Hardy Citrus Atlas

Juice

Two orange citrus fruit on a kitchen board

Kinkonshui

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Kinkonshui (Citrus × kinkonshui) is a rare hybrid obtained and selected in France by Sébastien B. from Japanese parents, to combine hardiness and fruit quality. Its hardiness reaches 7°F (−14°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a. The tree reaches about 16 ft (5 m) according to Pépinière du Bosc, with a compact rounded habit, aromatic evergreen foliage, and fragrant white blossom in spring. Its yellow-orange, rather large fruits (an indicative benchmark of 5 to 9 oz, or 150 to 250 g, is used in this entry), with thin skin, ripen in winter and give a tart, fragrant juice with complex notes blending mandarin and yuzu. A few seeds. A rare French selection grown mainly by collectors of citrus with Japanese ancestry. Graft onto Poncirus trifoliata for maximum hardiness, plant against a south-facing wall, in well-drained soil. An obscure citrus for enthusiasts of rare selections.

Rough yellow citrus fruit hanging on leafy branches

Tada Nishiki Yuzu

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The Tada Nishiki Yuzu (Citrus junos ‘Tada Nishiki’) is a historic Japanese yuzu selection with particularly bumpy, aromatic skin, traditionally grown in Kochi Prefecture. Its hardiness reaches 5°F (−15°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a. The tree reaches 10 to 13 ft (3 to 4 m) with a rounded, spreading habit, aromatic evergreen foliage, and very fragrant white blossom. Its golden yellow, round-bumpy fruits (2 to 3 in, or 5 to 7 cm), with thick skin rich in essential oils, ripen in October and November and concentrate a more intense yuzu fragrance than the classic variety, with higher productivity. The very sour juice is exceptional in zest, juice, ponzu vinegar, and niche pastry. Must be grafted onto Poncirus trifoliata to maximize hardiness. Plant against a south-facing wall, in well-drained soil, with generous winter mulch.

Three reddish-orange citrus fruit on a kitchen board

Dobashi Beni Satsuma Mandarin

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The Dobashi Beni Satsuma Mandarin (Citrus unshiu ‘Dobashi Beni’) is a Japanese satsuma selection with an intense red outer color, especially decorative and early. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zone 8a. The tree reaches 6.5 to 10 ft (2 to 3 m) with a spreading, weeping habit, evergreen foliage, and fragrant white blossom in spring. Its deep red-orange, medium-sized fruits (3.5 to 5.5 oz, or 100 to 150 g) are seedless, with thin, very easy-to-peel skin, and ripen from October to December in Riverside according to UCR, with juicy, sweet, low-acid flesh identical in taste quality to the classic Owari. Highly ornamental thanks to its distinctive color. Excellent for fresh eating, juice, and sorbet. Ideal for landscape gardens where the beauty of the fruit matters as much as production. Graft onto Poncirus trifoliata, plant against a south-facing wall.

A whole orange citrus fruit and cut half on a kitchen board

Kiyomi Tangor

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Kiyomi (Citrus × kiyomi), a hybrid between the Miyagawa satsuma and the Trovita orange, is an emblematic Japanese variety created in 1949 at the Okitsu institute. It is considered the founding parent of many premium Japanese mandarins (Setoka, Harumi, Shiranui). Its hardiness reaches 14°F (−10°C) on the tree, making it suitable for in-ground growing in USDA zones 8a to 8b. The tree reaches 8 to 10 ft (2.5 to 3 m) with a rounded habit, evergreen foliage, and fragrant white blossom. Its bright orange, medium-to-large fruits (6 to 9 oz, or 180 to 250 g) have thin skin that is moderately easy to peel and ripen from January to March, with very juicy, sweet, low-acid flesh and a flavor balanced between satsuma and sweet orange. Excellent fresh and for juice. A historic Japanese reference. Graft onto Poncirus trifoliata.

Yellow citrus fruit hanging beside a patio

Yuzuquat

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Yuzuquat (Citrus junos × Fortunella ‘Nameiwa’) is an exceptional hybrid between the Japanese yuzu and the Nameiwa kumquat, created to combine the yuzu aroma with the edible skin of the kumquat. The hardiness reference retained for the tree is 10°F (−12°C), subject to acclimation; it does not guarantee in-ground growing. The compact tree reaches 7 to 10 ft (2 to 3 m) with a rounded habit, evergreen foliage, and fragrant white flowers. Its small golden-orange fruit, 1.2 to 2 in (3 to 5 cm) with thin, soft skin, have a harvest reference of August to November retained in this entry, to be adjusted to the climate, and offer a unique taste combining the aromatic acidity of the yuzu and the sweet skin of the kumquat, to be eaten whole like kumquats. Excellent candied, in liqueur, in marmalade, and fresh for enthusiasts. A niche variety, very ornamental thanks to its abundant fruiting. Graft onto Poncirus trifoliata, plant against a south-facing wall.

Rough yellow citrus fruit in a harvest crate beside pruning shears

Shunkokan

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Shunkokan (Citrus × shunkokan) is a rare old Japanese citrus, a natural hybrid selected in the southern regions of Japan over several generations for its aromatic qualities. Its tree hardiness reaches 14°F (−10°C), making it suitable for in-ground growing in USDA zone 8a-8b. The tree reaches 7 to 13 ft (2 to 4 m) with a compact rounded habit, aromatic evergreen foliage, and very fragrant white flowers in spring. Its yellow-orange fruit, medium-sized with moderately thick bumpy skin, ripen in winter and give a tart, fragrant juice with complex notes blending wild Japanese mandarin and bitter orange. Many seeds in the classic form described by the UCR. More appreciated by collectors of heritage citrus than for eating out of hand. Used in jam, marinade, and traditional Japanese cooking. Graft onto Poncirus trifoliata, plant against a south-facing wall.

A citrus tree bearing orange fruit beside a traditional building

Tachibana

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Tachibana (Citrus tachibana) is a wild Japanese citrus of great cultural and religious importance, one of the oldest citrus known in Japan, mentioned in the Kojiki (712) and the Nihon Shoki (720). Its tree hardiness reaches 10°F (−12°C), making it suitable for in-ground growing in USDA zone 8a. The tree reaches 7 to 10 ft (2 to 3 m) with an upright habit, aromatic evergreen foliage, and very fragrant white flowers in spring or early summer depending on the location. Its small yellow-orange fruit, 1.2 to 2 in (3 to 5 cm) with bumpy skin, ripen in winter and hold a very acidic, aromatic juice with wild mandarin notes. More appreciated for its ornamental, religious, and genetic value (parent of many modern varieties) than for its pulp. The bloom is used in Buddhist rites. Graft onto Poncirus trifoliata.

Yellow citrus fruit hanging in a sunlit garden

Hassaku

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Hassaku (Citrus × hassaku) is a Japanese hybrid between pummelo and bitter orange from Innoshima Island in Hiroshima Prefecture, a classic of Japanese winter cooking. Its tree hardiness reaches 12°F (−11°C), making it suitable for in-ground growing in USDA zone 8a-8b. The vigorous tree reaches 10 to 16 ft (3 to 5 m) with an imposing rounded habit, evergreen foliage, and very fragrant white flowers in spring. Its golden-yellow fruit, large at 8.8 to 14.1 oz (250 to 400 g) with thick, rough skin, ripen in winter-spring (February-April) and offer slightly bitter flesh with a balanced acidity and a complex aroma blending pummelo and bitter orange. Excellent fresh for enthusiasts of pronounced flavors, in juice, and in marmalade. Graft onto Poncirus trifoliata, plant against a south wall, well-drained soil.

A historic botanical illustration of whole and sliced citrus fruit

Dunstan Citrumelo

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Dunstan citrumelo (× Citroncirus webberi ‘Dunstan’) is a hybrid between a grapefruit and Poncirus trifoliata, selected in North Carolina for its exceptional tree hardiness of 5°F (−15°C). It is one of the hardiest edible citrus, viable in the ground up to USDA zone 7b, without special wintering in favorable microclimates. The vigorous tree reaches 10 to 16 ft (3 to 5 m) with an upright, thorny habit, semi-evergreen foliage, and white spring flowers. Its fruit resemble a pale yellow grapefruit, 7.1 to 14.1 oz (200 to 400 g) with thick skin, ripen in winter and give a tart, slightly bitter juice inherited from Poncirus, useful as a refreshing breakfast juice or in marinade. Widely grown in the southern states of the United States. Double-graft onto pure Poncirus, south wall, perfectly drained soil.

Two halves of a pale yellow citrus fruit showing seeds

No. 1 Tri Voss

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No. 1 Tri Voss (Citrus ‘Tri Voss No. 1’, Poncirus trifoliata × Citrus ichangensis), also called ‘206’, is a remarkable hybrid created by the German breeder Bernhard Voss in the 20th century, crossing Poncirus trifoliata with the Ichang papeda. Its tree hardiness reaches 5°F (−15°C), classed among the citrus to plant in USDA zone 7b by Biggio and Londeix; growing it in 7a remains to be confirmed for the site and the clone. The vigorous tree reaches 10 to 13 ft (3 to 4 m) with an upright, thorny habit, semi-evergreen foliage, and white spring flowers. Its golden-yellow round fruit, medium-sized with thick skin, ripen in November and give a fragrant, tart juice that advantageously replaces lemon in cooking. Very productive and reblooming. A reference of the European hardy hybridization programs, celebrated by citrus enthusiasts. Graft onto Poncirus trifoliata.

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