Citrus Pages / Mandarins ï¿½ Gï¿½rard Paillard / INRA History and distribution today Mandarins were grown in China and Japan on a large scale since the 16th century. Mandarin was the last of the important citrus fruits to arrive in Europe as late as the early 19th century. In 1805, two varieties of the Mandarin oranges were brought into England from Canton. From England, they were introduced into the Mediterranean region. By 1850, the fruit was well-established in Italy. Some time between 1840 and 1850, a mandarin from China was imported by the Italian Consul and planted at the Consulate in New Orleans. It was carried from there to Florida and later reached California. The 'Owari' Satsuma arrived from Japan in 1878 , and nearly a million budded trees were planted in the Gulf States from 1908 to 1911. Another variety, the King Mandarin, was sent from Saigon to California in 1882.

In 1892 or 1893, two fruits of 'Ponkan' were sent from China to Florida, and seedlings from there were distributed and led to commercial propagation. Commercial production of mandarins started in the early 1900's. The biggest mandarin producers today are China, Spain, Japan, Brazil and Turkey. The biggest mandarin exporters are Spain, China, Morocco, Turkey and South Africa. See: Introduction, Citrus world production 2007/08 . The group of mandarins The fresh citrus market worldwide has changed dramatically in the past 20 years. Consumers and supermarkets now prefer easy-peeling, seedless, tasty mandarins with nice rind color. As a result, mandarins are now the fastest growing sector of the fresh citrus industry in California and world wide. Mandarin, its hybrids and relatives together form the largest group in the genus Citrus. The number of commercially important mandarin varieties almost equals the number of all other horticultural Citrus types combined.

The Citrus Research Station of the French National Institute of Agricultural Research on the Mediterranean island of Corsica boasts over 350 named mandarin cultivars and hybrids in the catalogue of its holdings, four trees of each variety. Counting the cultivars of presumably same origin under alternative names leaves approximately 240 different mandarin varieties. Many of the pictures on this mandarin page come from the collection of the Corsica experiment station. Taking into account that more than 100 named satsuma cultivars exist in Japan alone, over 450 mandarin types are known today and the estimated number of commercially grown mandarin varieties in the world is more than 300. Classification The classification of mandarins is more complicated than that of other citrus types. The grouping of all mandarins into 3 species by the American author Swingle earlier seemed too arbitrary and the division into 36 mandarin species and their subtypes by the Japanese author Tanaka seemed too elaborate. The system followed by Robert Willard Hodgson in his book ' Horticultural varieties of Citrus ' (chapter 4. of ' The Citrus Industry '), which divides mandarins into four species, was in use for a long time.

Deliciosa (Mediterranean mandarin), nobilis (King type) and unshiu (satsumas) formed species of their own because of their origin, distribution and characteristics. All other mandarin types (common mandarin, clementines, tangerines, tangors, tangelos and their hybrids) were grouped under reticulata. In this presentation all mandarins are classified Citrus reticulata Blanco according to the current botanical practice. For each type the earlier classifications are given as synonyms. The small-fruited mandarin relatives are listed separately at the end. The mandarin varieties are divided into seven groups of mandarins on this page and six groups in the Mandarin hybrids page. The Mandarin types table (see below), serves as an index to the 13 types and over 70 varieties briefly described with an adjoining picture and over 30 closely related cultivars of theirs are mentioned. On this and the adjoining Mandarin hybrids page there are over 100 different kinds of mandarin. Cultivation Unlike other citrus types, some of which require quite specific conditions, mandarins thrive in widely varying surroundings.

Mandarin types are grown from temperate Mediterranean-like areas through hot and humid tropical countries to almost desert type dry and arid environments . Another exception is that some mandarin varieties tolerate cold and frost better than other citrus types. Certain varieties grown in China can tolerate frost for several weeks. Satsumas have reportedly survived frost down to -11 degrees C (12 F) lasting several days. On the other hand mandarins do not keep well on the tree after maturation. Due to their thin and often loose rind mandarins also tolerate storage and transportation less successfully than other citrus types. Mandarins are best when eaten within 2 - 3 weeks after picking. Uses Mandarins are mostly eaten fresh. A small amount of mandarin juice is produced. Mandarins are not well suited for industrial processing but segments canned in syrup can be found. They are used in fruit salads and other desserts or as fillings or decoration in cakes. Mandarin oil has an important position in food industry as a flavouring. It is used in sweets, gelatins, ice-cream, chewing gum, pastry and confectioneries.

It is also used in soft drinks, mixers, essences and flavourings as well as in mandarin liqueurs and other alcohol products. Pixie Tangerines - Mandarin Oranges - Citrus Groves - Ojai California Contact Us What's tangerine? What's a mandarin? There's a surprising amount of mystification on this topic, but here's the gospel that we adhere to at Churchill Orchard: "Mandarin" and "tangerine" are two words for the same thing, technically Citrus reticulata Blanco. They're called mandarins because they were thought to be native to China; they're called tangerines because they were thought to have come from Tangiers. They are in fact native to southeast Asia someplace, and they did in fact come to this country from North Africa, so both origin myths are correct. There are about a zillion varieties of tangerines. Historically in California we grew the Dancy, which is a lovely, loose-skinned, comparatively late season, and scrumptiously delicious tangerine.

They don't store well either on or off the tree, and they have seeds, which in recent years has made them commercially undesirable, but their flavor still defines "tangerine" for many of us. For many years the Christmas tangerine has been the satsuma, a loose-skinned seedless early maturing variety which originated in Japan. At Churchill Orchard, we grow Pixies, Pages, Seedless Kishus, Owari Satsumas, commercially and about 7 other varieties experimentally or for fun. Spain has been exporting clementines, which are a family of tangerine varieties, to the United States for the past few years; now some growers in California have planted enormous orchards (one man has planted 500,000 trees!) of some varieties of clementines. For more on the Ojai pixie tangerine, see The Origin Myth or go to . Jamfaced: Clementine Vs Satsuma. FIGHT! Friday, December 09, 2005 Clementine Vs Satsuma. FIGHT! The true sign of Christmas being on the horizon is for me the day that there are oranges everywhere.

Clementines, tangerines and satsumas seem to be everywhere in December as the gluts of Spanish and North African winter oranges hit the chilly climes of northern Europe and we all go a bit nuts for them. People gorging themselves on mandarins is a common sight in the office in the hope that it will ward of that seasons cold virus. The smell of someone peeling a mandarin is one of those great Christmas smells, like chestnut roasters in Covent Garden, mulled wine at a friend’s house and photocopier toner at office parties. For the uninitiated (like myself a couple of hours ago) who are a little unsure as the difference between all these types of small orangey fruit then here's a quick heads up. Clementines, tangerines and satsumas are all types of mandarin. Mandarins have been cultivated in China for a couple of thousand years, where they were deemed a fruit only suitable for the upper echelons of society and so were only exported to Europe in the 1900's. Of the various types of mandarin, clementines are smaller and tend to have fewer seeds, a very thin easily peeled skin.

They are seemingly named after one Father Pierre Clement who, the story goes, inadvertently bred the hybrid orange in his orphanage garden in Oman. Tangerines, with loose skin and less sweetness, where named after their original port of origin in Tangiers, in fact, the word tangerine was already in common parlance before then as an adjective describing something from Tangiers. Satsuma's are just that. Satsumas from Satsuma, the Japanese province in which they were first cultivated, though, confusingly they are sometimes called mikans. One potted history of small oranges later, we are left with the fact that for me they say Christmas more than mince pies, toy advertising and comedy visits to casualty at four in the morning after the office party. The stunning bag of clementines awaiting me when I got home tonight filled the house with the heady tang of southern Europe whilst we put up our Christmas decorations. cooked up by Citrus Family Citrus Family The highly aromatic Rutaceae family (named for the bitter herb Rue ) is a member of the important order Sapindales. The most familiar genus is Citrus, and the family is often called the Citrus Family. Several other genera have a less prominent role in culinary affairs.

The common edible citrus varieties are all tropical or subtropical and of Asian origin. Most citrus fruits we are familiar with are crosses between two or more other citrus varieties. Citrus is highly promiscuous and doesn't respect even species boundaries. There are four wild true-breeding species from which all the others are derived: Citrus aurantifolia - Key lime. Citrus medica - Citron. Citrus reticulata - Mandarin / Tangerine. Botanists are suspicious that even these four may not be "pure", but they don't know what they might be derived from. Commercial propagation is generally by cuttings because what you'll get from seeds is highly unreliable, and some varieties don't have seeds. Varieties Citrus has a casual attitude toward cross breeding and impromptu variation that rivals even that of the notorious nightshades. Trying to make proper order out of it all is problematic, so some of my practical categorizations here may not be strictly correct botanically - but the botanists can't agree with each other anyway. Bergamot Orange - [Citrus bergamia alt Citrus aurantium subsp.

bergamia ] This citrus fruit is thought to be a cross between the Bitter Orange and Limetta . It is grown mainly for aromatic oils extracted from the peel, used for flavoring Earl Grey and Lady Grey teas, some liqueurs and Turkish Delight confections. A marmalade is made from the peel in Syria, and possibly other places. The fruit pulp is not considered edible, but the juice is used in some local areas. This is the orange from which Orange Blossum Water, much used in Mediterranean cuisines, is made. It takes 7 pounds of blossums to make a gallon of fragrant water. 80% of the entire commercial crop is grown in Calabria, Italy. Some is grown in southern France, Ivory Coast, Africa, and in southern Turkey, but the quality of the essential oil is not as good due to soil differences. Photo by Leslie Seaton distributed under license Creative Commons Attribution 2.0 Generic . Calamansi - [Calamondin; X Citrofortunella microcarpa] A tiny citrus fruit similar to an orange but more sour, widely planted in Southeast Asia and particularly the Philippines.

A cross between a kumquat and a mandarin, it is not known in the wild and isn't much grown in the U.S. because it is very frost tender. In the Philippines and Southeast Asia it is used green to make preserves and ripe to make fruit syrup, juice and as a flavoring for meat. In Southern California and Hawaii they're often available in Philippine markets, but the cost is too high for uses that call for a lot of them. Calamansi juice can be found in the frozen food cases at Philippine markets, but if you can't get it use 3 parts lemon juice, 1 part orange juice. That'll be a little sweeter than real Calamansi, but close enough for most uses. Citron - [Citrus medica] Native to Persia and Media, the Citron was the first citrus fruit brought to Europe, thus gave its name to the whole genus. Citrons are barely edible with a thick lumpy rind and what little flesh they may have is dry and full of seeds. The aromatic oils of its thick peel are widely used for flavoring drinks, perfumes, etc.

The peel itself is often cut into strips and candied for use in making fruitcakes - also widely considered inedible. Citron - Buddha's Hand - [Fingered Citron] This mutation apparently originated in Northeastern India and is popular as a curiosity. It has no seeds and no or very little juiceless flesh. The rind is, as with other citrons, highly aromatic. In the West the fingers are used as peel would be, but also can be thinly sliced for salads and the like. The white pith is not bitter as it is in most citrus so can be included with the yellow zest. In Asia it is used to perfume rooms and personal items. Details and Cooking . Photo by Voyou Desoeuvre distributed under Creative Commons v2.0 license. Citron - [Etrog (Hebrew)] These fruits are fairly large and can grow up to 6 inches long, but the rind is very thick and what little flesh they may have is dry and full of seeds. Shape and skin texture varies greatly depending on where on the tree the fruit grew.

The citron was known during Roman times, at first for medicinal purposes, to repel insects and as a perfume, but by the 2nd century CE was being used in cooking as well. The peel is candied for use in fruitcakes and other baked goods and is featured in the Hebrew holiday of Sukkot. Details and Cooking . Photo by Yankelowitz contributed to the public domain. Curry Leaf - [Kari Leaf; Karuveppilai (Tamil, Malay (Black Neem Leaf)); Kari Patta (Hindi); R. Murraya koenigii] Essential to the cuisines of Southern India and Sri Lanka this citrus leaf has no substitute and is not worth much dried. Fortunately it is now grown in Southern California and can be had fresh from most Indian markets, at least around here. They keep only a few of weeks refrigerated and not as long as you'd expect in the freezer, unless you freeze them covered with water. The tree bears pea sized black berries with a sweet resinous taste, but I've not heard of them being used for cooking. Details & Cooking . Grapefruit Japanese Citrus - [Citrus ichangensis x C.

reticulata] These citrus fruits, popular in Japan, have similar uses and all three may appear in ponzu sauce formulas, separately or together. Ponzu is used similarly to how vinegar is used. Kabosu - [Citrus sphaerocarpa but may be a cultivar of Yuzu] This Japanese citrus fruit is, like the Yuzu , thought to be a cross between a sour mandarin and an Ichang papeda (Ichang lemon, Citrus ichangensis). This fruit is very much like the Sudachi and very similarly used. It is generally sold when it is green and between 1-1/2 and 2 inches diameter. Photo by B.K. Bullock contributed to the public domain. Sudachi - [Citrus sudachi but now thought to be a cultivar of Yuzu] This Japanese citrus fruit is, like the Yuzu , thought to be a cross between a sour mandarin and an Ichang papeda (Ichang lemon, Citrus ichangensis). The fruit is generally sold when it is green and between 1-1/2 and 2 inches diameter, when they are at the height of their flavor.

A few are sold when ripe and bright yellow. These are most favored for their tart spicy juice but the zest is also used. They are used to flavor fish, soups and mushrooms, and used in ponzu blends. Some are now grown in Southern California and sold, in late summer and early fall, at the Beverly Hills and Santa Monica Farmer's markets, places I wouldn't go on a bet. High price Westside chefs scramble for them before the official opening times. Photo by Lexicon contributed to the public domain. Yuzu - [Yuja (Korea); Citrus ichangensis x C. reticulata var. austera] Believed to be a cross between a sour mandarin and an Ichang papeda (Ichang lemon, Citrus ichangensis), this citrus native to East Asia is usually about 2-1/2 inches in diameter though can grow to almost 4 inches. It is relatively cold tolerant so able to be grown in Japan. The flavor is similar to grapefruit with hints of mandarin but it is seldom eaten. The zest is used as a garnish and the juice is used similarly to lemon juice, particularly in the Japanese sauce ponzu.

Oil from the peel is marketed as a fragrance. Kumquat - [R. Fortunella japonica and other Fortunella species] These small fruits, belonging to the genus Fortunella, originated in China. Most common in the U.S. are the Nagami (oval) and Marumi (round). The kumquat has a sweet rind and sour flesh, just the opposite of the closely related citrus fruits. In the U.S. it is generally eaten raw in salads, used in place of olives in martinis, or made into marmalade and the shrub is a common backyard ornamental in Southern California. They are in season from late autumn to mid-winter but are generally available most of the year. The photo specimens were typically 1-3/8 inches long, 1 inch diameter and weighed 1/2 ounce each. Lemons Lemons are the favored acid fruit in sub-tropical climates, being a bit more cold tolerant than the lime. Eureka / Lisbon lemons are somewhat less acid than limes. Eureka & Lisbon Lemon These are the standard commercial lemons grown in California, juicy with high acidity and few seeds.

In the store the varieties are indistinguishable but on the tree the Eureka are at the tips of branches and the Lisbon farther in behind the leaves, thus better in marginal weather locations. The photo specimens were typically 2-5/8 inches in diameter and weighed 6-5/8 ounces. Meyer Lemon Popular in California back yards this cross between a lemon and a mandarin is less sour than Eureka and has a bit of tangerine flavor. It has an oval shape and a thin skin that's quite orange compared to other lemons. It is not marketed widely because its a bit soft and keeping properties are not as good as other lemons. The photo specimens were typically 2-1/2 inches in diameter and weighed 4-3/4 ounces. Ponderosa Lemon - [Football Lemon] The giant of the lemon world, it's actually a cross between a lemon and a citron. This small tree is grown mainly as an ornamental but the fruit has good lemon flavor and produces a lot of juice. The fruit is roughly spherical with a thick bumpy skin and can weigh up to 2 pounds. Water Color by USDA's NAL = Public Domain .

Preserved Lemon - [Lemon Pickle] An essential for the cuisine of Morocco and the rest of North Africa, with use extending through the Middle East, India and Cambodia. They were formerly used in England and North America, but improved transportation now brings fresh lemons. Their brine is still used in Bloody Marys and the like. Preserved lemons can be found packed in jars in markets serving a North African or Levantine community, but are better made at home (see below). Those imported from Egypt are small, about 1-3/8 inches diameter, weighing 3/4 ounce. Those made in North America are quite a bit larger. The photo specimens, made from thin skinned Southern California "backyard" lemons were about 2-3/8 inches diameter. Details & Recipe . Sweet Lemon - [var. Pomona] Ready to squeeze lemonade! There are several varieties of sweet lemon used in the Mediterranean and India, but as far as I can tell the Pomona variety (originating in Pomona, California) is the one sold commercially here. The flesh has a touch of the flavor of Kaffir Lime and even the skin is edible, not bitter as with most lemons.

The photo specimens were typically 2-1/2 inches in diameter and weighed 4-1/2 ounces. Lemon Aspen - [Acronychia acidula] This plant is native to north Queensland, in northeast Australia. It produces small, tart, aromatic fruit, about 1 inch diamter, with a lime-grapefruit flavor. It is cultivated on a small scale in commercial bushfood orchards. The fruit is popular in beverages, confections and sauces, and is valued for its high antioxidant content. It is also made into jam similar in flavor to marmalade. Photo by John Moss contributed to the Public Domain . Limes While lemons are the major acid citrus in the subtropical world, their place is taken by limes in the tropics. Limes are somewhat more acid than lemons. They turn yellow-green when fully ripe but are always marketed while still dark green. Key Lime - [Mexican Lime, West Indian Lime, Kaghzi nimbu (India), Limum baladi (Egypt), doc (Morocco), Gallego lime (Brazil), Limon corriente (Latin America); C.

aurantifolia] Small and highly aromatic, these are what limes are in most of the world. This has caused considerable confusion in North America when foreign cookbooks say things like "a lump of tamarind the size of a lime". These are much used to make "key lime pie" in Florida. Actual tests have shown negligible difference from Persian limes in the pie, but significantly more work making the pie. The photo specimens were typically 1.4 inches in diameter and weighed 1 ounce. Persian Lime - [Tahiti Lime, Bearss Lime; C. latifolia] This large lime, probably a cross between a lime and a citron, is the primary lime grown in California. It found its way to the Mediterranean through Persia and to California through Tahiti. It's slightly less aromatic than the key lime but tests with key lime pies found little difference except the large Persians were a lot less work. The photo samples were typically 2-1/2 inches in diameter and weighed 5-3/4 ounces.

Kaffir Lime - [makrut (Thai), Krauch Soeuch (Cambodia), Limau Purut (Malay), Citrus hystrix] Not really a lime, this fruit is native to Southeast Asia and used particularly in Thai Cuisine. The odd double leaves are most used, often in soups, but the rind of the fruit is used in Thai curry pastes. The rind is also used to flavor rum in Réunion and Madagascar. Many references say the juice is inedible but I do not find that the case, though there isn't a lot of juice in a kaffir lime. The shrub makes a very nice and useful decorative which can be grown in a container, so many nurseries stock them. When fully ripe, the fruit turns just a touch yellowish and falls from the tree but it is generally used before that stage. Details and Cooking Finger Lime - [C. australasica] This shrub grows wild in Queensland and New South Wales, Australia where there is now some cultivation in Australia. It is also now being grown on a small scale in California.because of demand from the fancy chef set. It is unique in several ways, other than its shape.

The juice vesicles separate completely into separate beads, called "citrus caviar", which is becoming popular as a garnish on expensive servings. These vesicules burst with a spurt of juice very similar to regular lime juice. Finger limes also come in a wide range of colors: green, yellow, orange, red, purple, pink, black and brown. Photo by Zaareo distributed under license Creative Commons Attribution-ShareAlike 3.0 Unported Dried Limes - [Black Lime, Amani, Omani (Persia), Loomi, Lumi(Arab)] An important item in the cuisines of Persia (Iran) and countries that have been under Persian influence. Limes are boiled in salt water, then sun dried. Used in lentil, rice or meat dishes they may be crushed or may simply be pierced and added whole to slow simmering dishes to provide tartness and a citrus fragrance. The hard outer shell contains mainly a dry black powder. Limequat - [C. x floridana] A cross between a Kumquat and a Lime . Greenish yellow when mature, it has a sweet rind and slightly bitter pulp like a Kumquat but with a distinctly lime flavor.

It is grown in small quantities in California and Florida and can sometimes be found during the autumn and winter months. Photo released to the public domain. Limetta - [Sweet Lime, Sweet Limetta; Mmosambi (India); Citrus limetta] This small tree (to 25 feet) is native to Southeast Asia, but is now widely grown in the Mediterranean region, India, Iran and southern Mexico. It is low in acidity and lightly sweet, but retains a light lime flavor. The left photo specimen was 3-5/8 inches diameter, 2-7/8 inches high and weighed 10-7/8 ounces. American varieties tend to have a dimple at the flower end, as just visible in the photo, while those in South Asia (Mosambi cultivar) generally do not. Juice of this fruit is the most common citrus juice in India, Pakistan and Bangladesh, often sold freshly squeezed by street vendors and flavored with a dash of salty Chat Masala. It needs to be freshly squeezed because it fairly quickly turns bitter when exposed to air, but it freezes well. Limetta is ripe when green-yellow, heavy in weight for its size, and a fingernail scratch produces aromatic oil from the rind.

It will keep up to 2 weeks at a cool room temperature and 6 to 8 weeks refrigerated. The photo specimens were purchased from a large multi-ethnic grocery store in Los Angeles, for 2015 US $0.99 / pound. Limonia - [Wood apple, Elephant apple, Monkey fruit, R. Limonia acidissima] Native to South and Southeast Asia from Pakistan to Java and as far south as Sri Lanka, this fruit has a rind so hard it can be carved into utensils. The fruit can be up to 3-1/2 inches in diameter and when cracked emits a strong citrus aroma from its sticky brown pulp. It is eaten plain, made into beverages and deserts and preserved as jam. The bark yields an edible gum used as a thickener and various parts of the tree are used medicinally. Photo released into the Public Domain. Limoncito - [Lime berry, R. Triphasia trifolia] Native to Malaysia, this fruit is now grown in other subtropical and tropical regions of the world for it's fruit. The fruit can be up to 5/8 inch in diameter and resembles a small citrus fruit.

It has a sweet citrus like flavor and a juicy, somewhat mucilaginous pulp. It is used similar to citrus and may be pickled or made into jams. Photo copyright kybrdgal subject to attribution. Bitter Orange - [Sour Orange, Seville Orange, Bigarade, Citrus aurantium] A native of Southeast Asia, this was the only type of orange known in Europe until after 1500 and now grows cultivated or wild in most subtropical areas of the world. A large portion of the crop is shipped to England and Scotland for the manufacture of marmalade. Peel and oil also find extensive use in flavorings for liquors, candies and the like. It is a popular herbal remedy, said to provide a "safe" form of Ephedrine, but this safety is not medically proven. The most available variety in the U.S. and Europe is the Seville Orange which has a lumpy rind and very tart flesh. It's less sour than a lemon and has a distinctly orangy flavor, but it isn't something most people would want to eat out of hand. In Florida they are used for making pies.

Details & Cooking Blood Orange - [PLU #4381 Citrus sinensis] There are a number of red fleshed "blood" oranges but the Moro variety, possibly of Sicilian descent, is the most commonly grown in California and has the deepest color. Blood oranges are currently an "in item" and in good supply when in season, which runs from January to May. The color, caused by anthocyanin pigments (the same as in grapes and red cabbage) deepens as the season progresses. The photo specimens were typically 2-5/8 inch diameter and weighed 5 ounces. Navel Orange - [Citrus sinensis] This orange was discovered in Brazil and brought to California where it is a major crop variety. The distinguishing feature is a second, partially developed orange embedded in the flower end of the fruit. This causes an indentation or projection resembling a human navel at the flower end. This is large orange with a thick easily peeled rind, no seeds and the segments separate very easily making it a desirable eating orange. Older trees produce fruit with a thicker pith layer in the rind. Navels are not used for juice because the juice turns bitter if not used right away.

The photo sample was 4-1/4 inches in diameter and weighed 1 pound 3 ounces (I have bought them up to 2 pounds). Available from November to around April. Seville Orange - see Bitter Orange . Valencia Orange - [Citrus sinensis] The most widely grown varieties of orange in the U.S. and accounting for about half of all oranges grown. Florida Valencias are mainly juice varieties but California Valencias tend to be larger and more peelable so they can substitute for navel oranges when those are out of season. Valencias are available most of the year. The photo specimens, from Texas and sold as juice oranges, were typically 3-1/4 inches diameter and weighed 8-1/2 ounces. They tasted exactly like orange juice. Orangequat - A cross between a Kumquat and a Orange . It has a sweet rind and slightly bitter pulp like a Kumquat but is quite a bit larger with a distinctly orange flavor. Grapefruit Grapefruit - [Citrus x paradisi] This cross between a Pomelo and an Orange, originally found in Barbados, is named from the way the fruit clusters on the branches.

The grapefruit is now grown primarily in Florida and Texas and in many varieties within three broad categories: white, pink and red. The whites tend to be very sour, even a little bitter while the reds tend to be quite sweet and the pinks somewhere in between - but there are exceptions. Grapefruits are mainly used as a breakfast fruit and as juice, often mixed with other juices. Caution: grapefruit can greatly speed up absorption of certain drugs resulting in unexpected overdose. The photo example, a sweet red grapefruit, was 4-1/4 inches in diameter and weighed 1 pound 1 ounce. Grapefruit - Cocktail Grapefruit This cross between a Pomelo and a Frua Mandarin is smallish, has lots of seeds and is very sweet with little of the distinctive grapefruit taste, in fact it tastes like a cross between a Pomelo and a Mandarin. They are quite juicy but the membranes are fragile and the flesh soft so if you try to eat one with a grapefruit spoon it will kind of mush up. They are best squeezed for juice. The larger of the photo specimens was 2-3/4 inches in diameter and weighed 13-1/2 ounces.

Melogold - [Citrus x paradisi '4n Marsh'] A cross between a Siamese Sweet Pomelo and a white grapefruit developed at the University of California, Riverside at the same time as Oroblanco, but released a few years later. It is heavier than Oroblanco due to its thinner rind, which can be peeled like an orange. The membranes are not as bitter, and the taste is more pomelo than grapefruit. The photo specimens were purchased at a large Asian market in Los Angles (San Gabriel) for 2016 US $0.99 each. The sign said "Oroblanco", but the grower's sticker said "California Melogold". The photo specimens were 4-7/8 inch diameter and weighed 1 pound 5 ounces each. Oroblanco - [Citrus x paradisi '4n Marsh'] A cross between a Siamese Sweet Pomelo and a white grapefruit developed at the University of California, Riverside. Early versions were green and didn't sell well. The market from which I bought the photo specimens called them "Pomelo Grapefruit".

They have sweet flesh but the thick rind and membranes have a bitterness inherited from the pomelo. The photo specimen was 5-5/8 inches diameter and weighed 15-1/4 ounces. Pomelo - [Jabong, Shaddock, Chinese Grapefruit, Citrus maxima or Citrus grandis] Native to Southeast Asia, the Pomelo is now grown in tropical and subtropical areas all over Asia and the Pacific Islands as well as in California and Florida. The flesh may be pale yellow to red depending on variety (generally pale yellow in California) and tastes like a very mild sweet grapefruit. The rind tends to be very thick and distinctly bitter as are the membranes. Pomelo rind is considered very good for candying and is sometimes made into marmalade. Sweetie / Jaffa Sweetie A cross between a Pomelo and a Grapefruit very similar to the Oroblanco but developed independently in Israel. It remains dark green even when fully ripe and sweet. In Israel they've marketed green as a feature. It's sweeter than a grapefruit, not from more sugar, but from less acid. It has the pomelo's thick rind.

Rue - [Herb of Grace, R. Ruta graveolens] Native to southern Europe, genus Ruta is the type genus for the entire citrus family. Once a significant culinary herb in Rome and the Near East, rue has declined greatly in use due to changing tastes (it is intensely bitter). In Europe and North America it is now grown mainly as a decorative, but is used in cooking in North Africa, particularly Ethiopia where both leaves and berries are used. Rue does still appear in some traditional recipes in Greece and is used as a flavoring for certain alcoholic beverages. It has a number of medicinal uses and is reputed to be a powerful inducer of abortion. Ironically, it is the national herb of Lithuania and associated with virginity and maidenhood there. Sichuan Peppercorn - [Flower Pepper, Prickly Ash (eng), jiao (china) R. Zanthoxylum piperitum, Z. simulans] Dried fruits of the Chinese prickly ash tree. These "peppercorns" are essential to the famous Sichuan cuisine of China and a similar fruit is important in Nepal.

They are quite unique with a remarkably sharp, citrusy flavor and a numbing anesthetic effect on the tongue. Other countries have related species with flavors that vary more or less from the Chinese. Some of these are listed at Details and Cooking . Tangerine / Mandarin Tangerine and Mandarin are synonymous. Tangelo: is a cross between a mandarin and a pomelo or grapefruit. Tangor: is a cross between a mandarin and an orange. Tangerines originated in China, but got the name "Tangerine" from having first been shipped to Europe through the port of Tagier, Morocco. Clementine - [Algerian tangerine, Kalamintina (Arab)] The world's most popular tangerine, mostly grown in Spain and North Africa (particularly Morocco), is now planted in California and Florida. Clementines are somewhat flattened in shape, easy to peel and have medium sweet juicy flesh in easy to separate segments. If Clementine trees are pollinated by other citrus varieties yield is greatly increased but the fruit will have seeds. The photo specimens were typically 2-1/2 inches diameter and weighed 3 ounces.

In California mandarins are simply sold loose and unprocessed, except Clementines. These are coated with wax or resin to extend shelf life and packed in bags and boxes sold at a fixed weight (usually 5 pounds) for a fixed price, usually a rather high fixed price. I presume this packaging makes them easier and more profitable to export to the East Coast. Daisy Mandarin - [Citrus reticulata Blanco] This is considered one of the very best mandarins developed, but it is not heavily planted. The reason is, it has seeds, though not a lot of them. As the seedless watermelon proved conclusively, given the choice between best flavor and a less flavorful seedless version at a higher price, American consumers will select seedless almost every time. A low seed version of Daisy has been developed and effort is under way to develop a seedless version. These mandarins are a cross between Fortune and Fremont mandarins. Grown in California, they average about 2-7/8 inches diameter and weigh about 5-1/2 ounces each. They peel easily, the segments separate easily, the flesh is sweet and juicy with excellent flavor, and even the peel is quite edible.

The photo specimens were purchased from a large multi-ethnic market in Los Angeles for 2016 US $1.49 / pound. Ellendale Tangor - [PLU #3032] This Australian variety shows up in California stores in the second half of September. It has a loose easy to peel skin, segments separate easily and it is very sweet and juicy. It does have a moderate number of seeds. The photo specimens were typically 3-5/8 inches diameter and weighed 10-3/4 ounces. Fairchild Mandarin This cross between a Clementine tangerine and an Orlando tangelo is heavily planted in California and Arizona desert regions and is the first variety to ripen in tangerine season (October through January). They are roughly spherical but flattened on the flower end. They have seeds and the thin skin is relatively difficult to peel but hey are quite sweet and have excellent flavor. The photo specimens were typically 2.3 inches in diameter and weighed 3-3/8 ounces.

Fallglo Tangarine - [PLU #3144; (tangerine x tengelo) x (tangarine x orange)] This variety, typically grown in Florida, starts to appear in stores in mid October and reaches optimum flavor near the end of November. The tight peel is 1/8 to 3/16 inch thick, very smooth with a distinctive red-orange color. It is moderately easy to peel, particularly if you start from the stem end. The segments are easy to separate. This tangarine is sweet-tart and very juicy, similar to an orange, but with some tangarine flavor. It often, but not always, has a distinct navel, as shown to the right in the photo, and typically has between 20 and 40 seeds. This is a new variety released by the USDA Horticultural Station in 1989. It is thought to be 5/8 tangerine, 1/4 orange and 1/8 grapefruit.

The photo specimens, purchased in early October, were typically 2.7 inches in diameter and weighed 5-1/2 ounces, though they can get up to 3-1/8 inches and 7-1/2 ounces, depending on the tree. 2014 US $0.99/#. Kinnow Developed at the University of California Riverside this is now the most planted mandarin in Pakistan and Punjab, but some are grown in California too. It is smooth skinned, slightly flattened at the ends, and while the skin is much tighter than with most mandarins it is still easily peelable and the segments separate fairly easily. The flesh is orange, seedy, very juicy, aromatic, sweet and richly flavored. The peel has a fair amount of oil so it's good to use where tangarene peel is needed and it dries well. This is an excellent all-around cooking and eating mandarin. The California crop becomes available in January and runs until April. The photo specimens were about 2-7/8 inches diameter and weighed 5-1/2 ounces.

Minneola Tangelo - [Honeyball] A cross between the Duncan grapefruit and Dancy mandarin this tangelo presents a bit of the tartness of it's grapefruit parent. The skin is thin and tight but it is peelable. Cross pollination produces higher yields than unpollinated trees but then there will be seeds in the fruit. The largest of the photo specimens was 3 inches in diameter and weighed 7.8 ounces. These are available from mid December through April and will be sweeter towards the end of the season. Murcott Tangerine - [Honey Tangerine] Under the "Honey Tangerine" name this is the most grown late season tangor in Florida and is grown in California under its real name, Murcott. It's origin is unknown but it's thought to be a cross between a tangerine and a sweet orange, first grown by the USDA (U.S. Department of Agriculture) around 1916. This very sweet Tangor is a slightly flattened sphere, the skin is smooth and peels very well to reasonably well, variable within a batch, and the segments separate easily. Some will be seedless but others will have a few seeds.

The largest in the photo (back left) was 3 inches diameter and weighed 5 ounces, though 3-1/2 ounces.is more typical. Orlando Tangelo - [PLU #4456] This tangelo is a cross between a Duncan grapefruit and a Dancy mandarin. These will have a few seeds and the skin is tight - peelable but with more difficulty than others in this category. They are available from November through January. Royal Mandarin - [Temple Orange, PLU #4455] These fairly large tangors have a thin, close fitting skin but it peels very easily and the segments separate easily. The skin is slightly pebbled and and slightly depressed at the flower end, flavor is quite sweet, almost spicy, and they have few or no seeds. Found in Jamaica as a naturally occurring tangor, they are grown in Florida and in the warmest inland valleys of California - available from mid January through February. The photo specimens were typically 3 inches in diameter and weighed 7-1/2 ounces. Satsuma Mandarin - [Unshu Mikan (Japan), Wenzhou Migan (China)] This variety was originally found in China but brought to the U.S.

from Japan. Most grown in China now are also varieties brought back from Japan. There are many varieties grown in the U.S. but the Owari Satsuma is the most common. They have a very loose skin and are extremely easy to peel but the flesh is easily bruised and the loose skin may conceal damage. These mandarins are juicy with good sweet flavor and ease of peeling makes them particularly desirable so efforts are being made to extend their short season of availability. The photo specimens were typically 2-7/8 inches in diameter and weighed 5.7 ounces. They are available from mid October through December. Satsuma Mandarin - Green I found these in the market in early October so they're about as early season as mandarins get.They seemed to me a bit less sweet than regular satsumas, but I didn't have the opportunity to do a direct comparison. Same size and shape as the regular satsumas but the skin is definitely less wrinkled. Shasta Mandarin Now this is just ridiculous - a tangarine that weighs over a pound!

That big guy on the left was 1 pound 3-5/8 oz, 3 inches high and 4-5/8 inches in diameter, about the size of a medium navel orange. Even the smallest of the batch (cut open) weighed 10 ounces. Yet they're all a tangarine should be: easy to peel, easy to segment, juicy, very sweet, tasty and seedless. Formerly TDE2 it was released by the University of California as Shasta Gold in 2002. They mature from mid-February to mid-March but hold on the tree well so can be found as late as early May. Ugli Fruit - [Uniq, Citrus reticulata x Citrus paradisi]. A tangelo, a cross between a tangerine and a pomello or grapefruit, found growing wild in Jamaica, where it is now cultivated. This is a large fruit, a little smaller than a grapefruit, and has a rough, blotchy rind, and is at is peak when the green blotches turn mostly orange. The rind is loose and the flesh juicy and sweet, more like a tangerine than a grapefruit.

They are in season from December to April when they are exported to the US and Europe. I've never seen one in California, which isn't surprising considering the citrus import restrictions here (designed to protect the huge California citrus industry from imported bugs and diseases). The Difference in Satsumas & Tangerines | eHow The Difference in Satsumas & Tangerines dourleak/iStock/Getty Images If you have difficulty recognizing the differences between tangerines and satsumas, you're not alone. Both are members of the larger mandarin orange family, according to the USDA, and are similar in most respects. Their names reflect the different routes taken by each fruit on its way to the West. Tangerines owe their name to the North African seaport of Tangiers, where they were trans-shipped to Western markets, while satsumas first came to the U.S. from the Japanese province of the same name. Classification The USDA uses the system that categorizes mandarins into three groups: common mandarins, satsumas and mandarin hybrids.

Tangerines are in the common mandarins group, which also includes clementines, and such tangerine varieties as Dancy, Honey, Pixie and Sunburst. Satsumas include the 200-plus varieties grown in Japan and other areas, and the most common U.S. varieties such as Kara, Owari and Silverhill. Mandarin hybrids includes tangelos, which are a cross between tangerines and pomelos, and tangors, a cross between tangerines and oranges. Appearance Satsumas closely resemble clementines in size and appearance and are usually somewhat smaller than tangerines. All can have bumpy looking skin, but the tangerine's skin generally feels a bit smoother. Satsumas are among the earliest to mature in the fall, and sometimes are ready to eat while still green. Therefore, satsumas in the store may have some green on their skin, and are sometimes marketed as Emerald Green satsuma tangerines. Peelability Satsumas have what growers call "zipper skin" because it practically pops off with just a few pulls. Tangerines can be hand-peeled also, but their thinner, tighter skin makes them more difficult to peel.

Both are easier to peel than oranges. Though easier to peel, their "zipper skin" can cause problems at harvest time. If they are not cut very carefully from the tree, their skin may tear, and the fruit may rot before it gets to the store. Seed Count One of the most noticeable differences between satsumas and tangerines is their seed count. Satsuma is described as nearly seedless, or having one and a half seeds per fruit. Dr. Steve George, a horticulturist with the Texas Cooperative Extension, contrasts this with the Chengsha tangerine -- an otherwise very similar fruit -- which averages 30 seeds. While a few varieties of tangerines have been cultivated to be seedless, most have numerous seeds. Flavor The satsuma is described as being very sweet, with a milder flavor than the tangerine, perhaps due to the satsuma's lower acidity. Children often prefer the satsuma over the tangerine for this reason. Taste is personal, however, and many adults prefer the tangerine precisely because it often has more tangy, acidic flavor.

Satsuma Tangerines Information and Facts Description/Taste Bright orange, small, and seedless, baby Satsuma tangerines are wrapped in a characteristic loose bumpy rind. Easy to peel, the pulp inside is deliciously sweet. Seasons/Availability A tradition at Christmas, their peak season is October through December. Current Facts One of the most popular mandarins and widely available in markets, commercial plantings of other Satsumas are increasing. Representing a group of mandarin varieties of the citrus unshiu species, satsuma is not a single citrus variety. Around the world, citrus production has grown dramatically in recent decades. Major producing regions remain the same, however, as they have been through centuries of civilizations. These include Africa, South America, the Orient, Mediterranean countries, and the United States' Sunbelt. Current world volume is well over 61 million tons, with the United States production being seventeen percent of the total. Over seventy percent of Western citrus is sold fresh, while only sixteen percent of Florida's production is sold fresh, the bulk being processed into packaged and frozen juices and other citrus products. Fresh citrus consumption varies from country to country. Indonesia, for example, have import restrictions and receive infrequent citrus supplies.

Nutritional Value Tangerines provide more vitamin A than oranges. A two-fruit serving contains nearly a third of the RDA. Notable for vitamin C, two fruits provide the RDA of this nutrient. A typical fruit has fewer than 40 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure. Applications Chilled baby Satsuma sections make a simple elegant dessert. Their sweetness adds luscious life to all types of salads. Chocolate mousse loves this cute fruit. Caramelize sections for a yummy treat. Use as edible garnish. Ethnic/Cultural Info Especially popular in Oriental cuisine, Chinese cuisine uses dried tangerine peel as a favored seasoning and garnish. The range of ethnic cultures, in which citrus fruits have flourished, perhaps have enjoyed soups and appetizers the most of any other category. Becoming a major part of the regional cuisine, from Asia and the Middle East, through sunny Mediterranean groves on their hillsides, to our neighbor, Mexico, citrus is a key ingredient in many dishes and desserts.

Every culture had its own beliefs concerning citrus. Some believed that eating citrus before a meal made a person resistant to all poisons. Others believed citrus fruits were cures for colic, fever, and dehydration. Compounds made with citrus were taken as laxatives and to reduce enlarged spleens. Citrus seeds were thought to be an antidote to scorpion bites, and were used as a lamp oil, as well. Caribbean citrus groves virtually became medical stations for sailors when citrus was discovered to relieve the symptoms of scurvy. Geography/History Originating in Japan in the sixteenth century, this variety is one of the best known of the tangerines and is a member of the mandarin orange family. Tangerines have flourished in the Orient for centuries. The tangerine is named for Tangiers, the North African port from which this citrus was originally shipped to Florida. Grown in California and Florida, some supplies are imported from Mexico. The very first citrus most likely arrived in the Western Hemisphere when Christopher Columbus introduced this refreshing type of fruit to the Caribbean. Citrus plantings spread throughout the islands, and were an important reason why sailing ships stopped during their long voyages.

Ponce de Leon is thought to have brought citrus to the North American mainland when he discovered Florida in 1513. In the 1800s, the Florida citrus industry literally took root. The citrus industry spread through California and into Arizona. These states had the ideal climate and soil for citrus, and the trees thrived. However, erratic fluctuations in prices, supplies, and available markets created the Southern California Fruit Exchange to be born on August 29, 1893. The enduring romance and history of fresh citrus remains strong in the green rolling acres throughout California and Arizona. The delightful fragrance of orange blossoms can still be enjoyed on a warm evening, or in a sunny citrus salad. Early ripening and their hardiness makes them a popular choice for colder climates, such as the California foothills, the Gulf coast, Texas, and northern Florida. The Satsuma tree has survived 12F temperatures. Dwarf Mandarin - Dwarf Citrus Trees, Meyer Lemon, Kieffer Lime, Oranges – Order Online – Four Winds Growers Swansea, Massachusetts Mandarin Mandarins are becoming the most popular fruit sold in the US market.

The smaller "snack-sized" fruit is often easy to peel and most desirable when seedless. There is great variability in fruit quality due to climate and soils. Cold nights and warm days make for more intense color and flavor. Mandarins tend to be alternate bearing. Two of our favorites: Gold Nugget and Owari Satsuma. Gold Nugget Mandarin (Patented) Fruit is seedless, richly flavored and easy to peel. Remarkably frost tolerant trees begin bearing in March. Unlike many other mandarins, fruit holds well on the tree through summer. Tango Mandarin (Patented) University of California's introduction. This Clementine type is basically W. Murcott without seeds! Deep orange colored fruit are smooth skinned with sweet flavor. Matures in January and holds well on the tree through April. Owari Satsuma Mandarin Hardiest tree of all mandarins. Fruit Ripens in November, December and is usually picked before the first frost. Seedless fruit peels easily. Dancy Tangerine Often found on fruit stands at Christmas time. Heavily laden trees are popular for Chinese New Year. Clementine Mandarin (Algerian) From North Africa.

Ripens about a month after Satsuma, classic sweet/tart mandarin flavor. Murcott Mandarin Spring ripening with orange colored flesh. Tender, juicy, mild and sweet. Also called Florida Honey. May need thinning for larger fruit. California Honey Mandarin An early spring ripening mandarin, similar to the Murcott with its rich, sweet flavor. May need thinning for larger fruit. W. Murcott Mandarin Houston's best selection of Citrus Trees, Fruit Trees & More! - Big Tex Tree Nurseries Big Tex Tree Nurseries Employment Citrus and Fruit Trees Home grown always tastes better! With so many varieties that grow here, it’s hard not to find space for a few fruit trees, if not a whole orchard! Orange Trees Hamlin Sweet Orange - Excellent eating or juicing orange. Hardy and very productive in the Houston Area. Few to no seeds. Valencia Orange - Most popular juice orange in today's market, not easily peeled, fruit holds on tree longer than most oranges. Navel Orange - Slower growing citrus tree that produces large, seedless fruit. Most popular eating orange.

Lemon Trees Eureka Lemon - Small to medium tree very acidic with mostly no seeds, holds well on tree best to squeeze, hard to peel, great for mild winters. Meyer or Improved Meyer Lemon - Very compact or dwarf variety, very dark green foliage, it's a favorite for cooking due to its sugar content, great for container grown. Grapefruit Trees Rio Red Grapefruit - Most popular grapefruit with dark red color. Very juicy, thin skinned, holds for a long time on tree. Chandler Red Pummelo - Large grapefruit-like fruit. Hardy in Houston Area. Thick skin and few to no seeds. Mandarin or Tangerine Trees Satsumas (Miko Satsuma, Owari Satsuma, Brown Select Satsuma, Mr. Mac Satsuma and Seto Satsuma) - Very early ripening, mild to very sweet in flavor, often able to be eaten if skin still green and is seedless. Clementine Mandarin - Medium size tree, very juicy, very easy to peel and fruit holds well on tree. Sunburst Tangerine - Known for consistently high quality taste and dependable production. Deep orange color appears early in the season, and is an indicator of high sugar content and high acidity.

Peach Trees Gold Variety - Gold color with red blush - time and time again a proven fruit bearer! Florida Prince - More red color and slightly larger than the gold variety but same reliable production in low altitude climates. May Pride - Mostly yellow color with low chill hours necessary for production in warmer climates. Plum Trees Santa Rosa - Large, sweet and juicy. Dark red flesh. Self-fertile variety. Great low-chill variety for the Houston Area. Produces a lot of fruit! Nectarine Trees Gold Mine - Juicy and sweet, this white flesh nectarine produces large fruit with excellent flavor. Desert Dawn - This solid red skin, juicy nectarine ripens in mid-to late May. Semi-cling stone with a low chill-hour requirement. Desert Delight - Another low chill nectarine with juicy, delicious fruit. Reliable production. Apricot Trees Citrus Trees | Product Categories | Just Fruits and Exotics Mail order shipping is active. More Shipping Info... Normal retail store Open Hours: Wed. - Sat: 9:05 to 5:08. Closed for August. Holidays: July 4th, Christmas (Dec. 25-Jan. 3), Thanksgiving Day, and Easter Sunday.

Mail order always open. You are here: Home › Fruit Trees › Citrus Trees Citrus Trees Living in Zones 8 certainly has its blessings, and one of these is being able to not only grow temperate fruits like apples and peaches, but also having the pleasure of growing citrus. At one time, the upper Gulf Coast was a major citrus producing region, with a peak of 12,000 acres in the 1940s. There are still some pockets of commercially grown citrus in Lousiana and Texas. In fact the good news is that commercial citrus is back in North Florida. With the upsurge of farm to table mentality, several local farms are putting in Satsuma groves in our area. We’re starting to see local grown fruit in the markets and Louisiana and Florida have active breeding programs that are producing some excellent cold hardy varieties. Most of the success in growing citrus in the colder regions lies in the selection of these cold hardy varieties, but it is also important to have trees grafted on the correct root stock. The Trifoliate orange is used in the colder regions, as it is the only deciduous root stock.

This keeps the tree in deep dormancy in the winter, thereby preventing tender growth during winter warm spells. We currently use three Trifoliate root stocks: Flying Dragon, a dwarfing root stock, Large Flower Trifoliate, a semi-dwarfing root stock, and Swingle, which is vigorous. We do grow some varieties of citrus on their own roots, these cutting grown trees are varieties that will preform well without grafting. The results are a tree that, if severely damaged in cold weather will re-sprout from the roots and continue to bear fruit. All citrus are self-pollinating unless otherwise noted. Please call us for availability of larger sizes– sometimes we have a few bigger trees that can be shipped. Note: We’re so sorry… but due to agricultural restrictions we cannot ship any plants to international countries, or the states of California, Hawaii and Alaska. Also, no citrus trees can be shipped outside of the state of Florida. The Facts on Cold Hardy Citrus Most people lose their citrus trees in the first or second year of the tree’s life. It pays to protect these small trees during 25 degrees F or lower freezes.

Here are some things to remember: Cover completely with a two-layer combination of a blanket and then plastic. Uncover the next day as it warms up. Once established, citrus trees can tolerate lower temperatures and recover more quickly from freezes. Keep your tree dormant. Never fertilize after July as this promotes late, tender growth that is susceptible to freeze damage. Choose a micro-climate. Find an area that’s sheltered from northern winds for the more tender citrus varieties. «Not sure what to do with Cold Hardy Citrus or how to grow them? Click here for Just the Facts on planting and care. Container Citrus For areas where winter temperatures drop too low for growing citrus outside, try growing your citrus in containers. Some of the more unique varieties like blood oranges, keylimes and citron can only be grown in containers north of the tropics. It’s the sure way to enjoy this fruit as well as giving you the ultimate access to the wide world of citrus varieties. Citrus trees are the perfect container tree. Their fibrous root system adapts well to a lifetime in a pot and their evergreen foliage and colorful fruits are the perfect accent to a patio or atrium setting.

Every few years you should trim the outside of the rootball about 1-2 inches, add fresh potting soil, and reset in your container. «Not sure what to do with Container Citrus or how to grow them? Click here for Just the Facts on planting and care. We Ain’t Afraid of No Cold! Think your area is just too cold to grow citrus? Then try these super cold hardy selections: Calamondin 16 degrees F Chinotto Orange 16 degrees F Changsha Tangerine 8 degrees F Meiwa Kumquat 16 degrees F Nagami Kumquat 16 degrees F Nippon Orangequat 15 degrees F Ichang Lemon 10 degrees F Tiwanica Lemon 10 degrees F Rangpur Lime 15 degrees F Red Lime 10 degrees F Yuzu Lemon 12 degrees F

Question: If satsumas were Japanese and mandarins were Chinese, which oranges were North African?
Answer: Tangerines