Have you ever wondered what a wide range of citrus fruits there are? The list, of course, is not endless, but very long. Each variety has its own unique taste, unusual appearance and use. All types of citrus fruits have one thing in common - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, and brightness of taste, but their bright aroma is their calling card.
It is believed that members of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others appeared thanks to the work of breeders. The ancestors of citrus fruits are considered to be lime, tangerine, citron and. Various combinations of the properties and qualities of these fruits have created a whole variety of sweet, sour, sunny citrus fruits.
Agli (Uglifruit)
This citrus fruit is a successful hybrid of mandarin and orange. J. Sharp grafted a cutting from an unsightly plant onto sour oranges and obtained a fruit superior in sweetness. He continued grafting until he developed a sugar variety with a minimum number of seeds. 15-20 years after the first experiment, Agli became popular 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. The yellowish-green, wrinkled skin with large pores and orange spots hides the 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 the sugary tangerine with a noble note of grapefruit bitterness.
Uglifruit grows up to 10-15 cm in diameter. The ripe fruit should be heavy in weight. If, when you press on the spots, the fruit is greatly deformed, it means that it is overripe and has already begun to deteriorate. A special distinction is considered to be the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes the tree is grown in tubs all over the world, including in Russia.
Agli is eaten fresh. In cooking it is used for making marmalade, jams, preserves, salads, yoghurts, ice cream, sauces and candied fruits. Juice is used to flavor drinks and create cocktails.
It’s hard to believe, but this citrus fruit, familiar from childhood, is a natural hybrid of tangerine and pomelo. The plant was first discovered 2500 BC. Its homeland is China, from where, hundreds of years later, the fruit spread throughout European countries. For this reason, the orange is also called the Chinese apple. The orange round fruit is protected by a dense peel that hides large grains of pulp.
It is known that lemon and orange are the most consumed and widespread citrus fruits. Unlike its sour brother, sunny fruit eat more often in in kind, and also used in cooking for the preparation of candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and baked goods. We cannot remain silent about 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 drinks, although alcoholic, for example, wine or liqueur.
Of course, we are mostly familiar with sweet oranges, but there are also bitter ones (orange), which you will learn about a little later.
Orange wren or blood orange
In addition to the usual orange ones, there are blood oranges. They look very exotic and are often called kings. To his unusual name Citrus fruits have red flesh that ranges from light to rich. The point is the anthocyanin pigment and its concentration in different varieties. Externally, the kinglet looks like an orange, it is smaller in size and has red spots. orange color on porous skin. The pulp contains virtually 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 fruit is eaten fresh or used in salads, smoothies and sweet desserts. The 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. Southeast Asia is considered the birthplace of the fruit. It is named after the Italian city of Bergamo, where citrus was domesticated.
Pear-shaped, round fruit dark green protected by a dense, wrinkled skin. Due to the specific bitter-sour taste, fresh fruit is not often eaten. It is used to make marmalade and candied fruits, and to flavor teas and confectionery products. 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 emit a delicious scent similar to the spiciness of ginger and the freshness of eucalyptus. The yellow-sandy smooth peel covers pale, almost transparent, sour pulp with numerous small seeds. Due to its piquant taste, gayanima is a popular ingredient in marinades in Indian cuisine.
Scientists have long debated which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed to be a natural hybrid of an orange and a pomelo. The plant was first 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, grapefruit fruits gather close together, resembling bunches of grapes.
The large round fruit reaches 10-15 cm in diameter, weighs about 300-500 g. Under the dense orange shell hides the pulp, divided by bitter partitions. This variety of citrus fruits has a variety of sweet grain colors: from yellow to deep red. It is believed that the redder the flesh, the tastier it is. The number of small seeds is minimal; there are representatives with their complete absence.
When choosing grapefruit, give preference to heavy fruits. The fruit, unlike other citrus fruits, can for a long time maintain taste properties, even during heat treatment. Grapefruit is eaten fresh and 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 crosswise, after which the pulp is eaten out with a small spoon. The fruit, like the juice, due to its composition, is included in the list of products for weight loss.
An intraspecific hybrid of tangerines - dekopon, which is also called sumo, was discovered in Nagasaki in 1972. Citrus lives in 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 decorated with a large, elongated tubercle at the top. The orange peel peels off easily and peels off. Beneath it lies sweet, plump, seedless flesh.
From the name it is clear that citrus comes from India. Outwardly, it looks like a voluminous tangerine with a textured peel and brightly defined segments. The fruit is used in folk medicine and in spiritual rituals. This is one of the oldest ancestors of citrus fruits. Currently considered endangered.
Yekan or anadomican, whose homeland is Japan, still remains 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 grapefruit. The fruits are similar in size, weight and methods of consumption. The fruit also has a slight bitterness from the partitions, but the pulp itself is much sweeter. The bright orange, sometimes red anadomican is loved by the inhabitants of Asia. Farmers have even learned to grow citrus with five corners.
The second name of the citrus fruit is Estrog. A separate type of citron, which contains practically no pulp, is used in religious ceremonies. Very large, grows 1.5-2 times larger than a human palm, slightly tapering from the base. The peel is massive, lumpy, elastic. The pulp is a little cloying and does not have a pronounced aroma.
Indian lime comes from the country of the same name. Also called Palestine and Colombian lime. The fruit is considered a hybrid of the Mexican lime and sweet citron. According to other sources, this is the result of crossing lime and limetta. Unfortunately, attempts by scientists to breed this variety in laboratory conditions were unsuccessful.
Light yellow fruits are spherical, or vice versa, slightly elongated. The thin, smooth peel has a light, subtle odor. The pulp is transparent yellow, slightly sweet, even a little bland in taste, due to the lack of acids. The fruits of this plant are not eaten. The tree is used as a rootstock.
Ichandarin (Yuzu)
A very interesting result of the hybridization of sour mandarin (sunki) and Ichan lemon. Ancient citrus China and Tibet, is considered an integral ingredient of national cuisine. Externally, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The pulp is very sour, with a light tangerine taste and a refreshing aroma. In cooking it is used as an alternative to lemon or lime.
The citrus fruit is also called kabusu. This is a hybrid of bitter orange with primitive citrus fruits (papeds). Kabosu is native to China, but residents of Japan also cultivate this plant. The fruit is picked from the tree as soon as it turns bright green. Outwardly, it is very similar to a lemon. And if you leave it on the branch, the kabusu turns yellow and becomes completely indistinguishable from its citrus counterpart.
Sour fruit - the owner of transparent amber pulp with a light lemon aroma and big amount small, bitter seeds. Citrus is used to prepare vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic drinks. The zest is used to flavor confectionery products.
Calamansi or musk lime is a citrus fruit that is shaped like a miniature spherical lime. The taste clearly tastes like a combination of tangerine and lemon. It is considered the oldest citrus fruit, which served as the ancestor for many representatives. Prized 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 dwarf orange, there is no direct relationship between the citrus fruits. The citrus fruit comes from the tangerine and kumquat. The tree was discovered in Southeast Asia and has spread throughout the world due to its unpretentiousness to temperature conditions. Citrofortunella can be grown at home, as ornamental plant. The fruits are small, round, similar to a small tangerine. Everything about this fruit is edible, even the thin orange peel that protects the sugar pulp. Jam and candied fruits are made from juicy mini-citrus with an unusual taste. The juice acts as an excellent marinade and addition to main courses.
The citrus fruit is called sour orange, for its appearance and properties inherited from its ancestors: lemon and orange. Citrus looks like a heavy, 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, and the juice is used as a seasoning. Seeds, leaves, flowers and peels serve as raw materials for the preparation of oil used in cooking and perfumery.
The plant is often used to decorate urban landscapes, or to grow citrus fruits with an underdeveloped root system. In folk medicine, carna is considered a medicine against diseases of the circulatory, respiratory and gastrointestinal systems.
Additional names for the fruit are citrus Kombava. This citrus with inedible sour pulp reaches approximately 4 cm in diameter. The dense, wrinkled, light green peel is extremely rarely used in cooking. It may seem that citrus fruit has no special significance for humans. This is wrong. The plant is valued mainly for its dark green foliage. Traditional Thai, Indonesian, Kampuchean, and Malay dishes cannot do without it. Tom Yam soup is not possible without aromatic leaves with a piquant sourness.
A Japanese citrus fruit grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing bitter orange and grapefruit. The sandy-orange fruits are considered inedible due to their strong sour and unpleasant bitter taste.
This is the sweetest hybrid of mandarin and orange, created by Pierre Clementin at the beginning of the 20th century. Externally, the citrus is similar to a tangerine, distinguished by its rich saffron color and matte smoothness of the peel. The juicy, aromatic pulp surpasses its ancestors in sweetness and contains many seeds. The fruits are consumed fresh and used in cooking in a similar way to their ancestor fruits.
An unusual citrus fruit - a hybrid of Fingerlime and Limandarin Rangupr. Citrus was first discovered in Australia in 1990. The small fruits have a rich red-burgundy color. Blood limes are slightly sweeter than lemons and are eaten fresh or cooked.
Citrus is also called Australian, which is associated with the place of growth. Round greenish fruits, thick skin, light, almost transparent flesh. Candied fruits are prepared from the fruit, used to decorate drinks and get essential oil.
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 sour flesh is combined 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 contain lime. Light green, neat fruit with very sour, translucent pulp. much more sour than lemon, used in cooking for similar purposes. Aromatic essential oil is extracted from the zest and seeds. Ripe fruits always look heavy for their size.
Regarding Limetta, there is still debate among breeders and citrus growers. It is not known which fruits are the ancestors of citrus. Sweet or Italian lime is considered both a lime and a lemon. It is possible that limetta originated from these fruits. The spherical pink-orange fruit is slightly flattened and pointed at the tip. The pulp is sweet, sour, pleasant in aroma. Beverages, including alcoholic ones, are prepared from citrus fruits, canned or turned into dried fruits.
A colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained at the beginning of the 20th century. The small, yellow-green, oval fruit originated in China. The skin is edible, sweet, the flesh has an appetizing bitterness. Citrus produces refreshing drinks and meatless dishes with an incredibly pleasant aroma.
The familiar and familiar yellow, sour citrus is an ancient natural hybrid native to South Asia. There are versions that lemons came 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 seeds. Acidity varies depending on the variety and growing conditions. There are many options for consuming citrus: eaten raw, prepared in marinades, sauces, and 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 decorate European cities. The citrus fruit is resistant to unfavorable climatic conditions and is decorated with yellow, light green and orange-orange fruits. The greenish beautiful foliage fits perfectly into the urban landscape. The flat fruits, similar to Kaffir lime, have a rich sour taste, so they are rarely eaten raw. In cooking it replaces regular lemon.
Meyer lemon or Chinese lemon is a hybrid of a regular lemon and 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 large in size, rich in flavor 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 used to decorate urban interiors. In cooking, it is used like lemon, serves as an ingredient for making candied fruits and marmalade, and is added to juices for flavoring.
Otaheit is a sweet rangpur discovered in Tahiti in 1813. It has a sugary taste when compared with other limandarines.
Sweet mandarin is a guest from southern China, today grown in Asia and Mediterranean countries. The fruit is round, slightly flattened, with a saffron-orange thin skin and sugary pulp. Color and taste vary depending on the variety. The fruit is eaten fresh, prepared in many dishes, sauces and desserts, and flavored in drinks and baked goods.
Mandarin noble or royal mandarin
A citrus fruit with a noticeable, memorable appearance. Tangor is a hybrid of mandarin and sweet orange. Kunenbo or Kampuchean mandarin came from Southwest China and Northeast India. Outwardly similar to an “aged” tangerine, the dark orange, wrinkled, porous peel fits tightly to the segments, slightly outlining their outline. 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) originated in China, from where it spread throughout the countries of Southeast Asia. Citrus fruit is characterized by productivity and adapts to low temperatures, therefore it is presented in European countries, as an element landscape design. Many tangerines imported to Russia belong to this variety.
The fruit is yellow-orange, round, slightly flattened at the top. The juicy pulp is easily separated from the peel and does not contain seeds. Inshiu is sweeter than regular tangerine and similar in use.
The tangerine-kumquat hybrid is also called Orangequat. An attractive plant with an alluring sweet aroma. The fruits are oval-shaped, slightly elongated, similar to a kumquat enlarged many times over. The sweet, edible skin varies in color from orange to deep red-pink. The pulp is juicy, with a pleasant sour taste and slight bitterness. Mandarinquat has a unique taste, which gives scope for gastronomic use. Marmalade and candied fruits are made from it, and alcohol is flavored.
One of the representatives of citron, which will be discussed later. It has a pleasant sweetness and less acidity. Grows in Morocco, ideal for making marmalade and candied fruits.
A delicious citrus fruit, obtained through the efforts 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. Round red-orange fruits with a slightly elongated top, reminiscent in shape. The skin is thin but durable and easy to peel off. The pulp is sourish-sweet, with a small amount seeds – a storehouse of folic acid, essential for human health. Eat fresh, squeeze out the juice and add to baked goods. Alcoholic drinks are flavored with essential oil and peel.
Citrus with a “purring name” is also called 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 tangerine and surpasses it in sweetness and aroma. The only drawback is the excessive number of seeds, of which there are about 30. They are consumed mainly fresh.
A 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 peels are light yellow, dense, and 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 its name, citrus is not a grapefruit at all. Presumably, it is a descendant of pomelo and grapefruit or a natural tangelo. The place of origin is also unknown.
Compared to grapefruit, the fruit is smaller in size and much sweeter. The thin light green-yellow skin with slight wrinkles is easily removed, revealing the aromatic orange-pink flesh. Citrus produces delicious juice. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.
This is the name given to 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, and 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 mixing tangerine and orange, found in 1920 in Jamaica. The citrus fruit is also called tambor and mandora. The fruit is larger than tangerine, with a thick orange-reddish skin. Pulp with a lot of juice and seeds, at the same time combining the taste qualities of its predecessor fruits. Eaten fresh and used in cooking.
One of the memorable, unusual plants, native to Eastern Australia. Fingerlime resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. Under the thin skin different colors(from transparent yellow to red-pink) hides the flesh of the corresponding shade. 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 decorated with them.
Ancient plants that scientists believe are the ancestors of many citrus fruits, including kumquat and lime. Green fruits with thick, wrinkled skin are covered with dark spots. The pulp is dense, rich in aromatic oil, and therefore inedible. Papedas are frost-resistant and are often used for rootstocks of citrus fruits with an underdeveloped root system.
A plant with very interesting origin. The 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-light green flesh. First discovered in the United States, it is grown in countries with a subtropical climate. Persian lime is used to flavor confectionery and alcohol products.
A large citrus that came from the shores of Asia and China. It is also called Pompelmus (Portuguese for “swollen lemon”) and Shaddock (after the captain who brought the seeds to western India).
The fruit is large, yellow, similar to a grapefruit, reaches 10 kg in weight. Under the thick, aromatic and oily peel there is a dryish pulp, separated by bitter partitions. The contents are yellow, light green and red. Pompelmousse is much sweeter than grapefruit. It is eaten fresh and included as an ingredient in various dishes. Eg, National cuisine China and Thailand cannot do without this product.
So we got to bitter orange, which is also called Bigaradia and Chinotto. This is a natural hybrid of tangerine and pomelo, inedible due to its specific sour taste. The Asian citrus fruit is mainly prized for its aromatic zest. Today grown in the Mediterranean region, found only in the form cultivated plant. In many countries, oranges have been domesticated and planted in pots to decorate houses and apartments. The round, wrinkled fruits are covered with red-orange skin. It is easily peeled, releasing the pulp of a pleasant lemon-orange color. Jam and marmalade are made from the fruit, and drinks and baked goods are flavored with the zest. The ground peel is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfume production.
The citrus fruit is considered the most delicious tangerine in the world, also called Suntara or Citrus aureus. It was born in the mountains of India and spread widely throughout countries with a suitable hot climate. In some countries it is grown as home plant for decoration. Orange smooth fruit with thin skin and sugary, incredibly aromatic pulp. Eat and use like a regular tangerine.
This plant is a close relative of the lemon, also called Trifoliata, wild and rough-skinned lemon. Since ancient times, poncirus has grown in northern China. It is resistant to frost and is often used as a rootstock. Small yellow fruits are covered with soft fluff. The elastic, dense skin is difficult to peel off. The pulp is oily and very bitter, so it is not used in cooking.
Rangeron (Tashkent lemon)
A variety of lemons bred in Tashkent, for which it is also called Tashkent lemon. The smooth, round fruit has a pleasant citrus scent with a slight hint of pine. Inside and out, the fruit is painted a warm, rich orange color. The skin is sweet and is eaten. The taste is similar to an orange with a delicate sourness.
In fact, these are the names of different fruits. Oroblanco was developed in the USA in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists re-crossed the new plant with grapefruit and obtained a fruit that was superior in sweetness, after which they named Sweetie. Both citrus fruits are also called Pomelit.
The light yellow or greenish fruits are covered with a bitter, thick skin. The soft, yellow-beige color is divided into slices and framed by a bitter film. Virtually no seeds. Sweetie is eaten similarly to grapefruit, cutting in half and scooping out the 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 and grows in Seville. Outwardly similar to a tangerine, slightly larger in size. It is not eaten on its own due to its unpleasant taste. It is used for making marmalade, flavoring alcoholic products, and also as a rootstock.
A Japanese citrus fruit obtained by combining paped and mandarin orange. Sudachi looks like a slightly round, green tangerine and is covered with a thick peel. The pulp is comparable to lime: light green, juicy, overly sour. The juice is used instead of vinegar, marinades and sauces are prepared from it, and flavored drinks and desserts.
A very sour tangerine that came from China. The small citrus fruits are flattened and packed in orange-yellow thin skin. The pulp is very sour, so it is not consumed in its natural form; it is used as a product for making desserts, marinades and candied fruits. The Sunkata tree is used as a rootstock.
A group of citrus fruits derived from the 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 type of very sweet tangerine grown in China and the United States. The fruit is deep orange in color and is easily peeled from the thin peel. The pulp is juicy, without seeds. Eat and use like a regular tangerine.
Citrus fruits derived from tangerine (sweet mandarin) and grapefruit are called Tangelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tangelos don't grow in natural conditions and require hand pollination. All fruits are large in size and have a sweet taste.
Descendant of orange and tangerine, bred on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan differs from tangerine in its bright red color. The skin is thin and easy to peel off. The pulp is slightly sweet, juicy, and smells delicious. Citrus fruit is used in Japanese dishes.
Thomasville (Citranquat)
The name itself indicates the ancestors of the plant. It is obviously a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the city of the same name in the USA. The citrus fruit looks like a small, pear-shaped lemon with a thin skin. It can be used in different ways depending on the degree of ripeness. Ripe fruits, similar in taste to lime, are used similarly. Green citranquat is used as a substitute for lemon.
African cherry oranges are also called Citropsis, Frocitrus. The plant lives in Africa. Small orange fruits resemble tangerines and smell very tasty. The pulp contains 1 to 3 large seeds. The citrus fruit is consumed like tangerine and is used in African folk medicine. This plant is also considered a powerful aphrodisiac.
The result of hybridization of lemon and tangerine, appearance and the 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, descended from the sweet orange and the 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 making jam and marmalade.
One of the oldest citrus fruits with the largest fruits and thick skin. Cedrate, as it is called, was the first citrus fruit 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 the volume. The pulp is sour and may taste cloying or slightly bitter. As a rule, the fruit is not eaten fresh. The filling is suitable for making jam, and the massive shell is used for candied fruits. Essential oil is also obtained from citron, used in many industries.
An original and memorable “Buddha’s fingers” citron. Due to an unknown anomaly, the fruit shoots do not connect with each other, forming a fruit that looks like a human hand. The fruits are yellow-beige in color and contain many seeds and minimal pulp. The fruit smells very nice. Candied fruits, marmalade and jam are prepared from the zest, ground and added as a seasoning to main dishes.
A Japanese citrus with a very interesting taste, the result of crossing mandarin and grapefruit. Large fruits lemon-colored with a very thick peel. The pulp is sour, does not have any sweetness, but on the contrary, is a little bitter due to the 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 the rain forests of the southern regions between altitudes of 900 to 1800 m. In fact, this fruit was identified by botanists not long ago. It was first described in 1973.
Medieval tree up to 10 m high with rose hips. 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, segments yellow-green, the flesh less juicy. The seeds are large, up to 2 cm, a lot.
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 it in their home gardens.
I welcome you to the page of my website. I am very happy to have new varieties of citrus fruits in my collection.
Since I don’t yet have a lot of space to keep citrus and other exotic fruits, 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 mostly red. I really like unusual new varieties of citrus fruits that differ from the usual yellow and orange ones.
First on the list goes 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 its striped multi-colored color, which looks very similar to a peach. Very beautiful fruits. It was because of them that I wanted to have this variety in my collection. In general, I think citrus hybrids are the most interesting in both taste and appearance.
Next new product Mandarin "Dekopon"
Dekopon (citrus Sumo) - seedless and sweet variety mandarin orange, Kiyomi tangor hybrid and Ponkan mandarin.
The fruits are large, the size of a grapefruit with a clearly defined 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 purchasing it.
Blood Orange Moreau belongs to the group of navel orange kings.
"Moro Blood Orange" is a variety of... variety: 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 Moro blood orange (C. sinensis cv. Moro) and Avana mandarin (C. deliciosa cv. Avana), it not only has a chic appearance, but also has excellent taste. The pulp and fruits are red and very tasty.
I also bought it because of its red color and unusual taste.
And one more lemon in the collection, also red)
Lemon "Rosso"(red limon rosso, citrus limonimedica pigmentata.) Red lemon rosso is a citron and belongs to the citrus subspecies citrus limonimedica. It is distinguished by very tasty pulp, which is more tasty and interesting than that of the yellow lemon we are used to.
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 - 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 so small, about the size of an extreme phalanx thumb hands of an adult man, yellow or orange fruits 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 orange subfamily of the Rutaceae family, including one the only kind– 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.
The red Sicilian orange is a rather unusual and unique fruit in its own way. It is unusual to see it on store shelves for customers who are accustomed to a sunny orange hue. But blood oranges are not only very tasty, but also very good for health. In this article we will look at what varieties of this fruit are available today, what makes them special and what benefits can come from eating Sicilian oranges.
Description
It is no secret that many people consider oranges to be exclusively orange fruits. This is not entirely true - regular fruits also have a hybrid brother - the red Sicilian orange. The name of this citrus speaks for itself; it comes from Sicily. The peel of this fruit has a juicy red color, and inside the fruit there is delicious red flesh with veins. Get ready to appreciate not only its appearance, but also its original taste, which combines fruity notes of raspberries, grapes and strawberries. Blood orange was the result of hybridization between pomelo and mandarin.
The tree itself is tall, can reach 12 meters. The leaves are large, oval or oblong, and remain green at any time of the year. During flowering, the tree emits a strong aroma, and its flowers in Sicily are considered a symbol of purity and are often used for decoration during wedding ceremonies.
Such oranges are grown exclusively in warm climates, on fertile rich soils. The yield of each tree is from 400 to 500 fruits, which can be considered a good indicator. The fruits begin to ripen in December, and the fruiting period itself lasts until the end of spring.
Origin
It is believed that blood citruses probably originate from either China or the southern Mediterranean regions, but their exact origins are currently unknown. It is possible that in China, India and south-eastern Asia, citrus trees were then transported along Asian trade routes to Africa, the Mediterranean basin and Europe, where oases were created.
A mosaic in a Roman villa, built in the early 4th century and located about 3 kilometers from the settlement of Piazza Armerina (Sicily southern Italy), demonstrates the presence of lime and lemon in Italy during this time period. Blood oranges, it seems to us, were brought to Sicily by oriental traders in the 7th century and cultivated until the 16th century. The Spaniards moved blood citrus plantations to South America in the mid-16th century, and from there this orange eventually came to the United States.
The first literary description of blood orange in Sicily was reflected in the 17th century opera Hesperides (1646). The author described a special type of orange fruit (“urantium inducum”), which is highly pigmented (“purpurei coloris medulla”), and was brought to the island by a Genoese missionary from the Philippines.
Compound
The first thing we know about oranges is that they are rich in vitamin C. Blood orange is no exception; it holds the record among citrus fruits for the content of this beneficial vitamin.
Blood oranges are rich in dietary fiber, that is, fiber, and also contain large amounts of antioxidants. In addition to these citrus fruits' phytonutrients, vitamin C and fiber, they are good source folate, vitamin A (as carotenoids), vitamin B1, potassium, copper, pantothenic acid and calcium.
In recent years, public interest in plant antioxidants has grown significantly. This happened due to the potential anticarcinogenic and cardioprotective actions resulting from their biochemical properties. Nowadays, blood orange, a pigmented sweet orange variety, is typical not only of eastern Sicily (southern Italy), Spain, but also of California.
Varieties
Let's take a closer look at what common varieties of bloody citrus exist at the moment.
The three most common types of blood oranges are Tarocco, Moro (both native to Italy), and Sanguinello (native to Spain). According to legend, the name “Tarocco” belongs to the farmer, which is exactly what he exclaimed when he saw this citrus for the first time. These fruits are medium in size and boast of their sweetness and rich taste. They have a thin orange peel, slightly reddened, with red streaks. "Tarokko" is very popular in the world because of its sweetness.
The “Tarokko” variety is a surprisingly aromatic, medium-sized fruit without seeds. It is called “half-blood”; its flesh does not have red pigmentation, unlike the “Moro” and “Sanguinello” varieties.
“Moro” is the brightest of the blood oranges, its second name is “blood orange”. The pulp is dark red, color palette rich, and can start out orange, or be ruby and even black. The peel of this variety always has an intense red blush. This citrus has a pleasant, sweet smell with fruity notes of raspberry. It is assumed that the variety "Moro" was cultivated in early XIX century in the province of Syracuse in Sicily.
The "Sanguinello" variety, found in Spain 100 years later, is present in Sicily as a "full-color" orange that is close in taste to "Moro". It ripens in February but can remain on the trees until April.
Other less common varieties include: Budd Orange, Maltese, Khanpur, Washington Sanguine, Ruby Blood, Sanguina Doble Fina, Delfino, Red Valencia and others.
Benefits and harms
It is worth taking a closer look at the properties of blood orange, which include antitumor, anti-inflammatory and cardiovascular protection. In addition, scientists describe the health effects of its main components (namely flavonoids, carotenoids, ascorbic acid, hydroxycinnamic acids and anthocyanins). Blood orange juice exhibits important antioxidant activity by activating many antioxidant enzyme systems in humans, which effectively counteract the oxidative process and help fight diseases such as atherosclerosis, diabetes and cancer.
The beneficial effects of these fruits may be due to the complex effects of its compounds. Thus, supplying natural antioxidant compounds through a balanced diet rich in blood oranges may provide protection against oxidative damage during different conditions and may be more effective than adding a separate antioxidant.
Citrus dietary fiber is very beneficial and has been shown to lower cholesterol levels, which helps prevent atherosclerosis. Fiber can also help keep blood sugar levels under control, hence consuming these oranges in moderation can be a well-balanced snack for people with diabetes. Additionally, the natural fruit sugar in oranges, fructose, may help lower blood sugar levels after too much high temperature for colds.
The dietary fiber in fruits also traps cancer-causing chemicals and keeps them away from colon cells, providing another line of defense against colon cancer. And the fiber in oranges may be helpful in reducing constipation or diarrhea in patients suffering from irritable bowel syndrome.
What other health benefits are associated with eating sweet oranges? This fruit is also grown in the volcanic atmosphere of Mount Etna in Sicily. As a result, this fruit is so rich in vitamin C that just one blood orange a day covers daily norm necessary for a person.
Vitamin C stimulates collagen production and is critical for the normal development and maintenance of bones, gums, teeth, cartilage and skin. It is needed to create ATP (an energy-carrying molecule found in all living cells), dopamine (a neurotransmitter that plays decisive role in our mental and physical health) and tyrosine (an amino acid that contributes to the proper functioning thyroid gland, pituitary and adrenal glands).
Blood oranges also contain folic acid and calcium, this acid fights some types of cancer, and calcium is responsible for the normal formation of teeth and bones.
In addition to being rich in vitamin C, such citrus fruits offer unique health benefits associated with high level anthocyanins, which help fight free radicals and inflammation.
Anthocyanins are red flavonoid pigments that give citrus fruits their intense color and strong antioxidant properties. Nutritionists believe that anthocyanins have anti-inflammatory properties that help prevent bacterial infections, strengthen the immune system, normalize blood pressure, improve performance of cardio-vascular system and reduce the risk of heart disease. They also help protect blood vessels from oxidative damage and reduce the buildup of bad cholesterol.
All research to date shows that blood orange extract exhibits effective anti-inflammatory activity and contains high levels of antioxidants. These antioxidants and other active ingredients protect the body from free radical damage. Free radicals are unstable molecules that contribute to the development of many degenerative diseases and early skin aging. A large number of free radicals are formed when the body is exposed to harmful effects cigarette smoke, drugs, general pollution environment, tense physical activity, toxic waste and ultraviolet radiation.
However, do not forget that blood orange, like all citrus fruits, can cause allergies. It should be used with caution during pregnancy and breastfeeding. This fruit may be contraindicated for people with gastritis and peptic ulcers or other chronic diseases of the gastrointestinal tract.
If you are predisposed to allergic reactions, it would be a good idea to consult your doctor before consuming blood orange.
In addition, people who are overweight should consume such fruits with caution, especially in the evening. Due to its high carbohydrate content, Sicilian orange can contribute to gaining several kilograms, but this is only if it is eaten in large quantities.
To learn how to make a salad with fennel and blood orange, watch the video below.
The food additive “citrus red 2” can be found on food labels extremely rarely - it can be hidden in food under the code designation E121. However, recently it is practically not used in the world for food production, despite the appetizing name. Citrus red dye 2 is capable of imparting characteristic shades to food, however, at the same time, it can cause irreparable harm to health even in the smallest quantities. Almost all countries in the world have already banned its use in Food Industry, but the United States has distinguished itself in this matter in a negative sense - in some states, for example, in Florida, there is no ban on the use of E121.
Chemical characteristics of the substance
The synthetic dye “citrus red 2” is extracted during the processing of coal. It contains coal tar in its structure. In appearance, the substance is a granular powder that ranges in color from orange to dark red, burgundy or brown.
The substance is poorly soluble in, but has good solubility in liquids of organic origin containing carbon, hydrogen, oxygen, and nitrogen. The melting point is 150-156 degrees Celsius.
Some food additives, although according to international classifications they belong specifically to dyes, can also have an emulsifying, stabilizing, and preservative effect on products. Citrus red 2 does not have such properties, and manufacturers value it precisely for its coloring effect, as well as for its solubility in organic liquids. Using the substance, you can enhance the natural color of a product, for example, peel. The dye can also restore the natural color of food if it has been lost after processing. Another option for using the E121 additive is to give the product a color different from its natural color.
Use of citrus red for industrial purposes
The substance is most often used to color personal care products - shampoos, liquid soap, detergents, sometimes - to give a characteristic “orange” hue to perfumes and skin care cosmetics.
In food products, beginning in the 1960s in America, citrus fruit sellers began using it to enhance the attractive orange color of the skins of oranges and other citrus fruits. Such peels can no longer be used to make jelly, candied fruits or jam - the prepared dish will have a poisonous effect. Fruits processed in this way must be marked “colored” and indicate what substance the coloring was used.
In addition, food additive E121 is used to tint:
- juices;
- cocktails;
- drinking;
- lollipops and sweets, dragees;
- dairy products.
Cancer and disorders of internal organs: how citrus red 2 affects human health
The International Health Organization in its classifications classified the food additive E121 as a harmful chemical, since the consequences of its use pose a significant danger to humans.
The maximum permissible daily dose of the supplement allowed for humans has not been determined, and scientists and doctors generally emphasize that it is categorically not recommended for use even in minimal dosages by either children or adults.
The substance contains components that turn into carcinogenic compounds in the human body. These elements, accumulating in tissues, blood and cells, provoke the appearance of cancer cells and the growth of malignant tumors.
The additive was tested in laboratory conditions using experimental rats. As a result, almost 15% of rodents developed cancer of the urinary organs. Most animals had tumors in the respiratory organs.
The substance puts a very strong toxic load on the liver: this organ, acting as the main “filter” of the whole body, takes the main blow, filtering out harmful substances like 1-amino-2-naphthol. However, at the same time, the tissues of the liver itself begin to deteriorate, which can lead to the development of cirrhosis. It is 1-amino-2-naphthol that is one of the most powerful carcinogenic elements formed from citrus red 2.
Canada, Ukraine, Russia, Australia, the countries of the European Union are very categorical in relation to the dye “citrus red 2” - its use in the process of preparing food products is strictly prohibited in these countries. Among manufacturers of perfumes and personal hygiene products, there is now also a tendency to abandon it. Against this background, it is surprising that health and food quality control organizations in the United States of America have not yet banned the use of the substance in food: in some states it is used to give an attractive appearance to goods. Even though the additive is officially recognized as a dangerous carcinogen, in America it can be found in sweets, citrus fruits and a variety of drinks.
Most countries where the E121 additive is banned, the import of goods that contain it is also not allowed, so if you buy imported goods in supermarkets as officially imported, declared and passed customs control, the likelihood of encountering a dangerous substance remains minimal.
