Unusual Citrus
June 10, 2012 · Print This Article
Get To Know Some Unusual Citrus
We are all familiar with the typical varieties of citrus, but there are probably a few you are not aware of. Either they are not grown close enough to your region so you have access to them, or perhaps you never thought to seek them out. Let’s take a look at four unusual citrus fruits that might be worth getting to know.
Pummelo or Pomelo
The pummelo, also known as pomelo, is the largest of the citrus fruits. It is native to southeastern Asia and Malaysia and grows wild in Fiji and surrounding Islands. Dr. David Fairchild is credited with the introduction of the pummelo into the United States. He began trying to introduce the tasty citrus in 1899, but was unable to reproduce the satisfying fruit until 1926 when seeds of a cultivar in Kediri were collected and sent to the Citrus Quarantine Station in Bethesda, Maryland, and grown successfully.
Since then, the pummelo has never attained significant status. However, it is casually grown as a curiosity in private gardens in Florida and the Caribbean area. At least one fruit-grower in Florida raises pummelos on a small commercial scale. Hardly a large production, but the largest in the United States.
Minneola
The minneola is a cross between a tangerine and a grapefruit and can be recognized by ‘the little nose’ that distinctly sticks out from the fruit. It is actually a very specific type of tangelo (a cross between a Duncan grapefruit and a Dancy tangerine) and is marketed as an easy-to-peel citrus fruit.
Minneolas were first released as a sustainable fruit in 1931 by the USDA Horticultural Research Station in Orlando. It is named after Minneola, Florida, where it was originally developed. It is also called the honeybell fruit by some growers in certain areas. The fruit matures December through February, and is at its peak of ripeness during the month of January.
Leech Lime
The lime is one of the most cultivated citrus fruits in the tropics. Shaped like lemons, limes are generally smaller and more acidic. The leech lime is a bit bigger than the traditional limes we see in the grocery store and have a wart-like skin. Leech limes are believed to be one of the most detoxifying of all fruits. So, if you want to cleanse your body, squeeze some leech limes into your water.
In Malaysia, a bit of folklore surrounds the juice of leech limes, as it is said to scare away evil spirits. In modern times, the leech lime is basically either juiced for drinking and cooking, and the leaves are kept either fresh or dried, and are used to flavor soups, curries, and sauces.
Ugli
The intriguing name is enough to entice you to try this citrus fruit. Uglis are a specific kind of tangelo, easier to peel because of the loose skin. The skin may also have brown and green spots. The light green surface turns spotty and orange when the fruit is at its peak of ripeness. In essence, it looks pretty ugly. If you didn’t know you were looking at an Ugli fruit, you might think you had a bad grapefruit in your hand.
The flesh is very juicy and the taste is often described as more tart than an orange and sweeter than a tangerine. You might suspect from the flavor that the ugli fruit is a lemon-tangerine hybrid. The fruit is seasonal from December to April and peak distribution occurs in the United States between November and April.
You can fill the fruit bowl with oranges, lemons, limes, and tangerines, or you can surprise your family with a bowl of citrus they don’t recognize. Enjoy their puzzled expressions while you can, because it won’t last once they dig in. Then you’ll see nothing but smiles, dripping with juicy citrus goodness!
We are all familiar with the typical varieties of citrus, but there are probably a few you are not aware of. Either they are not grown close enough to your region so you have access to them, or perhaps you never thought to seek them out. Let’s take a look at four unusual citrus fruits that might be worth getting to know.
Pummelo or Pomelo
The pummelo, also known as pomelo, is the largest of the citrus fruits. It is native to southeastern Asia and Malaysia and grows wild in Fiji and surrounding Islands. Dr. David Fairchild is credited with the introduction of the pummelo into the United States. He began trying to introduce the tasty citrus in 1899, but was unable to reproduce the satisfying fruit until 1926 when seeds of a cultivar in Kediri were collected and sent to the Citrus Quarantine Station in Bethesda, Maryland, and grown successfully.
Since then, the pummelo has never attained significant status. However, it is casually grown as a curiosity in private gardens in Florida and the Caribbean area. At least one fruit-grower in Florida raises pummelos on a small commercial scale. Hardly a large production, but the largest in the United States.
Minneola
The minneola is a cross between a tangerine and a grapefruit and can be recognized by ‘the little nose’ that distinctly sticks out from the fruit. It is actually a very specific type of tangelo (a cross between a Duncan grapefruit and a Dancy tangerine) and is marketed as an easy-to-peel citrus fruit.
Minneolas were first released as a sustainable fruit in 1931 by the USDA Horticultural Research Station in Orlando. It is named after Minneola, Florida, where it was originally developed. It is also called the honeybell fruit by some growers in certain areas. The fruit matures December through February, and is at its peak of ripeness during the month of January.
Leech Lime
The lime is one of the most cultivated citrus fruits in the tropics. Shaped like lemons, limes are generally smaller and more acidic. The leech lime is a bit bigger than the traditional limes we see in the grocery store and have a wart-like skin. Leech limes are believed to be one of the most detoxifying of all fruits. So, if you want to cleanse your body, squeeze some leech limes into your water.
In Malaysia, a bit of folklore surrounds the juice of leech limes, as it is said to scare away evil spirits. In modern times, the leech lime is basically either juiced for drinking and cooking, and the leaves are kept either fresh or dried, and are used to flavor soups, curries, and sauces.
Ugli
The intriguing name is enough to entice you to try this citrus fruit. Uglis are a specific kind of tangelo, easier to peel because of the loose skin. The skin may also have brown and green spots. The light green surface turns spotty and orange when the fruit is at its peak of ripeness. In essence, it looks pretty ugly. If you didn’t know you were looking at an Ugli fruit, you might think you had a bad grapefruit in your hand.
The flesh is very juicy and the taste is often described as more tart than an orange and sweeter than a tangerine. You might suspect from the flavor that the ugli fruit is a lemon-tangerine hybrid. The fruit is seasonal from December to April and peak distribution occurs in the United States between November and April.
You can fill the fruit bowl with oranges, lemons, limes, and tangerines, or you can surprise your family with a bowl of citrus they don’t recognize. Enjoy their puzzled expressions while you can, because it won’t last once they dig in. Then you’ll see nothing but smiles, dripping with juicy citrus goodness!
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