Keraji Mandarin

Keraji Mandarin

(Citrus reticulata 'Keraji')

Documented by Léo — grown in the ground, USDA zone 8b

Keraji mandarin (Citrus reticulata 'Keraji') is an exceptionally hardy Japanese mandarin, withstanding 10°F (−12°C) on the tree. Native to the Okinawa archipelago and the island of Kikai, it was traditionally grown in coastal villages for centuries before being rediscovered by modern breeders. The compact tree reaches 7 to 10 ft (2 to 3 m) with a rounded habit and aromatic evergreen foliage. Its yellow-orange, flattened-round, small fruit, 1 to 2 in (3 to 5 cm), ripen in winter and have very easy-to-peel thin skin and juicy flesh with a taste balanced between sweetness and acidity, with subtle floral notes. Fragrant, with few or no seeds, it is eaten fresh for dessert or in salads. Graft onto Poncirus trifoliata to reach maximum hardiness. A rare and precious mandarin for USDA zone 7b/8a gardens.

Identity

OriginJapan

Genetic originAncient variety

USDA zone8a

Cold hardiness10°F (−12°C)

Fruit cold hardiness27°F (−3°C)

GrowthVigorous

Height10 ft (3 m)

HarvestNovember, December

SeedsModerate

UsesFresh eating, Sweet cooking

FlavorsHighly aromatic, Sour then sweet

History & Description

Origin

Keraji (Citrus keraji) is a rare heritage variety native to Kikaijima island, in the Ryukyu archipelago in southern Japan. Cultivated locally for a very long time, it remains little known to the international public but is revered by hardy citrus enthusiasts for its resistance and atypical aromatic profile.

Tree description

The tree is vigorous and particularly cold-resistant, down to 10°F (−12°C). It ensures regular production, even in less favorable climatic conditions.

Fruit quality

It is a medium-sized mandarin, easy to peel. It contains a few seeds and its skin can become slightly puffy at overripeness.

Flavor and ornamental interest

It is an atypical citrus that is eaten at two stages: yellow for a lively lemonade flavor, or orange for a floral sweetness. A refreshing tasting experience.