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CITRUS


‘Wekiwa’ (may be sold as Meet the New Citrus


Among all the new citrus coming onto market are fi ve favorites of creative chefs.


C


AUSTRALIAN FINGER LIME This Australian native bears oblong fruits fi lled with tart, cavierlike juice cap-


sules that burst out of the cut rind when fully ripe (in early fall). Fruit turns blackish and begins to drop as it matures. Wiry, small-leafed tree with nasty thorns (wear long leather gloves to pick). Use the capsules to fl avor appetizers, drinks, salads, and grilled fi sh.


‘BERGAMOT’ SOUR ORANGE Thought to be a hybrid between sour orange and citron. A good-looking tree


with large, light green leaves. Large, light green fruits have sour juice. Its highly aromatic rind is used in Earl Grey tea.


‘INDIO’ MANDARINQUAT Large, bright orange, bell- shaped fruit with sweet rind and sour juice. Easy to


peel. Very ornamental, upright tree bears a heavy crop. Makes good marmalade.


‘NORDMANN’ KUMQUAT A seedless selection of ‘Nagami’ kumquat with teardrop-shaped fruit. Great


in marmalade, preserves, sauces.


YUZU An acidic citrus with highly aromatic, bumpy rind. Both the juice and peel are prized in Asian recipes, especially for ponzu sauce. The fruit can be used from green to yellow color. The rangy tree has large thorns and is very hardy (at least into the high teens).


pink tangelo or ‘Lavender Gem’). A cross between a tan- gelo and a grapefruit; looks like a small grapefruit but is eaten like a mandarin. Juicy, mild fl esh tastes like a mix of sweet orange, grapefruit, and manda- rin; color is purplish rose in hot climates. Fruit ripens from late fall into winter.


TANGOR Hybrid between mandarin and sweet orange; often labeled as an orange—or, in the case of ‘Murcott’, as a tangerine—when sold in grocery stores. These three tangors are thought to be naturally occurring hybrids rather than breeder-developed varieties. ‘Temple’ is widely grown in low desert; ‘Murcott’ and ‘Ortanique’ are sometimes grown in Hawaii. ‘Murcott’. Bears more heavily


is thorny and inclined to drop many leaves in winter. Fruit is green when immature, light yel- low when ripe, almost the size of a lemon; it is especially juicy when fully ripe. Seedless. Main crop is from winter to late spring, though some fruit ripens all year. ‘Kieffer’ (‘Kaffi r’). Leaves and


bumpy, sour fall fruit are used in Thai and Cambodian cooking. Available mainly in California. ‘Mexican’. Sometimes called


key lime. Small, green to yellow- green fruit; standard bartender’s lime. Main harvest fall to winter, though you will get some fruit all year. Very thorny tree to 12– 15 ft., with upright, twiggy branches (there is also a thorn- less form). Very cold sensitive; best suited to Zones 21–23. Can be grown in Hawaii but is subject to viral diseases there. ‘Palestine Sweet’ (Indian


lime). Shrubby plant with acid- less fruit. Used in Mideastern, Indian, and Latin American cooking. Ripens fall or winter.


TANGELO Early citrus-breeding experiments produced the tangelo, a cross between a mandarin and a grapefruit. A cross between a tangelo and a grapefruit (‘Wekiwa’) is sometimes called a tangelolo. All these hybrids produce their best fruit in warm- summer areas. ‘Minneola’. Hybrid of ‘Dancy’ mandarin and a white-fl eshed grapefruit. Large, smooth, bright orange-red fruit tastes much like a mandarin. Few seeds. Ripens mid- to late winter; stores on tree for 2 months. Tree not as large or dense as grapefruit. ‘Orlando’. Same parents as ‘Minneola’. Medium-large fruit looks like a fl attened orange. Both rind and fl esh are orange; rind adheres to fl esh. Very juicy, mildly sweet; matures early in season. Tree is similar to ‘Min- neola’ but has distinctly cupped leaves, is less vigorous, and is more resistant to cold.


in alternate years. Vigorous, upright tree bears very sweet, seedy, yellowish orange fruit from late winter into spring. Marketed in stores as ‘Honey’ tangerine (no relation to ‘Honey’ mandarin). ‘Ortanique’. Sweet, juicy, vari- ably seedy fruit ripening from spring to summer. Sometimes has a small navel. Large, spreading tree. ‘Temple’. Flattened, deep bright orange fruit is loose skinned and easy to peel. Ten- der-textured, juicy pulp is fl avor- ful but not too sweet. Fruit has best quality in Zone 13; it is too acidic in more temperate cli- mates. Ripens in early spring. Bushy, thorny tree to 12 ft. tall with greater spread; 6–8 ft. wide on dwarf stock. More cold sensitive than other tangors.


KUMQUAT Shrubby plants to 6–15 ft. or taller, with yellow to red-orange fruits that look like tiny oranges. Eat whole and unpeeled— spongy rind is sweet, pulp is tangy. Best in areas with warm to hot summers and chilly nights during fall or winter ripening. Hardy to at least 18°F (–8°C). ‘Fukushu’. Large, oval fruit with a prominent neck. Skin and juice are sweet, but not as sweet as those of ‘Meiwa’. Compact, thornless, very attrac- tive tree.


‘Marumi’. Slightly thorny plant with round fruit. Sweeter peel than that of ‘Nagami’, but the slightly seedy fl esh is more acidic. ‘Meiwa’. Round fruit is


sweeter, juicier, and less seedy than that of other varieties. Per- forms better than other types in cool-summer areas. Considered the best kumquat for eating fresh. Nearly thornless. ‘Nagami’. Main commercial


variety. Oval, slightly seedy fruit is more abundant and sweeter in hot-summer climates. Plant is thornless.


KUMQUAT HYBRIDS These were the results of early experiments by the citrus indus- try to produce cold-tolerant kinds of citrus. Fruit has never been a commercial success, but it’s good for home gardens. Plants tend to be fairly small even as standards; on dwarfi ng root- stocks, they reach only 3–6 ft. Limequat. These hybrids of ‘Mexican’ lime and kumquat are more cold-tolerant and need less heat than their lime parent. Good lime substitutes; edible rind like that of kumquat parent. Some fruit all year, but main crop comes from fall to spring. ‘Eustis’ bears fruit shaped like a big olive. ‘Tavares’ has elon- gated oval fruit on a more com- pact, better-looking plant than ‘Eustis’. Orangequat. ‘Nippon’, a


cross between ‘Meiwa’ kumquat and satsuma mandarin, is most commonly grown. It is cold- tolerant and has a fairly low heat requirement. Small, round, deep orange fruit has sweet, spongy rind and slightly acidic fl esh. Sweeter than kumquat when eaten whole. Ripens win- ter and spring but holds on the tree for months.


CITRON Citron was the fi rst type of citrus to be cultivated. Plant is small, thorny, irregular in shape; grown for big, fragrant, unusual fruit. Very sensitive to cold. ‘Buddha’s Hand’. Fruit is divided into “fi ngers” that con- tain all rind and no pulp. Bears some fruit all year round. ‘Etrog’. Fruit resembles a big,


warty-skinned lemon with dry pulp; the peel is sometimes candied.


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