Citrus fruits are evergreen shrubs and trees that belong to the Rutaceae family. The types of citrus plants today are diverse, however, few people know that initially only tangerine, pomelo, lime and citron existed in nature. All other fruits were developed through long-term selection.
Being juicy and tasty, citrus fruits are popular all over the world. They are also in high demand due to their amazing health benefits. Popular types of citrus fruits, such as lemons, grapefruits and oranges, are not only eaten in their natural form, but also used to make juice, added to jams and jellies, and used in cooking to add special flavor to meats and vegetables.
What is the difference?
Citrus fruits are sour exotic fruits in which the seeds are surrounded by juicy and fleshy pulp. Originally grown in Southeast Asia, they have become popular throughout the world. How many types of citrus fruits are there in the world? Currently, it is assumed that there are slightly more than thirty independent varieties.
The combination of sweet and sour flavors and vibrant aromas is probably one of the reasons why they are among the favorite fruits for many people around the world. They are usually juicy, and it is this juice that contains the main acidic component that gives the fruit its characteristic taste. Not only do they taste great, but they also form an important part of a healthy diet due to their many health benefits.
Citrus fruits come in different types and colors. Their color depends on climatic conditions. In tropical regions there is no winter and the fruit remains green or greenish-orange until ripe. They are usually harvested before they are fully ripe.
Why should you be careful?
Considering the health benefits, these sour fruits help in detoxification and are a rich source of vitamin C and other nutrients that are essential for the human body.
The acidity in citrus fruits is their main feature, as in some cases it can cause stomach upset and difficulty in consumption. Some people develop these citrus or stomach problems. Therefore, it is necessary to listen to how you feel when using each new product.
Today, most large stores offer many types to buy. Which of them are the most useful?
Lemon
These fruits have antibacterial, antiviral and immunomodulatory properties. Lemon is also used as a weight loss tool as it aids digestion and cleanses the liver. This citrus contains citric acid, vitamin C, calcium, magnesium, bioflavonoid, pectin and limonene, which are known to boost the immune system.
Grapefruit
It is a large subtropical fruit known for its slightly bitter and sour taste. Its name comes from the fact that it grows in grape-like clusters. With high levels of enzymes, high water content and very little sodium, grapefruit helps speed up weight loss. It also helps prevent cancer, improves immunity levels and aids digestion. It is rich in B vitamins, magnesium, iron, folic acid, manganese, calcium and potassium.
Orange
When talking about types of citrus fruits, it is impossible not to mention oranges. These fruits are rich in vitamin C, potassium and beta-carotene. Oranges are an ideal source of nutrients for the body. They help maintain heart health, prevent kidney disease and lower cholesterol. Oranges are by far one of the most popular citrus fruits.
Mandarin
Tangerines are a type of citrus fruit that belongs to a separate family and is slightly more expensive than oranges. They have a distinctly less sour and sweeter taste. These fruits are rich in vitamin C and beta-carotene. In addition, tangerines are known to improve digestion, heal wounds and cuts, and limit the risk of obesity.
Clementine
Clementine is a seedless variety of mandarin. Being a rich source of fiber, vitamin C and potassium, it is also considered an energy food. In addition, it is an antioxidant and helps in weight loss and improved vision. Since it is available from November to January, it is also known as Christmas Orange.
Lime
These fruits are similar to lemons, but unlike them, they are green in color and have a bitter-sweet taste. These types of citrus fruits are also rich in vitamins C and A, iron, potassium, magnesium and other minerals. Limes can reverse the signs of aging, make your skin look younger, and even prevent the formation of kidney stones.
Pomelo
As the largest citrus fruit, pomelo is an excellent source of vitamins A, B1, B2 and C, bioflavonoids, protein, fiber, healthy fats, potassium, antioxidants and enzymes. This fruit is known to aid digestion, promote heart health and good dental health, and boost the immune system's ability to fight off common flu and colds.
red orange
The types of citrus fruits are often similar. However, blood orange is considered a separate variety of fruit. Being one of the most delicious citrus fruits, it is also effective for health. Thus, it contains high levels of vitamins C and A, as well as folic acid, anthocyanins and calcium. These substances are necessary for the body to prevent cancer and strengthen teeth and bones. In addition, consumption promotes good digestive health. You can often hear the question: “If two types of citrus fruits are grafted, what happens?” This fruit is a clear answer to it.
Buddha's hand
Its scientific name is Citrusmedicavar Sarcodactylis. More commonly known as Buddha's hand, this fruit is rich in vitamin C. It is commonly used to make tonics and stimulant drinks. Unlike other citrus fruits, it has dry pulp and no seeds.
Citron
This fruit is native to India and Burma. Citron has tremendous health benefits. The fruit's antioxidant properties make it ideal for diseases caused by oxidative stress (such as Alzheimer's disease). The fruit has hypoglycemic properties, which make it ideal for treating diabetes. It also has a pain-relieving effect on wounds, cuts and burns.
Oroblanco
Oroblanco, which is commonly classified as a type of white grapefruit, is rich in natural sugars, dietary fiber, and is an excellent source of antioxidants that prevent free radicals from causing cellular damage in your body. It is also sodium-free and has a high concentration of beta-carotene.
Benefits of citrus fruits
First of all, they promote weight loss. So, with honey, diluted in warm water, it serves as an excellent means for losing weight. It works most effectively if consumed in the morning on an empty stomach. Lemon contains pectin, a soluble fiber that helps burn fat and promote weight loss.
Secondly, all types of citrus fruits increase immunity: most citrus fruits are an excellent source of vitamin C. This substance, when consumed along with antioxidants, helps boost your body's immunity. Studies have shown that people who consume citrus fruits are less susceptible to common infections such as colds and flu.
Thirdly, citrus fruits improve digestion, in particular lemon and lime are recommended for this purpose. Drinking a glass of lemon juice with food will help eliminate harmful bacteria in the gastrointestinal tract.
In addition, almost all types of citrus fruits contain calcium and potassium in small quantities. For example, the potassium levels in lemon help maintain bone calcium density in the body. Potassium helps prevent calcium loss through the kidneys, thus protecting the body from osteoporosis.
Most citrus fruits contain citric acid, and regular consumption of the juices of these fruits helps increase citrate levels in the urine. People prone to developing kidney stones should consume plenty of water to prevent the formation of kidney stones. But adding lemon juice can help reduce the risk of such calcium stones.
How to use different types of citrus fruits to your advantage?
If you will be consuming citrus fruits purchased in advance, store them at room temperature for up to a week. If you plan to leave them for a longer period of time, put the fruits in the refrigerator. There they can remain in usable form for a month.
If you have an upset stomach, drink a glass of lime juice. This will help relieve stomach pain and diarrhea.
Lemon juice is used to rub freshly cut fruits to prevent them from turning brown. Also, the juice of this citrus, mixed with honey, cleanses the skin well. Since citrus fruits (especially lemon and lime) are sour in nature, this helps balance the body's pH. Most of these fruits contain less than a hundred calories per serving, so they are a great option for a healthy snack.
These plants can also be used for aesthetic purposes. For example, everyone knows such types of indoor citrus fruits as lemon and tangerine. Despite the fact that they do not always bear fruit, such a tree perfectly decorates any home or office interior.
Mandarin, kumquat, what next? In this article we will talk about the most famous varieties of citrus fruits that are sold with us, how they differ from each other and what beneficial properties they have. By the way, citrus fruits have been crossed with each other many times over the past 200 years, and among their many species it is already difficult to say “where is the beginning and the end.” Interesting fact: In Costa Rica, citrus fruits are excellently used by capuchin monkeys as a balm against insect bites and as an antifungal agent.
. One of the most sour citrus varieties. The fruit is usually small in size, round, slightly elongated, bright yellow in color (often confused with lime, which is green in color). The juice is most often extracted from the pulp, which has a sour taste, but is extremely healthy and is used as medicine in many cultures. The zest is often grated and used in various medicines. There are several subspecies of lemon, the main difference between them is taste (lemons are more sour and less sour).
Another favorite type of citrus fruit. Orange is a round fruit of bright orange (rarely reddish) color, slightly larger than a lemon. Orange is one of the most commonly consumed citrus fruits in the world, along with lemon, lime and grapefruit. Oranges are eaten on their own or added to a variety of dishes and drinks. Oranges are an excellent way to cleanse the body and remove toxins and other harmful substances from it. Oranges also have an extremely beneficial effect on human blood, making it less viscous. Orange also has several subspecies, the most famous of which is "blood orange" those. orange with reddish pulp. It tastes sweeter than a regular orange, but otherwise is not much different from its brother.
Grapefruit. Grapefruit is much larger than lemon and orange and has a slightly bitter taste. The peel of this type of citrus fruit is usually pale yellow with a reddish or green tint, the pulp is red, white or pink, depending on the variety, but the color of the pulp is just a “decoration” and does not affect the taste of the grapefruit. Grapefruit is an excellent way to “throw off” everything unnecessary, including kilograms and toxins, the main thing is not to overuse it. It is not recommended to eat more than one grapefruit per day.
Mandarin. Everyone's favorite New Year's citrus. Mandarin looks like an orange, only a little smaller and its shape is more “flattened”, and the taste is sweeter. This variety of citrus fruit has a very pleasant aroma, but its biggest advantage is that it is very easy to clean. Tangerine and tangerine juice are an excellent remedy for ARVI and Influenza. The variety includes mandarin, juicy honey mandarin, satsuma, sweet and tiny clementines, and orange-scented mandarins.
Lime. This variety of citrus fruit is often confused with lemon, but their tastes vary greatly. Green lime fruits actually resemble lemons in shape, but have a more pungent, sour taste and a special unique aroma. Lime, like lemon, is rarely eaten raw; most often, juice is made from lime, which is then used to dress salads or added to drinks, alcoholic and non-alcoholic. Few people know about this, but Lime is extremely good for your teeth! The variety of lime varieties includes Mexican lime, kaffir lime (used in Thai cooking as a seasoning), musk lime and several other varieties.
Pomelo. Pomelo is a type of citrus fruit, very similar to grapefruit, both in appearance and in taste (slightly sweeter than grapefruit). This citrus has a very thick skin, so you will have to work hard to peel it. Pomelo is an excellent source of energy for the whole day, A pomelo eaten in the morning will more than replace the heartiest breakfast and will help you stay in good shape until the evening. Also, this citrus, along with tangerines, perfectly helps to recover from various colds and strengthen the immune system.
Kumquat. The kumquat can be described as an orange the size of a grape. Unlike most citrus fruits, kumquats are eaten whole, including the skin. The taste is a little sour, but very aromatic. In China, this variety of citrus fruit is considered a symbol of good luck and prosperity.
Buddha's fingers. The last type of citrus is Buddha's Fingers or finger citron - a very aromatic fruit with an original shape that resembles fingers. This citron has practically no flesh, but consists only of skin. Most often it is used to make candied fruit or marmalade, and is also used as a seasoning in some cuisines around the world.
These are, perhaps, the main types of citrus fruits that can be found on sale. There are many more varieties, but all of them are either subspecies of those already listed above (for example, bergamot, aka bergamot orange), or their hybrids. Among the common hybrids, for example, tangelo– a hybrid between a tangerine and any other citrus fruit, or uglifruit- a hybrid of tangerine and grapefruit. A mineola, which is often brought into stores, is a variety of tangelo.
They all differ from each other in appearance and in their taste, but the “set” of beneficial properties of all citrus fruits is approximately the same. All varieties of citrus fruits are a valuable source of vitamin C, as well as other beneficial microelements and nutrients. In cooking, citrus fruits are used in their entirety, from juice, pulp to zest and peel.
From fruit peel aromatic oil is obtained, a variety of dishes are seasoned with the zest and juice, and the pulp of some citrus fruits is eaten as an independent dessert. When choosing this or that citrus, you should focus, first of all, on how you will use it (as an independent dish or as a seasoning), since the taste of some varieties of citrus fruits may not be very pleasant. However, there is a simple rule: if citrus cannot be eaten, then you can squeeze juice out of it, which will be almost healthier than the fruit itself. Bon appetit!
Svetlana Shakhova
1. Dancy tangerine is just a type of tangerine native to Morocco, Sicily, China and the United States. As a rule, tangerines are red-orange bright tangerines, sweet, with an easily peeled thin skin.
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. Uglifruit - this drop-dead beauty happened by accident. In 1917, one J. J. R. Sharp, owner of Trout Hall Ltd. (now, as far as I understand, Cabel Hall Citrus Ltd.), Jamaica, found this gnarly crap in a pasture. Recognizing it as a likely hybrid of tangerine and grapefruit, he took a cutting from it, grafted it onto a sour orange and continued to regraft the offspring, choosing fruits with the fewest seeds. In 1934, for the first time, he gave the country so much uglifruit that he was even able to begin exporting it to England and Canada.
6. Tangelo Wekiwa, Canadian, light-skinned, the result of a repeated cross between a tangelo and a grapefruit.
7. Tangor is the result of crossing tangerine and sweet orange. Or rather, that is what is commonly believed. In fact, everything is a little more complicated. The most famous tangor is Temple (Temple, Temple, Temple). Its origin is not entirely clear.
8. Clementine. And this is a hybrid of a mandarin and a king orange, created by the French missionary and breeder Father 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. Natural tangor of the East - tankan. This culture has been cultivated since time immemorial in southern 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 it was a hybrid of them. The name was collected from the world along a thread - or (ange) + tan (gerine) + (un) ique.
11. Royal mandarin (Citrus nobilis, kunenbo, Kampuchean mandarin). His appearance is quite memorable, it rarely happens in our stores and is sold simply like a tangerine
12. Markot is also a famous tangor. And also of unknown origin. Florida tangors are called marcottes, the parent varieties/species of which are not known for certain. The first tree was found in 1922 and built in good hands.
13. Satsumas (inshiu, Citrus unshiu) Moroccan. All satsumas according to one version are a hybrid of citron and lime; the second is a hybrid of orange and lime.
14. Yemeni citron is an independent species.
15. Citron “Fingers (hand) of Buddha” looks like Cthulhu
16. Corsican citron. Please note - all these varieties have almost no pulp - only zest.
17. Kaffir lime (kaffir lime, kaffir lime, Citrus hystrix, Kaffir lime, porcupine citrus)
18. Etrog (efrog, Greek citron, tsedrat-citron, Jewish citron)
19. Persian (Tahitian) lime
20. Limetta (limetta, 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 of all sorts of lime drinks.
22. Indian lime (aka Palestine, 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. It is also called citrus caviar.
24. Same. There are many varieties of them, with pulp of different colors. The origin is also unclear. The fruits look like 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 (limonias) - 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 crossing a Cantonese lemon and a Cantonese mandarin. The Chinese red lemons that appear on our shelves are typical lemons.
26. Rangpur - Indian hybrid of tangerine and lime
27. Otaheite (sweet rangpur, Otaheite rangpur, Tahitian orange). This is also limandarine, also believed to be native to India. Discovered in 1813 in Tahiti, from where Europeans took it around the world.
28. Rough lemon or citronella. Originating from Northern India, it is a hybrid of mandarin and citron.
29. Pomelo. It is also Citrus maxima, Citrus grandis, pummela and sheddock - in honor of Captain Shaddock, who brought pomelo seeds to the West Indies (Barbados) from the Malay Archipelago in the 17th century. Huge round or pear-shaped fruits with a fairly thick zest, a lot of juicy pulp, and rough, easily separated membranes. One of the original citrus fruits, from which all their diversity comes. The pomelo peel is yellow, green, and the pulp is yellow, green, and red.
30. Pomelo with lime.
31. Hybrid – Duncan grapefruit, variety bred in Florida in 1830.
32. Also a hybrid - Hudson grapefruit
33. A very famous hybrid of pomelo - oroblanco. This is the result of crossing the Siamese sweet pomelo and the Marsh grapefruit.
34. Sweetie - grapefruit hybrid from Israel
35. New Zealand grapefruit. It is called grapefruit, but it is believed to be either a natural tangelo or a hybrid of pomelo and grapefruit. The place of origin is also unclear - either China or Australia. Considerably sweeter than most grapefruits.
36. Chironha is a citrus whose fruits are the size of grapefruits and taste more like oranges.
37. Calamondin (aka golden lime, Panamanian orange, calamansi, musk lime), the result of crossing a tangerine (sunkey) and a kumquat
38. Yuzu (ichandrin, young) - the result of crossing sunka and ichang-papeda (ichang lime)
39. Kumquat. These are small, yellow or orange fruits, about the size of the outer phalanx of an adult man’s thumb, similar in shape to miniature lemons. They are usually sold in large grocery stores, in laminated foam trays. They appeared in Russia relatively recently, just a few years ago. At first they were hellishly expensive, but today they have become cheaper. Now, if you haven’t tried them yet, you’ve probably seen them
40. Limequat Eustis (hybrid of Mexican lime and round kumquat)
41. Mandarinquat Indio
42. Lemonquats (lemon + kumquat) and orangequats (orange or trifoliate + kumquat). But, pay attention, faustrime is a hybrid of the Eustis limequat and the 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 add orange flavor to liqueurs, and also as a seasoning for fish and as a raw material for the production of aromatic oils.
44. Citrangequat is a hybrid of citrange (which in turn is a hybrid of orange and trifoliata, also known as 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, Bergamasco sour orange) - a type of bitter orange with a very bright, recognizable smell - used in perfumery
47. Sweet orange Citrus sinensis - Chinese citrus.
48. Hybrid of sour orange and pomelo - natsudaidai or natsumikan
49. Citrus sinensis - from the inside.
50. Blood oranges. Their Russian name is kings. Americans call them blood oranges. The bloodiest sanguinelli...
51... and Sanguinelli
52. Fruit of papeda ichang. Use papeds for hybridization
53. Poncirus is an independent genus of the subfamily of the orange family Rutaceae, which includes one single species - trifoliata or poncirus trifoliata.
54. Citremon – a hybrid of trifoliate and lemon
55. Kabusu (kabosu) - a Chinese, but especially popular in Japan, hybrid of papeda and orange
56. Eremocitrus or Australian dessert limes. This is also a separate subgenus of citrus fruits. Eremocitrus has a stunning shaggy tree and small green fruits
57. Murrayi is a separate genus of the rue family, not citrus. But their fruits are similar to citrus fruits, and therefore everyone who is involved in breeding, studying and hybridizing citrus fruits is also interested in Murrays. Murraya is also called orange jasmine.
58. Severinia is also close to citrus fruits
59. Afrocitruses or citropsis. They are African cherry oranges. These are trees with small edible fruits that vaguely resemble citrus fruits.
60. Lemon feronia, sour limonia or Indian wood apple. Indian wild rue with very sour (although they say there are also sweet) edible fruits with an almost wooden peel.
61. Ceylon Orangester. Orangester fruits are very bitter, but the leaves, when rubbed and broken, have a strong lemon aroma.
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Citrus (lat. Citrus) is a genus of evergreen trees and shrubs of the Rutaceae family. Included in the Citrus subtribe (Citrinae) of the Citrus tribe (Citreae) of the Orange subfamily (Aurantioideae). Southeast Asia is considered the birthplace of citrus fruits.
The word "citrus" in Latin meant "lemon tree".
Of the citrus fruits in Russia, only tangerines grow in the very south of the country. With fruits growing in Russia
Initially, before human cultivation of citrus fruits, the citrus genus included only the following species: Lime, Mandarin, Pomelo, Poncirus, Citron - in Asia;
Australian limes: Finger lime, Round lime, Desert lime;
You can learn about exotic fruits of Australia in this article.
Kumquats (it is not clear why they are classified as citrus fruits, because they belong to the genus Fortunella); You can learn about the kumquat fruit in this article.
Papedas: Citrus halimii and Wild Indian orange.
All other types of citrus fruits were obtained through hybridization or crossing. You can learn about citrus fruit hybrids here.
List of citrus fruit names
Agli: Crossed in 1914 in Jamaica with mandarin and grapefruit. Has a sweet taste.
Orange: Everyone has known this plant since childhood. You can read about the orange fruit in this article.
Bergamot: Bergamot is obtained by crossing orange and citron. The fruit has a pleasant sour taste.
: Citrus comes from India. It grows mainly in wild places of India and South Central India. The taste is sour due to its high acid content, although it also contains some types of sugars. Gayanima peels have an aroma similar to eucalyptus or ginger. It is for this reason that they are also used for pickling in South India.
Grapefruit: Presumably, grapefruit came from crossing a pomelo with an orange. The fruits are very aromatic and have a sour and bitter taste. Grapefruit was discovered in the mid-18th century in the Caribbean.
Rough Lemon: It is a closely related species of the common lemon. It is used in the same way as regular lemon.
Wild Indian orange: As the name suggests, the birthplace of this fruit is India. It is one of the old, primitive ancestors of modern citrus fruits. This plant is an endangered species. This fruit is used for medicinal and spiritual purposes in India.
Kaffir lime: The fruit of this fruit is inedible, but the peel is used in cooking. The juice in the fruit is very sour. Its leaves are used in cooking. The leaves are used in a traditional Thai dish, tom yum (sour soup).
Round lime: Large shrub or tree, up to 10-12 meters high.
Ichan lemon: Named after the city of Yichang, China. A hardy plant that can grow in temperate areas of Europe and the United States.
Lemon wild: Cultivated in tropical and subtropical regions of the world. The fruits are used in the same way as the fruits of regular lemons.
: The importance of this fruit lies in its potential as a rootstock for other citrus fruits.
Real lime: With lime fruit
Lime sweet: It has a pleasant taste and is used to make juices.
Lemon: You can find out about the lemon fruit in this article.
Meyer lemon: This plant is used as an ornamental plant due to its compact size. Popular in the USA due to recipes using this fruit. In the mid-20th century, it was a carrier of viruses in the United States, due to which many citrus fruits were destroyed.
Calamondin, Citrofortunella: Used as an ornamental plant.
Clementine: This hybrid was created in 1902. It has tasty fruits, reminiscent of a tangerine.
Mandarin: You can learn more about the tangerine fruit in this article.
Mandarin noble, or Royal Mandarin: Something between tangerine and orange.
Mandarin Unshiu: This fruit comes from Japan. In Russia it is used as an ornamental plant.
Mineola: It is a hybrid of “Dancy” mandarin with “Duncan” grapefruit. Mineola is grown in Florida (USA), China, Turkey and Israel.
: This plant is the flower of Yamaguchi Prefecture in Japan. It is a hybrid of sour orange (orangina) and pomelo. The plant was first discovered in Japan in the 17th century.
Orangelo: Chironha or Orangelo is a natural hybrid obtained by crossing grapefruit and sweet orange. The plant's homeland is the highlands of Puerto Rico. In 1956, fruit specialist Carlos G. Moscosa 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, the size of a grapefruit, slightly elongated or pear-shaped. The peel is bright yellow or orange, not thick, smooth, fits quite tightly to the pulp but is peeled off very easily. The pulp is yellow-orange, soft, tender and very juicy, divided into segments. The fruits are consumed fresh, like cutting a grapefruit in half and eating the pulp with a spoon. The fruits are preserved with syrup. Delicious candied fruits are prepared from the peel.
finger lime: Fruit having an oval shape. Gaining popularity in Australia. Add to various recipes.
Pomelo: Pomelo fruits are the largest of the citrus fruits. The taste of the fruit ranges from sweet to sour. The fruit is eaten fresh. Pomelo juice has a high value.
Pomeranian: Fruit similar to an orange. The fruit is used in medicine.
Ponkan: Essentially it's a tangerine. It has a pleasant taste.
Poncirus: The fruits of the poncirus are not eaten, but with special processing, drinks can be made from it. Poncirus freely crosses with citrus fruits, which is actively used.
Desert Lime: Desert limes interbreed freely with other citrus fruits. Its fruits are highly valued.
Rangpur: Rangpur is a hybrid of tangerine and lemon. The fruits are very sour. Rangpur is mainly used as a rootstock for citrus fruits.
Sweetie or oroblanco: Its name “sweetie” comes from the English word sweet. It was obtained in the 1970s as a hybrid of pomelo and white grapefruit.
: This is a citrus tree that was discovered in 1973, which is why it was not given the Russian name. It is rare and poorly studied. The fruits of this plant are edible, but sour. The plant's homeland is Southeast Asia. It is found very rarely in the wild, only in Thailand, Malaysia and Indonesia. The peel is yellow-orange, thick, and difficult to separate from the pulp. The pulp is yellow-green, not juicy, with a large number of seeds.
Pike-perch: This fruit is not eaten, but is used as a flavoring instead of vinegar.
Tangelo: Hybrid obtained in 1897. The fruit has a sour taste.
Tangerine (Mandarin):Tangerine is a species or subspecies of mandarin.
Thomasville: Poncirus trifoliata × Citrus sinensis × Fortunella
Citron: The pulp of the fruit tastes sour or sweet-sour. They are not eaten fresh. It is used for confectionery purposes. Another type of citron is the finger citron or “Buddha’s hand”. It has a very bizarre fruit shape.
Citrus Wilson: This is a hybrid plant obtained by crossing papeda and grapefruit. The plant is used as a rootstock. The fruits are large. The peel is thick, tough and aromatic. The pulp is juicy, sour and very bitter.
Citrus Kombava: is a citrus plant. Its skin is dark green and lumpy. The fruit itself is inedible; the peel is sometimes used in cooking, but its main value lies in the leaves. There is little juice in the fruit and it is very sour. The bouquet of this citrus is undoubtedly citrusy, but its full lemon aroma is revealed if the leaves are torn or cut. Thai cuisine is unthinkable 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 hot ones) and 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 basically in the same way as bay leaves and do not require pre-soaking.
: A type of citrus fruit native to Japan, mainly in Hiroshima Prefecture. It is a hybrid obtained from grapefruit and tangerine. It was discovered in 1860 in Hiroshima Prefecture. The fruit is currently grown in large quantities in Japan. The fruit is large in size, similar to an orange or grapefruit, slightly flattened at both ends. The peel is bright yellow, thick, slightly rough. The pulp is not sweet, sour, slightly bitter, refreshing in taste, pale yellow in color, dense but not very juicy, divided into many segments. Hassaka is consumed fresh, cut in half and eaten with a spoon. This fruit is practically not used in cooking.
Yunos (Yuzu)
Citrus fruits easily cross and form new hybrids; breeders widely use this property, so today it is difficult to list all the available hybrids of citrus plants and their numerous variations. In addition to the already familiar calamondin and limequat, there are other hybrids of kincans with citrus fruits and other citrus fruits with each other.
Let's look at some types and varieties of unusual citrus fruits that can be purchased in nurseries. A real exotic for your home!
Ichangensis
Citrus ichangensis, Ichan papeda is a fairly slow-growing species of citrus that has a characteristic lemony aroma of foliage and flowers.
- Ichang lemon (also known as shangjuan)
- Kabosu
- Hyuganatsu
Ichan lemon (lat. Cítrus cavaleriéi, formerly Citrus ichangénsis) is an evergreen plant, a species of the genus Citrus (Citrus). Distributed in China. Is the most cold-resistant evergreen citrus fruit, can be used as a rootstock. Ichangensis is the most frost-resistant among all species of the genus Citrus. Critical temperature (complete death or freezing to the root collar) from -15 to -17 0 C.
Lemon Ichang, according to another classification, is Citrus wilsonii, comes from the hybridization of Citrus ichangensis (from the mountains of southern China, winter hardiness down to -15C) and Citrus maxima (tropical citrus, can withstand no more than -3C). Shangjuan is another variety of the same Citrus wilsonii, more winter-hardy (down to -13C).
Refers to paped group- citrus fruits, the petioles of which are bordered by very wide wings, similar to leaf blades. A tree or shrub, reaching 10 m in height in nature, with straight thorns on its branches.
The juice is sour and pungent in taste, the pulp is dry and almost absent. Seeds available. But the fruits are very aromatic, reminiscent of grapefruit (up to 10 cm or more). The large fruit has a taste reminiscent of a mixture of lemon and grapefruit, and is sometimes used as a substitute for them, although the taste of this type of citrus is still very specific.
As a rootstock it can be a good alternative to the deciduous trifoliate. In addition, the plant itself is very beautiful: densely foliated, with abundant flowering, and grows quickly.
Clemapo delice
Clemapo delice.
Hybrid of Tangerine x Clementine Commune with repeated crossing with Tangerine Avana x Tangelo Mapo.
Early, medium-high variety. The fruits are clearly flattened, larger than ordinary tangerines (120 g) and usually ripen in October. The pulp has an excellent taste and does not contain seeds; moreover, the peel of this tasty orange fruit is very easily separated from the pulp.
Mandarin Ortanic
Tangor is a flattened “not-quite-orange”, red-orange in color, with a thick skin, the result of crossing a tangerine and a sweet orange.
Tangerine ripens earlier than mandarin, and its citrus aroma is less pronounced than that of mandarin.
Ortanique - probably a natural tangor, found in Jamaica in the 1920s. Since tangerine and orange trees grew nearby, they decided that it was a hybrid of them. The name is made up of several words: or(ange) tan(gerine) (un)ique (orange, tangerine, unique).
Its other names are tambor, mandor, mandora.
The fruits are medium to large in size, the peel is slightly rough, orange in color, difficult to peel, with seeds. Caliber (54-74 mm). 
Ortanik tangerines are the second most important and largest variety of tangerines in Greece. Unlike the Clementine variety, Ortanik is harvested without leaves. Thanks to the tight-fitting peel, Ortanic tangerines are well protected from damage.
Today, Moroccan tangerines of the Ortanik variety can be purchased in Russian stores. The variety is quite large. The fruits are very juicy, the taste is sweet and sour, very pleasant.
Orangequat Nippon
Nippon Orangequat is a rare and less common interesting citrus. C. unshu x F. margarita. Orangequat (mandarinquat). Its origin is associated with the tangerine, not the orange.
Orangequat is a citrus, a hybrid of the unshiu mandarin and the Hawaiian variety of kumquat (“Meiwa kumquat”), created by the American Eugene May, introduced into cultivation in 1932.
Fruiting is less abundant than that of mandarin, but more abundant than that of kumquat. The fruits are orange, round in shape, larger than a kumquat. The peel is thick and sweet. The juice is bitter, but as the fruits ripen, their pulp becomes sweeter. The fruits ripen relatively quickly and stay on the tree for several months. Of x they are eaten whole, with the peel, like kumquats: the fruits are very tasty.
The species is frost-resistant and can withstand temperatures down to −12 °C.
This is an attractive ornamental tree, grows slowly, is small in size, convenient for keeping at home, indoors.
Citrus Sudachi
Sudachi is a frost-resistant sour citrus that can withstand temperatures down to -15 C. Sudachi ichandrin (papeda hybrid). Citrus sudachi Hort. ex Shirai. Citrus ichangensis X C. reticulata var. austere.
Considered a hybrid of papeda and mandarin, it is traditionally grown in Tokushima, Japan, on the island of Shikoku. The fruits can be picked young and Sudachi has a distinctive aroma that is different from Yuzu. Young fruits are used for cooking, green ones are often included in vinegar or seasonings, and are suitable as additives for many different dishes, especially fish. In dishes, Sudachi is usually cut into thin slices to decorate the main dish. The aroma is used to flavor soft and alcoholic drinks. The fruits are in great demand.
The Sudachi fruit is significantly smaller in size than Yuzu, the average fruit size is 3.8 cm wide and 3.4 cm high, the average weight of one fruit is 27.2 grams. The seeds are few, the average juice content is 34.4%, which is higher than Yuzu, so Sudachi is mainly used for making juice. The pulp in the unripe stage is light green in color, to green-yellow in ripe fruits. Sudachi is slightly more sour than Yuzu, averaging 5% citric acid.
Sudachi trees, usually with creeping shoots of moderate strength, are small to medium sized trees, with spines up to 5 mm in each leaf axil. The leaves are elliptical in shape, with a small winged petiole.
It is highly resistant to citrus weevils. Growth is slow. Trees live a long time. The tree produces an extremely large harvest.
According to the University of Riverside in California, the species may be derived from a hybridization of the citrus papeda and the mandarin C. reticulata.
The first mention of Sudachi is in the 1708 book by Kaibara Atsunobu.
The fruit is spherical, tuberous, about 4 cm in diameter, weighs about 30 g, usually harvested green, starting from August 15 until the end of September, later the fruit turns yellow and becomes sweet.
The essential oil contains special components including sudachiines. The quality of sudachi fruit is the subject of publications in Japanese and Korean sources: it is good for the skin, increases triglyceride levels, fights obesity, it is an anti-oxidative and diabetic juice, improves glucose and lipid metabolism, an excellent anti-inflammatory agent, including in inflammatory processes in bone tissue. A Tokushima University Graduate School publication shows that mice fed a diet supplemented with 1% zest powder had a noticeable weight loss effect.
In Japan, mass production began in 1956. There is micro production in California and Portugal.
The sugar level in the juice is higher than lemon, the sugar/acid ratio is more than 5, the usual quality level for this type of fruit. The taste is less tangerine than Yuzu, less resinous than Kabosu, it evokes a pleasant sensation of sweetness and acidity, a real miracle that is highly appreciated with grilled dishes (fish, mushrooms...), added to soy sauce and drinks (alcoholic drinks, beer, soft drinks). Grated zest is also used.
Tangelo Seminole
Seminole tangelo. Citrus reticulata x C. paradisi. Citrus tangelo J.W. Ingram & H.E. Moore.
Seminole is a citrus with large fruits (like grapefruit) with red-orange peel. It is very juicy, has a rich sweet taste with notes of grapefruit, tart, a little reminiscent of tangerine, but with a different shade. Trees of this variety require pruning.
Tangerine is a type of tangerine native to Morocco, Sicily, China and the United States. Tangerine is not a botanical term. As a rule, tangerines are red-orange, sweet, bright tangerines with easily peelable thin skin. And hybrids of tangerines with other citrus fruits are called tangelo. The first tangelos were produced in 1897 in Florida.
Known varieties of tangelo: Curly, or sunrise tangelo (K–Early, Sunrise Tangelo), Tangelo Seminole (Seminole tangelo).
Lemon Chimera Arantiata
Lemon chimera "Aranziata". C. limon "Chimera aranciata".
A chimera is an organism consisting of genetically heterogeneous cells, and this lemon is called a chimera for good reason. On one plant you can see shoots and fruits of both original forms and hybrid, diverse ones, with a mixture of characteristics. Therefore, the shape and taste of the fruits of the chimera are different (oval and pear-shaped). It looks very impressive!
The oval-shaped fruits that grow on the chimera are sour, juicy, aromatic, slightly reminiscent of Meyer lemon in taste. The pear-shaped fruits are medium acidic and juicy. The chimeric "lemon" is a fruit with a bright yellow skin and pale orange flesh that looks more like an orange than a lemon. The pulp is not entirely sweet, but it is far from the acidity of lemon. The other fruit is pale yellow, but definitely with a more orange tint, and the flesh is lemon-scented. Overall, it’s incredibly interesting: what will grow and what it will taste like!
Thomasville
Citranjequat "Thomasville". Citrangequat "Tomasville".
This hybrid was created at the beginning of the 20th century. It first bore fruit in Thomasville, Georgia, and is now called that. The fruits are medium in size, elongated or oval in shape, color from orange to orange-yellow. The taste is sour, there are seeds, there are not many of them.
The tree is quite vigorous, has thorns, and grows upright. Leaves of variable shape, often trifoliate. The fruits are large, sour, tasty (when fully ripe), so the variety is the most common variety of citranquats.
Wakiwa (Wikiwa)
Wekiwa tangelo. Citrus × tangelo.
The fruits are medium-small, spherical, obovate or pear-shaped; color pale yellow; there are relatively few seeds. The peel is medium thick, smooth. The pulp is tender, juicy; the taste is sweet. Under favorable conditions, the skin is pink-red and the flesh is amber-pink.
The tree grows slowly, but at the same time it is productive; leaves are small, rounded-oval.
It is a hybrid of grapefruit and Sampson mandarin and hence the species is a tangelo. It is not commercially significant, but is of interest due to its novelty and pinkish skin color.
The fruit is juicy and sweet with a hint of grapefruit.
These are dwarf trees that grow well in pots and can be kept small and compact with judicious pruning. The fruits ripen in January.
Unlike other tangelos, the Wikiwa fruit resembles a pink grapefruit, but the flavor is more reminiscent of a tangerine.
Flying dragon
Citrus Poncirus Trifoliata Flying Dragon. Flying Dragon. Latin name: Trifoliata Pontsirius Monstrosa.
The unique exotic citrus Flying Dragon is a deciduous, very dwarf tree with an attractive shape, curved branches and hooked thorns.
Flying dragon, also known as Japanese bitter orange, is the hardiest close relative of the citrus fruit. Native to China and Korea, it is a deciduous shrub with twisted green branches and menacing, curved thorns. The green thorny lace of the branches resembles the shadows and silhouettes of flying dragons.
The Flying Dragon fruit is yellow, about 5 cm in diameter, the juice is similar to lemon. In China, the Flying Dragon is used as a compact, impenetrable hedge. The variety is unpretentious.
Suitable as a dwarf rootstock for citrus fruits, causing very early flowering and fruiting. Trees grown on Flying Dragon rarely exceed 1.5 meters in height and often bear fruit in the year of sowing.
The fruits of this species ripen in late autumn.
Flying Dragon grows up to 2 meters in height in nature, a plant with a moderate growth rate. The trees require very little pruning compared to other fruit trees. Requires a fairly sunny location, fertile, well-drained acidic soil, and regular deep watering is recommended. The variety is frost-resistant and will survive low temperatures, down to -20C. By spring, fragrant white flowers with five petals adorn the bare stems. In summer, green fruits appear among the glossy green leaves. Each leaf consists of three oval leaflets, and is therefore called trifoliate. In autumn, the leaves turn yellow, and around this time the yellow-gold fruits ripen. The fruit may remain on the tree through the winter.
Takle
Tacle (Citrus sinensis x Citrus clementina).
While Sicily supplied the world with its citrus fruits, its most valuable treasure was hidden in the Acireale Research Center for Citrus and Mediterranean Crops: Tacle, a new type of citrus fruit that was created about more than ten years ago.
The Takle fruit looks like a large tangerine or slightly crushed orange and is actually a cross between an orange and a clementine. To be precise, this hybrid is derived from the Montreal Clementine variety (which is itself a hybrid) and the Tarocco orange.
Tacle has a sweet taste, the flesh is firm and very juicy, without seeds. Shiny, bright orange peel. It is ideal for fresh consumption and juicing.
An aromatic citrus fruit that perfectly quenches thirst, mottled with reddish hues due to the characteristic pigmentation of anthocyanins. The fruit weighs on average about 150 g and has a flattened shape. Takle fruits are harvested from the end of December to the end of January, they have a special taste, similar to a mixture of clementine and Sicilian orange.
Thanks to its characteristic appearance and sweetness, Tacle stands out as a citrus fruit with a pleasant aroma and taste and valuable organoleptic characteristics, vitamin-rich pulp and low fat content. Tasty and healthy!
Pomum Adamo
Pomum Adami Citrus aurata Risso. Adam's apple, d'Adam, du Paradis, Pomme d'Adam, Pomme du Paradis, Pomo d'Adamo. Adam's apple. Italian variety.
Pomum Adami is a citrus with huge fruits. It was long called Pomm ď Adama ("Adam's apple"). According to Gallesio (1811), it belongs to the group of Lumia hybrids. It could be a cross between orange tree and lemon cedrato. Marco Polo discovered this variety in Persia (now Iran) in 1270, and the Arabs brought it to Palestine in the 12th century. It was also mentioned in the book "History of Jerusalem" by French author Jacques de Vitry in the early 13th century. The book claims that de Vitry saw it in Palestine during the Crusades and Holy War. This variety was also later described by other famous botanists.
According to molecular analysis done at one plant by Italian researchers, the original mother plants are pompelmousse, citron and lemon.
The tree grows to medium height and is quite wide, has a globular crown with typically non-thorny branches or in some cases rarely a few thorns on the branches. The large, spear-shaped leaves are oval, sometimes with slightly jagged edges. The flowers are large, very attractively scented, and creamy white with a hint of purple. They usually grow individually, but at the tips of young shoots almost exclusively in clusters.
The spherical fruits are quite large, with or without a tubercle, sometimes with a narrow neck. The peel is light lemon-yellow, bitter. The pulp is practically inedible, very sour.
Tsitranzheremo
Microcitrus Citrangeremo. 
Australian microcitrus.
This plant grows actively, seedlings can be used as rootstock. The plant is compact and bushes well.
Citrangeremo is a natural hybrid of Citrange x Eremocitrus glauca. This variety was brought to Europe from Germany. The leaf is small, oblong, reminiscent of a willow leaf.
The variety is of Australian origin, should withstand heat and dry air well, compact, excellent for indoor growing.
Glauka x shequasha
Microcitrus Glauka X Shequasha. C.Glauca x Shekvasha. 
A hybrid of Australian desert lime and tangerine.
Glaucas easily form hybrids, this is one of them. Shekwasha is a tangerine (Shekwasha, Citrus depressa Hayata, Citrus pectinifera Tanaka).
It grows well, the crown is thick. The tree is very decorative.
The tree is vigorous, with a rounded crown. The fruits are very small, orange in color, flattened, with a very thin and aromatic peel. The pulp is soft, slightly viscous, with a very pleasant taste.
Eremoorange
Natural hybrid of C. glauca (Australian desert lime) x C. Sinensis (orange). Eremoorange.
The tree grows vigorously and gives good growth. The leaves are like those of microcitruses, but those of orange have larger leaf blades. Seedlings of this variety grow quickly and have deep taproots.
The fruits are small (2-4.5 cm in diameter), drop-shaped, elongated, the peel is bright yellow.
In the Marseille region, Eremorange can withstand temperatures down to minus 15 degrees in open ground.
The fruits have a sharp, sour taste, with a strong tangerine aroma and hints of orange. Suitable for making marmalade of the highest quality.
Kumquat Triploid Reale
Kumquat reale (Fortunella reale ISA). Fortunella Reale (Fortunella Reale Kumquat, Kumquat Reale ISA, triploid Reale). This is a triple hybrid (triploid): the Montreal clementine is crossed with the Fortunella Hindsii kumquat, and then the resulting hybrid is crossed again with the Fortunella Hindsii kumquat, so 4x.
ISA - Istituto Sperimentale per l "Agrumicoltura, an institute in Sicily dedicated to the development of new varieties of citrus fruits.
The fruits have a wonderful dessert taste.
This kumquat was specially bred to obtain outstanding decorative qualities of the plant, continuous flowering and the ability to bear fruit in the first year of life. An ideal variety for growing at home, in an apartment.
Grafted plants bloom in the first year of life. The leaves are similar to kumquat leaves, the crown is compact, the thorns are short and thin. The fruits are small, weighing no more than 15 grams, oval, yellow, and stay on the tree for a long time after ripening.
High-yielding variety, remontant. The fruits vary slightly in size and shape. 
The taste of the fruit is tangerine-cumquat, sweet peel and pleasant sweet and sour pulp. The pulp is sour, juicy; the peel has the taste of sweet tangerine, rich, aromatic, so the fruits are eaten together with the peel. Seeds are found, but not in all fruits.
From the clementine Montreal the variety got its good taste, and from the kumquat Hindsii it got the ability to constantly bloom profusely.
Reale has outstanding decorative qualities: it blooms continuously. The tree simultaneously contains ripe fruits, ovaries and flowers. The shape of the crown is a bit like a Meyer lemon.
The variety is unpretentious, undemanding to living conditions (suitable even for beginners), very prolific, highly decorative, and also with very tasty fruits. Highly recommended as a potted plant for indoor use.
