What do tangerines cross with? Noble mandarin or royal mandarin

citrus crops are evergreen trees or shrubs belonging to the genus Citrus. In Latin, the word citrus means lemon tree.

The height of the trees rarely exceeds 12 m. The leaves are ovate, there are spines in the axils of the leaves. The plant has very fragrant flowers. The fruits are juicy, with a dense peel, in many species are edible.

These plants are native to the southern slopes of the Himalayas (orange), India, Malaysia and Fiji (grapefruit), South China and South Vietnam (mandarin). The origin of the lemon is unknown, probably its homeland is India.

Citrus crops are grown in South America, the USA, North Africa, Southern Europe and the Mediterranean region. They are cultivated in a plantation way. On the territory of Russia, citruses are grown only in the Sochi region, where 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 the Caucasus.

Consumption of citrus fruits. Citrus fruits are consumed fresh. In addition to fresh consumption, juices, compotes, jams, candied fruits, marmalade, sweets, essences are prepared from fruits. They are part of a variety of liqueurs, mixed drinks.

As a spice, citruses are used in the preparation of various sweet dishes, biscuits, sauces, fish, poultry and rice dishes. Made from fruits fruit salads. Syrup and juice from citrus fruits is considered the most useful and delicious drink.

Dried lemon peel(zest) serves as a spice with a refreshing taste and persistent aroma. In order for the zest to be preserved in the best way, cut the peel in a thin layer, being careful not to touch the inner white layer. Lemon zest can be finely grated and used as a spice and raw. If a lemon is poured over with boiling water or put for a few seconds in hot water the lemon peel flavor will become much stronger. Lemon peel gives products, especially dough, a refreshing aroma. Add it to vegetable soups, cabbage soup, borscht, meat and fish dishes, aspic dishes and cold.

Lemon juice improves the taste of various dishes, for example, Viennese schnitzel, fried fish, cold appetizers, salads, etc. Lemon juice can be used in cooking instead of vinegar, this gives housewives additional opportunities.

Chemical composition of citrus fruits. At different types these plants have a similar chemical composition, almost all citrus fruits contain sugar, organic acids, vitamins, pectins, mineral salts, macro and microelements, phytoncides, essential oils and other useful substances. One lemon or, for example, an orange contains up to 100 mg of vitamin C. Vitamin C in citrus fruits is not destroyed during long-term storage and even during processing. Citrus fruits also contain another valuable vitamin - vitamin P, which is very important for strengthening the circulatory system and has a beneficial effect on activity. thyroid gland. Most vitamins are found in the young parts of the plant: shoots, fruits, leaves.

Useful properties of citrus fruits were known in antiquity. Citruses contribute to the formation of gastric juice and improve the functioning of the gallbladder, have a beneficial effect on the digestive process. Due to the large amount of vitamin C, these fruits protect the human body from various colds, contribute to a quick recovery, and their regular use in food strengthens the immune system. The pharmacological properties of citrus fruits are slightly different, 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 bowel function, etc.

AT 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 improve human health.

Essential oil of citrus fruits used for massage, added to water when taking a bath. It has a beneficial effect on nervous system, stimulate the activity of the gastrointestinal tract, have an anti-inflammatory, stimulating, analgesic effect, lower blood pressure. With antiseptic properties essential oil effective for the treatment of skin diseases, and also plays an important role in stimulating the genital area.

What are citrus fruits?

List of fruits of the citrus family:

Ugli This is a hybrid that combines grapefruit, orange and tangerine. Ugli is a fruit from Jamaica. Grown in Florida. Translated from English word ugly means ugly, the name of the fruit was given for its not very beautiful appearance. The peel of the fruit is rough, wrinkled, greenish-yellow. But the pulp of this fruit is very juicy and tasty, combining the sweetness of mandarin and the subtle spicy taste of grapefruit. The fruit is consumed fresh and in cooking.

Orange(Chinese apple)is the fruit of the orange tree, originally from China. A hybrid obtained in antiquity, apparently, is a mixture of mandarin and pomelo. The orange fruit is rounded, covered with a dense peel of all shades of orange. Inside the orange is the pulp divided into slices, which are easily separated from each other. They eat fresh orange fruits, prepare candied fruits, jams, marmalade from them, and use them to flavor confectionery. Orange juice- one of the most common and healthy fruit juices, it quenches thirst well. Wines and liqueurs are infused on the peel of the fruit, and the fruits are candied.

Bergamot or orange-bergamotThis is a hybrid obtained by crossing an orange (bitter orange variety) and a lemon. The name "bergamot" was given in honor of the Italian city of Bergamo, where it was first cultivated. The plant is considered to be native to Southeast Asia. The fruit of bergamot is pear-shaped, has a sour-bitter taste. Marmalade is made from bergamot and candied fruits are boiled. The essential oil extracted from fruits and flowers is used in perfumery and in confectionery production. Bergamot peel is used in perfumery because of its ability to combine with different scents to form a bouquet of scents that complement each other. Fresh bergamot is not used.

Bigaradia or PomeranianThis is a hybrid obtained by crossing a mandarin and a pomelo. The homeland of the plant is Southeast Asia. The fruit is berry-shaped, slightly flattened. In cooking, fruit zest, essential oils and infusions of flowers and leaves of bigaradia are used, they are added to sweets, marmalades, dessert dishes, tinctures, liqueurs, and are also used as additives to meat and fish dishes. The zest is also used for coloring and flavoring drinks. In fresh form, orange fruits are usually not consumed because of the strong aroma of perfumery, to which bigaradii juice gives off.

Gayanima originally from India. It grows wild in Central and South India. The fruit is the size of a large lemon, very fragrant. The aroma of the fruit resembles the smell of ginger or eucalyptus. Gayanima has a very sour, spicy taste. In cooking, this fruit is used in the preparation of marinades.

Grapefruit presumably the result of natural hybridization of orange and pomelo. It was first discovered in 1650 in Barbados, then in Jamaica in 1814. To date, grapefruit is grown in almost all subtropical countries of the world. Grapefruit fruits are large, weighing from 150 to 500 g, spherical, with a pleasant smell, juicy and sour pulp with a taste of bitterness, divided into slices. The color of the flesh varies depending on the variety from light yellow to ruby red. Moreover, the more red hue the grapefruit pulp contains, the sweeter it is. In encyclopedias, this fruit is classified as a dietary fruit. Grapefruit fruits are eaten fresh. They hold up better than other citrus fruits. long-term storage, without losing their taste, and do not change their taste as a result of cooking. Grapefruits are used to make jams, jams, juices, liqueurs, they are used in the confectionery industry. Candied fruits are made from the peel of the fruit. The sour fruits of grapefruit go well with seafood especially with fish and shellfish.

Rough-skinned lemon or wild lemon originally from China and India. Cultivated in South Asia, Latin America, Japan. Wild lemon fruits are large and round, yellow color. In cooking, they are used in the same way as ordinary lemons; prepare candied fruits, jams, marmalade, use for aromatization of confectionery and drinks. Lemon slices decorate fish, meat and seafood dishes. Wild lemon juice culinary purposes used to improve the taste of fish and meat dishes, cold appetizers and salads, added to sauces, confectionery, drinks and syrups.

Dekopon or Sumo originated in 1972 in Nagasaki, a prefecture of Japan, as a hybrid of mandarin and ponkan. The name of this fruit is made up of 2 words: Deko (the meaning of this word is "uneven", due to the protrusion on the top of the fruit) and Pon (the first syllable from the word Ponkan). The fruit looks like a huge tangerine, the peel of which is rough, yellow-orange in color. The pulp of the fruit is dense, pitted, very tasty, the sweetness of the fruit is balanced by a light refreshing sourness. In Japan, this fruit is quite expensive due to its size and exquisite taste. Depocon is grown in large greenhouses and harvested from December to February. After harvest, the fruits are stored at a certain temperature for 20 - 40 days to reduce the level citric acid and increasing sugar, after which the fruit becomes sweeter and more attractive in taste.

wild indian orange originally from India. This plant is one of the oldest ancestors of modern citrus fruits, and is currently an endangered species. The fruit is used in medicinal purposes and spiritual practices of India.

Iekan or Anadomican is a citrus fruit very similar to the mandarin, found in Japan in Yamaguchi Prefecture. The fruit is medium-sized, shiny, bright red. The peel of the fruit is thick, while it is easy to peel with your hands, the flesh is very juicy, slightly sour and bitter, but sweeter than that of a grapefruit. The chemical composition of this fruit contains a large number of vitamins. The fruit is consumed fresh, in the form of juice and in cooking.

Indian lime, Palestinian lime or Colombian lime until recently it was considered a hybrid of lime and lime, but modern attempts to cross these plants have not given similar results. India is considered to be the birthplace of this lime. The fruits are spherical or slightly elongated, at the base of the fruit there is a small nipple. The smooth, yellow-orange peel adheres tightly to the pulp. The aroma of the peel is slightly oily. The pulp is very juicy, tender, straw-colored, due to the fact that there is no acid in the fruit, the pulp is fresh, slightly sweet. On the fruit of the Indian lime big influence provide climatic conditions. Those fruits that grow in the desert are very different in size, color, shape, skin surface from those growing in cooler coastal regions. In cooking, the Palestinian lime is practically not used because of its insipid taste. In India, Egypt, Israel and Palestine, it is often used as a rootstock.

Yemeni citron this is a special kind of citron, the pulp of the fruit does not contain segments and bubbles with juice. The fruit is large. Most fruits are elongated and spiky. The peel is rough and corrugated, yellow. The fruit is sweet, soft and pleasant in taste - almost odorless. This variety of citron is used for religious purposes.

Kabosu it is a hybrid of papeda fruit and bitter orange. Originated and grown in China. This fruit is most popular in Japan. The fruit is not large, green in color with a tart, sour taste and a unique aroma reminiscent of an ordinary lemon. Kabosu fruit vinegar is used as a seasoning for flavoring fish. The juice is rich in acidity, it is used in Japanese cuisine in a wide range of products, including condiments, juices, soft drinks, frozen desserts, snacks, cakes and alcoholic beverages, and pulp in various desserts and main dishes. Kabosu zest is used to add a pleasant flavor to baked goods and desserts.

Calamondin or dwarf orangeis citrus hybrid from crossing a mandarin with a kumquat. Calamondin is native to Southeast Asia. it 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 large quantity seeds, which is why fresh fruit is rarely eaten. But this representative of citrus fruits has one great advantage - it can be eaten with the peel, sweet taste which compensates sour taste pulp. Calamondin is used to flavor dishes and drinks; marmalade, jam, jelly and jam are prepared from it. Quite often, lemon is replaced with calamondin. Some housewives make candied fruits, and also put a few slices of this fruit while cooking jam - then it 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 homeland of the fruit is presumably the northwestern part of India and China. The fruit is large, round or oval, usually with a prominent nipple. The color of the fruit is golden yellow to deep orange. The color of the pulp is dull orange, the flesh with coarse fibers, juicy, with a slight aroma. The taste of the fruit is very sour, bitter and unpleasant, candied fruits and orange marmalade are made from the fruit, which the British love very much. Sour oranges are generally not eaten fresh. From flowers, leaves, seeds and peel, oil is extracted, which is used in the perfume industry, cooking and wine and vodka products. Sour orange juice is used as a condiment. This fruit is considered an important medicinal plant.

kaffir lime or kaffir lime subspecies of the citrus family. Its skin is dark green and rough. The fruit itself is inedible, the peel is sometimes used in cooking, but the main value of kaffir lime lies in its leaves. There is little juice in kaffir lime fruits and it is very acidic. The bouquet of kaffir lime is undeniably citrusy, but its full lemon flavor comes out when the leaves are torn or cut. Thai cuisine unthinkable without kaffir lime leaves, they are also used by Malay, Burmese and Indonesian chefs. The leaves are torn into pieces or cut into strips and used in soups (especially sour ones) and in curries. Finely grated zest is sometimes added to fish and chicken dishes. Dried kaffir lime leaves retain their flavor for several months if stored tightly. closed container in a cool dry place. They are used in much the same way as bay leaves and do not need to be pre-soaked.

Clementine is a variety of mandarin, a hybrid of mandarin and orange. This fruit was bred in 1902 in Algiers in the garden orphanage, which was led by Pierre Clementine, hence the name of the fruit. The fruits are similar in shape to tangerines, but sweeter with a surprisingly pleasant aroma, smooth, glossy, fairly hard surface of a rich dark orange color. They tend to be very easy to peel, like tangerines, with numerous pitted flesh. Clementine fruits are juicy, sweet and fragrant. Clementines are consumed fresh, and are also used to prepare various dishes and drinks. These sweet and juicy citrus fruits make excellent pastries, desserts, sauces, marinades and much, much more. The juice is frozen for sorbet. English often usedclementine for cooking gourmet alcoholic beverages, and also add its candied fruits to brandy. Clementine juice goes very well with meat dishes.

noble mandarin, royal mandarin or Cunebo. This fruit is native to southwest China and northeast India. The fruits are large, spherical, dark orange. Sweet, juicy and fragrant pulp is divided into segments that are very easily separated from each other. Royal tangerines are eaten fresh, they are used to make jams and marmalade, and they are also processed into juice and used in the production of drinks and cocktails. The rind (or the whole fruit) can be used to flavor liqueurs and sweets.

Kikudaidai, Canaliculata or bitter orange this is a hybrid obtained in antiquity, apparently, is a mixture of orange and grapefruit. In the middle of the 18th century in Japan, this variety was already grown in gardens as an ornamental plant. The fruits are small, round, bright orange, very juicy, sour and bitter, considered inedible. In addition to beautiful and original fruits, the plant has juicy, bright green glossy foliage. Until now, this plant is grown for decorative purposes.

Corsican lemon, Citron, fingered lemon or Buddha hand ancient citrus fruit originally from India. Citron is the first citrus fruit introduced to the Mediterranean. This variety of citrus fruits differs from the rest in the processes resembling fingers, the processes do not grow together and are divided among themselves almost to the base, which makes the fruit look like a hand or fingers of a person. For Buddhists, the fruit is considered sacred, according to legend, the Buddha left a memory of himself in this way. The fruits are large, weighing up to 1 kg, with a bumpy yellow surface, contain lemon-colored pulp and a large number of seeds. The juice is sour and very aromatic. Fresh fruits of the Corsican lemon are not used for food because of the bitter taste. The crust is used as a seasoning for various dishes. indian cuisine. Jam is made from it, marmalade, candied fruits, marinades are made.

blood orange, red orange, or Pigmented orange often referred to as a hybrid of pomelo and tangerine, although in fact it is a natural mutation of a regular orange. This color is given to it by the presence of anthocyanins, pigments that are quite common in flowers and fruits, but unusual for citrus fruits. Anthocyanins are the same substance that makes cranberries red and blueberries blue. The first plantings of blood oranges were grown exclusively in the area of Mount Etna in Sicily. Because of their luxurious appearance and special taste, red oranges were originally reserved for the royal family. These oranges are delicious fresh. Blood orange juice is used in the same recipes as regular oranges, but it is also good on its own. The dark red color of the juice makes it perfect ingredient for cocktails. Red oranges are also made wonderful jams, jams, sherbet and marmalade. Housewives use slices of this fruit as a decoration for desserts: pies, cheesecakes and ice cream. Blood orange zest is used for baking. Blood oranges are also used in savory dishes. Chopped, they are added to salads and sauces. They are ideal for chutneys and complement seafood, pork, chicken and duck dishes well.

blood lime it is a natural hybrid of finger lime and rangpur, which appeared as a result of free pollination. The first blood lime fruits appeared in Australia in 1990. The fruits are very attractive, oval in shape. The color of the fruit varies from golden to blood red. The pulp and juice can be from a slight reddish hue to an intense dark red color. Fresh juice has a sharp, fresh, clean flavor. These fruits are sour like lemons and have a light, attractive flavor. They are used fresh in cooking. Blood lime is used to make marmalade, jam, syrups, juices, drinks and sauces.

round lime or Australian round lime found in southeastern Australia. The fruits are small, round, with a thick skin of green or greenish-yellow color. The flesh is pale green and has a strong citrus aroma. They use it fresh, prepare jams, marmalade. Round lime slices decorate cold drinks. The peel is used in cooking, candied fruits are prepared from it, essential oil is extracted.

Kumquat, Fortunella, Kinkan, Japanese orange or golden orange. The birthplace of this fruit is South China, in the manuscripts this plant was described as early as 1178. The kumquat is golden yellow, orange or fiery orange in appearance, resembling a small orange. The peel of the fruit is smooth, soft, sweetish-spicy, thin and fleshy. The pulp is juicy, with a sour taste. The fruit usually contains 3-6 cloves and 2-5 seeds. Kumquat tastes like a tangerine with a slight sourness. The combination of a sweetish rind and sour pulp makes this fruit an unforgettable taste. The fruit is very popular due to its nutritional qualities and taste. It is also called the fruit of the sages, since it was he who was the staple food of ancient Chinese and Japanese scientists. Kumquat is consumed both raw and processed (jam, marmalade), it is used to decorate the table, added to fruit salads, sauces are made from it, baked with meat and fish, jam is boiled, candied and candied fruits are made.

lemon ichansky originally from Southwest China. The fruit is named after the city of Yichang. Known for its unusual hardiness, the plant can be grown in areas of moderate frost and damp conditions. This is perhaps the only type of citrus that is grown on the streets of cities in Europe and America as an ornamental plant. The fruits are very fragrant, small, oval or flat, somewhat reminiscent of Kaffir lime fruits. The peel of the fruit is tough, pale yellow, green or orange. Inside contains many large seeds and a small amount of bitter and sour juice. Due to the fact that fruits are too acidic, they are not consumed fresh. In cooking, it is used in the same way as a regular lemon.

real lime, lime sour or mexican lime originally from Southeast Asia. The fruits are not large, ovoid. The peel is thin, green or yellowish-green in color. The pulp is very juicy and sour, slightly greenish, there are very few or no seeds in this fruit. Green Mexican lime fruit oil with a delicate aroma fresh fruits. In cooking, a real lime is very popular, it goes well with Asian dishes, it is used in the preparation of soups, meat dishes and salads. Mexican lime slices decorate cocktails and alcoholic drinks.

lime sweet or Limetta considered a hybrid, but its parents are not known. This lime is native to India. It is very rare in the wild. The fruits are spherical, slightly flattened, very similar to a lemon. The peel of the fruit is of medium thickness, corrugated, bright red. The pulp is juicy, with a pleasant aroma, sweet and sour, divided into slices. Sweet lime is used to make canned food and drinks. The plant is valued for its decorative effect.

Limandarin or limonia it is a hybrid of mandarin with lime or lemon. Limandarins have been bred in China for a long time. In Japan it is known as haim, in Brazil it is known as kravo. In a number of countries it is cultivated for its fruits. The fruits are about 5 cm in diameter, the peel is thin, easily separated. The skin and flesh are dark orange. Chinese reddish lemons that appear on the shelves of our stores are typical lemons. Limandarin tastes sour, but slightly milder than lemon. Most of the lemons, on the outside, look more like tangerines than lemons, but you won’t be able to eat them like tangerines: with their acid, they resemble a pure lemon. The fruits are used in cooking for the preparation of marmalade, in canning. But sometimes they eat it fresh - there are lovers. In India, limandarin juice is often added to tangerine juice- for the 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, has a lime flavor. The limequat fruit combines the sweetness of the skin of the kumquat and the acidity of the lemon. The peel has a pronounced sweet taste, the flesh is bittersweet, juicy. Limequat juice is used in the same way as lemon juice. Limequat is used in many recipes in place of lemons or limes. They are used to make puddings and pie fillings. Limequat rind zest is used in recipes in place of orange or lemon zest for icing or meringue. Limequat pulp is used in fruit salads to add astringency. All varieties of limequat are very decorative, but they won popularity not only for their spectacular appearance. The plant is not afraid of frost, very productive and begins to bear fruit at an early age.

Lemon most likely it is a hybrid that spontaneously arose in nature and developed as a separate species for a long time. Homeland lemon - Southeast Asia. About 14 million tons of lemons are harvested every year in the world. 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 flesh of the fruit, sour, greenish-yellow, consists of hairs filled with juice. In cooking, sliced and whole lemon, its zest and juice are used. Drinks are prepared from lemons, it is added to tea (in the West, tea with lemon is called “Russian tea”). Lemon juice is added to all kinds of sauces, poured over fried kidneys, brains and other offal, game, and added to many national dishes from different countries. Lemon is indispensable in hodgepodges, in many meat and fish dishes. It is served with kebabs, and in general with almost any meat cooked on a fire. Lemon is added to fruit and berry and fruit and vegetable, sweet dishes and cookies. They have excellent taste lemon cakes and pies. You can find lemon in recipes for many types of dough, jams, creams, syrups, jellies, mousses, ice cream. Lemon can be cut into small pieces, mixed with sugar and stored in glass jar in a refrigerator. With this method beneficial features lemons will be safe. Candied lemon slices are added to tea. And if lemon juice is added to freshly squeezed juices, they will acquire a refreshing aroma and will be additionally enriched with vitamins. It is worth remembering that the large quantity essential oils found in the peel of a lemon. That is why this part is most suitable for flavoring dishes. But the white layer of the skin is highly discouraged, since during heat treatment it will add a certain amount of bitterness to your dishes. Lemon juice or zest is added for piquancy to the dough when baking pies. From lemon with sugar, you can prepare an independent filling.

Mayer lemon or Chinese lemon This is an ornamental plant, a hybrid of lemon and orange. The lemon got its name in honor of Frank Meyer, who in 1908 discovered this plant in the vicinity of Beijing. Homeland of this lemon in China, where it is grown in flower pots as an ornamental plant, Mayer's lemon is very prolific. The fruits are round, large, slightly yellower than a regular lemon, when ripe they acquire an orange tint. The pulp is tender, juicy, slightly bitter, dark yellow in color, practically without juice, it contains a small amount of seeds. Fruit weight about 120 g.

Come from Mandarin from southern China. In India, the countries of Indochina, China, South Korea and Japan - the most common citrus culture. It is also widely cultivated throughout the Mediterranean. On the territory of the former Soviet Union, tangerines are grown on the Black Sea coast, in Abkhazia and in the Sochi region, which are considered the northernmost areas of their cultivation. It does not occur in the wild. The mandarin fruit is slightly flattened from the base to the top. Tangerines stand out among other citrus fruits in that the fruits have a thin peel that is easily separated from the pulp (in some varieties, the peel is separated from the pulp by an air layer). The pulp is easily divided into 10 - 12 slices, each of which contains one or two seeds. The pulp of the fruit is orange or yellow, consists of many sacs filled with juice. Tangerines are a valuable dietary product that increases appetite, improves metabolic processes and saturates the body with vitamins in winter time. Mandarin fruits are used both fresh and for the manufacture of fruit juices, compotes, jellies, jams and alcoholic beverages. As a spice, it is used in the preparation of various sweet dishes, biscuits, sauces, fish, poultry, rice dishes and fruit salads. Everything is used in cooking; zest, peel, flowers, juice and even seeds. Tangerines are used in cooking to add sourness and flavor to the dish. Try using mandarin juice when cooking poultry dishes, I'm sure you'll like it.

Mandarin Unshio originally from China, a little later it began to be cultivated in southern Japan. At the moment, this variety is common in Southeast Asia and in many European countries, where it is grown mainly as an ornamental houseplant. The Unshio variety differs from others in its high yield and resistance to low temperatures. Many tangerines sold in Russia are representatives of this variety. Unshio fruits are tuberous, spherical, slightly flattened at the base, weighing about 80 g. The peel is bright orange, easily separated from the pulp. The pulp is very juicy, fleshy, has a pleasant sweet taste with a barely noticeable sourness. Unshio variety is considered seedless. The quality and taste of the fruits are exceptional. They are consumed fresh and used in cooking like ordinary tangerines.

Moroccan citron, as its name implies, it comes from Morocco, where today it is grown in large quantities. The pulp of this fruit low content acids, the taste is described as sweet lemon.

Murcott is a hybrid of mandarin and tangerine. The variety was bred in 1913 in the USA. In Japan, it is cultivated as a tub plant for its decorative qualities. The fruit is not large, flattened at both ends, the peel is yellow-orange, thin, smooth, it fits quite tightly to the pulp. The pulp is orange, tender, juicy, fragrant, tastes very sweet (Murccot translates as honey), according to some people, there are hints of mango in the taste of this fruit. There are many seeds, up to 30, this is the only drawback of this fruit. The popularity of the fruit is constantly increasing due to the excellent palatability of the orange pulp. Murcotta is mostly consumed fresh.

Mineola is a hybrid of tangerine and grapefruit. The first fruit appeared in 1931, named after the city of Minneola in Florida. The fruits are relatively large, have the shape of a pear (sometimes this fruit is called a honeybell), red-orange in color. The peel is strong but thin, easily peeled off by hand. The pulp is juicy, has a sour-sweet taste and a delicious aroma. The pulp contains a small amount of small seeds. The fruit is valued because of the large amount of folic acid, a very important element for women. Folic acid is necessary for the female body during pregnancy, it helps prevent the development of congenital defects in the child. 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, zest is used in cooking. The oil from the peel is used to flavor alcoholic beverages.

Natsudaidai or Natsumikan is a hybrid of sour orange (orange) and pomelo. The plant was first discovered in Japan in the 17th century. The fruit can be consumed fresh, but it is much more acidic than orange and pomelo.

new zealand grapefruit is a hybrid whose origin is unknown. Presumably this variety originated in the East, the first mentions in the literature date back to 1820. These fruits differ significantly from the grapefruits sold in supermarkets. The New Zealand grapefruit is smaller and has a beautiful yellow-orange color. The peel is thin, slightly wrinkled, easily separated from the pulp. The pulp is juicy and aromatic. Ripe fruits are very sweet with a slight refreshing sourness and slight bitterness, the longer the ripe fruit is on the tree, the sweeter it becomes. The fruit is consumed fresh, in New Zealand it is eaten with pleasure for breakfast. Marmalade, juice, sorbet, etc. are prepared from fruits.

orangequat or mandarinquat is a hybrid of the mandarin and the Hawaiian kumquat, introduced into culture in 1932 by the American Eugene May. It is an attractive ornamental plant. The longer the fruits are on the tree, the sweeter they become. The fruit is beautiful, medium size, orange or red, rounded. The peel is relatively thick, sweet. The pulp is juicy, with a mild taste of cherry plum and sourness, the juice is slightly bitter. The taste is quite unusual, the peel, together with the pulp, gives a unique combination of taste and aroma. Orangequat fruits make wonderful marmalade. When fully ripe, it is consumed fresh and used to flavor alcoholic beverages.

Oroblanco(White gold), sweetie(sweet - sweet) or pomelit is a hybrid of pomelo and white grapefruit. The fruit was bred in 1970 by Israeli scientists in the laboratory of the University of California, they were trying to create a sweet grapefruit. It is grown in Asia, Europe, America and Israel. The fruit is quite heavy for its size, with a very thick, smooth and shiny skin that is green even when ripe. The peel is very bitter. After cleaning the fetus, a fatty film remains on the hands. The pulp is yellow, sweet and juicy, separated from the peel by a layer, there are almost no seeds. Suites are used like grapefruit, cut into slices and cleaned of internal films. In cooking, the fruit is added to fruit salads, combined with mushrooms, seafood and poultry. Delicious candied fruits are prepared from the peel of the fruit.

Ortanic this is a variety of mandarin, sometimes it is called tangor (a mixture of mandarin and orange). It was first discovered in 1920 in Jamaica. The fruit is medium in size, flattened, with a reddish tinge. The rind is thick and adheres tightly to the pulp. The pulp is very sweet and juicy. The taste of the fruit resembles both tangerine and orange. It is used both fresh and for making salads and pies.

Otahite,sweet rangpur and tite orange belong to limandarines (hybrid of lemon and orange). This fruit is native to India. He came to Europe from Tahiti in 1813. Unlike its counterparts, it is sweet, and looks more like an orange.

finger lime or australian fingerlime it is the most exotic citrus fruit native to Eastern Australia. The fruit is oval, about 10 cm long, slightly curved, tapering towards the end, shaped very much like a finger, for which the fruit got its name. The skin of the fruit is thin, has a variety of colors and shades. The flesh is pink, sour in taste, juicy, with a strong citrus aroma, divided into many small, rounded compartments that contain greenish-yellow juice. These sections are not glued and are easily separated from each other, so that the pulp resembles fish caviar in structure. In cooking, the pulp, fruit zest and leaves of this tree are used, which have a strong citrus aroma. In Australian restaurants, chefs prepare many dishes with finger lime pulp. It is added to soups and salads, used as a side dish, garnished with meat and fish dishes.

Persian lime or Lime Tahiti considered a triple hybrid involving sweet lemon, grapefruit and micro-citrus fruit. This plant is native to Southeast Asia. It is currently grown in Mexico and other subtropical countries such as Cuba, Guatemala, Honduras, El Salvador, Egypt and Brazil. The fruits are small, green, oval and have a small sharp tip. The peel of the fruit is thin, smooth, tightly attached to the pulp, slightly fragrant. The flesh is greenish-yellow, tender, juicy, very sour, with a taste of real lime. Partitions are small and solid. There are practically no seeds in the fruit. In cooking, the fruits are used in the confectionery and alcoholic beverage industries. In tropical countries, lime is substituted for lemon.

pomelo or Shaddock native to Southeast Asia and China. In Chinese manuscripts, this fruit was mentioned already in 100 BC. Pomelo is still considered a symbol of well-being and prosperity, so in China it is customary to give this fruit on the eve of the Chinese New Year. It is cultivated in Thailand, Japan, India, Indonesia, Vietnam, Israel, Tahiti and California. The fruit is quite large, it is the largest among citrus fruits, the weight of the fruit can reach 10 kg. The peel of the fruit is thick, pale green or yellow. The pulp has large slices separated by rigid partitions white color very bitter in taste. The taste of the pulp is reminiscent of grapefruit, but the pomelo is much sweeter and not as juicy. The flesh may be yellow, red or green. Pomelo fruits are consumed fresh and processed. This fruit is an integral part of many national Thai and Chinese food. The pomelo is easy to peel, to remove the peel, simply cut and remove it with your hands. Divide the peeled fruit into slices and remove the membranes from them. You should also remove the bones from the slices.

Pomeranian,Bigaradia or Chinotto is a hybrid of mandarin and pomelo. This plant is native to Southeast Asia. It has been grown in India for hundreds of years. The plant is currently cultivated in Mediterranean countries, in Paraguay and the Caucasus. It does not occur in the wild. In many countries it is grown as an ornamental houseplant. Pomeranian fruits are small, spherical or slightly flattened. The peel is thick, bumpy, bright orange or red, it easily separates from the pulp. The pulp is divided into segments, sour and slightly bitter. Fresh orange is not used because of the sour taste. But the zest of this fruit is very much appreciated. The zest is used to make marmalade, desserts, candied fruits, it is added to confectionery and sweet dishes (ice cream, Easter cakes, cakes and muffins), cottage cheese desserts. Decorate with candied orange peel festive dishes. Ground zest goes well with poultry, cheese, meat and fish dishes. In the alcoholic beverage industry, drinks, tinctures and liqueurs are flavored with zest. Pomeranian fruits are also used in cooking, in India they are pickled and added to rice, in Cuba the juice of this fruit is used as a marinade for meat dishes, in Turkey they are seasoned with salads. In England, marmalade and jam are made from the pulp of the orange. The orange flower is a traditional part of the wedding bouquet and is a symbol of innocence.

Ponkan, Suntara or Citrus aureus this is the name of the mandarin, which is native to the mountainous regions of India. This variety is considered the most common mandarin in the world. It is grown in China, India, Malaysia, the Philippines, Zinzibar, Brazil and Japan. In many countries, ponkan is grown at home as an ornamental plant. The fruit is small, round or slightly flattened. The peel is orange, smooth, of medium thickness, loosely attached and easily separated from the pulp. The pulp is orange, divided into slices, tender, juicy and sweet, the aroma is very pleasant. Inside the fruit is a large number of small bones. The taste of ponkan is superior to almost all varieties of tangerines. Ponkan is consumed fresh. In cooking, jams, preserves, marmalade, drinks, fruit salads and desserts are prepared from it. Excellent candied fruits and zest are obtained from the peel.

Poncirus, prickly lemon or Trifoliata a citrus plant native to northern China where it has been cultivated for thousands of years. Even in ancient times, this plant began to be used as a rootstock. It grows wild in China and the Himalayas. The advantage of this citrus variety is frost resistance, it can be grown in regions with harsh winters. The fruits are small, juicy, slightly flattened, golden-lemon color. The peel is thick, soft, covered with a velvety fluff, difficult to separate from the pulp. The pulp is slimy, bitter-sour, it contains caustic oil, which gives the fruit a very unpleasant taste. Trifoliata is crossed with other citrus fruits. The resulting hybrids have increased frost resistance. This plant is used for decorative purposes as a hedge in landscape design. The fruit is not considered edible and is not used in cooking.

Australian desert lime or simply desert lime originally from Australia. It is the only citrus plant that can withstand severe drought and dry winds. The fruits are very small and green. The pulp is juicy, sour, has a strong lime flavor. The desert lime fruit is highly valued for its pleasant, refreshing, slightly spicy taste. In cooking, marmalade, preserves, jams, drinks and various sauces are prepared from them.

Tashkent lemon or Rangeron this hybrid comes from Tashkent. The variety was bred by Z. Fakhrutdinov by grafting varieties Meyer and varieties Novogruzinsky. The fruits are small, smooth, almost round, have a coniferous-tangerine aroma. The peel is smooth, very thin and soft, orange in color. The pulp is also orange, very juicy, almost not sour, has a pleasant aroma and taste. The fruits are consumed fresh, they are slightly sourer than oranges.

rangpur is a hybrid of mandarin and lemon. This fruit is native to South Asia. It was named after the city of Rangpur, located in Bangladesh, where it was discovered. AT Western countries rangpur is often used in landscaping and as a rootstock for citrus plants. The fruits are more like tangerines, and the taste is closer to lemon. They are medium in size and smooth. The peel is thin, easily separated from the pulp. The flesh is dark orange, very sour. In cooking, rangpur is used instead of lemon, candied fruit, marmalade, juices are prepared from it, it is canned.

Citrus halimii currently poorly understood. The plant is native to Southeast Asia. In the wild, it is very rare, only in Thailand, Malaysia and Indonesia. It was opened in 1973. The fruits are small, round, edible but very acidic. The peel is yellow-orange, thick, poorly separated from the pulp. The flesh is yellow-green, not juicy, with a lot of seeds.

Sudachi is a fruit of hybrid origin, obtained by crossing paped and mandarin. This variety was bred in Japan, which today is its main producer and consumer. The fruit is medium in size, slightly flattened, dark green in color. The skin is thick and hard. The flesh is light green, juicy, very sour, but with good taste similar to lemon, and a very pleasant aroma. Fresh fruit is rarely consumed. But in Japanese cooking, it is indispensable. Juice is often used in place of vinegar as a base for sauces and to flavor drinks and desserts. Sudachi decorate fish dishes with thin slices.

Marcot is a very tasty tangor of American origin (Murccot is translated as honey). royal mandarin- very sweet tangor comes from China and India. etc.

tankan is a hybrid resulting from a spontaneous crossing of an orange and a tangerine. This citrus variety was brought to Japan from Taiwan. Today, Japan is the main exporter of the fruit. Tankan is considered the best citrus in the East. Fruits are red-orange, medium size, spherical. The peel is wrinkled, thin, easily moves away from the pulp. The flesh is bright orange, very sweet and juicy, with a delicious aroma, divided into segments. Tankan is consumed fresh. In Japanese cuisine, there are many dishes that feature this fruit.

Tangelo is the common name for a group of citrus fruits obtained by crossing tangerine and grapefruit. The plant was first obtained in 1897 in the USA. It is currently grown in the USA, Israel and Turkey. The most popular tangelos are: agli, alemoen, clementine, mineola, orlando. Simenol, Thornton. The fruit is round, big orange. The peel is bright orange, very fragrant, thin, easily separated from the pulp. The pulp is yellow-orange, juicy, sweet, slightly sour. Use tangelo fresh. In cooking, it is used to make jams, jams, candied fruits, and stuffing for baking. The pulp is added to various salads.

Tangerine called a variety of sweet tangerines. China is considered the birthplace of this fruit. Today, in China, tangerine is the main citrus crop, although the main producer is the United States, where it is grown for oil from the peel of this fruit. The fruits are red-orange. The peel is thin, easily separated from the pulp. The pulp is very sweet, divided into slices, has a slightly pronounced citrus aroma. There are no pits in tangerine fruits. This fruit is consumed fresh. In cooking, tangerine is used to make salads and desserts, it is very good in combination with meat and fish. Fragrant candied fruits are prepared from the peel. The pulp is used to make jams and jams.

Thomasville is a hybrid of kumquat and citrange. The first fruits from the plant were obtained in 1923. The fruits are small, yellow-orange in color, medium in size, pear-shaped or spherical. The peel is thin, bitter. The pulp is tender and juicy, sour, pleasant to the taste, a bit like a lemon or lime. There are not a large number of seeds in the fetus or they are completely absent. When fully ripe, the fruits are consumed fresh, marmalade is prepared from them. Juice is used for flavoring soft drinks. Unripe fruits replace lemon.

coalfruit called a hybrid of mandarin and grapefruit. The homeland of this tangelo is Jamaica, where it is grown in large quantities. The name of this fruit is one of the variants of the word "ugly", which was given to him for not very beautiful appearance. Since 1934, Jamaica has been able to supply coal fruits to the markets of England and America. The fruit is greenish-yellow with orange spots. The peel is rough, wrinkled, easily exfoliates from the pulp. The pulp is orange, very juicy and sweet with a slight bitterness, divided into slices, has a pleasant citrus aroma. Fresh charcoal is used. In cooking, marmalade, jam, candied fruits, salads, sauces and jams are prepared from it. The juice is used to flavor drinks.

For decorative purposes, coal fruit is grown in many countries of the world.

Feronia lemon, wooden apple or persian lemon is the name of a plant native to India and Sri Lanka. It is now cultivated throughout Southeast Asia, where it is grown along roadsides, in parks and gardens. The fruit of the wood apple is gray, spherical, with a hard woody shell. Inside contains brown, sticky, fragrant, mealy, sweetish, astringent flesh with numerous small white seeds. In order to eat it, you must first break the woody shell of the fruit. The pulp of ripe fruits is mixed with sugar, coconut milk or palm syrup and eaten like sherbet. Drinks, jam, sweets and ice cream are made from the fruit. It is also used to make fruit preserves, jellies and chutneys.

Citron, estrogen or Cedrat The oldest citrus grown by man, it has been cultivated in India and Mesopotamia for several thousand years. It has been cultivated in Asia since ancient times. Citron is the first citrus plant to reach Europe. It happened long before our era. Currently, this plant is grown in many countries of the world. The citron fruit is the largest of the citrus fruits, slightly oblong, outwardly reminiscent of a lemon in shape and color. The peel is yellow, very thick (2.5 - 5 cm), bumpy. The pulp is sour or sweet and sour, slightly bitter, not juicy. Fresh fruits are practically not consumed. But jams and preserves are prepared from the pulp, and very tasty candied fruits are made from the peel. The peel is used to produce essential oil for the confectionery and perfume industries.

citrange is a hybrid of sweet orange and trifoliata. Jams and marmalade are prepared from the fruits of this fruit. Raw is not used. The plant is often used in design as an ornamental.

citranzhquat is a hybrid of kumquat and citrange. The first fruits from the plant were obtained in 1923. The fruits are small, yellow-orange in color, medium in size, pear-shaped or spherical. The peel is thin, bitter. The pulp is tender and juicy, sour, pleasant to the taste, a bit like a lemon or lime. There are few or no seeds in the fruit. When fully ripe, the fruits are consumed fresh, marmalade is prepared from them. The juice is used to flavor soft drinks. Unripe fruits replace lemon.

Citrofortunella or dwarf orange is a citrus hybrid from crossing a mandarin with a kumquat. Citrofortunella is native to Southeast Asia. This houseplant is specially adapted for fruiting at home. The fruits are small, round, similar to small tangerines, with a thin orange fragrant and sweet peel. The pulp is juicy, with a pronounced sourness and a large number of seeds, which is why fresh fruit is rarely eaten. But this representative of citrus fruits has one great advantage - it can be eaten with the peel, the sweet taste of which compensates for the sour taste of the pulp. Citrofortunella is used to flavor dishes and drinks; marmalade, jam, jelly and jam are prepared from it. Citrofortunella is often substituted for lemon. Some housewives make candied fruits, and also put a few slices of this fruit while cooking jam - then it acquires an unusual and at the same time very pleasant citrus aroma and taste. In Asian cuisine, the juice is used in seasonal fish, poultry and pork dishes.

Wilson's citrus This is a hybrid plant obtained by crossing papeda and grapefruit. The plant is used as a rootstock. The fruits are large. The rind is thick, tough and fragrant. The flesh is juicy, sour and very bitter.

Citrus Kombava is a citrus plant. Its skin is dark green and rough. The fruit itself is inedible, the peel is sometimes used in cooking, but its main value lies in the leaves. juice there is little in the fruit and it is very sour. The bouquet of this citrus is undoubtedly citrusy, but its full lemon flavor comes out when the leaves are torn or cut. Thai cuisine is inconceivable without its leaves; Malay, Burmese and Indonesian cooks also use them. The leaves are torn into pieces or cut into strips and used in soups (especially sour ones) and in curries. Finely grated zest is sometimes added to fish and chicken dishes. Dried leaves retain their flavor for several months if stored in a tightly sealed container in a cool, dry place. They are used in much the same way as bay leaves and do not need to be pre-soaked.

Chironha or orangelo is a natural hybrid obtained by crossing grapefruit and sweet orange. The plant is native to the highlands of Puerto Rico. In 1956, fruit specialist Carlos G. Moskosa noticed this plant near coffee plantations. Its fruits were larger and brighter than those of other trees. Chironha is very popular in local markets. The fruits are large, grapefruit-sized, slightly elongated or pear-shaped. The peel is bright yellow or orange, not thick, smooth, rather tight to the pulp but peeled off very easily. The pulp is yellow-orange, soft, tender and very juicy, divided into segments. The fruits are consumed fresh, as a grapefruit is cut in half and the pulp is eaten with a spoon. The fruits are preserved with syrup. Delicious candied fruits are prepared from the peel.

Yuzu,yunos or Yuzu is a natural hybrid obtained by crossing a mandarin and an Ichan lemon. The homeland of this plant is the central part of China and Tibet, where it is still found in the wild. This plant has been known for over 2500 thousand years. Currently cultivated in China, Japan and Korea. Yuzu is one of the most hardy citrus plants. Medium sized fruits. The peel is yellow-green, bumpy and porous, easily separated from the pulp. The flesh is juicy but very sour, with a strong citrus aroma. The taste of this fruit is tart, with tangerine notes. Fresh yuzu is practically not used, but it is indispensable in cooking; marmalade is prepared from its pulp, dishes are decorated with zest, and juice is used instead of lemon. Yuzu fruits are considered an integral part of the national cuisine.

Tangerines and oranges have long been symbols new year holidays. They are often hung wrapped in sparkling foil on the fluffy branches of Christmas trees and are always placed in gifts. Despite the fact that it is quite easy to buy these fruits in stores during the year, no one gets bored with them. Both children and adults enjoy juicy southern fruits with pleasure. Recently, a hybrid of orange and mandarin has begun to gain popularity, the name of which was given by the name of the breeder who received the first fruits, Clement Rodier. In addition to great taste, they are easy to peel and do not have a large number of seeds, and in some cases there are none at all. Clementine has a thin and shiny skin, and thorns can be found in the axils of the leaves. The shape of the fruit is flattened.

At the beginning of the 20th century, a priest and breeder, brother Clement Rodier, worked on creating a hybrid of the famous citrus fruits - the king orange and mandarin. In 1902, he got an excellent result - the grown fruit turned out to be unusually sweet, tasty and retained the characteristic shape of its predecessors.

Over time, clementine has several types:

Clementine is currently actively grown in southern Europe, as well as in Morocco and Algeria, Chile, South Africa, American California and Florida. There is a steady demand for these products; trade is successfully carried out with various regions of the world.

citrus fruits beneficial effect on the metabolic rate in humans, strengthen the body and immunity. The composition of this fruit includes vitamin B6, which affects the metabolism of proteins and fats in the body, has a diuretic effect. Pyridoxine (another name for vitamin B6) is especially useful for supporting the hormonal background of women, and acts as a prophylactic for a number of oncological diseases. No wonder this vitamin is called female - it prevents the aging of the body, gives the hair a healthy look and shine, improves the skin.

clementine essential oil - excellent natural remedy against insomnia and depression. The clementine fruit contains ascorbic acid and antioxidants. It is good to use for colds.

Better not overeat

Like all citrus fruits, overeating clementine can cause redness, rashes, and other unpleasant moments. People who suffer from stomach ulcers, colitis, gastritis, cholecystitis and kidneys should be especially careful when using it. It should not be eaten by those who have an individual intolerance to these fruits, it has been established allergic reaction for citrus.

A hybrid of orange and tangerine, whose name has long been attributed to the most delicious fruits of all citrus fruits, in a short time has gained popularity around the world and has become a favorite delicacy of many people.

Kira Stoletova

Basically, a person knows such types of citrus fruits: lemon, tangerine, orange. But citrus hybrids are also often found, which are distinguished by their unusual appearance and taste.

What is a species modification

Despite the widespread fear of people in front of GMOs and hybrids, they are not at all dangerous. Crossed species are resistant to weather conditions or have an unusual appearance or shape of fruits. This selection does not use dangerous to man substances.

A pitted fruit is already an artificially obtained citrus.

Types of crossed citrus fruits

There are about 60 varieties of citrus fruits. The main ones are obtained by crossing pomelo, lemon and lime with ordinary citrus fruits. The list of species is extensive and still growing.

Tangelo

The variety is a cross between Tangerine and grapefruit. He was given the name "honeybell" for the mild sweet taste and the handle on the fruit. Fruit with well separating and juicy slices.

sweetie

A hybrid of grapefruit and pomelo is called Sweety. The pomelo gave him large-sized fruits, he is free from bitterness and is well cleaned.

Clementine

A hybrid of orange and tangerine is called Clementine.

The variety was named after the breeder who bred it. External differences:

red-orange skin color
medium or small fruit size;
they are juicy and soft;
sweet taste with sourness;

This mandarin is distinguished by a bright red color of the peel and pulp and a sweet taste with sourness. The fruit usually ripens from December to March. The degree of brightness depends on the conditions in which the fruit was grown: on temperature, humidity, care.

Minneola

Minnenola is considered a hybrid of the mandarin. These fruits are a mixture of Tangerine and grapefruit. Its fruits are:

Elongated with a characteristic neck at the top.
Color red-orange.
They can be both small and large.
Few seeds inside.
The pulp has a tart taste and a powerful aroma.

Minneola ripens in December-February.

Limandarin

Limandarin is a hybrid lemon (a mixture of lemon and tangerine or tangerine and lime). Foreign name - Rangpur. It has an orange peel and a sour taste.

lemonade

The hybrid of orange and lemon is called lemonade. Outwardly, it looks like an orange lemon, because it has an elongated shape. The taste is also like that of lemons, but outwardly it looks like a pale orange. On the basis of the fruit, various juice-containing drinks are created, where the fruit juice is mixed with other citrus fruits.

Tangor

One hybrid of mandarin and orange was named Tangor. Sweet varieties were selected for selection. Usually ripens in winter. Fruit Description:

slightly flattened;
juicy and sweet pulp;
the peel is bumpy and thick;
many pores on the skin.

It also peels off the skin easily.

Truth and lies about crossbreeding

Often, artificially bred citrus fruits are passed off as quite unusual fruits. Sellers offer a mixture of orange and pomegranate, although this is basically impossible. For a non-existent fruit, they give out the usual red variety of a saturated citrus shade or red grapefruit.

At the very beginning of the last century, the American Franz Meyer, traveling in China, discovered an unfamiliar variety of the most famous citrus fruit near Beijing. The plant was grown by the locals in small pots, no one knew what it was called, but it was believed that it was a hybrid of a lemon and a sweet orange. It became known as the Chinese dwarf or simply Chinese lemon. Meyer brought him home, studied for a long time, trying to establish the origin, to study the features. As a result, this hybrid of orange and lemon received widespread in the New and Old Worlds, the name "Meyer hybrid" or "Meyer lemon hybrid" is firmly entrenched in it.

The most familiar type of citrus fruit, crossed with an orange, is a short, very pretty plant with a compact crown covered with medium-sized dark green leaves. correct form. Its white flowers with a bluish or purple tint, often solitary, but sometimes collected in brushes, are much smaller than those of familiar plants. The fruits are small, up to 100 grams in weight, round, covered with yellow or somewhat orange, glossy shiny skin. The fruits are very juicy, sweet, with a characteristic aroma, they are similar in composition to the progenitor, but contain slightly less ascorbic acid.

A beautiful tree no more than 1 meter high grows well in apartments, like other indoor varieties of citrus fruits. For a year, it can give 10 or even more fruits that are formed on the shoots of the current year. There has long been a hybrid of lemon and bitter orange called bergamot. This word is well known to us, since teas are flavored with oil from the fruits of this plant. Fruits, like the fruits of bitter orange, are not used for food, but are used for flavoring in cooking, perfumery, in the manufacture of liquors, tinctures. The word is fixed in the name of the fragrant variety of pear, but it has nothing to do with the smell of tea with bergamot.

Is it possible to cross a lemon at home

The Europeans received the Meyer hybrid already in finished form, it is difficult to say whether it was bred on purpose or it happened by chance. Many lovers of exotic plants grow lemon at home, but only the most patient can cross it with other plants. As a rule, this is done by specialists, using seeds and cuttings of plants of the desired varieties and species.

If desired, you can try to breed a completely new plant by crossing it by grafting (budding) with oranges, tangerines, grapefruits or other citrus fruits.

It is quite possible to achieve an original mixture of qualities and flavors, but this may take many years before a truly new variety or variety is obtained.

Other lemon hybrids

There are many results of crosses with other citrus fruits, since they do not grow in our country, often when we meet interesting fruits, we do not even know what it is. You can find yellow-orange chino-lemon fruits with the acidity of the named fruit and notes of orange. Small teardrop-shaped, which is reflected in the name, the fruits of the Drop variety with delicate sour, very juicy flesh and skin, slightly smelling of mint, are nothing more than a cross between a Meyer plant and a kumquat. It was created by painstaking American breeders.

Thai variety is a hybrid of mandarin with sour fruit and sweet orange. Its fruits are large, orange, peel like a ripe tangerine, taste like sour citrus, only much sweeter. Lemon was crossed with mandarin and received limandarin or rangpur. Dark orange fruits are very sour in taste, grow no more than 5 cm in diameter. This plant is characterized by high yield, drought resistance, trees can grow from 2 to 5 meters tall. Strong trees are often used as rootstock for other, more capricious citrus relatives. The Japanese call it haim, and the Brazilians call it kravo.

There is also a variety of Lipo - a mixture with grapefruit, in the London Royal Botanic Gardens it is called the imperial lemon. This spiny plant has large dark green leaves, large white flowers, and a rounded crown. Its fruits favorably combine the tastes of the fruits of the original plants, they are juicy, not too sour, with a characteristic bitterness, covered with a thin yellow skin rich in essential oils.

The fruit of a mandarin crossed with an orange cannot be called exotic. Almost any orange hybrid has not only high taste characteristics, but also brings great benefits to your body. That is why it is worth including this fruit in your diet. But don't limit yourself to oranges and tangerines. There are many more varieties in this category than you might imagine. So it is worth expanding your knowledge about such exotic fruits.

What's with the unfamiliar name? Quite simply, a clementine is a tangerine crossed with an orange. In 1902, the French priest Clement was able to successfully breed a new variety of mandarin. That is, according to external characteristics, it was still a tangerine, which can be easily peeled. But its flesh has become much sweeter.

It is noteworthy that clementine is a common fruit in the Mediterranean. It is grown almost everywhere there. It is also exported to European countries. What is remarkable about such a fruit besides its taste characteristics, and why is it recommended to use it? A hybrid of orange and tangerine withstands low temperatures well and is stored well and for a long time. But most importantly, it contains a large amount of vitamins A and C.

These fruits are sold mainly in pure form. However, sometimes in European supermarkets you can see clementine with two leaves that are not cut from the base of the fruit. Is this fruit used in cooking? Certainly, and quite widely. A marinade is often prepared from it, and various liquors and brandies insist on it. Growing such an orange at home is not so easy, usually the fruits of this hybrid are bought in stores.

Types of hybrid

This fruit includes several varieties at once. Which of them are considered the most popular, and how do they differ from each other? It is worth finding out more about this. A hybrid of mandarin and orange is divided into several of the following types:

Spanish. The fruits of this variety can be both small and quite large. In each copy there are several bones;
Montreal. This type of clementine is the most rare. It is mostly grown in Spain and Algeria. Each of the fruits, as a rule, can contain about 12 seeds-grains;
Corsican. What is the difference between this variety of clementine? First of all, the color of the peel, it is orange-red. A notable advantage of this species is that it has no bones.

The amazing aroma and unusual taste of the fruits of this hybrid, no matter what variety, will appeal to all lovers of exotic fruits. But this is not all the advantages of the species. Few people know that clementine is called an effective antidepressant. It is worth stocking up on such a “medicine” for nerves. In addition, do not worry that the fruit will quickly deteriorate. You can keep it for a long time. To do this, simply put it in the drawer of the refrigerator - and it will not lose its taste properties for another whole month.

Beneficial features

Many have heard and know the name of the hybrid of orange and tangerine. But could you imagine how many vitamins are contained in one such fruit? In the meantime, there is something to pay attention to. The composition of the fruit contains a large amount of water, fiber, fat, and protein. Among the additional nutrients, copper, ascorbic acid, titanium, etc. can also be distinguished. It is also important that clementine contains a small amount of sugar. And it doesn't affect the sweetness.

In order for you to better understand the weight spectrum of the benefits of this fruit, it is worth highlighting for which health problems experts recommend eating clementine:

in case of malfunctions of the gastrointestinal tract;
for the treatment of colds;
as a prophylaxis of influenza and other viral infections;
to activate metabolism;
with insomnia and constant stress;

for various skin problems - cellulite, the presence of warts, stretch marks.

In general, for those who want to give beauty and a healthy look to their skin, the use of tangerine, which was crossed with an orange, is simply necessary.

Other citrus hybrids

Breeders at one time crossed many exotic fruits with each other. Each of them has improved taste and appearance characteristics, some of these plants can even be grown indoors. Among the most notable specimens, it is worth highlighting the following fruits:

tangerine - tangerine with sweet orange flesh. Its skin is quite thin and easy to peel;
Mineola is a hybrid obtained by crossing a tangerine with a grapefruit. The taste of this fruit is sweet and sour. It is mainly grown in Israel and the USA;
limandrin (limonia). This kind of exotic fruit appeared due to the combination of the species characteristics of tangerines and lemons. The peel of this fruit resembles tangerine, but sourness prevails in taste, and this is already salient feature lemon. It is quite difficult to eat such a fruit in its pure form, but in China, for example, it is considered very popular;

daily menu

healthy eating