and the acidity of the lemon. The peel has a pronounced sweet taste, the flesh is bittersweet, juicy. Limequat juice is used in the same way as lemon juice. Limequat is used in many recipes in place of lemons or limes. They are used to make puddings and pie fillings. Limequat rind zest is used in recipes in place of orange or lemon zest for icing or meringue. Limequat pulp is used in fruit salads to add astringency. All varieties of limequat are very decorative, but they won popularity not only for their spectacular appearance. The plant is not afraid of frost, very productive and begins to bear fruit at an early age.

Lemon most likely it is a hybrid that spontaneously arose in nature and developed as a separate species for a long time. Homeland lemon - Southeast Asia. About 14 million tons of lemons are harvested every year in the world. The leaders are India and Mexico. The fruit is oval in shape, narrowed at both ends, with a nipple at the top, light yellow in color. The flesh of the fruit, sour, greenish-yellow, consists of hairs filled with juice. In cooking, sliced ​​​​and whole lemon, its zest and juice are used. Drinks are prepared from lemons, it is added to tea (in the West, tea with lemon is called “Russian tea”). Lemon juice is added to all kinds of sauces, poured over fried kidneys, brains and other offal, game, and added to many national dishes different countries. Lemon is indispensable in hodgepodges, in many meat and fish dishes. It is served with kebabs, and in general with almost any meat cooked on a fire. Lemon is added to fruit and berry and fruit and vegetable, sweet dishes and cookies. Lemon cakes and pies have a great taste. You can find lemon in recipes for many types of dough, jams, creams, syrups, jellies, mousses, ice cream. Lemon can be cut into small pieces, mixed with sugar and stored in a glass jar in the refrigerator. With this method beneficial features lemons will be safe. Candied lemon slices are added to tea. And if lemon juice is added to freshly squeezed juices, they will acquire a refreshing aroma and will be additionally enriched with vitamins. It is worth remembering that the largest amount of essential oils is found in the lemon peel. That is why this part is most suitable for flavoring dishes. But the white layer of the skin is highly discouraged, since during heat treatment it will add a certain amount of bitterness to your dishes. Lemon juice or zest is added for piquancy to the dough when baking pies. From lemon with sugar, you can prepare an independent filling.

Mayer lemon or Chinese lemon This is an ornamental plant, a hybrid of lemon and orange. The lemon got its name in honor of Frank Meyer, who in 1908 discovered this plant in the vicinity of Beijing. Homeland of this lemon in China, where it is grown in flower pots as an ornamental plant, Mayer's lemon is very prolific. The fruits are round, large, slightly yellower than a regular lemon, when ripe they acquire an orange tint. The pulp is tender, juicy, slightly bitter, dark yellow in color, practically without juice, it contains a small amount of seeds. Fruit weight about 120 g.

Come from Mandarin from southern China. In India, the countries of Indochina, China, South Korea and Japan - the most common citrus culture. It is also widely cultivated throughout the Mediterranean. On the territory of the former Soviet Union, tangerines are grown on the Black Sea coast, in Abkhazia and in the Sochi region, which are considered the northernmost areas of their cultivation. It does not occur in the wild. The mandarin fruit is slightly flattened from the base to the top. Tangerines stand out among other citrus fruits in that the fruits have a thin peel that is easily separated from the pulp (in some varieties, the peel is separated from the pulp by an air layer). The pulp is easily divided into 10 - 12 slices, each of which contains one or two seeds. The pulp of the fruit is orange or yellow, consists of many sacs filled with juice. Tangerines are a valuable dietary product that increases appetite, improves metabolic processes and saturates the body with vitamins in winter time. Mandarin fruits are used both fresh and for the manufacture of fruit juices, compotes, jellies, jams and alcoholic beverages. As a spice, it is used in the preparation of various sweet dishes, biscuits, sauces, fish, poultry, rice dishes and fruit salads. Everything is used in cooking; zest, peel, flowers, juice and even seeds. Tangerines are used in cooking to add sourness and flavor to the dish. Try using mandarin juice when cooking poultry dishes, I'm sure you'll like it.

Mandarin Unshio originally from China, a little later it began to be cultivated in southern Japan. At the moment, this variety is common in Southeast Asia and in many European countries, where it is grown mainly as an ornamental houseplant. The Unshio variety differs from others in its high yield and resistance to low temperatures. Many tangerines sold in Russia are representatives of this variety. Unshio fruits are tuberous, spherical, slightly flattened at the base, weighing about 80 g. The peel is bright orange, easily separated from the pulp. The pulp is very juicy, fleshy, has a pleasant sweet taste with a barely noticeable sourness. Unshio variety is considered seedless. The quality and taste of the fruits are exceptional. They are consumed fresh and used in cooking like ordinary tangerines.

Moroccan citron, as its name implies, it comes from Morocco, where today it is grown in large quantities. The pulp of this fruit is low in acid and the taste is described as sweet lemon.

Murcott is a hybrid of mandarin and tangerine. The variety was bred in 1913 in the USA. In Japan, it is cultivated as a tub plant for its decorative qualities. The fruit is not large, flattened at both ends, the peel is yellow-orange, thin, smooth, it fits quite tightly to the pulp. The pulp is orange, tender, juicy, fragrant, tastes very sweet (Murccot ​​translates as honey), according to some people, there are hints of mango in the taste of this fruit. There are many seeds, up to 30, this is the only drawback of this fruit. The popularity of the fruit is constantly increasing due to the excellent palatability of the orange pulp. Murcotta is mostly consumed fresh.

Mineola is a hybrid of tangerine and grapefruit. The first fruit appeared in 1931, named after the city of Minneola in Florida. The fruits are relatively large, have the shape of a pear (sometimes this fruit is called a honeybell), red-orange in color. The peel is strong but thin, easily peeled off by hand. The pulp is juicy, has a sour-sweet taste and a delicious aroma. The pulp contains a small amount of small seeds. The fruit is valued because of the large amount of folic acid, a very important element for women. Folic acid is necessary for the female body during pregnancy, it helps prevent the development of congenital defects in the child. In addition, folic acid is called one of the substances that helps prevent cancer, and it also improves the condition of blood vessels, increasing their elasticity. The fruits are consumed fresh and processed. Juice is prepared from them, zest is used in cooking. The oil from the peel is used to flavor alcoholic beverages.

Natsudaidai or Natsumikan is a hybrid of sour orange (orange) and pomelo. The plant was first discovered in Japan in the 17th century. The fruit can be consumed fresh, but it is much more acidic than orange and pomelo.

new zealand grapefruit is a hybrid whose origin is unknown. Presumably this variety originated in the East, the first mentions in the literature date back to 1820. These fruits differ significantly from the grapefruits sold in supermarkets. The New Zealand grapefruit is smaller and has a beautiful yellow-orange color. The peel is thin, slightly wrinkled, easily separated from the pulp. The pulp is juicy and aromatic. Ripe fruits are very sweet with a slight refreshing sourness and slight bitterness, the longer the ripe fruit is on the tree, the sweeter it becomes. The fruit is consumed fresh, in New Zealand it is eaten with pleasure for breakfast. Marmalade, juice, sorbet, etc. are prepared from fruits.

orangequat or mandarinquat is a hybrid of the mandarin and the Hawaiian kumquat, introduced into culture in 1932 by the American Eugene May. It is an attractive ornamental plant. The longer the fruits are on the tree, the sweeter they become. The fruit is beautiful, medium size, orange or red, rounded. The peel is relatively thick, sweet. The pulp is juicy, with a mild taste of cherry plum and sourness, the juice is slightly bitter. The taste is quite unusual, the peel, together with the pulp, gives a unique combination of taste and aroma. Orangequat fruits make wonderful marmalade. When fully ripe, it is consumed fresh and used to flavor alcoholic beverages.

Oroblanco(White gold), sweetie(sweet - sweet) or pomelit is a hybrid of pomelo and white grapefruit. The fruit was bred in 1970 by Israeli scientists in the laboratory of the University of California, they were trying to create a sweet grapefruit. It is grown in Asia, Europe, America and Israel. The fruit is quite heavy for its size, with a very thick, smooth and shiny skin that is green even when ripe. The peel is very bitter. After cleaning the fetus, a fatty film remains on the hands. The pulp is yellow, sweet and juicy, separated from the peel by a layer, there are almost no seeds. Suites are used like grapefruit, cut into slices and cleaned of internal films. In cooking, the fruit is added to fruit salads, combined with mushrooms, seafood and poultry. Delicious candied fruits are prepared from the peel of the fruit.

Ortanic this is a variety of mandarin, sometimes it is called tangor (a mixture of mandarin and orange). It was first discovered in 1920 in Jamaica. The fruit is medium in size, flattened, with a reddish tint. The rind is thick and adheres tightly to the pulp. The pulp is very sweet and juicy. The taste of the fruit resembles both tangerine and orange. It is used both fresh and for making salads and pies.

Otahite,sweet rangpur and tite orange belong to limandarines (hybrid of lemon and orange). This fruit is native to India. He came to Europe from Tahiti in 1813. Unlike its counterparts, it is sweet, and looks more like an orange.

finger lime or australian fingerlime it is the most exotic citrus fruit native to Eastern Australia. The fruit is oval, about 10 cm long, slightly curved, tapering towards the end, shaped very much like a finger, for which the fruit got its name. The skin of the fruit is thin, has a variety of colors and shades. The flesh is pink, sour in taste, juicy, with a strong citrus aroma, divided into many small, rounded compartments that contain greenish-yellow juice. These sections are not glued and are easily separated from each other, so that the pulp resembles fish caviar in structure. In cooking, the pulp, fruit zest and leaves of this tree are used, which have a strong citrus aroma. In Australian restaurants, chefs prepare many dishes with finger lime pulp. It is added to soups and salads, used as a side dish, garnished with meat and fish dishes.

Persian lime or Lime Tahiti considered a triple hybrid involving sweet lemon, grapefruit and micro-citrus fruit. This plant is native to Southeast Asia. It is currently grown in Mexico and other subtropical countries such as Cuba, Guatemala, Honduras, El Salvador, Egypt and Brazil. The fruits are small, green, oval and have a small sharp tip. The peel of the fruit is thin, smooth, tightly attached to the pulp, slightly fragrant. The flesh is greenish-yellow, tender, juicy, very sour, with a taste of real lime. Partitions are small and solid. There are practically no seeds in the fruit. In cooking, the fruits are used in the confectionery and alcoholic beverage industries. In tropical countries, lime is substituted for lemon.

pomelo or Shaddock native to Southeast Asia and China. In Chinese manuscripts, this fruit was mentioned already in 100 BC. Pomelo is still considered a symbol of well-being and prosperity, so in China it is customary to give this fruit on the eve of the Chinese New Year. It is cultivated in Thailand, Japan, India, Indonesia, Vietnam, Israel, Tahiti and California. The fruit is quite large, it is the largest among citrus fruits, the weight of the fruit can reach 10 kg. The peel of the fruit is thick, pale green or yellow. The pulp has large lobules separated by rigid white partitions, very bitter in taste. The taste of the pulp is reminiscent of grapefruit, but the pomelo is much sweeter and not as juicy. The flesh may be yellow, red or green. Pomelo fruits are consumed fresh and processed. This fruit is an integral part of many national Thai and Chinese dishes. The pomelo is easy to peel, to remove the peel, simply cut and remove it with your hands. Divide the peeled fruit into slices and remove the membranes from them. You should also remove the bones from the slices.

Pomeranian,Bigaradia or Chinotto is a hybrid of mandarin and pomelo. This plant is native to Southeast Asia. It has been grown in India for hundreds of years. Currently, the plant is cultivated in the Mediterranean countries, in Paraguay and the Caucasus. It does not occur in the wild. In many countries it is grown as an ornamental houseplant. Pomeranian fruits are small, spherical or slightly flattened. The peel is thick, bumpy, bright orange or red, it easily separates from the pulp. The pulp is divided into segments, sour and slightly bitter. Fresh orange is not used because of the sour taste. But the zest of this fruit is very much appreciated. The zest is used to make marmalade, desserts, candied fruits, it is added to confectionery and sweet dishes (ice cream, Easter cakes, cakes and muffins), cottage cheese desserts. Candied orange peel decorates holiday dishes. Ground zest goes well with poultry, cheese, meat and fish dishes. In the alcoholic beverage industry, drinks, tinctures and liqueurs are flavored with zest. Pomeranian fruits are also used in cooking, in India they are pickled and added to rice, in Cuba the juice of this fruit is used as a marinade for meat dishes, in Turkey they are seasoned with salads. In England, marmalade and jam are made from the pulp of the orange. The orange flower is a traditional part of the wedding bouquet and is a symbol of innocence.

Ponkan, Suntara or Citrus aureus this is the name of the mandarin, which is native to the mountainous regions of India. This variety is considered the most common mandarin in the world. It is grown in China, India, Malaysia, the Philippines, Zinzibar, Brazil and Japan. In many countries, ponkan is grown at home as an ornamental plant. The fruit is small, round or slightly flattened. The peel is orange, smooth, of medium thickness, loosely attached and easily separated from the pulp. The pulp is orange, divided into slices, tender, juicy and sweet, the aroma is very pleasant. Inside the fruit is a large number of small bones. The taste of ponkan is superior to almost all varieties of tangerines. Ponkan is consumed fresh. In cooking, jams, preserves, marmalade, drinks, fruit salads and desserts are prepared from it. Excellent candied fruits and zest are obtained from the peel.

Poncirus, prickly lemon or Trifoliata a citrus plant native to northern China where it has been cultivated for thousands of years. Even in ancient times, this plant began to be used as a rootstock. It grows wild in China and the Himalayas. The advantage of this citrus variety is frost resistance, it can be grown in regions with harsh winters. The fruits are small, juicy, slightly flattened, golden-lemon color. The peel is thick, soft, covered with a velvety fluff, difficult to separate from the pulp. The pulp is slimy, bitter-sour, it contains caustic oil, which gives the fruit a very unpleasant taste. Trifoliata is crossed with other citrus fruits. The resulting hybrids have increased frost resistance. This plant is used for decorative purposes as a hedge in landscape design. The fruit is not considered edible and is not used in cooking.

Australian desert lime or simply desert lime originally from Australia. It is the only citrus plant that can withstand severe drought and dry winds. The fruits are very small and green. The pulp is juicy, sour, has a strong lime flavor. Desert limes are highly prized for their pleasant, refreshing, slightly spicy taste. In cooking, marmalade, preserves, jams, drinks and various sauces are prepared from them.

Tashkent lemon or Rangeron this hybrid comes from Tashkent. The variety was bred by Z. Fakhrutdinov by grafting varieties Meyer and varieties Novogruzinsky. The fruits are small, smooth, almost round, have a coniferous-tangerine aroma. The peel is smooth, very thin and soft, orange in color. The pulp is also orange, very juicy, almost not sour, has a pleasant aroma and taste. The fruits are consumed fresh, they are slightly sourer than oranges.

rangpur is a hybrid of mandarin and lemon. This fruit is native to South Asia. It was named after the city of Rangpur, located in Bangladesh, where it was discovered. AT Western countries rangpur is often used in landscaping and as a rootstock for citrus plants. The fruits are more like tangerines, and the taste is closer to lemon. They are medium in size and smooth. The peel is thin, easily separated from the pulp. The flesh is dark orange, very sour. In cooking, rangpur is used instead of lemon, candied fruit, marmalade, juices are prepared from it, it is canned.

Citrus halimii currently poorly understood. The plant is native to Southeast Asia. In the wild, it is very rare, only in Thailand, Malaysia and Indonesia. It was opened in 1973. The fruits are small, round, edible but very acidic. The peel is yellow-orange, thick, poorly separated from the pulp. The flesh is yellow-green, not juicy, with a lot of seeds.

Sudachi is a fruit of hybrid origin, obtained by crossing paped and mandarin. This variety was bred in Japan, which today is its main producer and consumer. The fruit is medium in size, slightly flattened, dark green in color. The skin is thick and hard. The flesh is light green, juicy, very sour, but with a good taste similar to lemon, and a very pleasant aroma. Fresh fruit is rarely consumed. But in Japanese cooking, it is indispensable. Juice is often used in place of vinegar as a base for sauces and to flavor drinks and desserts. Sudachi decorate fish dishes with thin slices.

Marcot is a very tasty tangor of American origin (Murccot ​​is translated as honey). royal mandarin- very sweet tangor comes from China and India. etc.

tankan is a hybrid resulting from a spontaneous crossing of an orange and a tangerine. This citrus variety was brought to Japan from Taiwan. Today, Japan is the main exporter of the fruit. Tankan is considered the best citrus in the East. Fruits are red-orange, medium size, spherical. The peel is wrinkled, thin, easily moves away from the pulp. The flesh is bright orange, very sweet and juicy, with a delicious aroma, divided into segments. Tankan is consumed fresh. In Japanese cuisine, there are many dishes that feature this fruit.

Tangelo this is common name group of citrus fruits obtained by crossing tangerine and grapefruit. The plant was first obtained in 1897 in the USA. It is currently grown in the USA, Israel and Turkey. The most popular tangelos are: agli, alemoen, clementine, mineola, orlando. Simenol, Thornton. The fruit is round, big orange. The peel is bright orange, very fragrant, thin, easily separated from the pulp. The pulp is yellow-orange, juicy, sweet, slightly sour. Use tangelo fresh. In cooking, it is used to make jams, jams, candied fruits, and stuffing for baking. The pulp is added to various salads.

Tangerine called a variety of sweet tangerines. China is considered the birthplace of this fruit. Today, in China, tangerine is the main citrus crop, although the main producer is the United States, where it is grown for oil from the peel of this fruit. The fruits are red-orange. The peel is thin, easily separated from the pulp. The pulp is very sweet, divided into slices, has a slightly pronounced citrus aroma. There are no pits in tangerine fruits. This fruit is consumed fresh. In cooking, tangerine is used to make salads and desserts, it is very good in combination with meat and fish. Fragrant candied fruits are prepared from the peel. The pulp is used to make jams and jams.

Thomasville is a hybrid of kumquat and citrange. The first fruits from the plant were obtained in 1923. The fruits are small, yellow-orange in color, medium in size, pear-shaped or spherical. The peel is thin, bitter. The pulp is tender and juicy, sour, pleasant to the taste, a bit like a lemon or lime. There are not a large number of seeds in the fetus or they are completely absent. When fully ripe, the fruits are consumed fresh, marmalade is prepared from them. The juice is used to flavor soft drinks. Unripe fruits replace lemon.

coalfruit called a hybrid of mandarin and grapefruit. The homeland of this tangelo is Jamaica, where it is grown in large quantities. The name of this fruit is one of the variants of the word "ugly", which was given to him for not very beautiful appearance. Since 1934, Jamaica has been able to supply coal fruits to the markets of England and America. The fruit is greenish-yellow with orange spots. The peel is rough, wrinkled, easily exfoliates from the pulp. The pulp is orange, very juicy and sweet with a slight bitterness, divided into slices, has a pleasant citrus aroma. Fresh charcoal is used. In cooking, marmalade, jam, candied fruits, salads, sauces and jams are prepared from it. The juice is used to flavor drinks.

For decorative purposes, coal fruit is grown in many countries of the world.

Feronia lemon, wooden apple or persian lemon is the name of a plant native to India and Sri Lanka. It is now cultivated throughout Southeast Asia, where it is grown along roadsides, in parks and gardens. The fruit of the wood apple is gray, spherical, with a hard woody shell. Inside contains brown, sticky, fragrant, mealy, sweetish, astringent flesh with numerous small white seeds. In order to eat it, you must first break the woody shell of the fruit. The pulp of ripe fruits is mixed with sugar, coconut milk or palm syrup and eaten like sherbet. Drinks, jam, sweets and ice cream are made from the fruit. It is also used to make fruit preserves, jellies and chutneys.

Citron, estrogen or Cedrat The oldest citrus grown by man, it has been cultivated in India and Mesopotamia for several thousand years. It has been cultivated in Asia since ancient times. Citron is the first citrus plant to reach Europe. It happened long before our era. Currently, this plant is grown in many countries of the world. The citron fruit is the largest of the citrus fruits, slightly oblong, outwardly reminiscent of a lemon in shape and color. The peel is yellow, very thick (2.5 - 5 cm), bumpy. The pulp is sour or sweet and sour, slightly bitter, not juicy. Fresh fruits are practically not consumed. But jams and preserves are prepared from the pulp, and very tasty candied fruits are made from the peel. The peel is used to produce essential oil for the confectionery and perfume industries.

citrange is a hybrid of sweet orange and trifoliata. Jams and marmalade are prepared from the fruits of this fruit. Raw is not used. The plant is often used in design as an ornamental.

citranzhquat is a hybrid of kumquat and citrange. The first fruits from the plant were obtained in 1923. The fruits are small, yellow-orange in color, medium in size, pear-shaped or spherical. The peel is thin, bitter. The pulp is tender and juicy, sour, pleasant to the taste, a bit like a lemon or lime. There are few or no seeds in the fruit. When fully ripe, the fruits are consumed fresh, marmalade is prepared from them. The juice is used to flavor soft drinks. Unripe fruits replace lemon.

Citrofortunella or dwarf orange is a citrus hybrid from crossing a mandarin with a kumquat. Citrofortunella is native to Southeast Asia. This houseplant is specially adapted for fruiting at home. The fruits are small, round, similar to small tangerines, with a thin orange fragrant and sweet peel. The pulp is juicy, with a pronounced sourness and a large number of seeds, which is why fresh fruit is rarely eaten. But this representative of citrus fruits has one great advantage - it can be eaten with the peel, the sweet taste of which compensates for the sour taste of the pulp. Citrofortunella is used to flavor dishes and drinks; marmalade, jam, jelly and jam are prepared from it. Citrofortunella is often substituted for lemon. Some housewives make candied fruits, and also put a few slices of this fruit while cooking jam - then it acquires an unusual and at the same time very pleasant citrus aroma and taste. In Asian cuisine, the juice is used in seasonal fish, poultry and pork dishes.

Wilson's citrus This is a hybrid plant obtained by crossing papeda and grapefruit. The plant is used as a rootstock. The fruits are large. The rind is thick, tough and fragrant. The flesh is juicy, sour and very bitter.

Citrus Kombava is a citrus plant. Its skin is dark green and rough. The fruit itself is inedible, the peel is sometimes used in cooking, but its main value lies in the leaves. juice there is little in the fruit and it is very sour. The bouquet of this citrus is undoubtedly citrusy, but its full lemon flavor comes out when the leaves are torn or cut. Thai cuisine is inconceivable without its leaves; Malay, Burmese and Indonesian cooks also use them. The leaves are torn into pieces or cut into strips and used in soups (especially sour ones) and in curries. Finely grated zest is sometimes added to fish and chicken dishes. Dried leaves retain their flavor for several months if stored in a tightly sealed container in a cool, dry place. They are used in much the same way as bay leaves and do not need to be pre-soaked.

Chironha or orangelo is a natural hybrid obtained by crossing grapefruit and sweet orange. The plant is native to the highlands of Puerto Rico. In 1956, fruit specialist Carlos G. Moskosa noticed this plant near coffee plantations. Its fruits were larger and brighter than those of other trees. Chironha is very popular in local markets. The fruits are large, grapefruit-sized, slightly elongated or pear-shaped. The peel is bright yellow or orange, not thick, smooth, rather tight to the pulp but peeled off very easily. The pulp is yellow-orange, soft, tender and very juicy, divided into segments. The fruits are consumed fresh, as a grapefruit is cut in half and the pulp is eaten with a spoon. The fruits are preserved with syrup. Delicious candied fruits are prepared from the peel.

Yuzu,yunos or Yuzu is a natural hybrid obtained by crossing a mandarin and an Ichan lemon. The homeland of this plant is the central part of China and Tibet, where it is still found in the wild. This plant has been known for over 2500 thousand years. Currently cultivated in China, Japan and Korea. Yuzu is one of the most hardy citrus plants. Medium sized fruits. The peel is yellow-green, bumpy and porous, easily separated from the pulp. The flesh is juicy but very sour, with a strong citrus aroma. The taste of this fruit is tart, with tangerine notes. Fresh yuzu is practically not used, but it is indispensable in cooking; marmalade is prepared from its pulp, dishes are decorated with zest, and juice is used instead of lemon. Yuzu fruits are considered an integral part of the national cuisine.

1. Dancy tangerine is just a type of mandarin that grows in Morocco, Sicily, China and the USA. As a rule, tangerines are red-orange bright tangerines, sweet, with thin skin that easily separates.
2. Orlando. The result of pollination of the Duncan grapefruit with pollen from the same Dancy tangerine.
3. Tangelo Nova is a hybrid of clementine and tangelo Orlando.
4. Thornton - a hybrid of tangerine and grapefruit.
5. Uglifrut (Ugli) - this drop dead beauty turned out by accident. In 1917, one J. J. R. Sharp, owner of Trout Hall Ltd. (now Cabel Hall Citrus Ltd., I understand), Jamaica, found this crappy crap in a pasture. Recognizing it as a likely tangerine-grapefruit hybrid, he took a cutting from it, grafted it onto a sour orange, and proceeded to re-graft the offspring, choosing the fruit with the fewest seeds. In 1934, for the first time, he gave the country so much coal fruit that he was even able to start exporting to England and Canada.
6. Tangelo Wekiwa, Canadian, light-skinned, the result of a repeated crossing of tangelo into a grapefruit

7. Tangor is the result of crossing tangerine and sweet orange. Rather, it is considered so. In fact, everything is a little more complicated. The most famous tangor is Temple (Temple, Temple, Temple). Its origin is not completely clear.
8. Clementine. And this is a hybrid of mandarin and king orange, created by the French missionary and breeder Father Clement (Clement Rodier) in Algeria in 1902. Actually, if you buy a tangerine, and it is somehow too sweet for a tangerine, it is quite possible that it is actually a clementine.
9. The natural tangor of the East is tankan. This culture has been cultivated since time immemorial in the south of China, on the island of Formosa (Taiwan) and in the Japanese prefecture of Kagoshima. The tree on which the tankan grows is indistinguishable from a tangerine, but the fruits make one suspect that this citrus is a hybrid with an orange.
10. Ortanique - also probably a natural tangor. It was also found in Jamaica, but already in 1920. Since tangerine and orange trees grew nearby, they decided that this was their hybrid. The name was collected from the world by thread - or (ange) + tan (gerine) + (un) ique.
11. Royal mandarin (Citrus nobilis, kunenbo, Cambodian mandarin). His appearance is quite memorable, it rarely happens in our stores and is sold simply as a tangerine
12. Markot is also a famous tangor. Also of unknown origin. Marcotes are called Florida tangors, about the parental varieties / species of which nothing is known for certain. The first tree was found in 1922 and added to good hands.


13. Satsumy (inshiu, Citrus unshiu) Moroccan. According to one version, all satsums are a hybrid of citron and lime; the second is a hybrid of orange and lime.
14. Yemeni citron - independent view.
15. Citron "Fingers (hand) of the Buddha" is similar to Cthulhu;)
16. Corsican citron. Please note - all these varieties have almost no pulp - one zest.


17. Kaffir lime (Kaffir lime, kaffir lime, Citrus hystrix, Kaffir lime, porcupine citrus)
18. Etrog
19. Persian (Tahitian) lime
20. Limetta (limette, Citrus limetta, Italian lime, sweet lime)
21. Mexican lime (West Indian lime, sour lime). It is the Mexican lime that is usually painted on bottles and cans with all sorts of lime drinks.
22. Indian lime (aka Palestinian, Palestinian sweet lime, Colombian lime) has long been considered a hybrid of lime and lime, but attempts to cross these plants did not result in anything similar.


23. Australian finger lime (finger lime). It is also called citrus caviar.
24. He is. There are many varieties of them, with pulp of different colors. The origin is also unclear. The fruits are similar to multi-colored cucumbers. Australian chefs use the pulp of finger limes as a side dish, add it to salads and soups, and decorate fish and meat dishes with it.
25. Limandarins (lemons) - the results of crossing tangerines with limes or lemons. Limandarins have been bred in China since time immemorial. It is believed that the first Limandarin was the result of a cross between a Cantonese lemon and a Cantonese mandarin. The Chinese red lemons that appear on our shelves are typical lemons.
26. Rangpur - Indian hybrid of mandarin and lime


27. Otahite (Sweet Rangpur, Otahite Rangpur, Tahitian Orange). This is also a limandarin, also believed to be from India. It was opened in 1813 in Tahiti, from where the Europeans took it around the world.
28. Rough lemon or citronella. It comes from Northern India and is a hybrid of mandarin and citron.
29. Pomelo. It is also Citrus maxima, Citrus grandis, pummela and sheddock - in honor of Captain Sheddock, who brought pomelo seeds to the West Indies (to Barbados) from the Malay Archipelago in the 17th century. Huge round or pear-shaped fruits with a rather thick rind, a lot of juicy pulp, rough, easily detachable membranes. One of the original citrus fruits, from which all their variety is gone. The zest of a pomelo is yellow, green, and the flesh is yellow, green, red.
30. Pomelo with lime.
31. Hybrid - Duncan grapefruit, a variety bred in Florida, in 1830
32. Also a hybrid - grapefruit Hudson


33. A very famous pomelo hybrid in our country is Oroblanco. It is the result of crossing Siamese sweet pomelo and Marsh grapefruit.
34. Sweety - a hybrid grapefruit from Israel
35. New Zealand grapefruit. It is called grapefruit, but it is believed that it is either a natural tangelo or a hybrid of pomelo and grapefruit. The place of origin is also unclear - either China or Australia. Significantly sweeter than most grapefruits.
36. Chironha is a citrus fruit that is about the size of a grapefruit and tastes more like an orange.


37. Calamondin (a.k.a. golden lime, Panama orange, calamansi, musky lime), the result of crossing sour mandarin (sunky) and kumquat
38. Yuzu (ichandrin, young) - the result of crossing sunki and ichang-papeda (ichang lime)
39. Kumquat. These are such small, with the extreme phalanx of the thumb of an adult male, yellow or orange fruits, similar in shape to reduced lemons. Sold, as a rule, in large grocery stores, in laminated foam trays. They appeared in Russia relatively recently, only a few years ago. At first they were hellishly expensive, but today they have fallen in price. Well, if you haven't tried them yet, you've probably seen them.
40. Limequat Eustis (a hybrid of Mexican lime and round kumquat)
41. Mandarinquat Indio
42. Lemonquats (lemon + kumquat) and orangequats (orange or tripoliata + kumquat). And here, attention, faustreme is a hybrid of Eustice limequat and Australian finger lime


43. Sevillano, Seville bitter orange. In Seville they produce 17 thousand tons per year. Bitter oranges are not eaten fresh, juices are not made from them, but they are used in the hybridization of citrus fruits, used to make orange bitters, to give an orange flavor to liqueurs, and also as a seasoning for fish and as a raw material for obtaining aromatic oils.
44. Citranzhquat - a hybrid of citrange (which in turn is a hybrid of orange and trifoliates, aka poncirus) and kumquat.
45. Bitter orange kikudaidai (Japanese citrus, canaliculata) is a purely ornamental plant. In Japan, it is grown to admire
46. ​​Bergamot (bergamot lemon, bergamot sour orange) - a variety of bitter orange with a very bright recognizable smell - used in perfumery
47. Sweet orange Citrus sinensis - Chinese citrus.
48. A hybrid of sour orange and pomelo - natsudaidai or natsumikan


49. Citrus sinensis - from within.
50. Red oranges. Their Russian name is korolki. Americans call them blood oranges - bloody oranges. The bloodiest sanguinelli...
51. ...and sanguinelli


52. The fruit of papeda ichang. Use papeds for hybridization
53. Ponciruses - an independent genus of the subfamily of the orange family of the rue family, including one single species - trifoliata or three-leafed poncirus.
54. Citremon - a hybrid of trifoliata and lemon
55. Kabusu (kabosu) - Chinese, but especially popular in Japan, a hybrid of papeda and orange


56. Eremocitruses or Australian dessert limes. This is also a separate subgenus of citrus fruits. Eremocitrus has a drop dead shaggy tree and small green fruits
57. Murrays are a separate genus of the rue family, not citruses. But their fruits are similar to citrus fruits, and therefore everyone who is engaged in breeding, studying and hybridizing citrus fruits is also interested in murrays. Murray is also known as orange jasmine.


58. Severinia is also close to citrus fruits
59. Afrocitrus or citropsis. They are African cherry oranges. These are trees with small edible fruits that vaguely resemble citrus fruits.
60. Lemon feronia, sour limon or Indian wood apple. Indian wild-growing rue with very sour (although they say that there are also sweet) edible fruits with an almost wooden peel.
61. Ceylon Orangester. Orangester fruits are very bitter, but the leaves, if rubbed, broken, have a strong lemon flavor.

I welcome you to the page of my site. I have a great joy - new citrus varieties in my collection.
Since I don’t have a lot of places to keep citrus fruits and other exotic ones, I choose the most delicious, beautiful and interesting varieties for me.
Below, in the video you can see an overview of my package.

My new varieties are predominantly red. I really like the unusual new varieties of citrus fruits that are different from our usual yellow, orange ones.

The first one on the list is Lemon "Arcobaleno"
Lemon Arcobaleno. Hybrid N19 ‘LM X DS-19’
(Meyer Lemon x Doppio Sanguino Blood Orange).
The word "Acobaleno" means "Rainbow", so this lemon is also called "Rainbow". It got its name because of the striped multi-colored color, outwardly very similar to a peach. Very beautiful fruits. It is because of them that I wanted to have this variety in my collection. In general, I think citrus hybrids are the most interesting in terms of taste and appearance.

Next novelty Mandarin "Dekopon"
Dekopon (Dekopon, citrus Sumo) is a seedless and sweet variety of mandarin orange, a hybrid of Kiyomi tangor and Ponkan mandarin.
The fruits are large, the size of a grapefruit with a distinct neck.

This is a very valuable variety. One of the most expensive varieties of tangerines, and very tasty. Until recently, it was very difficult to find. And all citrus collectors dreamed and many still dream of acquiring it.

Blood Orange Moreau belongs to the group of navel oranges.
"Moro Blood Orange" - a variety of ... varieties: Tarocco (originally from Italy).
This orange is very valuable and interesting to many, including me, for the color of the fruit (reddish-orange) and pulp (red, blood red to blueberry). And also, what distinguishes this variety is the aroma and taste - orange-strawberry-currant. Bright, unusual and interesting rich taste.

Clementine (Tangor) AMOA 8.
- a hybrid of blood orange Moro (C. sinensis cv. Moro) and mandarin Avana (C. deliciosa cv. Avana), has not only a chic appearance, but also has excellent taste. The pulp and fruits are red, very tasty.

I also bought it because of the red color and unusual taste.

And one more lemon in the collection, also red)
Lemon "Rosso"(red lemon rosso, citrus limonimedica pigmentata.) Red lemon rosso is a citron and belongs to the subspecies of citrus citrus limonimedica. It has a very tasty pulp, which is more tasty and interesting than that of the yellow lemon that is familiar to us.

Citrus fruits easily cross and form new hybrids, breeders widely use this property, so today it is difficult to list all the available hybrids of citrus plants and their many variations. In addition to the already familiar calamondin and limequat, there are other hybrids of kinkans with citrus fruits and other citrus fruits with each other.

Let's look at some types and varieties of unusual citrus fruits that can be purchased at nurseries. A real exotic for your home!

Itchangensis

Citrus icchangensis, Yichang papeda are fairly slow growing citrus species that have a distinctive lemony scent to the foliage and flowers.

• Ichang lemon (also known as shangjuan)
• Kabosu
• Hyuganatsu

Ichansky lemon (lat. Cítrus cavaleriéi, formerly Citrus ichangénsis) is an evergreen plant, a species of the genus Citrus (Citrus). Distributed in China. Is the most cold hardy evergreen citrus, can be used as rootstock. Ichangensis is the most frost-resistant among all species of the genus Citrus. Critical temperature (complete death or freezing to the root neck) from -15 to -17 0 С.

Lemon Yichang, according to another classification, is Citrus wilsonii, comes from the hybridization of Citrus ichangensis (from the mountains of southern China, winter hardiness up to -15C) and Citrus maxima (tropical citrus, can withstand no more than -3C). Shangjuan is another variety of the same Citrus wilsonii, more winter-hardy (down to -13C).

Refers to paped group- citrus fruits, the leaf petioles of which are bordered by very wide wings, are similar to leaf blades. A tree or shrub growing up to 10 m in nature, with straight thorns on the branches.

The juice is sour and pungent in taste, the pulp is dryish, almost absent. Seeds are available. But the fruits are very fragrant, reminiscent of grapefruit (up to 10 cm or more). The large fruit has a taste reminiscent of a mixture of lemon and grapefruit, sometimes used as a substitute for them, although the taste of this type of citrus is still very specific.

How rootstock can be a good alternative to deciduous trifoliate. In addition, the plant itself is very beautiful: densely leafy, with abundant flowering, it grows rapidly.

Clemapo delicacy

Clemapo delice.

Hybrid tangerine x clementine Commune with repeated crossing with tangerine Avana x tangelo Mapo.

Early, medium-high grade. The fruits are obviously flattened, larger than ordinary tangerines (120 g) and usually ripen in October. The pulp has excellent taste and does not contain seeds, moreover, the peel of this tasty orange fruit is very easily separated from the pulp.

Mandarin Ortanik

Tangor is a flattened "not-quite-orange", red-orange in color, with a thick skin, the result of crossing a tangerine and a sweet orange.
Tangerine ripens earlier than mandarin, and its citrus aroma is less pronounced than that of mandarin.

Ortanique - probably natural tangor, found in Jamaica in the 1920s. Since tangerine and orange trees grew nearby, they decided that this was their hybrid. The name is composed of several words: or(ange) tan(gerine) (un)ique (orange, tangerine, unique).

Its other names are tambor, mandor, mandora.

The fruits are medium and large in size, the peel is slightly rough, orange in color, difficult to peel, with stones. Caliber (54-74 mm).

Ortanic tangerines are the second largest and largest tangerine variety in Greece. Unlike the Clementine variety, Ortanic is harvested without leaves. Due to the tight-fitting peel, Ortanic tangerines are well protected from damage.

Today, Moroccan tangerines of the Ortanic variety can be purchased in Russian stores. The variety is quite large. The fruits are very juicy, the taste is sweet-sour, very pleasant.

Orangequat Nippon

Orangequat nippon (Nippon Orangequat) is a rare and rare interesting citrus. C. unshu x F. margarita. Orangequat (mandarinquat). Its origin is associated with the mandarin, not the orange.

Orangequat is a citrus, a hybrid of the unshiu mandarin and the Hawaiian variety of the kumquat ("Meiwa kumquat"), created by the American Eugene May, introduced into culture in 1932.

Fruiting is less abundant than that of the mandarin, but more abundant than that of the kumquat. The fruits are orange, rounded, larger than kumquats. The skin is thick and sweet. The juice is bitter, but in the process of fruit ripening, their pulp becomes sweeter. The fruits ripen relatively quickly and stay on the tree for several months. Of the x, they are eaten whole, with a peel, like kumquats: the fruits are very tasty.

The species is frost-resistant, can withstand temperatures down to -12 ° C.

It's attractive decorative tree, grows slowly, small in size, convenient for keeping at home, in room conditions.

Citrus Sudachi

Sudachi - frost-resistant sour citrus, can withstand temperatures down to -15 C. Sudachi ichandrin (papeda hybrid). Citrus sudachi Hort. ex Shirai. Citrus icchangensis X C. reticulata var. austere.

It is considered a hybrid of papeda and mandarin, traditionally grown in Tokushima in Japan, on the island of Shikoku. The fruits can be harvested when young, when Sudachi has a distinctive flavor that is different from Yuzu. The young fruits are used for cooking, the green ones are often included in vinegar or seasonings, and are suitable as additions to many different dishes, especially fish. In dishes, Sudachi is usually cut into thin slices to decorate the main dish. The aroma is used to flavor non-alcoholic and alcoholic drinks. The fruits are in high demand.

The fruit of Sudachi is much smaller than that of Yuzu, the average size fruit has a width of 3.8 cm and a height of 3.4 cm, the average weight of one fruit is 27.2 grams. There are few seeds, the average juice content is 34.4%, which is higher than Yuzu, so Sudachi is mainly used for juicing. The flesh is light green when unripe, to green-yellow when ripe. Sudachi is slightly more acidic than Yuzu, averaging 5% citric acid.

Sudachi trees are generally moderately strong creeping, small to medium trees, with spines up to 5 mm in each leaf axil. The leaves are elliptical in shape, with a small winged petiole.

It is highly resistant to citrus weevil. Growth is slow. Trees live for a long time. The tree gives an extremely large yield.

According to the University of Riverside in California, the species may be derived from a hybridization between the citrus papeda and the mandarin C. reticulata.

The first mention of Sudachi is in the 1708 book Kaibara Atsunobu.

The fruit is spherical, tuberous, about 4 cm in diameter, weight about 30 g, usually harvested green, from August 15 until the end of September, then the fruit turns yellow and becomes sweet.

The essential oil contains special ingredients, including sudachiines. The quality of sudachi fruit is the subject of publications in Japanese and Korean sources: it is good for the skin, increases triglycerides, fights obesity, it is an anti-oxidation and diabetic juice, improves glucose and lipid metabolism, an excellent anti-inflammatory agent, including in inflammatory processes in bone tissue. A Tokushima University Graduate School publication shows that mice fed this citrus supplement with 1% zest powder had a noticeable weight loss effect.

In Japan, mass production began in 1956. There are micro-manufacturing in California and in Portugal.

The sugar level in the juice is higher than that of a lemon, the sugar/acid ratio is more than 5, the usual quality level for this type of fruit. The taste is typified less tangerine than Yuzu, less resinous than Kabosu, it gives a pleasant sensation of adding sweetness and acidity, it is a real miracle that is highly appreciated with grilled dishes (fish, mushrooms...), added to soy sauce and drinks (alcoholic drinks, beer, soft drinks). Grated zest is also used.

Tangelo Seminole

Tangelo Seminole (Seminole tangelo). Citrus reticulata x C. paradisi. Citrus tangelo J.W. Ingram & H.E. Moore.

Seminole is a citrus with large fruits (like a grapefruit) with a red-orange peel. It is very juicy, has a rich sweet taste with hints of grapefruit, tart, a bit like tangerine, but with a different shade. Variety trees require pruning.

Tangerine is a type of mandarin that grows in Morocco, Sicily, China and the USA. Tangerine is not a botanical term. As a rule, tangerines are called red-orange sweet bright tangerines with an easily detached thin skin. And hybrids of tangerines with other citrus fruits are called tangelo. The first tangelos were obtained in 1897 in Florida.

Known varieties of tangelo: Curly, or Sunrise Tangelo (K-Early, Sunrise Tangelo), Tangelo Seminole (Seminole tangelo).

Lemon Chimera Aranciata

Lemon chimera "Aranciata". C. lemon "Chimera aranciata".

A chimera is an organism consisting of genetically heterogeneous cells, and this lemon is called a chimera for a reason. On one plant, you can see shoots and fruits of both the original forms and hybrid, diverse, with a mixture of signs. Therefore, the shape and taste of the fruits of the chimera are different (oval and pear-shaped). It looks very impressive!

The oval-shaped fruits that grow on the chimera are sour, juicy, fragrant, slightly reminiscent of Meyer lemon in taste. Pear-shaped fruits - medium acid, juicy. The chimeric "lemon" is a fruit with bright yellow skin, pale orange flesh that looks more like an orange than a lemon. The pulp is not entirely sweet, but it is far from the acidity of a lemon. The other fruit is pale yellow, but definitely more orange, with lemon flavored flesh. In general, it is incredibly interesting: what will grow and how it will taste!

Thomasville

Citranjequat "Thomasville". Citrangequat "Tomasville".

This hybrid was created at the beginning of the 20th century. It first gave fruit in Thomasville, Georgia (Georgia), now it is called that. The fruits are medium in size, elongated or oval in shape, orange to orange-yellow in color. The taste is sour, there are seeds, there are not many of them.

Tree of fairly vigorous growth, with thorns, grows upright. Leaves of variable shape, often trifoliate. The fruits are large, sour, tasty (when fully ripe), so the variety is the most common variety of citranjquats.

Wakiva (Wikiwa)

Wekiwa tangelo. Citrus × tangelo.

Fruits are medium-small, spherical, obovate or pear-shaped; pale yellow color; relatively few seeds. Skin of medium thickness, smooth. The pulp is tender, juicy; the taste is sweet. At favorable conditions the skin is pink-red and the flesh is amber-pink.

The tree grows slowly, but at the same time it is productive; leaves are small, rounded-oval.

It is a hybrid of the grapefruit and the Sampson mandarin and hence the species is a tangelo. It is not commercially significant, but is of interest due to its novelty and pinkish skin color.

The fruits are juicy and sweet with a hint of grapefruit.

They are dwarf trees, grow well in pots, can be kept small, compact, with judicious pruning. The fruits ripen in January.

Unlike other tangelos, Wikiva fruit resembles a pink grapefruit, but tastes more like a tangerine.

Flying dragon

Citrus Poncirus Trifoliata Flying Dragon. Flying Dragon. Latin name: Trifoliata Poncirius Monstrosa.

The unique exotic citrus Flying Dragon is a deciduous, very dwarf tree with an attractive shape, twisted branches and hooked thorns.

The flying dragon, also known as the Japanese bitter orange, is the hardiest close relative of citrus fruits. Native to China and Korea, it is a deciduous shrub with twisted green twigs and menacing crooked thorns. The green spiky lace of the branches resembles the shadows and silhouettes of flying dragons.

The fruits of the Flying Dragon are yellow, about 5 cm in diameter, the juice is similar to lemon. In China, the Flying Dragon is used as a compact, impenetrable hedge. The variety is unpretentious.

Suitable as a dwarf rootstock for citrus fruits, causes very early flowering and fruiting. Trees grown on the Flying Dragon rarely exceed 1.5 meters in height and often bear fruit already in the year of sowing.

The fruits of this species ripen in late autumn.

The flying dragon in nature grows up to 2 meters in height, a plant with a moderate growth rate. Trees need very little pruning compared to others. fruit trees. Needs a fairly sunny location, fertile, well-drained acidic soil, regular deep watering recommended. The variety is frost-resistant and will survive low temperatures, down to -20C. By spring, fragrant white flowers with five petals adorn the bare stems. In summer, green fruits appear among the glossy green leaves. Each leaf consists of three oval leaflets, therefore it is called trifoliate. In autumn, the leaves turn yellow, and around this time, the fruits of yellow-gold color ripen. Fruit may remain on the tree through the winter.

Takle

Tacle (Citrus sinensis x Citrus clementina).

While Sicily has been supplying the world with its citrus fruits, its most valuable treasure has been hidden in the Acireale research center for citrus and Mediterranean crops: the Tacle, a new type of citrus that was created about a decade ago.

The tacla fruit looks like a large tangerine or slightly crushed orange and is actually a cross between an orange and a clementine. To be precise, this hybrid stems from the Montreal variety Clementine (which is itself a hybrid) and the Tarocco orange.

Tacle has a sweet taste, the flesh is firm and very juicy, without seeds. Shiny, bright orange peel. It is ideal for fresh consumption and juicing.

Fragrant citrus fruit, excellent thirst quencher, speckled with reddish hues due to the characteristic pigmentation of anthocyanins. The fruit, weighing an average of about 150 g, has a flattened shape. The tacle fruit is harvested from late December to late January and has a distinct taste, similar to a mixture of clementine and Sicilian orange.

Thanks to its characteristic appearance and sweetness, Tacle stands out as a citrus fruit with a pleasant aroma and taste and valuable organoleptic characteristics, rich in vitamins soft and low in fat. Tasty and healthy!

Pomum Adamo

Pomum Adami Citrus aurata Risso. Adam "s apple, d" Adam, du Paradis, Pomme d "Adam, Pomme du Paradis, Pomo d" Adamo. Adam's apple. Italian variety.

Pomum Adami is a citrus with huge fruits. It has long been called Pomm ď Adama ("Adam's apple"). According to Gallesio (1811) belongs to the group of hybrids "Lumia". It can be a cross between orange tree and cedrato lemon. Marco Polo found this variety in Persia (now Iran) in 1270, the Arabs brought it to Palestine in the 12th century. It was also mentioned in the book History of Jerusalem by the French author Jacques de Vitry in the early 13th century. The book claims that de Vitry saw him in Palestine during crusades and holy war. This variety was also later described by other famous botanists.

According to molecular analysis done at one plant by Italian researchers, the original mother plants are pompelmus, citron and lemon.

The tree grows to medium height and fairly wide, has a globular crown with typically non-thorny branches, or in some cases there are rarely a few thorns on the branches. Large, spear-shaped leaves are oval, sometimes with slightly serrated edges. The flowers are large, highly fragrant, creamy white with a hint of purple. They usually grow singly, but at the tips of young shoots almost exclusively in racemes.

Spherical fruits are quite large, with or without a tubercle, sometimes with a narrow neck. The peel is light lemon-yellow, bitter. The pulp is almost inedible, very sour.

Tsitranszheremo

Microcitrus Citrangeremo.

Australian microcitrus.

This plant is actively growing, seedlings can be used as a rootstock. The plant is compact and grows well.

Citrangeremo is a natural hybrid of Citrange x Eremocitrus glauca. This variety was brought to Europe from Germany. The leaf is small, oblong, reminiscent of a willow leaf.

A variety of Australian origin, should withstand heat and dry air well, compact, great for indoor growing.

Glauka x shekvasha

Microcitrus Glauka X Shekvasha. C. Glauca x Shekvasha.

A hybrid of the Australian desert lime and mandarin.

Glauka easily form hybrids, this is one of them. Shekwasha is a tangerine (Shekwasha, Citrus depressa Hayata, Citrus pectinifera Tanaka).

It grows well, the crown is dense. The tree is very decorative.

The tree is vigorous, with a rounded crown. The fruits are very small, orange in color, flattened, with a very thin and fragrant peel. The pulp is soft, slightly viscous, with a very pleasant taste.

Eremoorange

Natural hybrid of C. glauca (Australian desert lime) x C. sinensis (orange). Eremoorange.

A tree of vigorous growth, gives a good increase. Leaves like microcitruses, from orange - a larger size of leaf blades. Seedlings of this variety grow quickly, have deep taproots.

The fruits are small (2-4.5 cm in diameter), drop-shaped, elongated, the peel is bright yellow.

In the Marseille region, Eremorange can withstand temperatures down to minus 15 degrees in the open ground.

The fruits have a sharp sour taste, with a strong tangerine aroma and hints of orange. Suitable for making marmalade of the highest quality.

Kumquat Triploid Reale

Kumquat Reale (Fortunella Reale ISA). Fortunella Reale (Fortunella Reale Kumquat, Kumquat Reale ISA, triploid reale). This is a triple hybrid (triploid): a "Monreal" clementine is crossed with a Fortunella Hindsii kumquat, and then the resulting hybrid is crossed again with a Fortunella Hindsii kumquat, so 4x.

ISA - Istituto Sperimentale per l "Agrumicoltura, an institute in Sicily that breeds new citrus varieties.

Fruits of fine dessert taste.

This kumquat is specially bred in order to obtain the outstanding decorative qualities of the plant, continuous flowering and the ability to bear fruit already in the first year of life. An ideal variety for growing at home, in an apartment.

Grafted plants bloom in the first year of life. The leaves are similar to kumquat leaves, the crown is compact, the spines are short and thin. The fruits are small, weighing no more than 15 grams, oval, yellow, they stay on the tree for a long time after ripening.

High-yielding variety, remontant. The fruits vary slightly in size and shape.

The taste of fruits is tangerine-kumquat, sweet peel and pleasant sweet and sour pulp. The pulp is sour, juicy; peel with the taste of sweet tangerine, rich, fragrant, so the fruits are eaten with the peel. Seeds are found, but not in all fruits.

From the Montreal clementine, the variety received a good taste, and from the Hindsii kumquat - the ability to constantly bloom profusely.

Reale has outstanding decorative qualities: it blooms continuously. On the tree at the same time there are ripe fruits, ovaries and flowers. The shape of the crown is a bit like a Meyer lemon.

The variety is unpretentious, undemanding to the conditions of detention (suitable even for beginners), very prolific, highly decorative, and also with very tasty fruits. It is highly recommended as a pot culture for indoor maintenance.