Morton Asel Citrange

(Citrus sinensis x Poncirus trifoliata 'Morton')

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

Morton Asel (Citrus sinensis × Poncirus trifoliata 'Morton') is a selection of the classic Morton citrange, from the American USDA program of the early 20th century, one of the first sweet orange × Poncirus hybrids ever created. Its tree hardiness reaches 5°F (−15°C), with a USDA zone 8a climate reference retained in this entry; this classification of the Morton citrange remains to be confirmed specifically for the Asel selection. The vigorous tree reaches 10 to 16 ft (3 to 5 m) with an upright, thorny habit, semi-evergreen trifoliate foliage, and fragrant white spring flowers. Its yellow-orange fruit, 3.5 to 7 oz (100 to 200 g), with thick skin, ripens in winter and offers a sour juice with a sweet-orange fragrance inherited from the main parent, acceptable in juice, marmalade, and as a cocktail base. Tolerates the continental winters of the American Great Plains without flinching. A historic reference among the hardy citrus grown in the United States. Graft onto Poncirus trifoliata.

Identity

OriginUnited States

Genetic originHybrid Orange × Poncirus

USDA zone8a

Cold hardiness5°F (−15°C)

Fruit cold hardiness23°F (−5°C)

GrowthVigorous

Height16 ft (5 m)

HarvestJanuary, February, November, December

SeedsMany

UsesJuice, Preserves

FlavorsBitter, Sour then sweet, Sweet

History & Description

Origin

The Morton (often listed as the Morton citrange) is an old hybrid variety developed by the USDA. It is a cross between a sweet orange and Poncirus trifoliata, designed to bring orange flavor to regions with harsh winters.

Tree description

The tree is extremely vigorous and fast-growing, with trifoliate foliage that is deciduous or semi-evergreen depending on the cold. It is formidable in hardiness and very productive once established.

Fruit quality

It produces fruit resembling large oranges (an impressive size for a citrange), with thick, rough skin. Unlike most inedible citranges, the Morton produces fruit that can become sweet at full ripeness.

Flavor and ornamental interest

Although often used as a rootstock, its fruit has culinary interest: sour and bitter in fall (marmalade use), it mellows if left on the tree until spring, becoming pleasant to eat fresh for hardy-citrus enthusiasts.