Search results
Results From The WOW.Com Content Network
Citrumelo is widely employed as a citrus rootstock, [1] being resistant to the severe citrus tristeza virus and to phytophthora root rot as well as to blight, cold, and citrus nematode. [2] The trees can survive temperatures into the teens ( Fahrenheit ); [ 3 ] one specimen in North Carolina reportedly survived temperatures below zero Fahrenheit.
It is native to the Philippines, Borneo, Sumatra, and Sulawesi in Indonesia in Southeast Asia, Malaysia as well as southern China and Taiwan in East Asia. Cam sành: Citrus reticulata × maxima: Citrange: Citrus sinensis × Poncirus trifoliata: Citrumelo: × Citroncirus ssp.
Swingle citrumelo: tolerant of tristeza virus and Phytophthora parasitica and moderately resistant to salt and freezing. [2] This rootstock selection was hybridized from the Duncan grapefruit (Citrus paradisi Macfadyen) and the Poncirus trifoliata (L.) Raf. by Walter Tennyson Swingle in Eustis, Florida, in 1907.
Citrumelo: Citrus × paradisi × Citrus trifoliata: −15 °C (5 °F) Semi-edible 'Dunstan' is considered the most edible citrumelo Kabosu: Citrus cavaleriei × Citrus x aurantium: −12 °C (10 °F) Edible, Used in cooking Long cultivated in Japan Shuangjuan (Ichang lemon) Citrus cavaleriei × Citrus maxima: −12 °C (10 °F) Edible, Used in ...
Afrikaans; العربية; Aragonés; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская (тарашкевіца) Български
Important hybrids: Citrus × aurantiifolia – Key lime Citrus × aurantium – Bitter orange Citrus × latifolia – Persian lime Citrus × limon – Lemon Citrus × limonia – Rangpur
Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. [1]
The fruits are widely popular as aromatic and flavor-enhancing fruits in Indonesia. [2] The juice of half-ripened fruits is sour, and is used to flavor Indonesian condiments such as sambal olek , and added to dishes such as soto .