Poncirus taste comparison

[jibro]

Hosting web postimages.org had some issue, I see my pictures now...
I have question about names. If you cross poncirus x sweet acidless limetta or Poncirus x Tangelo
What will be proper name ? Cimetta ? Citrangelo is allready Citrange x pomelo...

[ilya11]

Citangelo?

Otherwise, here is a classification from B.Voss book on Hardy Citruses

[ilya11]

This spring I grafted on FD several "good" varieties of poncirus that I  got from Jiri (jibro).   They all  took , with the exception of Sladky.

One of them, Kavkaz even flowered in June on preformed  buds and I decided to keep this flower and fruit. We had an exceptionally hot summer this year, but fruit survived.

Harvested several weeks ago and tasted it today.

It is rather small (17g), not very juicy , but not much acid and with 15°Brix.  A lot of internal sticky oils, but acid/sweet ratio is  almost like of mandarin, good fruity smell.

[jibro]

The mother tree of Kavkaz produces usually 4 - 4,5 cm big fruits, my Kavkaz fruit from last year weight 46g, so they will be bigger in the future. I am surprised with the taste, owner of the Kavkaz tree tried it only once and he said just never more my tested fruit was very sour and lots of sticky oils. It will be an interesting comparison between your warmer climate and my colder zone 6 when these varieties start to produce fruits.
We saved Sladka variety at the last minute, I've got a message from Karel Mundl, who helped me to get Sladka budwood, that owner of Sladka sells his property. He tried to digg Sladka tree and plant it on other place but it does not look good.

[Florian]

Dec 11, 2020 10:53:48 GMT -5 MarcV said:

Dec 11, 2020 10:51:33 GMT -5 Florian said:

It makes sense when you call Poncirus Citrus trifoliata, which I prefer since it is the older name.

True, but if you call it "citrus" it can be any citrus...

Also true .

[ilya11]

Jibro,

I am sure that a very hot and long vegetation period  this year  helped to gain sugar and diminished acid content.

Still, oils are there and stick to the tooth

[jibro]

Dec 5, 2020 7:02:23 GMT -5 jibro said:

Last year I tested several different Poncirus fruit, "variety Tachov" had the best taste, much more less sour than others, with only a little bitterness. It was possible also easily separate pulp from rind and fruit was without juice, it was not possible to squeeze single drop of juice from whole fruit.

Tachov fruit 2019

More here: citrusy.info/test-5-ruznych-trifoliat-s-pozivatelnymi-plody/

I asked for Tachov fruits this year again and unfortunelly they looks like this There is almost nothing to eat, the white albedo is also thicker this year. Does anybody knows what may cause different thickness of rind and amount of pulp in citrus fruits from the same plant in different years?

Amazing year 2020 

I asked the owner of "Tachov" trifoliate tree about quality of fruits from this year and he posted some pictures on Czech forum, so I can provide some update: fruits from 2021 have luckily again more pulp and taste is again not sour, without poncirus resin in taste, so it looks like minimum pulp in fruits from 2020 harvest was an exception probably due to the weather in 2020...

I will use this variety "Tachov" for breeding in next years most likely with acidless citrus varieties as we discussed in other topic...

Tachov fruits in 2021

[radoslav]

Thicker albedo means not enough sunlight and heat.

[Forward]

Oct 26, 2020 4:01:19 GMT -5 zap said:

And is Poncirus+ as cold tolerant as wild Variety's of poncirus?

Poncirus Plus seedlings and grafts have been growing in my area of ​​Kyiv for several years and do not freeze. During this time, January 2021 was the coldest with a minimum of about -20C.