Hardy Citrus Atlas

8a

An unevenly colored yellow-orange citrus fruit hanging on a branch

Striatta ‘Bizzaria’ Bitter Orange

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The Striatta Bitter Orange, also called Bizzaria di Firenze (Citrus aurantium ‘Striata’), is a famous botanical chimera discovered in the 17th century in a Medici garden in Florence. On a single tree it produces variegated fruits (striped orange, yellow, and green) that combine the characteristics of the bitter orange and the citron in varying proportions. Its hardiness reaches 14°F (−10°C) on the tree, with a USDA zone 8a climate benchmark kept in this entry, indicative and to be confirmed for the cultivated material. The tree can reach 10 to 13 ft (3 to 4 m) in the ground with an irregular, thorny habit, foliage sometimes itself variegated green and cream, and very fragrant white blossom in spring. Its exceptional striped fruits, medium-sized, with bumpy skin, ripen in winter. More ornamental than edible, but their candied peel and fragrant juice are prized by collectors. Graft onto Poncirus trifoliata, plant against a south wall. A historic collector’s piece.

A pile of small round green citrus fruit

Beto Sudachi

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The Beto Sudachi (Citrus sudachi ‘Beto’) is a Japanese selection of sudachi, a traditional citrus of Tokushima Prefecture. 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 edible Japanese citrus. The tree reaches 6.5 to 10 ft (2 to 3 m) with a rounded habit, aromatic evergreen foliage, and fragrant white blossom. Its flat-round fruits, bright green (harvested green) or golden yellow (at full maturity), small (1.5 to 2 in, or 4 to 5 cm), with thin skin, ripen in September and October and hold a very sour juice, fragrant with lime and yuzu notes, without bitterness. Indispensable in Japanese cooking (fish, soba, sauces, seasoning). A few seeds. Graft onto Poncirus trifoliata, plant against a south wall, in well-drained soil.

A large pale yellow citrus fruit on a leafy branch

Honghe Papeda

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The Honghe Papeda (Citrus × honghe), a hybrid between the Ichang papeda and an edible citrus, is a Chinese selection from Yunnan Province, where it grows at mid-elevation. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a. The vigorous tree reaches 16 to 20 ft (5 to 6 m) for the material described by Pépinière du Bosc, with an upright, thorny habit, evergreen foliage with the large winged petiole characteristic of papedas, and fragrant white spring blossom. Its yellow-green, very large fruits (1.3 to 2.2 lb, or 600 g to 1 kg, according to Pépinière du Bosc), with bumpy skin, ripen from December to March according to Pépinière du Bosc and hold a slightly tart, aromatic juice, described as balanced and pleasant in the mouth by Pépinière du Bosc. Used mainly in traditional Chinese cooking and by collectors of old citrus. Graft onto Poncirus trifoliata for maximum hardiness.

A citrus tree bearing large pale yellow fruit

Hirado Buntan Pummelo

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The Hirado Buntan Pummelo (Citrus maxima ‘Hirado Buntan’) is an old Japanese pummelo variety grown for centuries on Hirado Island in Nagasaki Prefecture, considered one of the best pummelos in the world for its sweetness. Its hardiness reaches 12°F (−11°C) on the tree, among the hardiest pummelos, making it suitable for in-ground growing in USDA zones 8a to 8b. The vigorous tree reaches 13 to 20 ft (4 to 6 m) with an imposing rounded habit, glossy evergreen foliage, and very fragrant white blossom. Its golden yellow, very large fruits (14 to 28 oz, or 400 to 800 g), with thick skin, ripen in winter and offer juicy, sweet, low-acid, pinkish-white flesh that is exceptionally fragrant. Excellent for fresh eating and refined fruit salad. A variety for lovers of sweet pummelos. Graft onto Poncirus trifoliata, plant against a south-facing wall, in well-drained soil.

An orange citrus fruit with attached leaves on a white background

Encore Mandarin

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The Encore Mandarin (Citrus reticulata ‘Encore’) is a modern hybrid between the King mandarin and the Mediterranean mandarin, famous for its very long harvest season, which can stretch from March to May. 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 10 to 13 ft (3 to 4 m) with an upright habit, evergreen foliage, and fragrant white blossom. Its bright orange, medium-sized fruits (5 to 7 oz, or 150 to 200 g), with thin, easy-to-peel skin, ripen very late (March to May) with very juicy, sweet, low-acid, fragrant flesh, extending the season after the early satsumas and clementines. A few seeds. Ideal for spreading out production and having fresh mandarins in spring. Excellent for fresh eating and juice. Graft onto Poncirus trifoliata.

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.

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