Have you ever wondered what a rich assortment of citrus fruits are? The list, of course, is not endless, but very long. Each variety has its own unique taste, unusual appearance and application. One thing unites all types of citrus fruits - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, brightness of taste, but a bright aroma is their calling card.
It is believed that representatives of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others have appeared thanks to the labors of breeders. Lime, mandarin, citron and are considered the progenitors of citruses. Various combinations properties and qualities of these fruits have created all the variety of sweet and sour, sunny citrus fruits.
Ugli (Uglifruit)
This citrus fruit is a successful hybrid of a mandarin and an orange. J. Sharp grafted a cutting of an unprepossessing plant into sour oranges and obtained a fruit superior in sweetness. He continued inoculation until he brought out sugar variety with a minimum number of bones. 15-20 years after the first experiment, Ugli fell in love in European countries. Today the citrus fruit is grown in Jamaica and Florida from December to April.
The name comes from the English "ugly" and means "ugly". We can safely say that this is the very case when you should not judge by appearance. A yellowish-green wrinkled peel with large pores and orange spots hides a juicy, sweet flesh underneath. The citrus fruit is easy to peel and separates into orange slices with a pleasant bitterness. The taste can be imagined as a combination of cloying tangerine with a noble note of grapefruit bitterness.
Uglifrut grows up to 10-15 cm in diameter. Ripe fruit should be heavy in weight. If, when you click on the spots, the fruit is strongly deformed, it means that it is overripe and has already begun to deteriorate. A special difference is the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes, the tree is grown in tubs around the world, including in Russia.
Agli is eaten fresh. In cooking, it is used to make marmalade, jams, preserves, salads, yogurt, ice cream, sauces and candied fruits. Juice is used to flavor drinks and create cocktails.
It's hard to believe, but a citrus familiar from childhood is a natural hybrid of mandarin and pomelo. The plant was first discovered as early as 2500 BC. Its homeland is China, from where hundreds of years later the fruit spread to European countries. For this, the orange is also called the Chinese apple. The orange round fruit is protected by a dense skin that hides large grains of pulp.
It is known that lemon and orange are the most consumed and common citrus fruits. Unlike its sour cousin, the sun fruit is more commonly eaten in in kind, and also used in cooking for the preparation of candied fruits, salads, desserts, marmalade, jam, as a filling in chocolate candies and pastries. It is impossible to remain silent about the delicious orange juice, which is one of the most popular drinks in the world. The peel of the fruit is also used in the production of beverages, although alcoholic ones, such as wine or liquor.
Of course, we are mostly familiar with sweet oranges, but there are also bitter (orange), which you will learn about a little later.
King orange or red orange
In addition to the usual, orange, there are bloody oranges. They look very exotic, they are often called beetles. To his unusual name citrus fruits owe their flesh to a red color ranging from light to rich. The point is the anthocyanin pigment and its concentration in various varieties. Outwardly, the beetle looks like an orange, it is smaller and has red-orange spots on the porous peel. The pulp contains practically no seeds. The slices are easily separated from each other.
The fruit is a natural mutation of the orange and is similar in taste. Red citrus is eaten fresh or used in salads, smoothies and sweet desserts. Rich juice looks attractive. Most varieties of blood fruit are grown in Mediterranean countries. The most famous of them are Moro, Sanguinello and Tarocco.
Fragrant bergamot is a descendant of bitter orange (orange) and lemon. The birthplace of the fruit is considered to be Southeast Asia. It is named after the Italian city of Bergamo, where the citrus was domesticated.
The pear-shaped, roundish fruit of dark green color is protected by a dense wrinkled skin. Due to the specific bitter-sour taste, fresh fruit is not often eaten. Marmalade and candied fruits are prepared from it, teas and confectionery are flavored. Essential oil with a pleasant refreshing aroma is used in perfumery.
A citrus fruit native to India, a descendant of the citron and lemon. Outwardly, it looks like a round, portly lemon. When rubbed, the leaves exude a delicious smell, similar to the spice of ginger and the freshness of eucalyptus. The yellow-sand smooth peel covers a pale, almost transparent, sour pulp with numerous small bones. Due to its spicy taste, Gayanima is a popular ingredient in marinades in Indian cuisine.
Scientists have long argued as to which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed that this is a natural hybrid of orange and pomelo. First, the plant was discovered in Barbados in 1650, and a little later in Jamaica, in 1814. Today, citrus has spread to most countries with a suitable subtropical climate. The name comes from the word "grape", which means "grapes". When ripe, the fruits of the grapefruit gather closely side by side, resembling bunches of grapes.
A large rounded fruit reaches 10-15 cm in diameter, weighs about 300-500 g. Under a dense orange shell, the pulp is hidden, divided by bitter partitions. This variety of citrus fruits is varied in the color of sweet grains: from yellow to deep red. It is believed that the redder the flesh, the tastier it is. The number of small bones is minimal, there are representatives with their complete absence.
When choosing a grapefruit, give preference to heavy fruits. The fruit, unlike other citrus fruits, can for a long time retain taste properties, even when heat treatment. Grapefruit is eaten fresh, used as an ingredient in dishes and drinks: salads, desserts, liqueurs and jams. Delicious spicy candied fruits are made from the peel. The fruit is peeled and freed from partitions, or cut across, after which the pulp is eaten out with a small spoon. The fruit, like juice, due to its composition, is included in the list of products for weight loss.
An intraspecific hybrid of tangerines - dekopon, which is also referred to as sumo, was discovered in Nagasaki in 1972. Citrus is native to Japan, South Korea, Brazil and some US states and is grown in large greenhouses. Fruits mainly in winter time. Unlike its ancestors, the citrus fruit is larger in size and is decorated with a large, elongated tubercle at the top. The orange peel is easily separated and peeled off. Beneath it are hidden sweet, poured pitted pulp.
From the name it is clear that citrus comes from India. Outwardly, it looks like a voluminous tangerine with a relief peel and brightly defined slices. The fruit is used in folk medicine and in spiritual ceremonies. This is one of ancient ancestors citrus fruits. Currently considered endangered.
Yekan or anadomican, whose homeland is Japan, is still a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and tangerine. The fruit was first discovered in 1886, and has been bred in China for some time.
Yekan can be compared to a grapefruit. The fruits are similar in size, weight and ways of eating. The fruit also has a slight bitterness of the partitions, but the pulp itself is much sweeter. Bright orange, sometimes red anadomican fell in love with the inhabitants of Asia. Farmers have even learned to grow citrus with five corners.
The second name of citrus fruit is estrogen. A separate type of citron, practically does not contain pulp, is used in religious ceremonies. Very large, grows 1.5-2 times the size of a human palm, slightly tapering from the base. The peel is massive, bumpy, elastic. The pulp is slightly sugary, does not have a pronounced aroma.
Indian lime comes from the country of the same name. Also called Palestinian and Colombian limes. The fruit is considered a hybrid of Mexican lime and sweet citron. According to other sources, this is the result of crossing lime and lime. Unfortunately, attempts by scientists to breed this variety in the laboratory have not been successful.
Light yellow fruits are spherical, or vice versa, slightly elongated. Thin smooth peel has a light, subtle smell. The flesh is transparent yellow, slightly sweet, even a little bland in taste, due to the absence of acids. The fruits of this plant are not edible. The tree is used as a rootstock.
Ichandarin (Yuzu)
A very interesting result of the hybridization of sour mandarin (sunki) and Ichan lemon. The ancient citrus plant of China and Tibet is considered an essential ingredient of the national cuisine. Outwardly, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The pulp is very sour, with a light tangerine flavor and a refreshing aroma. In cooking, it is used as an alternative to lemon or lime.
The citrus fruit is also called kabusu. It is a hybrid of bitter orange with primitive citrus fruits (papedas). Kabosu is native to China, but the people of Japan also cultivate this plant. The fruit is plucked from the tree as soon as it turns bright green. Outwardly, it is very similar to a lemon. And if you leave it on a branch, the kabusu turns yellow and becomes completely indistinguishable from its citrus counterpart.
Sour fruit - the owner of a transparent amber pulp with a slight lemon aroma and a large number of small, bitter seeds. Vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic drinks are prepared from citrus. Zest is used to flavor confectionery.
Calamansi or musky lime is a citrus fruit, similar in shape to a miniature spherical lime. The taste is clearly felt a combination of mandarin and lemon. It is considered the oldest citrus fruit, which served as an ancestor for many representatives. Valued in the Philippines. The fruit is used in cooking as an alternative to lemon or lime.
Calamondin (Citrofortunella)
Despite the fact that the plant is also called the dwarf orange, there is no direct relationship between citruses. The citrus fruit comes from the mandarin and the kumquat. The tree was discovered in Southeast Asia, spread throughout the world due to its unpretentiousness to temperature conditions. Citrofortunella can be grown at home as an ornamental plant. The fruits are small, round, similar to a small tangerine. Everything in this fruit is edible, even the orange thin peel that protects the sugar pulp. Jam and candied fruits are prepared from juicy mini-citrus with an unusual taste. Juice acts as an excellent marinade and addition to second courses.
The citrus fruit is called the sour orange, for its appearance and properties inherited from its ancestors: lemon and orange. Citrus looks like a weighty wrinkled lemon. Beneath the thick, warm yellow rind is orange flesh with a subtle, subtle citrus scent. Due to the unusual bitter-sour taste, the fruit is not eaten raw. Candied fruits and marmalade are prepared from it, juice is used as a seasoning. Seeds, leaves, flowers and rinds are used as raw materials for the preparation of oils used in cooking and perfumery.
The plant often decorates the urban landscape, or citrus fruits with an underdeveloped root system are moved to it. In folk medicine, karna is considered a drug against diseases of the circulatory, respiratory system and gastrointestinal tract.
Additional fruit names are Kombava citrus. This citrus with inedible sour pulp reaches about 4 cm in diameter. The dense wrinkled lime-colored zest is extremely rarely used in cooking. It may seem that citrus fruit does not have special significance for humans. This is not true. The plant is valued mainly for its dark green foliage. Traditional Thai, Indonesian, Cambodian, and also Malay dishes cannot do without it. Tom Yum soup is not possible without fragrant leaves with spicy sourness.
A Japanese citrus fruit grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing an orange and a grapefruit. The sandy-orange fruits are considered inedible for their strong sour and unpleasant bitter taste.
This is the sweetest hybrid of mandarin and orange created by Pierre Clementin in the early 20th century. Outwardly, citrus is similar to tangerine, it is distinguished by a rich saffron color and a matte smoothness of the peel. Juicy, fragrant pulp surpasses its ancestors in sweetness, contains many seeds. The fruits are consumed fresh, in cooking they are used similarly to the ancestral fruits.
An unusual citrus fruit is a hybrid of Fingerlime and limandarin Rangupr. Citrus was first discovered in Australia in 1990. Small fruits have a rich red-burgundy color. Blood limes are slightly sweeter than lemons and are eaten fresh and cooked.
Citrus is also called Australian, which is associated with the place of growth. Rounded greenish fruits, thick skin, light, almost transparent flesh. Candied fruit is prepared from the fruit, drinks are decorated and essential oil is obtained.
A miniature citrus fruit classified as a separate subgenus Fortunella. , or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus originated in Southeast Asia, earning it the name Japanese and Golden orange. In fact, it looks like a small lemon with a rounded top. The slightly acidic flesh is paired with an edible honey rind. The fruit is eaten as an independent product, added to sweet dishes and baked with other products.
Most often, it is the Mexican lime that is mistaken for a representative of this citrus. It is depicted on the labels of drinks and products that include lime. Lime green neat fruit with a very acidic, translucent pulp. much more acidic than lemon, used in cooking for similar purposes. A fragrant essential oil is extracted from the zest and seeds. Ripe fruits always look weighty for their size.
Limetta is still a subject of controversy among breeders and citrus lovers. It is not known which fruits belong to the ancestors of citrus. Sweet or Italian lime is classified as both a lime and a lemon. It is possible that limetta originated from these fruits. The spherical pink-orange fruit is slightly flattened, pointed at the tip. The pulp is sweet, sour, pleasant in aroma. Drinks are prepared from citrus fruit, including alcoholic drinks, canned or turned into dried fruits.
A colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained in the early 20th century. Small, yellow-green oval fruit originated in China. The peel is edible sweet, the pulp with appetizing bitterness. Citrus makes refreshing drinks, lean dishes with an incredibly pleasant aroma.
Habitual and familiar to everyone, yellow, sour citrus is an ancient natural hybrid, originally from South Asia. There are versions that lemons are descended from lime and citron or orange and lime. In any case, these are healthy citruses - sources of vitamin C. The fruits are oval, yellow, with a narrowed top. Pulp with bones. Acidity varies by variety and growing conditions. There are many options for consuming citrus: eaten raw, preparing marinades, sauces, added to many dishes.
A beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. This is one of the rare types of citrus fruits that adorn the cities of Europe. Citrus fruit is resistant to adverse climatic conditions, decorated with yellow, light green and orange-orange fruits. Greenish beautiful foliage fits perfectly into the urban landscape. Flat fruits, similar to Kaffir lime, have a rich sour taste, so they are rarely eaten raw. In cooking, it replaces the usual lemon.
Meyer lemon (Meyer) or Chinese lemon is a hybrid of an ordinary lemon with an orange. It was discovered by Frank Meyer at the beginning of the 20th century. In China, citrus fruit is grown at home. Meyer lemon is distinguished by its large size, rich warm color and pleasant taste, appreciated by gourmets around the world.
Limandarin Rangpur
From the name it is clear that this is a hybrid of lemon and tangerine, from which it inherited its taste and appearance, respectively. First found in the city of Rangpur. The plant is used as a rootstock and decorates the urban interior with it. In cooking, it is used like a lemon, serves as an ingredient for the preparation of candied fruits and marmalade, and is added to juices for flavoring.
Otahite is a sweet rangpur discovered in Tahiti in 1813. It has a cloying taste when compared with other limandarins.
Sweet mandarin - a guest from southern China, is now grown in Asia and the Mediterranean countries. The fruit is round, slightly flattened, with a saffron-orange thin skin and sugary flesh. Depending on the variety, color and taste vary. The fruit is eaten fresh, many dishes, sauces and desserts are prepared, drinks and pastries are flavored.
Noble mandarin or royal mandarin
A citrus fruit with a noticeable, memorable appearance. It is a tangor - a hybrid of mandarin and sweet orange. Kunenbo or Cambodian mandarin came from Southwest China and Northeast India. It looks like an “aged” mandarin, dark orange wrinkled, porous peel fits snugly to the slices, slightly outlining their contour. Rarely found on our shelves. The pulp is very sweet, with a lot of juice and a pleasant aroma. Noble mandarin is eaten on its own, or added to drinks and canned. The peel is used to flavor sweets and liqueurs.
Mandarin Unshio
Like many tangerines, Unshio (Inshiu, Satsuma) appeared in China, from where it spread to the countries of Southeast Asia. Citrus fruit is productive and adaptable to low temperatures, therefore, it is presented in European countries as an element of landscape design. Many mandarins imported to Russia belong to this variety.
The fruit is yellow-orange in color, rounded, slightly flattened from the top. The juicy pulp easily separates from a peel, does not contain seeds. Yingshiu is sweeter than regular tangerine, similar in use.
A hybrid of mandarin and kumquat is also called Orangequat. An attractive plant with an alluring sweet fragrance. The fruits are oval, slightly elongated, similar to a kumquat enlarged at times. The sweet, edible rind ranges from orange to deep red-pink. The pulp is juicy, with a pleasant sour taste and slight bitterness. Mandarinokvat has a unique taste, which gives scope for gastronomic use. Marmalade and candied fruits are prepared from it, alcohol is flavored.
One of the representatives of the citron, which will be discussed later. It has a pleasant sweetness and less acidity. It grows in Morocco, ideal for making marmalade and candied fruit.
Delicious citrus fruit, obtained by the labors of breeders in 1931. Named after the city of the same name where it was bred. We can safely say that this is an excellent combination of tangerine and grapefruit. Rounded red-orange fruits with a slightly elongated top, reminiscent in shape. The skin is thin, but strong, easily peeled off. The pulp is sweet and sour, with a small amount of seeds. - a storehouse of folic acid, necessary for human health. Eaten fresh, squeeze the juice and add to pastries. Essential oil and peel flavor alcoholic beverages.
Citrus with a "murmuring name" is also referred to as honey. Murcott or Marcotte was developed by scientists in the United States almost 100 years ago by crossing an orange with a tangerine. Today, the sweet citrus fruit has spread throughout the world and is even grown at home. The fruit is identical to the tangerine, surpassing it in sweetness and aroma. The only drawback is the excessive number of seeds, of which there are about 30. It is used mainly fresh.
Natural descendant of bitter orange and pomelo, found in the 17th century in the land of the rising sun. It looks like a large, elongated pear-shaped lemon. The crusts are light yellow, dense, easy to peel off. The filling is not juicy enough, with a persistent sour taste. Despite the strange gastronomic combination, citrus fruit can be eaten as an independent product.
Despite the name, citrus is not a grapefruit at all. Presumably, this is a descendant of pomelo and grapefruit or natural tangelo. The place of origin is also unknown.
Compared to grapefruit, the fruit is smaller and much sweeter. Thin light green-yellow skin with slight wrinkles, easily removed, exposing fragrant orange-pink flesh. Citrus makes delicious juice. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.
So called the descendants of grapefruit and orange. The most popular representative is Chironha, discovered in the mountains of Puerto Rico in the fifties of the last century. The fruits are lemon-orange in color, the size of a grapefruit, slightly elongated. The pulp is very close to orange in taste. The fruit is canned, candied fruits are made from it, or the pulp is eaten with a small spoon, after cutting it in half.
The famous tangor is the result of a mixture of tangerine and orange, found in 1920 in Jamaica. Citrus fruit is also called tambor and mandora. The fruit is larger than a tangerine, with a thick orange-reddish skin. Pulp with a lot of juice and seeds, at the same time combines the taste qualities of predecessor fruits. Eaten fresh and used in cooking.
One of the memorable unusual plants, originally from Eastern Australia. Fingerlime resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. Under the thin skin of different colors (from transparent yellow to red-pink), the flesh of the corresponding shade is hidden. The shape of the contents is similar to fish eggs, has a sour taste and a persistent citrus aroma. The original is added to ready-made dishes and decorate them.
Ancient plants that scientists believe are the ancestors of many citrus fruits, including the kumquat and lime. Green fruits with thick wrinkled skin are covered with dark spots. The pulp is dense, rich in aromatic oil, therefore it is inedible. Papeda is resistant to frost, often used for citrus rootstocks with an underdeveloped root system.
A plant with a very interesting origin. Tahiti lime, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small rich green oval-shaped fruit with yellow-green flesh. First discovered in the United States, grown in countries with a subtropical climate. Persian lime is used to flavor confectionery and alcoholic products.
A large citrus that came from the shores of Asia and China. It is also called Pompelmus (Portuguese for "swollen lemon") and Sheddock (after the captain who brought the seeds to western India).
The fruit is large, yellow, similar to grapefruit, reaches 10 kg in weight. Under the thick fragrant and oily peel contains a dryish pulp, separated by bitter partitions. The contents are yellow, light green and red. Pompelmus is much sweeter than grapefruit. It is eaten fresh, included as an ingredient in various dishes. For example, the national cuisine of China and Thailand is not complete without this product.
So we got to the bitter orange, which is also called Bigaradia and Chinotto. This is a natural hybrid of mandarin and pomelo, inedible due to the specific sour taste. The Asian citrus fruit is mainly valued for its aromatic zest. Today grown in the Mediterranean, found only as cultivated plant. In many countries, the orange has been domesticated and planted in pots, decorate houses and apartments. Round, shriveled fruits are covered with a red-orange skin. It peels off easily, releasing a pleasant lemon-orange flesh. Jam and marmalade are prepared from the fruit, drinks and pastries are flavored with zest. The ground peel is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfumery.
Citrus fruit is considered the most delicious tangerine in the world, also referred to as Suntara or Golden Citrus. Born in the mountains of India and widely distributed in countries with a suitable hot climate. In some countries it is grown as a houseplant for decoration. Orange smooth fruit with a thin skin and sugar, incredibly fragrant pulp. Eat and use like a normal tangerine.
This plant is the closest relative of the lemon, also called Trifoliata, the wild and rough-skinned lemon. Since ancient times, poncirus has grown in northern China. Frost resistant, often used as rootstock. Small yellow fruits are covered with soft fluff. Elastic, dense skin is peeled off badly. The pulp is oily, strongly bitter, therefore it is not used in cooking.
Rangeron (Tashkent lemon)
A variety of lemons bred in Tashkent, for which it is also called the Tashkent lemon. Smooth, rounded fruit has a pleasant citrus smell with a slight hint of pine needles. Inside and out, the fruit is painted in a warm, rich orange color. The skin is sweet and edible. It tastes like an orange with a delicate sourness.
In fact, these are the names of different fruits. Oroblanco was bred in the USA in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists recrossed the new plant with a grapefruit and produced a fruit that was superior in sweetness, after which they named Sweety. Both citrus fruits are also referred to as pomelit.
Light yellow or greenish fruits are covered with a bitter, thick peel. The pulp of a delicate, yellow-beige color is divided into slices and framed by a bitter film. Virtually no seeds. Sweets are eaten like a grapefruit, cut in half and taking out sweet grains with a teaspoon. Like many citrus fruits, it is used to prepare unusual dishes and candied fruits. Essential oil is popular for making perfume compositions.
The fruit belongs to the bitter oranges, grows in Seville. Outwardly similar to a mandarin, slightly larger in size. It is not consumed on its own due to an unpleasant taste. It is used for the preparation of marmalade, flavoring of alcoholic products, and also as a rootstock.
Japanese citrus fruit obtained by combining paped and tangerine. Sudachi looks like a slightly rounded, green mandarin, covered with a dense peel. The pulp is comparable to a lime: light green, juicy, overly acidic. Juice is used instead of vinegar, marinades and sauces are prepared from it, drinks and desserts are flavored.
A very sour tangerine that comes from China. Small citrus fruits are flattened, packed in an orange-yellow thin skin. The pulp is very acidic, therefore it is not used in its natural form, it serves as a product for the preparation of desserts, marinades and candied fruits. The Sunkata tree is used as a rootstock.
A group of citrus fruits derived from sweet mandarin (tangerine) and orange is called Tangor. The most famous representatives - Ortanik and Murcott are described in detail in the article.
It is worth saying that "tangerine" does not apply to botanical terms and plant classification. This is a variety of very sweet tangerines grown in China and the United States. The fruit is rich orange in color, easily peeled from a thin peel. The pulp is juicy, pitted. Eat and use like a normal tangerine.
Citrus fruits, which appeared from tangerine (sweet tangerine) and grapefruit, are called Tangelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tangelos do not grow naturally and require hand pollination. All fruits are large in size and have a sweet taste.
Descendant of orange and mandarin, bred on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan differs from mandarin in bright red color. The skin is thin and easy to peel off. The pulp is slightly sugary, juicy, smells delicious. Citrus fruit is used in Japanese cuisine.
Thomasville (Citranzhquat)
The name itself indicates the ancestors of the plant. Obviously, this is a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the US city of the same name. The citrus fruit is similar to a small pear-shaped lemon with a thin skin. It can be used in different ways, depending on the degree of maturity. Ripe fruits, similar in taste to lime, are used in a similar way. Replace lemon with green citranium.
African cherry oranges are also called Citropsis, Frocitrus. The plant lives in Africa. Small orange fruits resemble tangerines, they smell very tasty. The pulp hides from 1 to 3 large seeds. Citrus fruit is consumed like mandarin, used in folk medicine in Africa. Also, this plant is considered the strongest aphrodisiac.
The result of the hybridization of lemon and tangerine, the appearance and taste of which confuses many people. The fruit looks like an orange lemon, and tastes like a sweet and sour tangerine. Like both parents, it is used in cooking.
Another interesting citrus fruit derived from sweet orange and poncirus. Citrange is similar to citrandarine, slightly larger, with smooth surface. The taste is not the most pleasant, so the fruit is not eaten fresh. It serves as a raw material for the preparation of jam and marmalade.
One of the oldest citrus fruits with the largest fruits and thickest skin. Cedrat, as it is called, was the first citrus brought to Europe.
The citrus fruit looks like a large, elongated lemon with a characteristic soft color. The peel reaches 2-5 cm, occupies about half of the volume. The pulp is sour, cloying or slightly bitter can be felt. Fresh fruit is usually not eaten. The filling is suitable for making jam, and the massive shell goes for candied fruit. An essential oil is also obtained from citron, which is used in many industries.
The original and memorable citron "Buddha's fingers". Due to an unknown anomaly, the fruit sprouts do not fuse together, forming a fruit that looks like a human hand. Fruits of yellow-beige color contain many seeds and a minimum of pulp. The fruit smells very good. Candied fruits, marmalade and jam are prepared from the zest, grind it and add it as a seasoning to the main dishes.
Japanese citrus with a very interesting taste, the result of crossing tangerine and grapefruit. large fruits lemon color with very thick skin. The pulp is sour, does not have sweetness, but on the contrary, it is slightly bitter due to partitions. The fruit is eaten fresh, like grapefruit.
Citrus halimii
Citrus halimii (Mountain Citron) is a very little known fruit from Southeast Asia. It grows in the Malaysian peninsula and the adjacent peninsula of Thailand and some isolated Indonesian islands. It contains sour fruits. In Thailand, it grows in rainforests. southern regions between altitudes from 900 to 1800 m. In fact, this fruit was identified by botanists not so long ago. It was described for the first time in 1973.
Medieval tree up to 10 m high with rosehip thorns. The leaves are oval, 8-15 cm long. The flowers are white, fragrant, 1-2 cm. The fruits are round, small 5-7 cm wide, edible, sour, thick, 6 mm, tightly connected to the flesh, orange at maturity, yellow-green segments, flesh less juicy. Seeds are large, up to 2 cm, many.
Mountain citrus fruits are sour. They are used as nutrients, such as lemons in salads and other culinary preparations in Southeast Asia. Mountain citron is collected only from wild ones. It is not cultivated. Many times people simply protect the plant to have in their home gardens.
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.
Moreau blood orange 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 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 they can be found in places protected from the wind. tangerine trees. 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. In order to keep the zest in the best way, cut off the rind. 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 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. The pharmacological properties of citrus fruits differ slightly, 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.
In folk medicine, it is also used citrus fruit juice who has the ability to kill harmful microorganisms and stops their growth, it contains valuable biologically active substances that promote human health.
Essential oil of citrus fruits used for massage, added to water when taking a bath. It has a beneficial effect on the nervous system, stimulates the activity of the gastrointestinal tract, has an anti-inflammatory, stimulating, analgesic effect, lowers blood pressure. Due to its antiseptic properties, the essential oil is effective in the treatment of skin diseases, and also plays important role in sexual stimulation.
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 homeland of the plant is 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 consumed.
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 for culinary purposes is used 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 harvest, the fruits are stored at a certain temperature for 20 - 40 days to reduce the level citric acid and increasing 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 for medicinal purposes and spiritual rites in 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 number 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. The fruits of the Indian lime are greatly influenced by 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 to flavor fish. The juice is rich in acidity and is used in Japanese cuisine in a wide range of foods, including condiments, juices, soft drinks, frozen desserts, snacks, cakes and alcoholic beverages, and the pulp is used 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. This houseplant is 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. 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 becomes 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 main value kaffir lime is enclosed 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 leaf and do not require pre-soaking.
Clementine is a variety of mandarin, a hybrid of mandarin and orange. This fruit was bred in 1902 in Algeria in the garden of an orphanage run by Pierre Clementin, hence the name of the fruit. The fruits are similar in shape to tangerines, but are 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 in color, 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 ancient citrus fruit originally 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 tint 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 color, it looks like 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. The plant is known for its unusual hardiness and 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 a hybrid that spontaneously arose in nature and developed for a long time as separate view. Homeland lemon - Southeast Asia. About 14 million tons of lemons are harvested every year in the world. The leaders are India and Mexico. Fetus oval 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. great taste enjoy lemon cakes and pies. 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, the beneficial properties of lemon will be preserved. 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. 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, and adheres 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. Besides, folic acid It is called one of the substances that contributes to the prevention of 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 flesh 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 tinge. 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 partitions. white color 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 integral part 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 cultivated 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 consumed 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), curd 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. Use this plant 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 valued 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. In Western countries, rangpur is often used in landscape design 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 fruits, 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 is the common name for a 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, about the size of a large 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 flesh 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. Marcots are called Florida tangors, about the parental varieties / species of which nothing is known for certain. The first tree was found in 1922 and built in 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 - an independent species.
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 unknown. 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 come 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, they are not used to make juice, 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. Them Russian name- kings. 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.
The homeland of the sunny fruit, called the orange, is Southeast Asia. There are many types of this citrus fruit, among which one can single out a wonderful variety of orange with red pulp. This hybrid is the result of crossbreeding. This fruit has been grown in Europe since the 15th century, and has been cultivated in Italian Sicily for more than two centuries. Today we will talk about the features of the variety, its varieties, as well as the benefits and harms for the human body.
Many experienced flower growers and gardeners want to grow an orange from a stone at home on their own. Therefore, they will be interested to know what is remarkable about red oranges.
Sicilian citrus has been successfully cultivated for many years in hot Morocco, China, Spain, and the USA. This variety of citrus fruits got its name due to the presence of bright red pulp, which is beautiful in appearance and has an unusual taste. Strawberry, raspberry and grape notes are easily guessed in it. If we talk about the size of the Sicilian fruit, then it is somewhat smaller than the ordinary orange that we are used to eating. In addition to the pulp of a red hue, the peel of an exotic guest has the same color.
A cross between a mandarin and a pomelo, this blood orange is pretty versatile. It can be grown as a house plant and delight with beautiful flowering, as well as medium-sized tasty fruits. Essential oils are produced from the zest of this fruit. It is also customary to insist liquor on it. When preparing dishes, housewives often add zest or pulp to them.
Varieties
Many people who are still new to the red orange are mistaken in thinking that this is a hybrid of an ordinary orange,. And few people know that there are different varieties of this exotic, each of which has its own characteristics.
Tarocco is a type that is distinguished by the presence of medium-sized fruits covered with a reddish peel. Inside, a pulp of a pleasant orange-red hue, devoid of stones, is found. Such fruits smell good and have excellent taste.
Moro - is a variety whose fruit pulp is endowed with raspberry flavor. She has bright color. The composition of such citrus fruits includes a large number of useful anthocyanins.
Sanguinello - its fruits are covered with a peel that has an orange color. When cut, you can see inside the pulp of a delicate texture. It turns out to be quite sweet during the tasting process. The fruits on such a citrus tree are fully ripe around February, or even March. They are good both when consumed fresh and as a raw material for making delicious juice.
Benefit and harm
The benefits of the Sicilian orange have been known for a long time. So, in Italy, they traditionally hold an action called "Health Oranges", and the money received from the sale of fruits is directed to research in order to find a guaranteed cure for cancer. Scientists from Italy, having conducted many experiments on mice, were able to prove that such an orange is indispensable in terms of preventing obesity. The composition of the exotic is not much different from the composition of the orange fruit. Vitamins of groups A, C, P, B, fiber, phytoncides, a lot of calcium and iron, as well as chemical elements were found in it.
If you systematically use such oranges for food, you can strengthen the immune system, establish an active production of hemoglobin, effectively fight diseases of the respiratory system and rheumatism, improve the digestion process, brain activity, the state of the cardiovascular system, remove harmful elements from your body, normalize blood pressure, treat colds, colitis, anemia, atherosclerosis. The fruit is endowed with strong aseptic and disinfectant qualities.
But there are also contraindications to its use. Doctors do not recommend eating Sicilian orange for pregnant and lactating women so that an allergic reaction does not occur. It is better not to include fruit in your diet for those who have been diagnosed with a stomach ulcer, acute gastritis, as well as people suffering from intestinal upset.
Video "Growing citrus fruits at home"
From this video you will learn how to grow citrus fruits at home.