Citrangequat

Citrangequat is a hybrid citrus fruit that is a cross between a kumquat and a citrange. It is a member of the Rutaceae family and is scientifically known as Citrus × Fortunella × Poncirus.

History

The Citrangequat was first developed in the United States in the early 20th century. It was created by Walter Tennyson Swingle, a botanist at the United States Department of Agriculture. Swingle was known for his work in creating new citrus hybrids, and the Citrangequat is one of his most successful creations.

Description

The Citrangequat is a small, round fruit that is similar in size and shape to a kumquat. It has a thin, edible skin that is bright orange when ripe. The flesh of the fruit is juicy and tart, with a flavor that is a blend of the sweet kumquat and the sour citrange. The fruit contains small, hard seeds.

Cultivation

Citrangequats are grown in a similar manner to other citrus fruits. They prefer a sunny location and well-drained soil. They are relatively hardy and can tolerate cooler temperatures than many other citrus varieties. However, they are not frost-tolerant and must be protected from freezing temperatures.

Uses

Citrangequats can be eaten fresh, but their tart flavor makes them more commonly used in cooking and baking. They are often used in marmalades, jellies, and other preserves. The fruit can also be used to flavor drinks, desserts, and savory dishes.

Varieties

There are several varieties of Citrangequat, including the 'Nippon' and the 'Thomasville'. The 'Nippon' is a larger fruit with a sweeter flavor, while the 'Thomasville' is smaller and more tart.

See also

• List of citrus fruits
• Citrus hybrid