Hardy Citrus Atlas

Savory cooking

Whole and halved green-yellow citrus fruit

Kabosu

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Kabosu (Citrus sphaerocarpa) is a traditional Japanese citrus grown mainly in Oita Prefecture on the island of Kyushu, indispensable in Japanese cooking for its unique aromatic acidity. Its hardiness reaches 10°F (−12°C) on the tree, making it growable in the ground in USDA zone 8a, among the hardiest of the Japanese citrus. The tree reaches 6.5 to 13 ft (2 to 4 m) with a rounded habit, aromatic evergreen foliage, and fragrant white flowers. Its round fruit, green (harvested green) or golden yellow (fully ripe), of medium size (2 to 2.8 in, or 5 to 7 cm) with thin skin, is harvested green from August to October in Oita, Japan, and in October to November according to Vessière, and holds a very acidic juice with fresh notes blending lime, yuzu, and wild mandarin. Indispensable with grilled fish, shabu-shabu, sashimi, and ponzu sauces. A few seeds. Graft onto Poncirus trifoliata, south-facing wall.

Two yellow-orange citrus fruit beside a spoon

Sunquat Kumquat

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Origin: The Sunquat is an interspecific hybrid obtained by the USDA citrus breeding program in Florida, from a cross between […]

A hand holding three small rough yellow citrus fruit

Ichang Papeda

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History & Description Origin Citrus ichangensis, commonly called Ichang papeda, is one of the most cold-resistant evergreen citrus known. Native […]

Small rough orange citrus fruit in a bowl beside pruning shears

Gold Yuzu

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Gold Yuzu (Citrus junos ‘Gold’) is a modern selection of yuzu chosen for its smaller fruits, orange-tinged at full maturity, and its particularly intense golden yellow coloring at maturity. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zone 8a. The tree reaches 10 to 13 ft (3 to 4 m) with a rounded, spreading habit, aromatic evergreen foliage, and very fragrant white flowers. Its deep golden yellow fruits, smaller in size (about 3.2 oz, or 90 g, according to Vessières), with bumpy, thick skin rich in essential oils, ripen in October to November and hold authentic yuzu juice with aromas blending mandarin, grapefruit, and orange blossom. Very tart and fragrant. Excellent as zest, juice, ponzu vinegar, and in niche pastry. Must be grafted onto Poncirus trifoliata to maximize hardiness; plant against a south-southwest-facing wall.

A small citrus tree bearing yellow fruit beside a hedge

Dragon Yuzu (Tortuosa)

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Dragon Yuzu (Citrus junos ‘Tortuosa’), also called Tortuosa Yuzu, is a Japanese variant of yuzu notable for its twisted, dragon-like branches, a highly ornamental genetic trait. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zone 8a. The tree reaches 7 to 10 ft (2 to 3 m) with a compact, rounded habit and characteristic spiral branches, aromatic evergreen foliage, and very fragrant white flowers. Its golden yellow, round and bumpy, medium-sized fruits, with thick skin, ripen in October to November and hold authentic yuzu juice with a taste quality comparable to classic yuzu, very tart and fragrant. Ideal in pastry, sauces, and ponzu vinegar. Particularly decorative in winter after the partial leaf drop, showing off its spectacular twisted branches. Graft onto Poncirus trifoliata.

Two rough yellow citrus fruit on a plain surface

Yuzu Citron

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Yuzu Citron (Citrus junos ‘Citron’) is a particular selection of Japanese yuzu, a hardy citrus among the most cold-resistant. Originally from China and acclimated in Japan for over a thousand years, it withstands temperatures down to 10°F (−12°C) on the tree, which makes it suitable for in-ground growing in USDA zones 8a and 8b. The vigorous tree reaches 10 to 13 ft (3 to 4 m) at maturity, with a slightly spreading habit and evergreen foliage. Its golden yellow, bumpy, thick-skinned fruits ripen in October to November and offer a very tart juice with unique aromas blending mandarin, grapefruit, and orange blossom. Sought after by French pastry chefs since Pierre Hermé, it is used as zest, juice, confit, or marinade. Must be grafted onto Poncirus trifoliata to maximize hardiness. Prefers a south-facing wall, well-drained soil, and generous winter mulching.

Green citrus fruit in a colander beside a cut half and knife

Seneca Sudachi

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Seneca sudachi (Citrus sudachi ‘Seneca’) is an American selection of the Japanese sudachi, grown in the northeastern United States for its adaptation to cool continental climates. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a, among the hardiest of the Japanese citrus. The tree reaches 7 to 13 ft (2 to 4 m) with a rounded habit, aromatic evergreen foliage, and fragrant white flowers. Its round-flattened fruits, bright green or yellow at maturity, small (1.6 to 2 in, or 4 to 5 cm), with thin skin, ripen in September to October and hold a very tart, fragrant juice with notes of lime and yuzu, without bitterness. Indispensable in Japanese cooking (fish, soba, ponzu sauces). Graft onto Poncirus trifoliata, plant against a south-southwest-facing wall; well-drained soil is essential.

A potted citrus plant bearing yellow fruit beside a doorway

Reddish Bud Jaune Sudachi

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Reddish Bud Jaune sudachi (Citrus sudachi ‘Reddish Bud’) is a Japanese selection of sudachi notable for its reddish buds at spring budbreak, an ornamental trait that adds visual interest to a tree already appreciated for its fruit. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a. The tree reaches 7 to 13 ft (2 to 4 m) with a rounded habit, aromatic evergreen foliage, and fragrant white flowers. Its round-flattened fruits, bright green (harvested green) or golden yellow (at full maturity), small (1.6 to 2 in, or 4 to 5 cm), with thin skin, are mainly harvested in October to November according to the Vessières catalog, green or at the start of yellowing, and hold a very tart, fragrant juice with notes of lime and yuzu. Indispensable in Japanese cooking (fish, soba, ponzu sauces). A few seeds. Graft onto Poncirus trifoliata, south wall.

A green citrus fruit and leaves covered in water droplets

Meyer × Doppio (Arcobal)

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Origin: The Arcobal, or ‘Arcobaleno’ (rainbow in Italian), is a spectacular modern hybrid obtained in Italy. It comes from a […]

Small orange citrus fruit in a wicker basket on a bench

Shiva Mikan Mandarin

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Shiva Mikan mandarin (Citrus leiocarpa) is an old Japanese citrus, a hardy wild species traditionally grown in the mountain regions of Japan for centuries. Its tree hardiness reaches 10°F (−12°C), making it suitable for in-ground growing in USDA zone 8a. The tree reaches 6 to 13 ft (2 to 4 m) with a rounded habit, aromatic evergreen foliage, and very fragrant white flowers. Its yellow-orange fruit, small at 2 to 3 in (5 to 7 cm) and thin-skinned, ripens in fall and offers a tart, fragrant juice with complex notes blending wild mandarin and subtle floral notes. Several seeds. Valued more for its ornamental, genetic (parent of many hybrids), and cultural worth than for its directly edible pulp. Used in jam, marinade, and traditional Japanese cooking. Graft onto Poncirus trifoliata, plant against a south-facing wall.

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