Citrus fruits are not limited to orange, lemon and vitamin C. There are from 15 to 30 types.
The culinary uses of citrus fruits are very diverse: juice, zest, pulp - everything goes into use. An aromatic oil is obtained from the peel of the fruit; the zest and juice are used to season the most different dishes, and the pulp of some citrus fruits is eaten as an independent dessert.
The most common orange
The orange tree, originally from China, was brought to Europe by the Portuguese and now grows well along the entire Mediterranean coast, as well as in Central America.
Oranges are a wonderful dessert; they improve appetite and are useful as a general tonic. Due to the presence of a complex of vitamins and other biologically active substances in them, these citrus fruits are recommended for the prevention and treatment of hypovitaminosis, diseases of the liver, heart and blood vessels, and metabolism. Pectins, which are contained in oranges, promote the digestion process, enhance the motor function of the large intestine and reduce putrefactive processes in it.
The peel, in addition to the well-known economic use for zest, infusions, jam, etc., is also used for the preparation of various kinds of liqueurs in Bologna and Florence. Orange oil is also obtained from the peel.
Lemon is a very sour citrus fruit. Homeland - India, China and the tropical Pacific islands. Unknown in the wild. Widely cultivated in many countries with subtropical climates.
Lemons are eaten fresh, and are also used in the manufacture of confectionery products. alcoholic drinks, in the alcoholic beverage and perfume industries. Lemon is used as a spice in various fruit salads, sweet dishes, biscuits, sauces, fish, poultry and rice dishes.
For therapeutic and prophylactic purposes, lemons are used for hypovitaminosis, avitaminosis, diseases of the gastrointestinal tract, mineral metabolism disorders, rheumatism, urolithiasis, atherosclerosis, scurvy, sore throat, gout, hypertension. In the Middle Ages, it was believed that lemon protected against the plague and was an antidote for snake bites. Eastern medicine considered lemon an excellent remedy for treating wounds and pulmonary diseases and an antidote for various poisonings.
Currently lemon juice And lemon oil, obtained from fresh peel, is used to improve the taste and smell of medicines.
Lemon is widely used as cosmetic product - lemon water softens and whitens the skin of the face, it is used in a mixture with whipped egg white, glycerin and cologne to get rid of freckles, age spots, and rejuvenate facial skin. Lemon juice heals cracks in the skin and reduces brittleness of nails. Lemon peel boiled in honey was used to improve digestion. For cosmetic purposes, lemon is used as hair balms, creams, lotions, and for making lotions and masks to care for various skin types.
Green fruits are similar to lemons, but they are more sour and have a special unique aroma. Originally from India.
The antirheumatic, antiseptic, antiviral, bactericidal, healing, restorative, and tonic effects of lime are widely used in medicine. Calms strong and frequent heartbeats. Has a beneficial effect on the stomach. Relieves intestinal inflammation caused by stress. Often used instead of lemon, as lime has similar properties. Used in the treatment of fever, infectious diseases, sore throat, colds, etc.
It has a cleansing and toning effect on the skin. Strengthens thin hair and nails, promotes their growth.
A slice of this green and bitter lemon accompanies every sip of tequila and complements many cocktails. Limes are essential for making wonderful sauces.
Grapefruit
Externally, grapefruit is similar to an orange, but its pulp is sour and has a bitter taste.
The pulp of grapefruits can be red, pink or white (more precisely, creamy). The color of the pulp does not affect the aroma and taste of grapefruit. When buying grapefruit, choose fruits that are not the largest and rather heavy for their size.
Grapefruit also contains antioxidants that lower cholesterol levels. One grapefruit a day helps normalize blood cholesterol levels. This is especially important for people suffering from coronary heart disease and circulatory diseases, for whom high cholesterol levels are another risk factor.
Grapefruit juice increases the acidity of gastric juice, so it is recommended for people with low acidity. Grapefruit is the main component of the so-called grapefruit diet, aimed at speeding up metabolism. In 2004, it became known that grapefruit can help not only with weight loss, but also with diabetes. The action is based on the fact that consumption of grapefruit improves the metabolism of sugar-containing substances. Consequently, blood sugar levels decrease and the need for insulin decreases.
blood orange
A variety of orange that is blood red in color. This color is given to it by the presence of anthocyanates, pigments that are quite often found in flowers and fruits, but are unusual for citrus fruits.
The first plantings of blood oranges appeared in Sicily, and over time they gained great popularity in the United States.
Like all citrus fruits, blood oranges are rich in vitamin C. The anthocyanins they contain are antioxidants that reduce the risk of many age-related diseases, including of cardio-vascular system. They also reduce the risk of cataracts and remove cholesterol from the body. In addition, blood oranges are good source iron, calcium and vitamin A.
In cooking, blood oranges are used to make cocktails and produce marmalade and sorbet.
Bergamot
Many people are familiar with it as a flavoring agent. good varieties tea. Southeast Asia is considered the birthplace of bergamot.
Bergamot peel is used in aromatherapy, to treat depression and improve digestion. The furocoumarins it contains have a strong photosensitizing effect, promoting faster skin pigmentation. In medicine, based on one of the components - bergapten - drugs have been created for the treatment of vitiligo and baldness.
Bergamot oil is used to flavor ointments and in perfumes. Bergamot peel is used in perfumery for its ability to combine with different scents to form a bouquet of scents that complement each other. Approximately one third of men's and half of women's perfumes contain bergamot essential oil. Currently, it is not used in its natural form in perfumery, as it causes photoburns of the skin at the site of perfume application when exposed to sunlight.
Mandarin
Originally from southern China. Introduced to Europe at the beginning of the 19th century.
Mandarin fruits are used fresh and for making fruit juices and compotes. As a spice, it is used in the preparation of various sweet dishes, cookies, sauces, fish, poultry, rice dishes and fruit salads.
Tangerine peel is used as a substitute for orange peel in the preparation of various medicines, infusions, syrups, extracts, as well as in the food industry. By repeatedly rubbing tangerine juice into the skin, skin areas affected by microsporia and trichophytosis are healed.
An alcoholic tincture of tangerine peel increases appetite, improves digestion, softens inflammatory secretions in the bronchi and upper respiratory tract, and promotes mucus separation. In oriental medicine, tincture of the peel, as well as its water infusion or decoction, was used for bronchitis, nausea, as an antitussive and as a digestive improver.
Mineola is a variety of orange tangerine obtained by hybridization with orange.
It is pear-shaped and reddish-orange in color. It tastes different from tangerine and orange. Most convenient for cleaning and eating with your hands. Good mineolas are hard or slightly soft, heavy for their size, with an uneven surface but without deep grooves, and are orange in color. Fresh mineolas can be used in salads, desserts and main dishes. dishes, and the juice often used in the USA.
Another common variety of orange tangerines is the Clementine.
Clementine
A hybrid of tangerine and orange - kinglet, created in 1902. The fruits are shaped like a tangerine, but sweeter.
The main suppliers are Spain, Morocco, Italy and Algeria. There are three types of clementines: Corsican - the best, protected by a trademark of the region, with an orange-red skin, fragrant and without seeds; it is sold with leaves (two per fruit) from early November to early February; Spanish - has varieties: smaller fruits and larger ones, each fruit contains from 2 to 10 seeds; Montreal - very rare, appears in mid-October, suppliers are Spain and Algeria, the fruit contains from 10 to 12 seeds.
Juicy, sweet, and rich in vitamin C, clementines keep well when refrigerated; they are candied and added to brandy, the juice is frozen for sorbet and mixed into drinks. In England, liqueurs and marinades are made from clementines.
The fruits of this tree with very large flowers can differ from each other in shape, color, size and even taste. However, they all have a common feature - their peel is much thicker than that of grapefruit. By the way, it makes wonderful jam, marmalade and candied fruits.
Pomelo is sometimes called sheddock, after the English captain Shaddock, who brought pomelo seeds to the West Indies from the Malay Archipelago in the 17th century.
Pomelo fruits are consumed raw and processed. Pomelo is an integral part of many national Thai and Chinese dishes.
In China to Chinese New Year These fruits are given to each other as a symbol of prosperity and well-being. The Chinese living in Thailand use pomelo for religious celebrations, and very often they offer pomelo as a gift to the spirits.
Small exotic fruit orange or orange-yellow in color, resembling a small orange in appearance. Grows in southern China.
In appearance, kumquat fruits resemble miniature oval oranges measuring from 3 to 5 centimeters in length and from 2 to 4 centimeters in width.
The kumquat fruit tastes like a tangerine with a slight sourness, is completely edible, with a sweet peel. There are several types of kumquat in nature, differing in the shape of the fruit. Kumquats are consumed both raw and processed (candied fruits, jam, marmalade).
Calamondin
The flesh and peel of calamandin are orange and taste like lemon or lime. Hybrid of tangerine tree and kumquat.
The plant is ornamental, blooms and bears fruit profusely, and grows well at home.
In ancient times, citron was widely cultivated in Western India, Western Asia and the Mediterranean. It was the first citrus fruit to reach Europe long before our era.
The sour or sour-sweet, slightly bitter, low-juicy pulp of the fruit is not eaten fresh; it is used exclusively in the confectionery industry for jams and fillings. From the peel of the fruit, which has a strong aroma, a valuable essential oil is obtained, which is used for flavoring drinks, confectionery and culinary products, as well as for making jam and candied fruits.
An exotic variety of citron grown in China and Japan - “Buddha’s Fingers”. Its aromatic fruit is divided into several finger-like lobes with little pulp.
Oroblanco
Oroblanco - also known as Sweetie (Citrus Sweetie) and Pomelit (Pomelit) - a citrus variety bred from the traditional hybrid of pomelo with white grapefruit in 1984 by Israeli scientists.
The task that scientists set was to make grapefruit sweeter. Although they succeeded quite well, sweetie has not yet become a popular citrus fruit - perhaps because, like pomelo, it contains too much “waste”.
Sweetie fruits remain green even after full ripening.
Scientists have concluded that pomelite lowers blood cholesterol levels better than its ancestors. Moreover, it is sweeter than grapefruit, and not as big as pomelo.
Pomeranian
Known as “bitter orange” and Seville orange – Seville is a classic bitter orange.
The fruits of bitter orange are used medicinally, and neroli and petitgrain essential oils from flowers and leaves are used to make marmalade, candied peels and soft drinks and are included as a main component in many floral compositions in perfumery; In the confectionery and other branches of the food industry, infusions of flowers are also used.
Tinctures are prepared from the crushed peel and are used as an appetite enhancer or as a corrigens in the production of other dosage forms.
Uglifruit
A hybrid of tangerine and grapefruit, a sweet juicy fruit, easy to peel, practically seedless.
Its name comes from its unsightly appearance - rough, wrinkled, greenish-yellow skin.
Citrus crops These are evergreen trees or shrubs belonging to the genus Citrus. In Latin, the word citrus means lemon tree.
The height of the trees rarely exceeds 12 m. The leaves are ovate, with spines in the axils of the leaves. The plant has very fragrant flowers. The fruits are juicy, with a thick skin, and are edible in many species.
These plants are native to the southern slopes of the Himalayas (orange), India, Malaysia and Fiji (grapefruit), Southern China and South Vietnam (mandarin). The origin of lemon is unknown, but it is probably native to India.
Citrus fruits are grown in South America, the USA, North Africa, Southern Europe and the Mediterranean region. They are cultivated using the plantation method. In Russia, citrus fruits are grown only in the Sochi region, where tangerine trees can be found in places protected from the wind. On the territory of the former Soviet Union, citrus fruits are common in the countries of Transcaucasia.
Eating citrus fruits. Citrus fruits are consumed fresh. In addition to fresh consumption, juices, compotes, jams, candied fruits, marmalade, sweets, and essences are prepared from the fruits. They are included in a variety of liqueurs and mixed drinks.
As a spice, citrus fruits are used in the preparation of various sweet dishes, cookies, sauces, fish, poultry and rice dishes. Fruit salads are made from the fruits. Syrup and juice from citrus fruits are considered the most healthy and tasty drink.
Dried lemon peel (zest) serves as a spice with a refreshing taste and persistent aroma. In order to best preserve the zest, cut off the rind in a thin layer, being careful not to touch the inner white layer. Lemon zest can be shaved into a fine grater and used as a spice in its raw form. If you pour boiling water over the lemon or put it in hot water for a few seconds, the aroma of the lemon zest will become much stronger. Lemon zest gives products, especially dough, a refreshing aroma. It is also added to vegetable soups, cabbage soup, borscht, meat and fish dishes, jellied dishes and cold dishes.
Lemon juice improves the taste of various dishes, for example, Wiener schnitzel, fried fish, cold appetizers, salads, etc. Lemon juice can be used in cooking instead of vinegar; this gives housewives additional options.
Chemical composition of citrus fruits. U different types the chemical composition of these plants is similar; almost all citrus fruits contain sugar, organic acids, vitamins, pectin, mineral salts, macro and microelements, phytoncides, essential oils and others useful material. One lemon or, for example, orange contains up to 100 mg of vitamin C. Vitamin C in citrus fruits is not destroyed during long-term storage and even during processing. Citrus fruits also contain another valuable vitamin - vitamin P, which is very important for strengthening the circulatory system and has a beneficial effect on the activity of the thyroid gland. Most vitamins are found in the young parts of the plant: shoots, fruits, leaves.
Beneficial properties of citrus fruits were known in ancient times. Citrus fruits promote the formation of gastric juice and improve the functioning of the gallbladder, have a beneficial effect on digestive process. Thanks to the large amount of vitamin C, these fruits protect the human body from various colds, promote rapid recovery, and their regular consumption strengthens the immune system. The pharmacological properties of citrus fruits vary slightly, for example, lemon is used in the prevention and treatment of viral infections, grapefruit helps strengthen blood vessels and protects against heart attack, orange normalizes intestinal function, etc.
IN folk medicine used and citrus fruit juice, which has the ability to kill harmful microorganisms and stop their growth, it contains valuable biologically active substances that promote human health.
Citrus fruit essential oil used for massage, added to water when taking a bath. It has a beneficial effect on the nervous system, stimulates the activity of the gastrointestinal tract, has an anti-inflammatory, stimulating, analgesic effect, reduces arterial pressure. Thanks to its antiseptic properties, essential oil is effective in treating skin diseases and also plays an important role in stimulating the sexual sphere.
What types of citrus fruits are there?
List of fruits of the Citrus family:
Agli This is a hybrid that combines grapefruit, orange and tangerine. Agli fruit is originally from Jamaica. Grown in Florida. Translated from English, the word ugly means ugly, the fruit got its name because it is not very beautiful appearance. The peel of the fruit is rough, wrinkled, and greenish-yellow. But the pulp of this fruit is very juicy and tasty, combining the sweetness of tangerine and the subtle piquant taste of grapefruit. The fruit is consumed fresh and in cooking.
Orange(Chinese apple)- the fruit of the orange tree, native to China. The hybrid, obtained in ancient times, is apparently a mixture of mandarin and pomelo. The orange fruit is round, covered with a dense peel of all shades of orange. Inside the orange there is pulp divided into segments, which are easily separated from each other. Orange fruits are eaten fresh, candied fruits, jams, and marmalade are prepared from them, and used to flavor confectionery products. Orange juice- one of the most common and healthy fruit juices, it quenches thirst well. Wines and liqueurs are infused on the skins of the fruits, and the fruits are candied.
Bergamot or Orange-bergamotThis is a hybrid obtained by crossing orange (a variety of bitter orange) and lemon. The name “bergamot” was given in honor of the Italian city of Bergamo, where it was first cultivated. Southeast Asia is considered to be the birthplace of the plant. The fruit of bergamot is pear-shaped and has a sour-bitter taste. Bergamot is used to make marmalade and boil candied fruits. Essential oil extracted from fruits and flowers is used in perfumery and confectionery production. Bergamot peel is used in perfumery for its ability to combine with different scents to form a bouquet of scents that complement each other. Fresh bergamot is not consumed.
Bigaradia or PomeranianThis is a hybrid obtained by crossing a tangerine and a pomelo. Southeast Asia is considered to be the birthplace of the plant. The fruit is berry-shaped, slightly flattened. In cooking, the zest of the fruit, essential oils and infusions from the flowers and leaves of bigaradia are used; they are added to sweets, marmalades, dessert dishes, tinctures, liqueurs, and are also used as additives in meat and fish dishes. The zest is also used to color and flavor drinks. Fresh bitter orange fruits are usually not consumed due to the strong perfume aroma that bigaradia juice gives off.
Gayanima originally from India. It grows wild in Central and Southern India. The fruit is the size of a large lemon and very fragrant. The aroma of the fruit is reminiscent of ginger or eucalyptus. Gayanima has a very sour, spicy taste. In cooking, this fruit is used in the preparation of marinades.
Grapefruit presumably the result of natural hybridization between orange and pomelo. It was first discovered in 1650 in Barbados, then in Jamaica in 1814. Today, grapefruit is grown in almost all subtropical countries of the world. Grapefruit fruits are large, weighing from 150 to 500 g, spherical, with a pleasant smell, juicy and sour pulp with a bitter taste, divided into segments. The color of the pulp varies depending on the variety from light yellow to ruby red. Moreover, the more red tint the grapefruit pulp contains, the sweeter it is. In encyclopedias this fruit is classified as a dietary fruit. Grapefruit fruits are eaten fresh. They withstand long-term storage better than other citrus fruits without losing their taste, and do not change their taste as a result. culinary processing. Jams, jams, juices, liqueurs are prepared from grapefruits, and they are used in the confectionery industry. Candied fruits are made from the peel of the fruit. The sour fruit of grapefruit goes well with seafood, especially fish and shellfish.
Rough Lemon or Wild lemon native to China and India. Cultivated in South Asia, Latin America, Japan. The fruits of wild lemon are large and round, yellow in color. In cooking they are used in the same way as ordinary lemons; Candied fruits, jams, marmalade are prepared and used to flavor confectionery and drinks. Lemon slices are used to decorate fish, meat and seafood dishes. Wild lemon juice is used for culinary purposes to improve the taste of fish and meat dishes, cold appetizers and salads, added to sauces, confectionery, drinks and syrups.
Dekopon or Sumo originated in 1972 in Nagasaki Prefecture of Japan as a hybrid of mandarin and ponkan. The name of this fruit is made up of 2 words: Deko (the meaning of this word is “uneven”, due to the protrusion at the top of the fruit) and Pon (the first syllable of the word Ponkan). The fruit looks like a huge tangerine, the peel of which is rough and yellow-orange in color. The fruit pulp is dense, seedless, very tasty, the sweetness of the fruit is balanced by a light refreshing sourness. In Japan, this fruit is quite expensive due to its size and exquisite taste. Depocon is grown in large greenhouses and the fruits are harvested from December to February. After harvesting, the fruits are stored at a certain temperature for 20 - 40 days to reduce the level citric acid and increase in sugar, after which the fruit becomes sweeter and more attractive in taste.
Wild Indian orange originally from India. This plant is one of the oldest ancestors of modern citrus fruits, and is currently an endangered species. The fruit is used in medicinal purposes and spiritual rituals of India.
Iekan or Anadomican is a citrus fruit very similar to the tangerine, discovered in Japan in Yamaguchi Prefecture. The medium-sized fruit is shiny, bright red. The peel of the fruit is thick, but it is easy to peel with your hands, the pulp is very juicy, slightly sour and bitter, but sweeter than grapefruit. The chemical composition of this fruit contains a large number of vitamins The fruit is consumed fresh, in the form of juice and in cooking.
Indian lime, Palestinian lime or Colombian lime until recently it was considered a hybrid of lime and lime, but modern attempts to cross these plants have not yielded similar results. India is considered the birthplace of this lime. The fruits are spherical or slightly elongated; at the base of the fruit there is a small nipple. The smooth, yellow-orange peel fits tightly to the flesh. The aroma of the peel is slightly oily. The pulp is very juicy, tender, straw-colored; due to the fact that there is no acid in the fruit, the pulp is fresh and slightly sweet. Indian lime fruits are greatly influenced by climatic conditions. Those fruits that grow in the desert are very different in size, color, shape, and skin surface from those growing in cooler coastal regions. Palestine lime is practically not used in cooking due to its bland taste. In India, Egypt, Israel and Palestine it is often used as a rootstock.
Yemeni citron This is a special type of citron; the fruit pulp does not contain segments or bubbles with juice. The fruit size is large. Most fruits are elongated and pointed. The peel is rough and grooved, yellow in color. The fruit is sweet, soft and pleasant to the taste - almost odorless. This variety of citron is used for religious purposes.
Kabosu It is a hybrid of paped fruit and bitter orange. Originated and grown in China. This fruit is most popular in Japan. The fruit is not large in size, green in color with a tart, sour taste and a unique aroma reminiscent of an ordinary lemon. Kabosu fruit vinegar is used as a seasoning to flavor fish. The juice is rich in acidity and is used in Japanese cuisine in a wide range of products, including condiments, juices, soft drinks, frozen desserts, snacks, cakes and alcoholic beverages, and the pulp is used in a variety of desserts and main dishes. Kabosu zest is used to add a pleasant aroma to baked goods and desserts.
Calamondin or Dwarf orangeis a citrus hybrid from crossing a tangerine with a kumquat. The homeland of calamondin is Southeast Asia. This indoor plant specially adapted for fruiting at home. Calamondin fruits are small, round, similar to small tangerines, with a thin orange fragrant and sweet peel. The pulp of calamondin is juicy, with pronounced sourness and a large number of seeds, which is why the fresh fruit is not often eaten. But this representative of citrus fruits has one great advantage - it can be eaten along with the peel, the sweet taste of which compensates for the sour taste of the pulp. Calamondin is used to flavor dishes and drinks; marmalade, jam, jelly and jam are made from it. Lemon is often replaced with calamondin. Some housewives make candied fruits, and also add a few slices of this fruit while making jam - then it acquires an unusual and at the same time very pleasant citrus aroma and taste. In Asian cuisine, the juice is used in seasonal fish, poultry and pork dishes.
Karna or Sour orange supposedly a natural hybrid of bitter orange and lemon. The fruit's homeland is presumably the northwestern part of India and China. The fruit is large, round or oval, usually with a prominent nipple. The color of the fruit ranges from golden yellow to deep orange. The color of the pulp is dull orange, the pulp has coarse fibers, juicy, with a weak aroma. The taste of the fruit is very sour, bitter and unpleasant; the fruit is used to make candied fruits and orange marmalade, which the British love very much. Sour oranges are generally not eaten fresh. Oil is extracted from flowers, leaves, seeds and peel, which is used in the perfume industry, cooking and wine and vodka products. Sour orange juice is used as a seasoning. This fruit is considered an important medicinal plant.
Kaffir lime or Kaffir lime subspecies of the citrus family. Its skin is dark green and lumpy. The fruit itself is inedible; the peel is sometimes used in cooking, but the main value of kaffir lime lies in its leaves. There is little juice in kaffir lime fruits and it is very sour. The bouquet of kaffir lime is undoubtedly citrusy, but its full lemon flavor comes through when the leaves are torn or cut. Thai cuisine It is unthinkable without kaffir lime leaves; they are also used by Malay, Burmese and Indonesian cooks. 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 kaffir lime leaves retain their aroma 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.
Clementine It is a variety of tangerine, a hybrid of a mandarin and an orange. This fruit was bred in 1902 in Algeria in the garden of an orphanage run by Pierre Clémentin, hence the name of the fruit. The fruits are shaped like a tangerine, but sweeter with a surprisingly pleasant aroma, a smooth, glossy, fairly hard surface of a rich dark orange color. They are usually very easy to peel, like tangerines, the pulp with numerous seeds. Clementine fruits are juicy, sweet and fragrant. Clementines are consumed fresh and also used to prepare various dishes and drinks. These sweet and juicy citrus fruits make excellent baked goods, desserts, sauces, marinades and much, much more. The juice is frozen for sorbet. English often usedclementine is used to prepare exquisite alcoholic drinks, and its candied fruits are also added to brandy. Clementine juice goes very well with meat dishes.
Mandarin noble, Royal Mandarin or Kunebo. The homeland of this fruit is southwest China and northeast India. The fruits are large, spherical, dark orange in color. The sweet, juicy and aromatic pulp is divided into segments that are very easy to separate from each other. Royal tangerines are eaten fresh, made into jams and marmalade, and also processed into juice and used in the production of drinks and cocktails. The peel (or whole fruit) can be used to flavor liqueurs and candies.
Kikudaidai, Canaliculata or Bitter Orange This is a hybrid obtained in ancient times, apparently, it is a mixture of orange and grapefruit. In the mid-18th century in Japan, this variety was already grown in gardens as an ornamental plant. The fruits are small, round, bright orange, very juicy, sour and bitter, and are considered inedible. In addition to beautiful and original fruits, the plant has juicy, bright green glossy foliage. This plant is still grown for decorative purposes.
Corsican lemon, Citron, Finger Lemon or Buddha's hand The oldest citrus fruit comes from India. Citron is the very first citrus fruit introduced to the Mediterranean. This variety of citrus fruit differs from the rest in its finger-like shoots; the shoots do not grow together and are separated from each other almost to the base, which makes the fruit look like a human hand or fingers. Among Buddhists, the fruit is considered sacred; according to legend, Buddha left a memory of himself in this way. The fruits are large, weighing up to 1 kg, with a lumpy yellow surface, containing lemon-colored pulp and a large number of seeds. The juice is sour and very aromatic. Fresh Corsican lemon fruits are not used for food due to their bitter taste. The rind is used as a seasoning for various Indian dishes. It is used to make jam, marmalade, candied fruits, and marinades.
blood orange, red orange, or Pigmented orange often called a hybrid of pomelo and mandarin orange, although in fact it is a natural mutation of the common orange. This color is given to it by the presence of anthocyanins, pigments that are quite often found in flowers and fruits, but are not typical of citrus fruits. Anthocyanins are the same substance that makes cranberries red and blueberries blue. The first plantings of blood oranges were grown exclusively in the area of Mount Etna in Sicily. Because of their luxurious appearance and distinct taste, blood oranges were originally reserved for royalty. These oranges are delicious fresh. Blood orange juice is used in the same recipes as regular oranges, but it is good on its own. The dark red color of the juice makes it ideal ingredient for cocktails. Blood oranges are also used to make wonderful preserves, jams, sorbets and marmalades. Housewives use slices of this fruit to decorate desserts: pies, cheesecakes and ice cream. Blood orange zest is used for baking. Blood oranges are also used in savory dishes. Sliced, they are added to salads and sauces. They are ideal for chutneys and complement seafood, pork, chicken and duck dishes well.
Bloody lime It is a natural hybrid of finger lime and rangpur, resulting from open pollination. The first blood lime fruits appeared in Australia in 1990. The fruits are very attractive, oval in shape. The color of the fruit varies from golden to blood red. The pulp and juice can range from a light reddish tint to an intensely dark red color. Fresh juice has a tangy, fresh, clean flavor. These fruits are sour like lemon and have a light, attractive aroma. They are used fresh in cooking. Blood lime is used to make marmalade, preserves, syrups, juices, drinks and sauces.
Round lime or Australian round lime found in south-eastern Australia. The fruits are small, round, with a thick skin of green or greenish-yellow color. The flesh is pale green and has a strong citrus aroma. It is consumed fresh and used to prepare jams and marmalade. Round lime wedges are used to garnish cold drinks. The peel is used in cooking, candied fruits are prepared from it, and essential oil is extracted.
Kumquat, Fortunella, Kinkan, Japanese orange or golden orange. The homeland of this fruit is Southern China; in manuscripts this plant was described back in 1178. Kumquat is golden yellow, orange or fiery orange in color, resembling a small orange in appearance. The peel of the fruit is smooth, soft, sweetish-spicy, thin and fleshy. The pulp is juicy, with a sour taste. The fruit usually has 3 - 6 segments and 2 - 5 seeds. Kumquat tastes like a tangerine with a slight sourness. The combination of a sweetish rind and sour pulp makes this fruit an unforgettable taste. The fruit is very popular due to its nutritional quality and taste. It is also called the fruit of the sages, since it was the main food product of ancient Chinese and Japanese scientists. Kumquat is consumed both raw and processed (jam, marmalade), it is used to decorate the table, added to fruit salads, sauces are made from it, baked with meat and fish, jam is made, candied and candied fruits are made.
Ichan lemon native to southwest China. The fruit is named after the city of Yichang. The plant is known for its unusual hardiness and can be grown in areas of moderate frost and humid conditions. This is perhaps the only type of citrus fruit that is grown on the streets of cities in Europe and America as an ornamental plant. The fruits are very fragrant, small, oval or flat, slightly reminiscent of Kaffir Lime fruits. The skin of the fruit is hard, pale yellow, green or orange. There are many large seeds inside and a small amount of bitter and sour juice. Due to the fact that the fruits are too sour, they are not consumed fresh. In cooking it is used in the same way as regular lemon.
Real lime, Lime sour or Mexican lime native to Southeast Asia. The fruits are not large, ovoid. The peel is thin, green or yellowish-green. The pulp is very juicy and sour, slightly greenish; there are very few or no seeds in this fruit. Mexican lime oil is green in color and has a delicate aroma. fresh fruits. In cooking, real lime is very popular; it goes well with Asian dishes; it is used in the preparation of soups, meat dishes and salads. Mexican lime wedges are used to garnish cocktails and alcoholic drinks.
Lime sweet or Limetta considered a hybrid, but its parents are unknown. The homeland of this lime is India. It is very rare in the wild. The fruits are spherical, slightly flattened, very similar to lemon. The peel of the fruit is medium thick, corrugated, bright red. The pulp is juicy, with a pleasant aroma, sweet and sour, divided into slices. Sweet lime is used to prepare canned food and drinks. The plant is valued for its decorative value.
Limandarin or Limonia This is a hybrid of tangerine with lime or lemon. Limandarins have been bred in China for a long time. In Japan it is known as haim, in Brazil it is known as cravo. In a number of countries it is cultivated for its fruits. The fruits are about 5 cm in diameter, the peel is thin and easily separated. The peel and pulp are dark orange. The Chinese reddish lemons that appear on the shelves of our stores are typical lemons. Limandarin has a sour taste, but a little softer than lemon. Most limandarins look more like tangerines than lemons on the outside, but you won’t be able to eat them like tangerines: their acidity reminds them of a pure lemon. The fruits are used in cooking for making marmalade and in canning. But sometimes they eat it fresh - there are fans. In India, limandarine juice is often added to tangerine juice- for the sake of exquisite aroma.
limequat or Limonella is a hybrid of lime and kumquat. The hybrid was bred in 1909 in China. The fruit is small, oval, yellow-green in color, and has a lime aroma. The limequat fruit combines the sweetness of kumquat peel with the acidity of lemon. The peel has a pronounced sweet taste, the flesh is bittersweet and juicy. Limequat juice is used in the same way as lemon juice. Limequat is used in many recipes in place of lemons or limes. They are used to make puddings and pie fillings. Limequat zest is used in recipes in place of orange or lemon zest for icing or meringue. Limequat pulp is used in fruit salads to add tartness. All varieties of limequat are very decorative, but they have gained popularity not only because of their spectacular appearance. The plant is not afraid of frost, is very productive and begins to bear fruit at an early age.
Lemon most likely it is a hybrid that spontaneously arose in nature and developed for a long time as a separate species. The homeland of lemon is Southeast Asia. About 14 million tons of lemons are harvested around the world every year. The leaders are India and Mexico. The fruit is oval in shape, narrowed at both ends, with a nipple at the top, light yellow in color. The pulp of the fruit is sour, greenish-yellow, and consists of hairs filled with juice. Sliced and whole lemons, their zest and juice are used in cooking. Drinks are made from lemons and added to tea (in the West, tea with lemon is called “Russian tea”). Lemon juice is added to all kinds of sauces, poured over fried kidneys, brains and other offal, game, and added to many national dishes of different countries. Lemon is indispensable in solyankas and in many meat and fish dishes. It is served with kebabs, and in general with almost any meat cooked over a fire. Lemon is added to fruit and berry, fruit and vegetable, sweet dishes and cookies. Lemon cakes and pies have an excellent taste. You can find lemon in recipes for many types of dough, jam, creams, syrups, jellies, mousses, and ice cream. Lemon can be cut into small pieces, mixed with sugar and stored in a glass jar in the refrigerator. With this method, the beneficial properties of lemon will be preserved. Candied lemon pieces are added to tea. And if lemon juice is added to freshly squeezed juices, they will acquire a refreshing aroma and are additionally enriched with vitamins. It is worth remembering that the largest amount of essential oils is found in lemon zest. That is why this part is most suitable for flavoring dishes. But it is highly not recommended to use the white layer of skin, since during heat treatment it will add a certain amount of bitterness to your dishes. Lemon juice or zest is added to the dough when baking pies for piquancy. You can make your own filling from lemon and sugar.
Meyer lemon or Chinese lemon This is an ornamental plant, a hybrid of lemon and orange. Lemon got its name in honor of Frank Meyer, who discovered this plant in the vicinity of Beijing in 1908. Originally from China, where it is grown in flower pots as an ornamental plant, the Meyer lemon is very prolific. The fruits are round in shape, large, slightly yellower than a regular lemon, and when ripe they acquire an orange tint. The pulp is tender, juicy, slightly bitter, dark yellow in color, practically without juice, and contains a small amount of seeds. Fruit weight is about 120 g.
By birth Mandarin from southern China. In India, the countries of Indochina, China, South Korea and Japan, it is the most widespread citrus crop. Also widely cultivated throughout the Mediterranean. In the territory of the former union, tangerines are grown on the Black Sea coast, in Abkhazia and in the Sochi region, which are considered the northernmost areas of their cultivation. Not found in the wild. The tangerine fruit is slightly flattened from the base to the top. Tangerines stand out among other citrus fruits in that the fruit has a thin peel that is easily separated from the pulp (in some varieties the peel is separated from the pulp by an air layer). The pulp is easily divided into 10 - 12 segments, each of which contains one or two seeds. The fruit pulp is orange or yellow and consists of many sacs filled with juice. Tangerines are valuable dietary product increasing appetite, improving metabolic processes and saturating the body with vitamins winter time. Mandarin fruits are consumed both fresh and for the production of fruit juices, compotes, jellies, jams and alcoholic beverages. As a spice, it is used in the preparation of various sweet dishes, cookies, sauces, fish, poultry, rice dishes and fruit salads. Everything is used in cooking; zest, peel, flowers, juice and even seeds. Tangerines are used in cooking to add sourness and flavor to dishes. Try using tangerine juice when preparing poultry dishes, I’m sure you’ll like it.
Mandarin Unshio originally from China, a little later it began to be cultivated in Southern Japan. At the moment, this variety is widespread in Southeast Asia and many European countries, where it is grown primarily as an ornamental houseplant. The Unshio variety differs from others in its high yield and resistance to low temperatures. Many tangerines sold in Russia are representatives of this variety. Unshio fruits are lumpy, spherical, slightly flattened at the base, weighing about 80 g. The peel is bright orange, easily separated from the pulp. The pulp is very juicy, fleshy, has a pleasant sweet taste with barely noticeable sourness. The Unshio variety is considered seedless. The quality and taste of the fruit are exceptional. They are consumed fresh and used in cooking like regular tangerines.
Moroccan citron, as its name suggests, it comes from Morocco, where it is still grown in large quantities today. The pulp of this fruit is low content acid, its taste is described as sweet lemon.
Murcott is a hybrid of mandarin and tangerine. The variety was bred in 1913 in the USA. In Japan it is cultivated as a pot plant due to its decorative qualities. The fruit is not large, flattened at both ends, the peel is yellow-orange, thin, smooth, and fits quite tightly to the pulp. The pulp is orange in color, tender, juicy, aromatic, tastes very sweet (Murccot translates as honey), according to some people, the taste of this fruit contains hints of mango. There are a lot of seeds, up to 30, this is the only drawback of this fruit. The popularity of the fruit is constantly increasing due to the excellent taste of the orange pulp. Murcotta is consumed mainly fresh.
Mineola is a hybrid of tangerine and grapefruit. The first fruit appeared in 1931, it was named after the city of Minneola in Florida. The fruits are relatively large, pear-shaped (sometimes this fruit is called a honey bell), and red-orange in color. The peel is strong but thin, easy to peel off by hand. The pulp is juicy, has a sweet and sour taste and a delicious aroma. The pulp contains a small number of small seeds. The fruit is valued for its large amount of folic acid, a very important element for women. Folic acid is necessary for the female body during pregnancy; it helps prevent the development of birth defects in the child. In addition, folic acid is called one of the substances that helps prevent cancer, and it also improves the condition of blood vessels, increasing their elasticity. The fruits are consumed fresh and processed. Juice is prepared from them, and the zest is used in cooking. Oil from the peel is used to flavor alcoholic beverages.
Natsudaidai or Natsumikan is a hybrid of sour orange (orangina) and pomelo. The plant was first discovered in Japan in the 17th century. The fruit can be eaten fresh, but it is much more sour than orange and pomelo.
New Zealand grapefruit is a hybrid whose origin is unknown. This variety supposedly originated in the East; the first mentions in the literature date back to 1820. These fruits are significantly different from the grapefruits sold in supermarkets. New Zealand grapefruit is smaller in size and has a beautiful yellow-orange color. The peel is thin, slightly wrinkled, and easily separated from the pulp. The pulp is juicy and aromatic. Ripe fruits are very sweet with a slight refreshing sourness and slight bitterness; the longer the ripe fruit is on the tree, the sweeter it becomes. The fruit is consumed fresh; in New Zealand it is enjoyed for breakfast. Marmalade, juice, sorbet, etc. are prepared from the fruits.
Orangequat or Mandarinquat is a hybrid of mandarin and Hawaiian kumquat, introduced into culture in 1932 by American Eugene May. This is an attractive ornamental plant. The longer the fruits are on the tree, the sweeter they become. The fruit is beautiful, medium size, orange or red, round. The peel is relatively thick and sweet. The pulp is juicy, with a mild cherry plum flavor and sourness, the juice is slightly bitter. The taste is quite unusual; the peel together with the pulp gives a unique combination of taste and aroma. Orangequat fruits make wonderful marmalade. When fully ripe, it is consumed fresh and used to flavor alcoholic beverages.
Oroblanco(White gold), Sweetie(sweet - sweet) or Pomelite is a hybrid of pomelo and white grapefruit. The fruit was bred in 1970 by Israeli scientists in the laboratory of the University of California, they tried to create a sweet grapefruit. It is grown in Asia, Europe, America and Israel. For their size, the fruits are quite heavy with a very thick, smooth and shiny skin, which even when ripe has green color. The peel is very bitter. After peeling the fruit, a fatty film remains on the hands. The pulp is yellow, sweet and juicy, separated from the peel by a layer, there are almost no seeds. Sweetie is consumed like a grapefruit, cut into slices and peeled from the inner films. In cooking, the fruit is added to fruit salads and combined with mushrooms, seafood and poultry. Delicious candied fruits are prepared from the peel of the fruit.
Ortanik This is a variety of mandarin, sometimes called tangor (a mixture of mandarin and orange). It was first discovered in 1920 in Jamaica. The fruit is medium-sized, flattened, with a reddish tint. The peel is thick and fits tightly to the pulp. The pulp is very sweet and juicy. The taste of the fruit is reminiscent of both tangerine and orange. It is used both fresh and for making salads and pies.
Otaheit,Sweet rangpur And Thai orange belong to limandarins (a hybrid of lemon and orange). The homeland of this fruit is India. He came to Europe from Tahiti in 1813. Unlike its counterparts, it is sweet and looks more like an orange.
finger lime or Australian fingerlime This is the most exotic citrus fruit, native to Eastern Australia. The fruit is oval, approximately 10 cm long, slightly curved, tapering towards the end, and is shaped very much like a finger, which is why the fruit got its name. The skin of the fruit is thin and has a variety of colors and shades. The pulp is pink in color, sour in taste, juicy, with a strong citrus aroma, divided into many small, rounded compartments containing greenish-yellow juice. These sections are not glued together and are easily separated from each other, due to which the structure of the pulp resembles fish caviar. In cooking, the pulp, zest of the fruit and leaves of this tree are used, which have a strong citrus aroma. In Australian restaurants, chefs prepare many dishes using finger lime pulp. It is added to soups and salads, used as a side dish, and used to decorate meat and fish dishes.
Persian lime or Lime Tahiti considered a triple hybrid involving sweet lemon, grapefruit and micro-citrus fruit. This plant is native to Southeast Asia. It is currently grown in Mexico and other subtropical countries such as Cuba, Guatemala, Honduras, El Salvador, Egypt and Brazil. The fruits are small, green, oval and have a small sharp tip. The peel of the fruit is thin, smooth, fits tightly to the pulp, and is slightly aromatic. The pulp is greenish-yellow, tender, juicy, very sour, with a real lime flavor. The septa are small and hard. There are practically no seeds in the fruit. In cooking, the fruits are used in the confectionery and alcoholic beverage industries. In tropical countries, lime is used as a substitute for lemon.
Pomelo or Shaddock native to Southeast Asia and China. This fruit was mentioned in Chinese manuscripts as early as 100 BC. Pomelo is still considered a symbol of well-being and prosperity, so in China it is customary to give this fruit on the eve of the Chinese New Year. It is cultivated in Thailand, Japan, India, Indonesia, Vietnam, Israel, the Tahiti Islands and California. The fruit is quite large; it is the largest among citrus fruits; the weight of the fruit can reach 10 kg. The skin of the fruit is thick, pale green or yellow. The pulp has large segments separated from each other by hard white partitions that taste very bitter. The taste of the pulp is reminiscent of grapefruit, but pomelo is much sweeter and not as juicy. The flesh may be yellow, red or green. Pomelo fruits are consumed fresh and processed. This fruit is an integral part of many national Thai and Chinese dishes. The pomelo is easy to peel; to remove the peel, simply cut it and remove it with your hands. Divide the peeled fruit into slices and remove the membranes from them. You should also remove the seeds from the slices.
Pomeranian,Bigaradia or Chinotto is a hybrid of tangerine and pomelo. The homeland of this plant is Southeast Asia. It was grown in India several hundred years ago. Currently, the plant is cultivated in Mediterranean countries, Paraguay and the Caucasus. Not found in the wild. In many countries it is grown as an ornamental houseplant. Orange fruits are small, spherical or slightly flattened. The peel is thick, lumpy, bright orange or red in color, and easily separates from the pulp. The pulp is divided into segments, sour and slightly bitter. Fresh bitter orange is not consumed due to its sour taste. But the zest of this fruit is very valuable. The zest is used to make marmalade, desserts, candied fruits, it is added to confectionery and sweet dishes (ice cream, Easter cakes, cakes and muffins), and cottage cheese desserts. Candied bitter orange rind is used to decorate holiday dishes. Ground zest goes well with poultry, cheese, meat and fish dishes. In the alcoholic beverage industry, the zest is used to flavor drinks, tinctures and liqueurs. Orange fruits are also used in cooking; in India they are pickled and added to rice; in Cuba, the juice of this fruit is used as a marinade for meat dishes; in Turkey, it is used to season salads. In England, marmalade and jam are made from orange pulp. The orange flower is a traditional part of the wedding bouquet and is a symbol of innocence.
Ponkan, Suntara or Citrus goldenfruit This is the name of the mandarin, which is native to the mountainous regions of India. This variety is considered the most widespread tangerine in the world. It is grown in China, India, Malaysia, the Philippines, Zinzibar, Brazil and Japan. In many countries, ponkan is grown at home as an ornamental plant. The fruit is small, round or slightly flattened. The peel is orange in color, smooth, of medium thickness, fits loosely and is easily separated from the pulp. The pulp is orange in color, divided into slices, tender, juicy and sweet, the aroma is very pleasant. Inside the fruit there are a large number of small seeds. Ponkan tastes superior to almost all varieties of tangerines. Ponkan is consumed fresh. In cooking, jams, preserves, marmalade, drinks, fruit salads and desserts are prepared from it. Excellent candied fruits and zest are obtained from the peel.
Poncirus, prickly lemon or Trifoliate a citrus plant native to northern China, where it has been grown for thousands of years. Even in ancient times, this plant began to be used as a rootstock. It grows wild in China and the Himalayas. The advantage of this citrus variety is its frost resistance; it can be grown in regions with harsh winters. The fruits are small, juicy, slightly flattened, golden-lemon in color. The peel is thick, soft, covered with velvety fluff, difficult to separate from the pulp. The pulp is slimy, bitter-sour, it contains a caustic oil that gives the fruit a very bad taste. Trifoliata is crossed with other citrus fruits. The resulting hybrids have increased frost resistance. This plant is used for decorative purposes as a hedge in landscape design. The fruit is considered inedible and is not used in cooking.
Australian desert lime or simply Desert Lime originally from Australia. This is the only citrus plant that can withstand severe drought and dry winds. The fruits are very small and green. The pulp is juicy, sour, and has a strong lime aroma. The fruit of the desert lime is highly prized for its pleasant, refreshing, slightly pungent taste. In cooking, marmalade, jams, jams, drinks and various sauces are prepared from them.
Tashkent lemon or Rangeron This is a hybrid originally from Tashkent. The variety was bred by Z. Fakhrutdinov by grafting the Meyer variety and the Novogruzinsky variety. The fruits are small, smooth, almost round, and have a pine-tangerine aroma. The peel is smooth, very thin and soft, orange in color. The pulp is also orange, very juicy, almost not sour, and has a pleasant aroma and taste. The fruits are consumed fresh; they are slightly sour than oranges.
Rangpur is a hybrid of tangerine and lemon. The homeland of this fruit is South Asia. It received its name in honor of the city of Rangpur, located in Bangladesh, where it was discovered. In Western countries, rangpur is often used in landscape design and as a rootstock for citrus plants. The fruits are more like tangerines, and the taste is closer to lemon. They are medium in size and smooth. The peel is thin and easily separated from the pulp. The pulp is dark orange, very sour. In cooking, rangpur is used instead of lemon; candied fruits, marmalade, juices are made from it, and canned.
Citrus halimii currently poorly studied. The plant's homeland is Southeast Asia. It is found very rarely in the wild, only in Thailand, Malaysia and Indonesia. It was opened in 1973. The fruits are small, round, edible but very sour. 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.
Sudachi is a fruit of hybrid origin obtained by crossing paped and mandarin. This variety was developed in Japan, which is still its main producer and consumer. The fruit is medium-sized, slightly flattened, dark green in color. The peel is dense and hard. The pulp is light green, juicy, very sour, but with good taste similar to lemon, and a very pleasant aroma. The fruit is rarely consumed fresh. But in Japanese cooking it is indispensable. The juice is often used instead of vinegar as a base for sauces, as well as for flavoring drinks and desserts. Thin slices of sudachi are used to decorate fish dishes.
Marcot is a very tasty tangor of American origin (Murccot translates as honey). Royal Mandarin- very sweet tangor comes from China and India. etc.
Tankan is a hybrid obtained by spontaneously crossing an orange and a tangerine. This variety of citrus fruit was brought to Japan from Taiwan. Today Japan is the main exporter of the fruit. Tankan is considered the best citrus fruit of the East. The fruits are red-orange, medium size, spherical. The peel is wrinkled, thin, and comes off easily from the pulp. The pulp is bright orange, very sweet and juicy, with a delicious aroma, divided into segments. Tankan is consumed fresh. In Japanese cuisine there are many dishes in which this fruit is presented.
Tangelo is the common name for a group of citrus fruits resulting from the crossing of tangerine and grapefruit. The plant was first obtained in 1897 in the USA. Currently grown in the USA, Israel and Turkey. The most popular tangelos: agli, alemoen, clementine, mineola, orlando. simenol, thornton. The fruit is round, about the size of big orange. The peel is bright orange, very aromatic, thin, and easily separated from the pulp. The pulp is yellow-orange, juicy, sweet, slightly sour. Tangelo is consumed fresh. In cooking, jams, jams, candied fruits, and baking fillings are prepared from it. The pulp is added to various salads.
Tangerine called a variety of sweet tangerines. China is considered the birthplace of this fruit. Today, tangerine is the main citrus crop in China, although the main producer is the United States, where it is grown for oil from the peel of this fruit. The fruits are red-orange. The peel is thin and easily separated from the pulp. The pulp is very sweet, divided into segments, and has a faint citrus aroma. There are no seeds in tangerine fruits. This fruit is consumed fresh. In cooking, tangerine is used to prepare salads and desserts; it is very good in combination with meat and fish. Aromatic candied fruits are prepared from the peel. Jams and jams are made from the pulp.
Thomasville is a hybrid of kumquat and citrange. The first fruits from the plant were obtained in 1923. The fruits are small, yellow-orange in color, medium in size, pear-shaped or spherical. The peel is thin and bitter. The pulp is tender and juicy, sour, pleasant to the taste, a little like lemon or lime. There are not a large number of seeds in the fruit or they are completely absent. When fully ripe, the fruits are consumed fresh and marmalade is prepared from them. The juice is used to flavor soft drinks. Unripe fruits replace lemon.
Uglifruit called a hybrid of tangerine and grapefruit. This tangelo is native to Jamaica, where it is grown in large quantities. The name of this fruit is one of the variants of the word “ugly”, which was given to it for its not very beautiful appearance. Since 1934, Jamaica has been able to supply uglifruit to the markets of England and America. The fruit is greenish-yellow with orange spots. The peel is rough, wrinkled, and easily peels off from the pulp. The pulp is orange, very juicy and sweet with a slight bitterness, divided into segments, and has a pleasant citrus aroma. Carbonfruit is consumed fresh. In cooking, marmalade, preserves, candied fruits, salads, sauces and jams are prepared from it. The juice is used to flavor drinks.
For decorative purposes, uglifruit is grown in many countries around the world.
Lemon feronia, Wooden apple or Persian lemon This is the name of a plant native to India and Sri Lanka. It is currently cultivated throughout Southeast Asia, where it is grown along roads, in parks and gardens. The fruit of the wood apple is gray, spherical, with a hard woody shell. Inside contains brown, sticky, aromatic, mealy, sweetish, astringent pulp with numerous small white seeds. In order to eat it, you must first break the woody shell of the fruit. The pulp of the ripe fruit is mixed with sugar, coconut milk or palm syrup and eaten like sherbet. The fruit is used to make drinks, jam, sweets and ice cream. It is also used to make fruit preserves, jellies and chutneys
Citron, Estrog or Cedrat The oldest citrus fruit grown by humans, it has been cultivated in India and Mesopotamia for several thousand years. Since ancient times it has been cultivated in Asia. Citron is the first citrus plant to come to Europe. This happened long before our era. Currently, this plant is grown in many countries around the world. Citron fruits are the largest of the citrus fruits, slightly oblong, in appearance and color reminiscent of a lemon. The peel is yellow, very thick (2.5 - 5 cm), lumpy. The pulp is sour or sweet and sour, slightly bitter, not juicy. Fresh fruits are practically not consumed. But jams and preserves are made from the pulp, and very tasty candied fruits are made from the peel. The peel is used to produce essential oil for the confectionery and perfume industries.
Citrange is a hybrid of sweet orange and trifoliate. Jams and marmalade are prepared from the fruits of this fruit. It is not consumed raw. The plant is often used in design as a decorative one.
Citranquat is a hybrid of kumquat and citrange. The first fruits from the plant were obtained in 1923. The fruits are small, yellow-orange in color, medium in size, pear-shaped or spherical. The peel is thin and bitter. The pulp is tender and juicy, sour, pleasant to the taste, a little like lemon or lime. There are few or no seeds in the fruit. When fully ripe, the fruits are consumed fresh and marmalade is prepared from them. The juice is used to flavor soft drinks. Unripe fruits replace lemon.
Citrofortunella or Dwarf orange is a citrus hybrid from crossing a tangerine with a kumquat. The homeland of citrofortunella is Southeast Asia. This indoor plant is specially adapted for fruiting at home. The fruits are small, round, similar to small tangerines, with a thin orange fragrant and sweet peel. The pulp is juicy, with pronounced sourness and a large number of seeds, which is why the fresh fruit is not often eaten. But this representative of citrus fruits has one great advantage - it can be eaten along with the peel, the sweet taste of which compensates for the sour taste of the pulp. Citrofortunella is used to flavor dishes and drinks; marmalade, jam, jelly and jam are made from it. Citrofortunella is often used to replace lemon. Some housewives make candied fruits, and also add a few slices of this fruit while making jam - then it acquires an unusual and at the same time very pleasant citrus aroma and taste. In Asian cuisine, the juice is used in seasonal fish, poultry and pork dishes.
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. Juice there is little 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.
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.
Yuzu,Yunos or Yuzu is a natural hybrid obtained by crossing a mandarin orange and an Ichan lemon. The homeland of this plant is the central part of China and Tibet, where it is still found in the wild. This plant has been known for more than 2,500 thousand years. Currently cultivated in China, Japan and Korea. Yuzu is one of the most frost-resistant citrus plants. Medium sized fruits. The peel is yellow-green, lumpy and porous, easily separated from the pulp. The pulp is juicy but very sour and has a strong citrus aroma. The taste of this fruit is tart, with tangerine notes. Yuzu is practically not consumed fresh, but is irreplaceable in cooking; Marmalade is made from its pulp, the zest is used to decorate dishes, and the juice is used instead of lemon juice. Yuzu fruits are considered an integral part of national cuisine.
It's hard to imagine fruit without citrus fruits. They have already filled not only store shelves, but also corners of our hearts. Just imagine what it would be like to drink tea without lemon? Don't you want to treat yourself to oranges, brooms or kumquats? Their homeland is Southeast Asia, which gave us unforgettable citrus trees.
Translated from Latin, “citrus” means "lemon Tree". On the territory of Russia, only tangerines can be found among citrus trees, and then in the southern territory.
In the beginning, before the work of breeders, only a few citrus fruits were isolated in the world, but after that their number increased significantly.
List of popular citrus fruits:
1. Orange. Everyone knows this plant, so detailed description does not need.
2. Bergamot. It is the result of crossing citron and bitter orange. Tastes a little sour.
3. Gayanima. Homeland - India. It contains sugar and acid, but acids great amount.
4. Grapefruit. Some believe that it is the result of crossing oranges and pomelo, but this information has not been confirmed.
5. Deep-skinned lemon. It is used as a simple one, it has no special differences with it.
6. Wild Indian orange. One of the ancient citrus ancestors. He is characterized by medicinal properties, therefore they are used in medicine.
7. Kaffir lime. The pulp of this citrus fruit is not suitable for food, but the peel is used in cooking. The juice is quite sour.
8. Round lime. It grows on shrubs or trees and reaches a height of about 13 meters.
9. Ichan lemon. Homeland - China. A very hardy tree that can grow in almost any region.
10. Wild lemon. The fruits are the same as homemade lemons.
11. Karna.
12. Plain lime.
13. Lime is sweet. It has a pleasant taste and is suitable for making juices.
14. Homemade lemon. You can grow it at home. You can familiarize yourself with this process on the website.
15. Meyer lemon. Ornamental plant. Used in many American recipes.
16. Calamondin. Decorative fruit, not added to food.
17. Clementine. The fruits are very similar to tangerine, as it is its hybrid.
18. Mandarin. A well-known fruit.
19. Noble mandarin. Something between tangerine and orange.
20. Mandarin Unshiu. Homeland - Japan.
21. Mineola. The result of crossing a tangerine and a grapefruit.
22. Natsudaidai. Homeland - Japan.
23. Orangelo. It is a hybrid of sweet orange and grapefruit. The peel is used to create candied fruit, and the pulp is eaten fresh.
24. Finger lime. The fruit is oval in shape. Used in many recipes.
25. Pomelo. A very healthy citrus fruit, eaten fresh.
26. Pomeranian. Very similar to an orange. Used in medicine.
27. Ponkan. Almost the same as tangerine.
28. Poncirus. It is not eaten, but drinks are made with special processing.
29. Desert Lime. The fruits are very expensive and difficult to buy.
30. Rangpur. The result of crossing a lemon and a tangerine.
31. Sweetie. The result of crossing a pomelo and a white grapefruit.
32. Walleyes. Use instead of vinegar.
33. Tangelo. The fruit is very sour.
34. Tangerine. One of the types of tangerine.
35. Citron. Do not eat fresh.
36. Wilson's citrus. The result of crossing papeda and grapefruit.
37. Citrus Kombava. The main value is in the leaves; the pulp is not eaten.
38. Hassaku. Homeland - Japan.
39. Yunos. It is used very rarely fresh; it is often used for making various additives to the dishes.
The article discusses the most popular citrus trees, which occupy a special place in the human diet. Every day this list is replenished with new fruits created by breeders.
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, about the size of the outer phalanx of the thumb of an adult man, yellow or orange fruits, similar in shape to reduced 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- 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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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.
