Hardy Citrus Atlas

Savory cooking

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.

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.

A round yellow citrus fruit on a leafy branch

Shangjuan

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Shangjuan (Citrus wilsonii) is a wild Chinese citrus native to the provinces of Yunnan and Guizhou, a cousin of the Ichang lemon, from which it inherits its exceptional tree hardiness of 5°F (−15°C). It can be grown in the ground up to USDA zone 7b. The vigorous tree reaches 10 to 16 ft (3 to 5 m) with an upright, thorny habit, evergreen foliage with the winged petiole characteristic of papedas, and fragrant white spring flowers. Its large yellow fruit, 7.1 to 12.3 oz (200 to 350 g) with thick, rough skin, ripen in winter and give an aromatic, acidic juice reminiscent of a very fragrant grapefruit, with a zest exceptionally rich in essential oils. Used traditionally in Chinese cooking and Tibetan medicine. Its hardiness comes from its wild parent the Ichang papeda, which grows in the cold mountains of southwestern China. Graft onto Poncirus trifoliata.

A potted citrus plant bearing yellow fruit against a wall

Four Seasons Citrangequat

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Four Seasons citrangequat (× Citroncirus × Fortunella ‘Four Seasons Citrangequat’) is a triple hybrid combining kumquat, orange, and Poncirus trifoliata, selected for its almost continuous fruiting all year round in favorable climates. Its tree hardiness reaches 14°F (−10°C), making it suitable for in-ground growing in USDA zone 8a-8b. The compact tree reaches 7 to 10 ft (2 to 3 m) with a rounded, thorny habit, semi-evergreen foliage, and almost continuous fragrant white bloom. Its golden-orange, pear-shaped fruit, about 3.1 in (8 cm) according to the Arche du Livradois, with thin skin, ripen in successive waves over several months and hold a very fragrant, acidic juice with an intense zest, and edible skin like that of kumquats. Excellent candied, in liqueur, in marmalade, and fresh. Very ornamental thanks to the simultaneous presence of flowers and fruit at different stages. Graft onto Poncirus trifoliata.

A round orange citrus fruit hanging on a branch

Troyer × Rangpur Lime

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The Troyer × Rangpur lime (Troyer citrange × Citrus × limonia) is a modern hybrid between the Troyer citrange and the Rangpur lime, selected to combine hardiness and aromatic acidity. Its hardiness reaches 10°F (−12°C) on the tree, making it growable in the ground in USDA zone 8a. The tree reaches 10 to 13 ft (3 to 4 m) with an upright, semi-thorny habit, aromatic evergreen foliage, and fragrant white flowers in spring. Its yellow-orange fruit, medium in size (about 2.1 oz, or 60 g according to Bois de Rode Bos), with thin skin, ripens in winter and holds a very acidic, fragrant juice with complex notes blending classic lime and Rangpur lime, with unique Indian accents. Excellent in Indian cooking (chutney, achar, dhal), in marinades, and in limeade. A few seeds. A niche variety for collectors of hybrid citrus. Graft onto Poncirus trifoliata, plant against a south-facing wall, well-drained soil.

Three yellow-orange citrus fruit on a leafy branch

Keraji Voss D14 Mandarin

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The Keraji Voss D14 mandarin (Citrus keraji ‘Voss D14’) is a clonal selection of the classic Keraji made by the German breeder Bernhard Voss, numbered D14 in his hardy hybridization program. Its hardiness reaches 14°F (−10°C) on the tree, slightly lower than the standard Keraji, but with improved taste or productive quality. Growable in the ground in USDA zones 8a to 8b. The compact tree reaches up to 13 ft (4 m) according to Vessière, with a rounded habit, aromatic evergreen foliage, and fragrant white flowers. Its yellow-orange fruit, round-flattened and small (1.2 to 2 in, or 3 to 5 cm), with thin skin that is very easy to peel, is harvested from September to November, with full maturity in November according to Vessière, with juicy flesh balanced between sweetness and acidity, with subtle floral notes characteristic of the Keraji. A few seeds. Graft onto Poncirus trifoliata, south-facing wall.

A garden citrus tree bearing yellow fruit beside a wall

Keraji Kabushi Mandarin

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Origin: The Keraji Kabushi mandarin originates on the island of Kikaijima in the Amami-Oshima island group, in Kagoshima Prefecture, Japan. […]

A young leafy citrus plant in a terracotta pot

Hong Papeda

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Origin: Citrus ichangensis var. hongkong, the Hong Papeda, is native to central and southwestern China, in the provinces of Hubei, […]

Whole and halved rough yellow citrus fruit beside a zester

Yuzu N1

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Origin: The yuzu is native to central China, the result of a natural hybridization between the Ichang papeda and a […]

A young leafy citrus plant in a dark pot beside a fence

Oni Yuzu

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Oni Yuzu (Citrus junos ‘Oni’), literally “demon yuzu” in Japanese, is a variant of the yuzu selected for its particularly large fruit and its ultra-bumpy rind evoking a demon’s skin. Its hardiness reaches 10°F (−12°C) on the tree, making it growable in the ground in USDA zone 8a. The tree reaches up to 16 ft (5 m) for the cultivar described by Vessière, with a rounded, spreading habit, aromatic evergreen foliage, and highly fragrant white flowers. Its golden-yellow fruit, large in size (7 to 14 oz, or 200 to 400 g), with extremely bumpy, thick skin rich in essential oils, ripens in October to November and holds a very acidic, fragrant juice typical of yuzu, with more generous flesh than classic yuzus. Excellent in zest, juice, ponzu vinegar, and pastry. Highly ornamental thanks to its spectacular fruit. Graft onto Poncirus trifoliata, south-facing wall.

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